Work

From Sensometabolomics to Rapid Analysis and Machine Learning: A Perspective on Modeling Wine Mouthfeel

Year: 2026

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.6c00101

Authors: María-Pilar Sáenz-Navajas, Chelo Ferreira, David W. Jeffery

Institutions: Consejo Superior de Investigaciones Científicas, Universidad de La Rioja, Instituto de Ciencias de la Vid y del Vino, Universidad de Zaragoza, Instituto Universitario de Matemáticas y Aplicaciones, Adelaide University, The University of Adelaide

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Ministerio de Ciencia, Innovación y Universidades, European Regional Development Fund, Agencia Estatal de Investigación

Awards: G408590168, G422787837, G4574934519, G5010868303, G7901094871, G8225617287

OpenAlex ID: W7141177349

FWCI: 2.806

Cites: 62

Cited by: 1

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