Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method

Por Pérez-Jiménez, María, Muñoz-González, Carolina, Pozo-Bayón, María Angeles
Publicado no Foods (2021)

Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption

Por Muñoz-González, Carolina, Pérez-Jiménez, María, Criado, Celia, Pozo-Bayón, María Ángeles
Publicado no Molecules (2019)

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

Por Muñoz-González, Carolina, Criado, Celia, Pérez-Jiménez, María, Pozo-Bayón, María Ángeles
Publicado no Foods (2021)

Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters

Por Muñoz-González, Carolina, Canon, Francis, Feron, Gilles, Guichard, Elisabeth, Pozo-Bayón, Maria Angeles
Publicado no Molecules (2019)

Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility

Por Perez-Jiménez, María, Esteban-Fernández, Adelaida, Muñoz-González, Carolina, Pozo-Bayón, María Angeles
Publicado no Molecules (2020)

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

Por Muñoz-González, Carolina, Rodríguez-Bencomo, Juan José, Moreno-Arribas, Maria Victoria, Pozo-Bayón, Maria Ángeles
Publicado no Food Sci Nutr (2014)