Martín-Álvarez PJ - Search Results

1

Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.

Muñoz-González C, Feron G, Guichard E, Rodríguez-Bencomo JJ, Martín-Álvarez PJ, Moreno-Arribas MV, Pozo-Bayón MÁ. Muñoz-González C, et al. Among authors: martin alvarez pj. J Agric Food Chem. 2014 Aug 20;62(33):8274-88. doi: 10.1021/jf503503b. Epub 2014 Aug 8. J Agric Food Chem. 2014. PMID: 25075966

2

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.

Rodríguez-Bencomo JJ, Muñoz-González C, Andújar-Ortiz I, Martín-Álvarez PJ, Moreno-Arribas MV, Pozo-Bayón MÁ. Rodríguez-Bencomo JJ, et al. J Sci Food Agric. 2011 Oct;91(13):2484-94. doi: 10.1002/jsfa.4494. Epub 2011 Jul 6. J Sci Food Agric. 2011. PMID: 21732381

3

Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties.

Pozo-Bayón MA, Hernández MT, Martín-Alvarez PJ, Polo MC. Pozo-Bayón MA, et al. J Agric Food Chem. 2003 Mar 26;51(7):2089-95. doi: 10.1021/jf021017z. J Agric Food Chem. 2003. PMID: 12643678

4

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.

Pozo-Bayón MA, Andujar-Ortiz I, Alcaide-Hidalgo JM, Martín-Alvarez PJ, Moreno-Arribas MV. Pozo-Bayón MA, et al. J Agric Food Chem. 2009 Nov 25;57(22):10784-92. doi: 10.1021/jf900904x. J Agric Food Chem. 2009. PMID: 19856918

5

Assessment of the impact of the addition of antimicrobial plant extracts to wine: volatile and phenolic composition.

García-Ruiz A, Rodríguez-Bencomo JJ, Garrido I, Martín-Álvarez PJ, Moreno-Arribas MV, Bartolomé B. García-Ruiz A, et al. J Sci Food Agric. 2013 Aug 15;93(10):2507-16. doi: 10.1002/jsfa.6067. Epub 2013 Mar 8. J Sci Food Agric. 2013. PMID: 23483568

6

Comparative study of microbial-derived phenolic metabolites in human feces after intake of gin, red wine, and dealcoholized red wine.

Jiménez-Girón A, Queipo-Ortuño MI, Boto-Ordóñez M, Muñoz-González I, Sánchez-Patán F, Monagas M, Martín-Álvarez PJ, Murri M, Tinahones FJ, Andrés-Lacueva C, Bartolomé B, Moreno-Arribas MV. Jiménez-Girón A, et al. J Agric Food Chem. 2013 Apr 24;61(16):3909-15. doi: 10.1021/jf400678d. Epub 2013 Apr 11. J Agric Food Chem. 2013. PMID: 23578197 Clinical Trial.

7

Profiling of microbial-derived phenolic metabolites in human feces after moderate red wine intake.

Muñoz-González I, Jiménez-Girón A, Martín-Álvarez PJ, Bartolomé B, Moreno-Arribas MV. Muñoz-González I, et al. Among authors: martin alvarez pj. J Agric Food Chem. 2013 Oct 2;61(39):9470-9. doi: 10.1021/jf4025135. Epub 2013 Sep 19. J Agric Food Chem. 2013. PMID: 24010549 Clinical Trial.

8

Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines.

Muñoz-González C, Martín-Álvarez PJ, Moreno-Arribas MV, Pozo-Bayón MÁ. Muñoz-González C, et al. Among authors: martin alvarez pj. J Agric Food Chem. 2014 Jan 8;62(1):66-73. doi: 10.1021/jf405550y. Epub 2013 Dec 17. J Agric Food Chem. 2014. PMID: 24328128

9

Moderate consumption of red wine can modulate human intestinal inflammatory response.

Muñoz-González I, Espinosa-Martos I, Rodríguez JM, Jiménez-Girón A, Martín-Álvarez PJ, Bartolomé B, Moreno-Arribas MV. Muñoz-González I, et al. Among authors: martin alvarez pj. J Agric Food Chem. 2014 Oct 29;62(43):10567-75. doi: 10.1021/jf503310c. Epub 2014 Oct 16. J Agric Food Chem. 2014. PMID: 25263395 Clinical Trial.

10

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

Pozo-Bayón MA, G-Alegría E, Polo MC, Tenorio C, Martín-Alvarez PJ, Calvo de la Banda MT, Ruiz-Larrea F, Moreno-Arribas MV. Pozo-Bayón MA, et al. J Agric Food Chem. 2005 Nov 2;53(22):8729-35. doi: 10.1021/jf050739y. J Agric Food Chem. 2005. PMID: 16248578

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