Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Maria Angeles Pozo-Bayon"'
Autor:
Carmen Tatiana Cuadrado-Silva, Coralia Osorio, Maria Angeles Pozo-Bayon, Ramón Giraldo, CAROLINA MUNOZ
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Molecules; Volume 27; Issue 4; Pages: 1269
instname
Molecules; Volume 27; Issue 4; Pages: 1269
This article belongs to the Special Issue Food Oral Processing and Flavour.
The ability of the human oral microbiota to hydrolyze the glycosidic aroma precursor extract isolated from sour guava (Psidium friedrichsthalianum Nied.) fruits was stud
The ability of the human oral microbiota to hydrolyze the glycosidic aroma precursor extract isolated from sour guava (Psidium friedrichsthalianum Nied.) fruits was stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab70379f3f666d4e4659c9965d802be1
http://hdl.handle.net/10261/279012
http://hdl.handle.net/10261/279012
This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry. Chapters detail introductions to their respective topi
Autor:
Jonathan D. Beauchamp, Andrew J. Taylor, Vaughan S. Langford, Diandree Padayachee, Carolina Muñoz-González, María Ángeles Pozo-Bayón, Francis Canon, Masayuki Yabuki, Ni Yang, Clive Ford, Ian Fisk, Sheryl Barringer, Lotta Kuuliala, Nikita Jain, Bernard De Baets, Frank Devlieghere, Vittorio Capozzi, Mariagiovanna Fragasso, Iuliia Khomenko, Patrick Silcock, Franco Biasioli, Wiktoria Wichrowska, Tomasz Majchrzak
'This book is about Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry'--
Akademický článek
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Autor:
César Augusto Napa-Almeyda, Celia Criado, Jhony Mayta-Hancco, Marcial Silva-Jaimes, Luis Condezo-Hoyos, María Ángeles Pozo-Bayón
Publikováno v:
Fermentation, Vol 9, Iss 8, p 757 (2023)
In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes from vineyards in Moquegua, Peru, typically used for the production o
Externí odkaz:
https://doaj.org/article/ceaf6edd5553425c87ea447e2e45dab0
Autor:
Rafael I. Velázquez-Martínez, Celia Criado, Carolina Muñoz-González, Julia Crespo, María Ángeles Pozo-Bayón
Publikováno v:
Foods, Vol 12, Iss 15, p 2835 (2023)
Due to the limited scientific knowledge on the impact of commercial oenological additives on flavour perception, the aim of this work was to evaluate the effect of different types of oenological additives on the long-lasting flavour perception (flavo
Externí odkaz:
https://doaj.org/article/04323eeb6ac247a79859aa43f225ed00
Autor:
Carolina Muñoz González, Maria Angeles Pozo-Bayon, CAROLINA MUNOZ, Juan Jose Rodriguez Bencomo, M.Victoria Moreno-Arribas
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
16 páginas, 2 figuras, 2 tablas.-- El pdf del artículo es la versión post-print.
The volatile compounds present in wines are responsible for the quality of the wine aroma. The analysis of these compounds requires different analytical techniqu
The volatile compounds present in wines are responsible for the quality of the wine aroma. The analysis of these compounds requires different analytical techniqu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67d5ef4512c31238c43d3b07fee8e1db
http://hdl.handle.net/10261/49740
http://hdl.handle.net/10261/49740
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
The specificity of human esterase activity (EA) from the stimulated (SS) and non-stimulated (NSS) saliva toward different typical wine odorant carboxylic esters and its inhibition by the wine phenolic compounds has been evaluated. For the specificity
Externí odkaz:
https://doaj.org/article/e39f8c359d3e4b91acb2e33ef90e561d
Autor:
Celia Criado, Carolina Muñoz-González, María Mora, Virginia Fernández-Ruíz, Carolina Chaya, María Angeles Pozo-Bayón
Publikováno v:
Foods, Vol 11, Iss 19, p 3104 (2022)
The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown
Externí odkaz:
https://doaj.org/article/105d0cdec317472f91a6c74d70e41a9c
Publikováno v:
Foods, Vol 10, Iss 2, p 415 (2021)
The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immed
Externí odkaz:
https://doaj.org/article/48af0cb8f28040908741b54ca2cc5c8d