0000000000987800

AUTHOR

José-miguel Avizcuri

showing 7 related works from this author

Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts

2016

Trabajo presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon del 11 al 14 de septiembre de 2016.

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
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Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology

2016

International audience

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SCCO.NEUR]Cognitive science/Neuroscience[SCCO.NEUR] Cognitive science/Neuroscience[SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition[SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive SciencesComputingMilieux_MISCELLANEOUS
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Chemosensory approach for understanding the green, aggressive and hard character of red wines

2016

Trabajo presentado en la 67th ASEV National Conference, celebrado en Monterey (Estados Unidos) del 27 al 30 de junio de 2016.

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SCCO.NEUR]Cognitive science/Neuroscience[SCCO.NEUR] Cognitive science/Neuroscience[SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS
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The sensory drivers of wine quality and the sensoactive chemical behind it: A sensometabolomic approach

2013

Trabajo presentado en el EUROFOODCHEM XVII, celebrado en Estambul del 7 al 10 de mayo de 2013.

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive SciencesSensory interactionsWine[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUS[SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences
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Relationship between the non-volatile composition and the in-mouth quality in red wines

2014

Póster presentado en la Third Edition of International Conference Series on Wine Active Compounds (WAC2014), celebrada en Borgoña (Francia) del 26 al 28 de marzo de 2014.

[SDV.AEN] Life Sciences [q-bio]/Food and NutritionSensory[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionSensory propertiesNon-volatiles[SDV.AEN]Life Sciences [q-bio]/Food and NutritionQuality
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Novel contribution to the study of mouth-feel properties in wines

2016

Trabajo presentado en el Macrowine 2016 (Macromolecules and Secondary Metabolites of Grapevine and Wine), celebrado en Changins (Suiza) del 27 al 30 de junio de 2016.

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition[SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive SciencesComputingMilieux_MISCELLANEOUS
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Understanding intrinsic quality assessment of red wines by experts

2014

Póster presentado en la 6th European Conference on Sensory and Consumer Research (EUROSENSE 2014 – A SENSE OF LIFE), celebrada en Copenague del 7 al 10 de septiembre de 2014.

[SDV.AEN] Life Sciences [q-bio]/Food and NutritionQuality perception[SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive SciencesWine[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition[SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive SciencesExperts
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