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Sáenz-Navajas, María-Pilar
177  results:
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1

Exploring UPLC‐QTOF-MS‐based targeted and untargeted approa..:

Ferrero-del-Teso, Sara ; Arapitsas, Panagiotis ; Jeffery, David W....
Food Chemistry.  437 (2024)  - p. 137726 , 2024
Link: https://doi.org/10.1016/..
 
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2

Measuring wine and beer drinking experience in a context of..:

Sáenz-Navajas, Maria-Pilar ; Valentin, Dominique ; Gómez-Corona, Carlos.
OENO One.  58 (2024)  1 - p. , 2024
Link: https://doi.org/10.20870..
 
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3

Sensory attributes and quality perception of red natural wi..:

Ballester, Jordi ; Belascoin, Mirian ; Gonzalez-Hernandez, Marivel...
OENO One.  58 (2024)  1 - p. , 2024
Link: https://doi.org/10.20870..
 
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4

Attitudes towards natural wines among Spanish winemakers: R..:

Sáenz-Navajas, María-Pilar ; Terroba, Estela ; Parga-Dans, Eva...
Food Research International.  179 (2024)  - p. 114022 , 2024
Link: https://doi.org/10.1016/..
 
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5

Sensory dimensions derived from competitive and creative pe..:

De la Fuente Blanco, Arancha ; Sáenz-Navajas, María-Pilar ; Ballester, Jordi...
OENO One.  57 (2023)  2 - p. 489-503 , 2023
Link: https://doi.org/10.20870..
 
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6

Identification of Sensory and Voltammetric Markers of Regio..:

Sáenz-Navajas, María-Pilar ; Iosifidis, Achilleas ; Gonzalez-Hernandez, Marivel..
Beverages.  9 (2023)  4 - p. 85 , 2023
Link: https://doi.org/10.3390/..
 
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7

Effect of culture and familiarity on wine perception: a stu..:

Suárez, Alejandro ; Rodrigues, Heber ; Williams, Samantha...
OENO One.  57 (2023)  2 - p. 61-69 , 2023
Link: https://doi.org/10.20870..
 
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8

Modeling grape taste and mouthfeel from chemical compositio:

Ferrero-del-Teso, Sara ; Suárez, Alejandro ; Ferreira, Chelo...
Food Chemistry.  371 (2022)  - p. 131168 , 2022
Link: https://doi.org/10.1016/..
 
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9

How has COVID-19, lockdown and social distancing changed al..:

Rodrigues, Heber ; Valentin, Dominique ; Franco-Luesma, Ernesto...
Food Quality and Preference.  95 (2022)  - p. 104344 , 2022
Link: https://doi.org/10.1016/..
 
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10

Multidimensional representation of wine drinking experience..:

Oyinseye, Peter ; Suárez, Alejandro ; Saldaña, Erick...
Food Quality and Preference.  98 (2022)  - p. 104536 , 2022
Link: https://doi.org/10.1016/..
 
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11

A New Classification of Perceptual Interactions between Odo..:

Ferreira, Vicente ; de-la-Fuente-Blanco, Arancha ; Sáenz-Navajas, María-Pilar
Foods.  10 (2021)  7 - p. 1627 , 2021
Link: https://doi.org/10.3390/..
 
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12

An assessment of voltammetry on disposable screen printed e..:

Ferreira, Chelo ; Sáenz-Navajas, Maria-Pilar ; Carrascón, Vanesa...
Food Chemistry.  365 (2021)  - p. 130405 , 2021
Link: https://doi.org/10.1016/..
 
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13

Sensory Relevance of Strecker Aldehydes in Wines. Prelimina..:

Marrufo-Curtido, Almudena ; de-la-Fuente-Blanco, Arancha ; Sáenz-Navajas, María-Pilar...
Foods.  10 (2021)  8 - p. 1711 , 2021
Link: https://doi.org/10.3390/..
 
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14

Perspectives on Wines of Provenance: Sensory Typicality, Qu..:

Sáenz-Navajas, María-Pilar ; Jeffery, David W.
ACS Food Science & Technology.  1 (2021)  6 - p. 986-992 , 2021
Link: https://doi.org/10.1021/..
 
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15

Fourteen ethyl esters of wine can be replaced by simpler es..:

de-la-Fuente-Blanco, Arancha ; Sáenz-Navajas, María-Pilar ; Valentin, Dominique.
Food Chemistry.  307 (2020)  - p. 125553 , 2020
Link: https://doi.org/10.1016/..
 
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