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Foods (Basel, Switzerland)|March 6, 2021
Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) MethodMaría Pérez-Jiménez, Carolina Muñoz-González, María Angeles Pozo-BayónJournal of Agricultural and Food Chemistry|June 21, 2008
Determining specific food volatiles contributing to PTR-MS ion profiles using GC-EI-MSMaría-Angeles Pozo-Bayón, Jean-Paul Schirlé-Keller, Gary A ReinecciusMolecules (Basel, Switzerland)|April 12, 2020
Interactions Among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma VolatilityMaría Perez-Jiménez, Adelaida Esteban-Fernández, Carolina Muñoz-González, et al.Foods (Basel, Switzerland)|October 14, 2022
Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine ConsumersCelia Criado, Carolina Muñoz-González, María Mora, et al.Journal of Agricultural and Food Chemistry|February 23, 2010
Application of supercritical CO(2) extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparationMaría Angeles Pozo-Bayón, Inmaculada Andújar-Ortiz, Jose A Mendiola, et al.Pageof 1