140 related articles for article (PubMed ID: 32527481)
1. Oral persistence of esters is affected by wine matrix composition.
Muñoz-González C; Pérez-Jiménez M; Pozo-Bayón MÁ
Food Res Int; 2020 Sep; 135():109286. PubMed ID: 32527481
[TBL] [Abstract][Full Text] [Related]
2. Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption.
Muñoz-González C; Pérez-Jiménez M; Criado C; Pozo-Bayón MÁ
Molecules; 2019 Sep; 24(18):. PubMed ID: 31500122
[TBL] [Abstract][Full Text] [Related]
3. Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake.
Pérez-Jiménez M; Rocha-Alcubilla N; Pozo-Bayón MÁ
J Texture Stud; 2019 Feb; 50(1):62-70. PubMed ID: 30267419
[TBL] [Abstract][Full Text] [Related]
4. 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
Food Chem; 2018 Mar; 243():125-133. PubMed ID: 29146318
[TBL] [Abstract][Full Text] [Related]
5. Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters.
Muñoz-González C; Canon F; Feron G; Guichard E; Pozo-Bayón MA
Molecules; 2019 Apr; 24(7):. PubMed ID: 30986916
[TBL] [Abstract][Full Text] [Related]
6. Temporal changes in salivary composition induced by oral exposure to different wine matrices and the relationship with the behaviour of aroma compounds in the mouth.
Criado C; Muñoz-González C; Hernández-Ledesma B; Pozo-Bayón MÁ
Food Funct; 2022 Apr; 13(8):4600-4611. PubMed ID: 35355023
[TBL] [Abstract][Full Text] [Related]
7. 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
J Agric Food Chem; 2014 Jan; 62(1):66-73. PubMed ID: 24328128
[TBL] [Abstract][Full Text] [Related]
8. Interactions Among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility.
Perez-Jiménez M; Esteban-Fernández A; Muñoz-González C; Pozo-Bayón MA
Molecules; 2020 Apr; 25(7):. PubMed ID: 32276337
[TBL] [Abstract][Full Text] [Related]
9. Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines.
Castrillo D; Rabuñal E; Neira N; Blanco P
FEMS Yeast Res; 2019 Nov; 19(7):. PubMed ID: 31584676
[TBL] [Abstract][Full Text] [Related]
10. Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration.
de-la-Fuente-Blanco A; Sáenz-Navajas MP; Valentin D; Ferreira V
Food Chem; 2020 Mar; 307():125553. PubMed ID: 31654952
[TBL] [Abstract][Full Text] [Related]
11. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
Varela C; Barker A; Tran T; Borneman A; Curtin C
Int J Food Microbiol; 2017 Jul; 252():1-9. PubMed ID: 28436828
[TBL] [Abstract][Full Text] [Related]
12. 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
Food Chem; 2016 Aug; 205():280-8. PubMed ID: 27006241
[TBL] [Abstract][Full Text] [Related]
13. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.
López de Lerma N; Peinado RA
Int J Food Microbiol; 2011 Jan; 145(1):342-8. PubMed ID: 21215485
[TBL] [Abstract][Full Text] [Related]
14. Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines.
Gammacurta M; Marchand S; Albertin W; Moine V; de Revel G
J Agric Food Chem; 2014 Jun; 62(23):5378-89. PubMed ID: 24871631
[TBL] [Abstract][Full Text] [Related]
15. How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation.
Lytra G; Tempere S; Marchand S; de Revel G; Barbe JC
Food Chem; 2016 Mar; 194():196-200. PubMed ID: 26471544
[TBL] [Abstract][Full Text] [Related]
16. Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method.
Pérez-Jiménez M; Muñoz-González C; Pozo-Bayón MA
Foods; 2021 Feb; 10(2):. PubMed ID: 33668607
[TBL] [Abstract][Full Text] [Related]
17. Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition.
Pérez-Jiménez M; Pozo-Bayón MÁ
Food Res Int; 2019 Jul; 121():97-107. PubMed ID: 31108831
[TBL] [Abstract][Full Text] [Related]
18. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.
Cameleyre M; Lytra G; Tempere S; Barbe JC
J Agric Food Chem; 2015 Nov; 63(44):9777-88. PubMed ID: 26529563
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
González-Lázaro M; Martínez-Lapuente L; Guadalupe Z; Ayestaran B; Bueno-Herrera M; López de la Cuesta P; Pérez-Magariño S
J Sci Food Agric; 2020 Apr; 100(6):2618-2629. PubMed ID: 31975420
[TBL] [Abstract][Full Text] [Related]
20. Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage.
Sartor S; Burin VM; Panceri CP; Dos Passos RR; Caliari V; Bordignon-Luiz MT
J Food Sci; 2018 Nov; 83(11):2790-2801. PubMed ID: 30370927
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]