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 · 94 citations · Full text

Agriculture, Enology, Food Science +16

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 · 35 citations

Agriculture, Chemistry, Viticulture +15

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 · 29 citations

Agriculture, Enology, Viticulture +16

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 · 26 citations

Pharmacy, Chemistry, Analytical Chemistry +13

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

Agriculture, Enology, Food Science +14