Paula Herrero

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

Vicente Ferreira, María‐Pilar Sáenz‐Navajas, Paula Herrero et al. · Food Chemistry · 2015 · 86 citations · Full text

Health Sciences, Flavoromics, Wine Tasting +5

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

Paula Herrero, María‐Pilar Sáenz‐Navajas, Laura Culleré et al. · Food Chemistry · 2016 · 34 citations

Common Product, Different Varieties, Chemosensory Characterization +1

Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects

Paula Herrero, María‐Pilar Sáenz‐Navajas, José Miguel Avizcuri et al. · Food Research International · 2016 · 28 citations

D.o.ca Rioja, Aroma Quality Aspects, Wine Tasting

Coping with matrix effects in headspace solid phase microextraction gas chromatography using multivariate calibration strategies

Vicente Ferreira, Paula Herrero, Julián Zapata et al. · Journal of Chromatography A · 2015 · 24 citations

Multivariate Calibration Strategies, Matrix Effects, Engineering +14

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates

Julián Zapata, Ricardo López, Paula Herrero et al. · Journal of Chromatography A · 2012 · 22 citations

Food Chemistry, Solvent Extraction, Health Sciences +9