Publikationen (95) Publikationen von Francisco José Pérez Elortondo

2024

  1. Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors

    Journal of Sensory Studies, Vol. 39, Núm. 5

  2. Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

    Beverages, Vol. 10, Núm. 3

  3. Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references

    Food Research International, Vol. 176

2023

  1. Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding

    Food Science and Nutrition, Vol. 11, Núm. 10, pp. 6544-6559

2022

  1. Análisis sensorial de alimentos y respuesta del consummidor koord.

    Acribia

  2. Control de calidad sensorial de productos de calidad diferenciada

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 519-534

  3. Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

    Foods, Vol. 11, Núm. 19

  4. Queso

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 209-229

2021

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

    Food Quality and Preference, Vol. 87

  2. Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?

    Journal of Dairy Science, Vol. 104, Núm. 1, pp. 301-307

2019

  1. Problemática del control sensorial de los productos con denominación de origen protegida en Europa

    Encuentros de la tradición y de la innovación en el sector vitivinícola ; II. Factores de valorización del sector vitivinícola: [ponencias de los XVII y XVIII Cursos de Verano de la Universidad de Burgos, años 2017 y 2018]

2018

  1. Biogenic amines and ethyl carbamate precursors production by indigenouslactic acid bacteria from Rioja Alavesa red wines

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  2. Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines

    Food Control, Vol. 88, pp. 159-168

  3. Detección de aminas biógenas y su relación con la microbiota indígena en vinos de la rioja alavesa

    Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018

  4. Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese

    Journal of Sensory Studies, Vol. 33, Núm. 2

2016

  1. Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

    Journal of the science of food and agriculture, Vol. 96, Núm. 10, pp. 3492-3499

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

    Dairy Science and Technology, Vol. 96, Núm. 1, pp. 53-65

  3. Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses

    Food Microbiology, Vol. 56, pp. 52-68

2015

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

    Food Control, Vol. 51, pp. 371-380

2013

  1. Evaluation of sensory quality of calf chops: A new methodological approach

    Meat Science, Vol. 94, Núm. 1, pp. 105-114