Showing 1 - 13 results of 13 for search 'Maria Ángeles Pozo-Bayón', query time: 0.06s Refine Results
  1. 1
    Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method

    Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method by María Pérez-Jiménez, Carolina Muñoz-González, María Angeles Pozo-Bayón

    Published 2021-02-01
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  2. 2
    Targeted Metabolomic Analysis of Polyphenols with Antioxidant Activity in Sour Guava (Psidium friedrichsthalianum Nied.) Fruit

    Targeted Metabolomic Analysis of Polyphenols with Antioxidant Activity in Sour Guava (Psidium friedrichsthalianum Nied.) Fruit by Carmen Tatiana Cuadrado-Silva, Maria Ángeles Pozo-Bayón, Coralia Osorio

    Published 2016-12-01
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  3. 3
    Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions

    Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions by María Pérez-Jiménez, Carolina Muñoz-González, María Ángeles Pozo-Bayón

    Published 2021-11-01
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  4. 4
    Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches

    Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches by Carolina Muñoz-González, Celia Criado, María Pérez-Jiménez, María Ángeles Pozo-Bayón

    Published 2021-01-01
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  5. 5
    Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption

    Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption by Carolina Muñoz-González, María Pérez-Jiménez, Celia Criado, María Ángeles Pozo-Bayón

    Published 2019-09-01
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  6. 6
    Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters

    Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters by Carolina Muñoz-González, Francis Canon, Gilles Feron, Elisabeth Guichard, Maria Angeles Pozo-Bayón

    Published 2019-04-01
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  7. 7
    Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility

    Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility by María Perez-Jiménez, Adelaida Esteban-Fernández, Carolina Muñoz-González, María Angeles Pozo-Bayón

    Published 2020-04-01
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  8. 8
    Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status

    Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil T... by Rafael I. Velázquez-Martínez, Celia Criado, Carolina Muñoz-González, Julia Crespo, María Ángeles Pozo-Bayón

    Published 2023-07-01
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  9. 9
    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 Consumers

    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 Res... by Celia Criado, Carolina Muñoz-González, María Mora, Virginia Fernández-Ruíz, Carolina Chaya, María Angeles Pozo-Bayón

    Published 2022-10-01
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  10. 10
    Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos

    Effect of Using Different Blends of Non-Saccharomyces Yeast Isolated from Italia and Negra Criolla Grapes on the Aromatic Diversity and Sensory Profile of Piscos by César Augusto Napa-Almeyda, Carolina Muñoz-González, Marcial Silva-Jaimes, Luis Condezo-Hoyos, María Ángeles Pozo-Bayón

    Published 2024-12-01
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  11. 11
    β-Glucosidase Activity of <i>Lactiplantibacillus plantarum</i> UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content

    β-Glucosidase Activity of <i>Lactiplantibacillus plantarum</i> UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content by Natalia S. Brizuela, Marina Arnez-Arancibia, Liliana Semorile, María Ángeles Pozo-Bayón, Bárbara M. Bravo-Ferrada, E. Elizabeth Tymczyszyn

    Published 2021-02-01
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  12. 12
    Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking

    Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking by Inmaculada Andújar-Ortiz, Maria Ángeles Pozo-Bayón, Ignacio Garrido, Pedro J. Martin-Álvarez, Begoña Bartolomé, María Victoria Moreno-Arribas

    Published 2012-09-01
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  13. 13
    Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru

    Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru by César Augusto Napa-Almeyda, Celia Criado, Jhony Mayta-Hancco, Marcial Silva-Jaimes, Luis Condezo-Hoyos, María Ángeles Pozo-Bayón

    Published 2023-08-01
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