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Browsing by Author Pozo-Bayón, Mª Ángeles

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Showing results 1 to 20 of 26
Issue DateTitleAuthor(s)Type
2012Ability of oral microbiota to release free volatiles from wine odorless glycosidic aroma precursorsMuñoz-González, Carolina; Rodríguez-Bencomo, Juan José; Cueva, Carolina; Moreno Arribas, Mª Victoria; Pozo-Bayón, Mª ÁngelesPóster
2010API-IT-MS for Measuring Aroma Release from Dentifrice Products Using a Device To Simulate Tooth BrushingPozo-Bayón, Mª Ángeles; Martín Álvarez, Pedro JesúsArtículo
2013Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised winesRodríguez-Bencomo, Juan José; Selli, Serkan; Muñoz-González, Carolina; Martín Álvarez, Pedro Jesús; Pozo-Bayón, Mª ÁngelesArtículo
2010Application of Supercritical CO2 Extraction for the Elimination of Odorant Volatile Compounds from Winemaking Inactive Dry Yeast PreparationPozo-Bayón, Mª Ángeles; Andújar-Ortiz, Inmaculada; Mendiola, J. A.; Ibáñez, Elena; Moreno Arribas, Mª VictoriaArtículo
Oct-2011Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysisRodríguez-Bencomo, Juan José; Muñoz-González, Carolina; Andújar-Ortiz, Inmaculada; Martín Álvarez, Pedro Jesús; Moreno Arribas, Mª Victoria; Pozo-Bayón, Mª ÁngelesArtículo
Sep-2011Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumptionMuñoz-González, Carolina; Rodríguez-Bencomo, Juan José; Moreno Arribas, Mª Victoria; Pozo-Bayón, Mª ÁngelesArtículo
25-Nov-2009Characterization of Commercial Inactive Dry Yeast Preparations for Enological Use Based on Their Ability To Release Soluble Compounds and Their Behavior toward Aroma Compounds in Model WinesPozo-Bayón, Mª Ángeles; Andújar-Ortiz, Inmaculada; Alcaide-Hidalgo, J. M.; Martín-Álvarez, Pedro Jesús; Moreno-Arribas, M. VictoriaArtículo
Jun-2010Chemical and sensory characterization of commercial Xarel.lo white wines from the Penedes regionMuñoz-González, Carolina; Pozo-Bayón, Mª Ángeles; Martín Álvarez, Pedro Jesús; Bartra, Enric; García Cazorla, Joan; Puig Puyol, Anna; Moreno Arribas, Mª VictoriaPóster
2012Effect of using glutathione-enrichedinactive dry yeast preparations on the phenolic composition of rosé grenache wines during winemakingAndújar-Ortiz, Inmaculada; Pozo-Bayón, Mª Ángeles; Garrido, Ignacio; Bartolomé, Begoña; Martín Álvarez, Pedro Jesús; Moreno Arribas, Mª VictoriaArtículo
2011Enzymatic activities of wine lactic acid bacteria: production of volatile sulphur compounds and varietal aromasMartínez-Cuesta, M. Carmen; García-Ruiz, Almudena; Rodríguez-Bencomo, Juan José; Muñoz-González, Carolina; Pozo-Bayón, Mª Ángeles; Requena, Teresa; Bartolomé, Begoña; Moreno Arribas, Mª VictoriaPóster
2012Feasibility 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 microbiotaMuñoz-González, Carolina; Moreno Arribas, Mª Victoria; Rodríguez-Bencomo, Juan José; Cueva, Carolina; Martín Álvarez, Pedro Jesús; Bartolomé, Begoña; Pozo-Bayón, Mª ÁngelesArtículo
2014Impact of glutathione-enriched inactive dry yeast preparations on the stability of terpenes during model wine agingRodríguez-Bencomo, Juan José; Andújar-Ortiz, Inmaculada; Moreno Arribas, Mª Victoria; Simó, Carolina; González, Javier; Chana, Antonio; Dávalos, Juan Z.; Pozo-Bayón, Mª ÁngelesArtículo
2014Impact of the nonvolatile wine matrix composition on the in vivo aroma release from winesMuñoz-González, Carolina; Martín Álvarez, Pedro Jesús; Moreno Arribas, Mª Victoria; Pozo-Bayón, Mª ÁngelesArtículo
2014Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of winesAndújar-Ortiz, Inmaculada; Chaya, C.; Martín Álvarez, Pedro Jesús; Moreno Arribas, Mª Victoria; Pozo-Bayón, Mª ÁngelesArtículo
2010Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling winesPozo-Bayón, Mª Ángeles; Martín Álvarez, Pedro Jesús; Moreno Arribas, Mª Victoria; Andújar-Ortiz, Inmaculada; Pueyo, E.Artículo
2012Optimization 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 conditionsRodríguez-Bencomo, Juan José; Muñoz-González, Carolina; Martín Álvarez, Pedro Jesús; Pozo-Bayón, Mª ÁngelesArtículo
2010Perspectives of the potential implications of wine polyphenols on human oral and gut microbiotaRequena, Teresa; Monagas, María; Pozo-Bayón, Mª Ángeles; Martín Álvarez, Pedro Jesús; Bartolomé, Begoña; Campo, R. del; Ávila, Marta; Martínez-Cuesta, M. Carmen; Peláez, Carmen; Moreno Arribas, Mª VictoriaArtículo
27-Jan-2011Procedimiento para la eliminación de compuestos odorantes presentes en preparaciones de levaduras mediante el empleo CO2 supercríticoMoreno Arribas, Mª Victoria; Mendiola, J. A.; Ibáñez, Elena; Pozo-Bayón, Mª Ángeles; Andújar-Ortiz, InmaculadaSolicitud de patente
29-Jun-2009Procedimiento para la eliminación de compuestos odorantes presentes en preparaciones de levaduras mediante el empleo de CO2 supercríticoPozo-Bayón, Mª Ángeles; Andújar-Ortiz, Inmaculada; Mendiola León, Jose Antonio; Ibáñez, Elena; Moreno Arribas, Mª VictoriaPatente
2014Recovery of aromatic aglycones from grape pomace winemaking by-products by using liquid-liquid and pressurized-liquid extractionMuñoz-González, Carolina; Rodríguez-Bencomo, Juan José; Martín Álvarez, Pedro Jesús; Moreno Arribas, Mª Victoria; Pozo-Bayón, Mª ÁngelesArtículo

Showing results 1 to 20 of 26