Pozo-Bayón MÁ - 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

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

3

Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties.

Pozo-Bayón MA, Monagas M, Polo MC, Gómez-Cordovés C. Pozo-Bayón MA, et al. J Agric Food Chem. 2004 Mar 10;52(5):1300-6. doi: 10.1021/jf030639x. J Agric Food Chem. 2004. PMID: 14995137

4

Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.

Hidalgo P, Pueyo E, Pozo-Bayón MA, Martínez-Rodríguez AJ, Martín-Alvarez P, Polo MC. Hidalgo P, et al. J Agric Food Chem. 2004 Oct 20;52(21):6640-5. doi: 10.1021/jf040151b. J Agric Food Chem. 2004. PMID: 15479034

5

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

6

Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.

Pozo-Bayón MA, Ruíz-Rodríguez A, Pernin K, Cayot N. Pozo-Bayón MA, et al. J Agric Food Chem. 2007 Feb 21;55(4):1418-26. doi: 10.1021/jf062203y. Epub 2007 Jan 23. J Agric Food Chem. 2007. PMID: 17243698

7

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

Pozo-Bayón MA, Schirlé-Keller JP, Reineccius GA. Pozo-Bayón MA, et al. J Agric Food Chem. 2008 Jul 9;56(13):5278-84. doi: 10.1021/jf072726l. Epub 2008 Jun 20. J Agric Food Chem. 2008. PMID: 18564845

8

Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release.

Pozo-Bayon MA, Biais B, Rampon V, Cayot N, Le Bail P. Pozo-Bayon MA, et al. J Agric Food Chem. 2008 Aug 13;56(15):6640-7. doi: 10.1021/jf800242r. Epub 2008 Jul 12. J Agric Food Chem. 2008. PMID: 18620405

9

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

Andujar-Ortiz I, Moreno-Arribas MV, Martín-Alvarez PJ, Pozo-Bayón MA. Andujar-Ortiz I, et al. J Chromatogr A. 2009 Oct 23;1216(43):7351-7. doi: 10.1016/j.chroma.2009.08.055. Epub 2009 Aug 26. J Chromatogr A. 2009. PMID: 19732903

10

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

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