Raúl Ferrer‐Gallego

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

Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo et al. · Food Research International · 2014 · 183 citations · Full text

Food Chemistry, Wine Phenolic Compounds, Wine Perception +7

Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy

Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo et al. · LWT · 2010 · 121 citations · Full text

Nir Spectroscopy, Plant Analysis, Botany +18

Effect of flavonols on wine astringency and their interaction with human saliva

Raúl Ferrer‐Gallego, Natércia F. Brás, Ignacio García‐Estévez et al. · Food Chemistry · 2016 · 100 citations · Full text

Food Chemistry, Wine Astringency, Human Saliva +5

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

Raúl Ferrer‐Gallego, Rui Gonçalves, Julián C. Rivas‐Gonzalo et al. · Food Chemistry · 2012 · 87 citations · Full text

Phenolic Compounds, Biochemistry, Medicine +5

Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening

Raúl Ferrer‐Gallego, Matilde García-Marino, José Miguel Hernández‐Hierro et al. · Analytica Chimica Acta · 2009 · 81 citations · Full text

Food Chemistry, Grape Seed, Engineering +11