Food quality certification: An approach for the development of accredited sensory evaluation methods

Francisco José Pérez Elortondo, M. Ojeda, M. Albisu, +3

Food Quality and Preference

Sensory Science (Food Sensory Science)Food Quality AssuranceSensory Science (Early Childhood Education)Sensory ScienceSensometrics +5

Sensory quality control for food certification: A case study on wine. Method development

Iñaki Etaio, M. Albisu, M. Ojeda, +3

Food Control

Food CertificationSensory Science (Food Sensory Science)Case StudyFood Quality AssuranceFood Control +8

Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring

Iñaki Etaio, M. Albisu, M. Ojeda, +3

Food Control

Food CertificationAgricultural EconomicsFood Quality AssuranceFood ControlWine Tasting +8

Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

Iñaki Etaio, Francisco José Pérez Elortondo, M. Albisu, +3

Australian Journal of Grape and Wine Research

Food ChemistryTanninPhysicochemical CharacteristicsFood AnalysisSensory Science (Early Childhood Education) +11

Chemical references in sensory analysis of smoke flavourings

M. Ojeda, P. Bárcenas, Francisco José Pérez Elortondo, +2

Food Chemistry

Food ChemistryChemical ReferencesAnalytical ChemistrySensometricsSensory Science +1

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

M. Ojeda, Iñaki Etaio, Dominique Valentin, +5

Food Quality and Preference

Food ChoiceCultureConsumer Decision MakingPerceived Sensory QualityConsumer Culture +9

Sensory quality control of cheese: Going beyond the absence of defects

M. Ojeda, Iñaki Etaio, María del Pilar Fernández-Gil, +3

Food Control

Food StructureFood Quality AssuranceSensory ScienceSensometricsFood Quality +4

DEVELOPMENT OF A QUANTITATIVE SENSORY METHOD FOR THE DESCRIPTION OF YOUNG RED WINES FROM RIOJA ALAVESA

Iñaki Etaio, Francisco José Pérez Elortondo, M. Albisu, +3

Journal of Sensory Studies

Food ChemistrySensory Science (Food Sensory Science)FlavoromicsFood AnalysisRioja Alavesa +12

Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia

Iñaki Etaio, P.F. Gil, M. Ojeda, +3

Food Quality and Preference

Food ChemistryTxakoli White WineFood AnalysisPdo ProductsSensory Science +4

Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

Laura Zabaleta, M. Albisu, M. Ojeda, +5

Dairy Science and Technology

Raw Milk CheesesFood StructureFood TechnologyFood SafetyHealth Sciences