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Journal of Agricultural and Food Chemistry|March 27, 2026
From Sensometabolomics to Rapid Analysis and Machine Learning: A Perspective on Modeling Wine MouthfeelMaría-Pilar Sáenz-Navajas, Chelo Ferreira, David W Jeffery
Journal of Chromatography. A|December 20, 2005
Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionationZenaida Guadalupe, Alberto Soldevilla, María-Pilar Sáenz-Navajas, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Sensory differentiation of Old World wines from New World wines: Has this become more challenging?Philip Hedger, Wendy Parr, María-Pilar Sáenz-Navajas, et al.
Food Chemistry|May 24, 2016
On the effects of higher alcohols on red wine aromaArancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Vicente Ferreira
Food Chemistry|June 23, 2020
Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapesYohanna Alegre, María-Pilar Sáenz-Navajas, Purificación Hernández-Orte, et al.
Foods (Basel, Switzerland)|August 7, 2021
A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine AromaVicente Ferreira, Arancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas
Analytica Chimica Acta|July 6, 2010
Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detectionMaría-Pilar Sáenz-Navajas, Vicente Ferreira, Marta Dizy, et al.
Food Chemistry|July 10, 2014
Insights on the chemical basis of the astringency of Spanish red winesMaría-Pilar Sáenz-Navajas, José-Miguel Avizcuri, Vicente Ferreira, et al.
Food Chemistry|October 27, 2019
Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentrationArancha de-la-Fuente-Blanco, María-Pilar Sáenz-Navajas, Dominique Valentin, et al.
Journal of the Science of Food and Agriculture|December 21, 2020
Wine quality and berry size: a case study with Tempranillo Tinto progeniesCristina Manso-Martínez, María Pilar Sáenz-Navajas, Cristina M Menéndez, et al.
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