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Maria Angeles Pozo Bayon
Maria Angeles Pozo Bayon
Tenured Scientist CIAL (CSIC-UAM)
Verified email at csic.es
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Cited by
Cited by
Year
Wine Volatile and Amino Acid Composition after Malolactic Fermentation:  Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures
MA Pozo-Bayón, E G-Alegría, MC Polo, C Tenorio, PJ Martín-Álvarez, ...
Journal of Agricultural and Food Chemistry 53 (22), 8729-8735, 2005
2212005
Flavor control in baked cereal products
MA Pozo-Bayon, E Guichard, N Cayot
Food Reviews International 22 (4), 335-379, 2006
1482006
Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties
MÁ Pozo-Bayón, MT Hernández, PJ Martín-Álvarez, MC Polo
Journal of Agricultural and Food Chemistry 51 (7), 2089-2095, 2003
1402003
Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota
T Requena, M Monagas, MA Pozo-Bayón, PJ Martín-Álvarez, B Bartolomé, ...
Trends in food science & technology 21 (7), 332-344, 2010
1382010
Scientific evidences beyond the application of inactive dry yeast preparations in winemaking
MÁ Pozo-Bayón, I Andújar-Ortiz, MV Moreno-Arribas
Food research international 42 (7), 754-761, 2009
1372009
Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology
MÁ Pozo-Bayón, A Martínez-Rodríguez, E Pueyo, MV Moreno-Arribas
Trends in Food Science & Technology 20 (6-7), 289-299, 2009
1312009
Wine features related to safety and consumer health: an integrated perspective
MÁ Pozo-Bayón, M Monagas, B Bartolome, MV Moreno-Arribas
Critical reviews in food science and nutrition 52 (1), 31-54, 2012
1172012
Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production
A Martı́nez-Rodrı́guez, AV Carrascosa, JM Barcenilla, MA Pozo-Bayón, ...
Food Microbiology 18 (2), 183-191, 2001
1042001
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
JJ Rodríguez‐Bencomo, C Muñoz‐González, I Andújar‐Ortiz, ...
Journal of the Science of Food and Agriculture 91 (13), 2484-2494, 2011
1012011
Polydimethylsiloxane solid-phase microextraction–gas chromatography method for the analysis of volatile compounds in wines: Its application to the characterization of varietal …
MA Pozo-Bayón, E Pueyo, PJ Martın-Alvarez, MC Polo
Journal of Chromatography A 922 (1-2), 267-275, 2001
992001
Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds
I Andujar-Ortiz, MV Moreno-Arribas, PJ Martín-Álvarez, MA Pozo-Bayón
Journal of Chromatography A 1216 (43), 7351-7357, 2009
952009
Sensory and analytical study of rosé sparkling wines manufactured by second fermentation in the bottle
P Hidalgo, E Pueyo, MA Pozo-Bayón, AJ Martínez-Rodríguez, ...
Journal of Agricultural and Food Chemistry 52 (21), 6640-6645, 2004
892004
Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes
MA Pozo-Bayón, A Ruíz-Rodríguez, K Pernin, N Cayot
Journal of agricultural and food chemistry 55 (4), 1418-1426, 2007
822007
Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions
C Muñoz-González, G Feron, E Guichard, JJ Rodríguez-Bencomo, ...
Journal of agricultural and food chemistry 62 (33), 8274-8288, 2014
742014
Application of a new Dynamic Gastrointestinal Simulator (SIMGI) to study the impact of red wine in colonic metabolism
C Cueva, A Jiménez-Girón, I Muñoz-González, A Esteban-Fernández, ...
Food Research International 72, 149-159, 2015
692015
Characterization of commercial inactive dry yeast preparations for enological use based on their ability to release soluble compounds and their behavior toward aroma compounds …
MA Pozo-Bayón, I Andujar-Ortiz, JM Alcaide-Hidalgo, PJ Martin-Alvarez, ...
Journal of Agricultural and Food Chemistry 57 (22), 10784-10792, 2009
692009
Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines
C Muñoz-González, PJ Martín-Álvarez, MV Moreno-Arribas, ...
Journal of agricultural and food chemistry 62 (1), 66-73, 2014
682014
Sherry wines
MÁ Pozo-Bayón, MV Moreno-Arribas
Advances in food and nutrition research 63, 17-40, 2011
672011
Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure
A Esteban-Fernández, N Rocha-Alcubilla, C Muñoz-González, ...
Food Chemistry 205, 280-288, 2016
662016
Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties
MÁ Pozo-Bayón, M Monagas, MC Polo, C Gómez-Cordovés
Journal of Agricultural and Food Chemistry 52 (5), 1300-1306, 2004
632004
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