Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy

(2020) Giuseppina P. Parpinello et al.   OENO One

Preliminary sensory characterisation of the diverse astringency of single cultivar Italian red wines and correlation of sub‐qualities with chemical composition

(2020) P. Piombino et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs

(2020) Panagiotis Arapitsas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetic investigations of sulfite addition to flavanols

(2020) Federico Bonaldo et al.   Scientific Reports

High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices

(2020) Emilio Celotti et al.   Foods

Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

(2019) María Perez-Jiménez et al.   FOOD CHEMISTRY

Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements

(2019) María-Pilar Sáenz-Navajas et al.   FOOD RESEARCH INTERNATIONAL

Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees

(2018) Leticia Vidal et al.   FOOD RESEARCH INTERNATIONAL

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

(2018) María-Pilar Sáenz-Navajas et al.   FOOD RESEARCH INTERNATIONAL

The role of production process and information on quality expectations and perceptions of sparkling wines

(2018) Riccardo Vecchio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine

(2018) Davide Slaghenaufi et al.   Frontiers in Chemistry

Static Headspace Analysis Using Low-Pressure Gas Chromatography and Mass Spectrometry, Application to Determining Multiple Partition Coefficients: A Practical Tool for Understanding Red Wine Fruity Volatile Perception and the Sensory Impact of Higher Alcohols

(2018) Margaux Cameleyre et al.   ANALYTICAL CHEMISTRY

Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions

(2018) Paola Piombino et al.   FOOD RESEARCH INTERNATIONAL

Friction forces of saliva and red wine on hydrophobic and hydrophilic surfaces

(2018) Aude A. Watrelot et al.   FOOD RESEARCH INTERNATIONAL

Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

(2017) Arancha de-la-Fuente-Blanco et al.   FOOD QUALITY AND PREFERENCE

Sensory characterization of the astringency of commercial Uruguayan Tannat wines

(2017) Leticia Vidal et al.   FOOD RESEARCH INTERNATIONAL

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

(2016) Jean-Claude Boulet et al.   FOOD CHEMISTRY

Understanding quality judgements of red wines by experts: Effect of evaluation condition

(2016) María-Pilar Sáenz-Navajas et al.   FOOD QUALITY AND PREFERENCE

Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines

(2016) Leticia Vidal et al.   FOOD RESEARCH INTERNATIONAL

Sensorial properties of red wine polyphenols: Astringency and bitterness

(2015) Susana Soares et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Preliminary study of the effect of ultrasound on physicochemical properties of red wine

(2015) Qing-An Zhang et al.   CyTA-Journal of Food

Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques

(2015) L. Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Could cider aroma modify cider mouthfeel properties?

(2015) Ronan Symoneaux et al.   FOOD QUALITY AND PREFERENCE

How do consumers describe wine astringency?

(2015) Leticia Vidal et al.   FOOD RESEARCH INTERNATIONAL

Preliminary study of the effect of ultrasound on physicochemical properties of red wine

(2015) Qing-An Zhang et al.   CyTA-Journal of Food

Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds

(2014) N. Schobel et al.   CHEMICAL SENSES

Astringency: A More Stringent Definition

(2014) Y. Jiang et al.   CHEMICAL SENSES

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

(2014) Raúl Ferrer-Gallego et al.   FOOD RESEARCH INTERNATIONAL

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

(2014) Carolina Muñoz-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

(2013) Jun Niimi et al.   FOOD QUALITY AND PREFERENCE

Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research

(2013) Juan Francisco García Martín et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception

(2012) Raúl Ferrer-Gallego et al.   FOOD CHEMISTRY

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

(2012) Pauline Poinot et al.   FOOD QUALITY AND PREFERENCE

Impact of Perceptive Interactions on Red Wine Fruity Aroma

(2012) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemosensory learning and flavour: Perception, preference and intake

(2012) John Prescott   PHYSIOLOGY & BEHAVIOR

Contribution of non-volatile and aroma fractions to in-mouth sensory properties of red wines: Wine reconstitution strategies and sensory sorting task

(2011) María-Pilar Sáenz-Navajas et al.   ANALYTICA CHIMICA ACTA

Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

(2011) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

(2011) Juan José Rodríguez-Bencomo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Viability of common wine spoilage organisms after exposure to high power ultrasonics

(2011) Hua Luo et al.   ULTRASONICS SONOCHEMISTRY

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

(2010) María-Pilar Sáenz-Navajas et al.   FOOD CHEMISTRY

Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine

(2010) Paola Piombino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas

(2009) Fabrizio Torchio et al.   ANALYTICA CHIMICA ACTA

A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms

(2009) C. Tournier et al.   INTERNATIONAL DAIRY JOURNAL

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE