María Cristina Goldner

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

María Cristina Goldner, Marı́a Clara Zamora, Paola Di Leo Lira et al. · Journal of Sensory Studies · 2009 · 139 citations · Full text

Food Chemistry, Sensory Science (Food Sensory Science), Flavoromics +15

SOURNESS–SWEETNESS INTERACTIONS IN DIFFERENT MEDIA: WHITE WINE, ETHANOL AND WATER*

Marı́a Clara Zamora, María Cristina Goldner, Mara V. Galmarini · Journal of Sensory Studies · 2006 · 58 citations · Full text

Food Chemistry, Sensory Science (Food Sensory Science), Food Fermentation +12

SENSORY CHARACTERIZATION OF <i>VITIS VINIFERA</i> CV. MALBEC WINES FROM SEVEN VITICULTURE REGIONS OF ARGENTINA

María Cristina Goldner, Marı́a Clara Zamora · Journal of Sensory Studies · 2007 · 39 citations · Full text

Food Chemistry, Argentine Controlled Denominations, Food Fermentation +13

Influence of Polyphenol Levels on the Perception of Aroma in Vitis vinifera cv. Malbec wine

María Cristina Goldner, Paola Di Leo Lira · South African Journal of Enology and Viticulture · 2016 · 32 citations · Full text

Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum

Estela Patricia López, María Cristina Goldner · LWT · 2015 · 29 citations · Full text

Food Chemistry, Brea Gum, Shelf Life +7