Montserrat Mestres

Professor

Universitat Rovira i Virgili

Spain

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About

Montserrat Mestres is a Professor at Universitat Rovira i Virgili in Spain. Her research focuses on food science, particularly the sensory analysis and quality evaluation of beverages and agricultural products. Recent articles highlight her work on the physicochemical properties of juices, the sensory characteristics of olive oil, and non-destructive monitoring techniques for food quality assurance.

Articles (19)

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2025

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2025

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2025

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

Collaborators (4)

LAURA ACEÑA

Associate Professor

Universitat Rovira i Virgili

SPAIN

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Montserrat Ferrando

Associate Professor

Universitat Rovira i Virgili

SPAIN

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Barbara Giussani

University of Insubria

ITALY

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Daniel Schorn-García

Visiting lecturer

Universitat Rovira i Virgili

SPAIN

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Montserrat Mestres

Research Interests

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Articles (19)

Effects of Lacticaseibacillus casei fermentation on the physicochemical, nutritional, volatile, and sensory profile of synbiotic peach and grape juice during refrigerated storage

NIR-HSI for the non-destructive monitoring of in-bag hazelnut oxidation

Improving Sensory Differentiation: Refining the ‘Fruitiness’ Descriptor in Extra Virgin Olive Oil

Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure

A Rapid Method to Predict Beer Shelf Life Using an MS-Based e-Nose

Feasibility of Using Secondary Attributes in Sensory Analysis to Characterize Protected Designation of Origin of Olive Oil

Characterisation of Position-Dependant Ripening Dynamics of Nectarines Using Near-Infrared Spectroscopy and ASCA

Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety

Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil

Monitoring the Evolution of the Aroma Profile of Lager Beer in Aluminium Cans and Glass Bottles during the Natural Ageing Process by Means of HS-SPME/GC-MS and Multivariate Analysis

Assessment of Variability Sources in Grape Ripening Parameters by Using FTIR and Multivariate Modelling

Methodologies based on ASCA to elucidate the influence of a subprocess: Vinification as a case of study

Spatially Offset Raman Spectroscopic (SORS) Analysis of Wine Alcoholic Fermentation: A Preliminary Study

J-Score: A new joint parameter for PLSR model performance evaluation of spectroscopic data

Multivariate Analysis of the Influence of Microfiltration and Pasteurisation on the Quality of Beer during Its Shelf Life

Complexed Biopolymer of Whey Protein and Carboxymethyl Cellulose to Enhance the Chemical Stability of Lemon Oil-in-Water Emulsions

An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability

Detection of bacterial spoilage during wine alcoholic fermentation using ATR-MIR and MCR-ALS

Influence of different types of LEDs lights on the formation of volatile sulfur compounds in white and rosé wines

Collaborators (4)

LAURA ACEÑA

Montserrat Ferrando

Barbara Giussani

Daniel Schorn-García

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