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Sara Ferrero-Del-Teso

Showing results (1-10 of 7) with videos related to

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Methods in Molecular Biology (Clifton, N.J.)|January 15, 2025
Advanced LC-IMS-MS Protocol for Holistic Metabolite Analysis in Wine and Grape SamplesVania Sáez, Sara Ferrero-Del-Teso, Fulvio Mattivi, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurementsMaría-Pilar Sáenz-Navajas, Sara Ferrero-Del-Teso, David W Jeffery, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
Chemo-sensory approach for the identification of chemical compounds driving green character in red winesMaría-Pilar Sáenz-Navajas, Ignacio Arias, Sara Ferrero-Del-Teso, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Sensory variability associated with anthocyanic and tannic fractions isolated from red winesSara Ferrero-Del-Teso, Alejandro Suárez, David W Jeffery, et al.
Food Chemistry|October 31, 2023
Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approachSara Ferrero-Del-Teso, Panagiotis Arapitsas, David W Jeffery, et al.
Food Chemistry|October 3, 2021
Modeling grape taste and mouthfeel from chemical compositionSara Ferrero-Del-Teso, Alejandro Suárez, Chelo Ferreira, et al.
Food Chemistry|April 3, 2020
Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapesIgnacio Arias-Pérez, Sara Ferrero-Del-Teso, María Pilar Sáenz-Navajas, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Methods in Molecular Biology (Clifton, N.J.)|January 15, 2025
Advanced LC-IMS-MS Protocol for Holistic Metabolite Analysis in Wine and Grape SamplesVania Sáez, Sara Ferrero-Del-Teso, Fulvio Mattivi, et al.
Food Research International (Ottawa, Ont.)|April 6, 2020
Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurementsMaría-Pilar Sáenz-Navajas, Sara Ferrero-Del-Teso, David W Jeffery, et al.
Food Research International (Ottawa, Ont.)|May 28, 2018
Chemo-sensory approach for the identification of chemical compounds driving green character in red winesMaría-Pilar Sáenz-Navajas, Ignacio Arias, Sara Ferrero-Del-Teso, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Sensory variability associated with anthocyanic and tannic fractions isolated from red winesSara Ferrero-Del-Teso, Alejandro Suárez, David W Jeffery, et al.
Food Chemistry|October 31, 2023
Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approachSara Ferrero-Del-Teso, Panagiotis Arapitsas, David W Jeffery, et al.
Food Chemistry|October 3, 2021
Modeling grape taste and mouthfeel from chemical compositionSara Ferrero-Del-Teso, Alejandro Suárez, Chelo Ferreira, et al.
Food Chemistry|April 3, 2020
Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapesIgnacio Arias-Pérez, Sara Ferrero-Del-Teso, María Pilar Sáenz-Navajas, et al.
Pageof 1