María Ángeles Pozo‐Bayón
Instituto de Investigación en Ciencias de la Alimentación(ES)Universidad Autónoma de Madrid(ES)
Publications by Year
Research Areas
Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Olfactory and Sensory Function Studies, Sensory Analysis and Statistical Methods, Phytochemicals and Antioxidant Activities
Most-Cited Works
- → Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect ofOenococcus oeniandLactobacillus plantarumStarter Cultures(2005)191 cited
- → Scientific evidences beyond the application of inactive dry yeast preparations in winemaking(2009)136 cited
- → Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota(2010)119 cited
- → Flavor Control in Baked Cereal Products(2006)112 cited
- → 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(2011)107 cited
- → Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology(2009)102 cited