J. M. Avizcuri

Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

María‐Pilar Sáenz‐Navajas, J. M. Avizcuri, Jordi Ballester et al. · LWT · 2014 · 110 citations · Full text

Food Chemistry, Behavioral Sciences, Wine Experts +8

Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

Óscar G. Bodelón, J. M. Avizcuri, Purificación Fernández‐Zurbano et al. · LWT · 2012 · 56 citations

Food Chemistry, Ascorbic Acid, Biotechnology +8

Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

J. M. Avizcuri, María‐Pilar Sáenz‐Navajas, J. Federico Echávarri et al. · Food Chemistry · 2016 · 54 citations

Food Chemistry, Anthocyanin Content, Wine Tasting +5

Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

María‐Pilar Sáenz‐Navajas, J. M. Avizcuri, Sara Ferrero-del-Teso et al. · Food Research International · 2017 · 51 citations

Food Chemistry, Red Wines, Electronic Tongue +5

Insights on the chemical basis of the astringency of Spanish red wines

María‐Pilar Sáenz‐Navajas, J. M. Avizcuri, Vicente Ferreira et al. · Food Chemistry · 2012 · 44 citations

Food Chemistry, Spanish Red Wines, Chemical Basis +1