María Angeles Pozo Bayón-rekin lankidetzan egindako argitalpenak (12)

2016

  1. Fate of the glutathione released from inactive dry yeast preparations during the alcoholic fermentation of white musts

    Australian Journal of Grape and Wine Research, Vol. 22, Núm. 1, pp. 46-51

2014

  1. Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages

    Food Science and Nutrition, Vol. 2, Núm. 4, pp. 361-370

  2. Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine aging

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 6, pp. 1373-1383

  3. Recovery of Aromatic Aglycones from Grape Pomace Winemaking By-Products by Using Liquid-Liquid and Pressurized-Liquid Extraction

    Food Analytical Methods, Vol. 7, Núm. 1, pp. 47-57

  4. Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 33, pp. 8274-8288

2013

  1. Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

    Food Research International, Vol. 51, Núm. 2, pp. 450-457

2012

  1. Feasibility and application of liquid-liquid extraction combined with gas chromatography-mass spectrometry for the analysis of phenolic acids from grape polyphenols degraded by human faecal microbiota

    Food Chemistry, Vol. 133, Núm. 2, pp. 526-535

  2. Influencia de las condiciones de almacenamiento en la estabilidad del aroma y en las características sensoriales de la cerveza durante su vida útil

    Cerveza y malta, Núm. 195, pp. 20-27

  3. Optimization of a HS-SPME-GC-MS Procedure for Beer Volatile Profiling Using Response Surface Methodology: Application to Follow Aroma Stability of Beers Under Different Storage Conditions

    Food Analytical Methods, Vol. 5, Núm. 6, pp. 1386-1397

  4. Reversed-Phase High-Performance Liquid Chromatography-Fluorescence Detection for the Analysis of Glutathione and Its Precursor γ-Glutamyl Cysteine in Wines and Model Wines Supplemented with Oenological Inactive Dry Yeast Preparations

    Food Analytical Methods, Vol. 5, Núm. 1, pp. 154-161

2011

  1. Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 13, pp. 2484-2494

  2. Beyond the characterization of wine aroma compounds: Looking for analytical approaches in trying to understand aroma perception during wine consumption

    Analytical and Bioanalytical Chemistry, Vol. 401, Núm. 5, pp. 1501-1516