Muñoz-González C - 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. 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

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

Muñoz-González C, Rodríguez-Bencomo JJ, Moreno-Arribas MV, Pozo-Bayón MÁ. Muñoz-González C, et al. Anal Bioanal Chem. 2011 Sep;401(5):1497-512. doi: 10.1007/s00216-011-5078-0. Epub 2011 May 15. Anal Bioanal Chem. 2011. PMID: 21573841 Free article. Review.

3

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

4

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. 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

5

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

Muñoz-González C, Rodríguez-Bencomo JJ, Moreno-Arribas MV, Pozo-Bayón MÁ. Muñoz-González C, et al. Food Sci Nutr. 2014 Jul;2(4):361-70. doi: 10.1002/fsn3.111. Epub 2014 Apr 7. Food Sci Nutr. 2014. PMID: 25473493 Free PMC article.

6

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.

Muñoz-González C, Moreno-Arribas MV, Rodríguez-Bencomo JJ, Cueva C, Martín Álvarez PJ, Bartolomé B, Pozo-Bayón MA. Muñoz-González C, et al. Food Chem. 2012 Jul 15;133(2):526-35. doi: 10.1016/j.foodchem.2012.01.020. Epub 2012 Jan 26. Food Chem. 2012. PMID: 25683429

7

Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors.

Muñoz-González C, Cueva C, Ángeles Pozo-Bayón M, Victoria Moreno-Arribas M. Muñoz-González C, et al. Food Chem. 2015 Nov 15;187:112-9. doi: 10.1016/j.foodchem.2015.04.068. Epub 2015 Apr 22. Food Chem. 2015. PMID: 25977005

8

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

Esteban-Fernández A, Rocha-Alcubilla N, Muñoz-González C, Moreno-Arribas MV, Pozo-Bayón MÁ. Esteban-Fernández A, et al. Food Chem. 2016 Aug 15;205:280-8. doi: 10.1016/j.foodchem.2016.03.030. Epub 2016 Mar 10. Food Chem. 2016. PMID: 27006241

9

Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches.

Muñoz-González C, Feron G, Brulé M, Canon F. Muñoz-González C, et al. Food Chem. 2018 Feb 1;240:275-285. doi: 10.1016/j.foodchem.2017.07.060. Epub 2017 Jul 15. Food Chem. 2018. PMID: 28946273

10

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition.

Esteban-Fernández A, Muñoz-González C, Jiménez-Girón A, Pérez-Jiménez M, Pozo-Bayón MÁ. Esteban-Fernández A, et al. Food Chem. 2018 Mar 15;243:125-133. doi: 10.1016/j.foodchem.2017.09.101. Epub 2017 Sep 20. Food Chem. 2018. PMID: 29146318

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