List of works - María Angeles Pozo-Bayón

API-IT-MS for measuring aroma release from dentifrice products using a device to simulate tooth brushing.

scientific article published in April 2010

Analytical performance of three commonly used extraction methods for the gas chromatography-mass spectrometry analysis of wine volatile compounds

scientific article published on 26 August 2009

Application of supercritical CO(2) extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation

scientific article published in March 2010

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

scientific article published on 6 July 2011

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

scientific article published on 15 May 2011

Characterization 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 Wines

scientific article published on 01 November 2009

Determining specific food volatiles contributing to PTR-MS ion profiles using GC-EI-MS.

scientific article published on 20 June 2008

Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition

scientific article published on 15 March 2019

Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting

scientific article published on 15 September 2019

Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake

scientific article published on 24 October 2018

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.

scientific article published on 26 January 2012

Influence of Complexation between Amylose and a Flavored Model Sponge Cake on the Degree of Aroma Compound Release

scientific article published on 12 July 2008

Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes

article

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

scientific article published on 08 April 2020

Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure

scientific article published on 10 March 2016

Polydimethylsiloxane solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines. Its application to the characterization of varietal wines

scientific article published in July 2001

Role of Specific Components from Commercial Inactive Dry Yeast Winemaking Preparations on the Growth of Wine Lactic Acid Bacteria

scientific article published on 01 July 2010

Sensory and Analytical Study of Rosé Sparkling Wines Manufactured by Second Fermentation in the Bottle

scientific article published on 01 October 2004

Wine Features Related to Safety and Consumer Health: An Integrated Perspective ⬇️

scientific article published on January 1, 2012

Wine volatile and amino acid composition after malolactic fermentation: effect of Oenococcus oeni and Lactobacillus plantarum starter cultures

scientific article

List of works by María Angeles Pozo-Bayón