| Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release M Iorizzo, B Testa, SJ Lombardi, A García-Ruiz, C Muñoz-González, ... Lwt 73, 557-566, 2016 | 101 | 2016 |
| 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 | 101 | 2011 |
| 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 | 74 | 2014 |
| 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 | 68 | 2014 |
| 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 | 67 | 2016 |
| Association between salivary hypofunction and food consumption in the elderlies. A systematic literature review C Muñoz-GonzÃ, M Vandenberghe-Descamps, G Feron, F Canon, ... The Journal of nutrition, health and aging 22 (3), 407-419, 2018 | 65 | 2018 |
| Main effects of human saliva on flavour perception and the potential contribution to food consumption C Muñoz-González, G Feron, F Canon Proceedings of the Nutrition Society 77 (4), 423-431, 2018 | 64 | 2018 |
| Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches C Muñoz-González, G Feron, M Brulé, F Canon Food Chemistry 240, 275-285, 2018 | 61 | 2018 |
| Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors C Muñoz-González, C Cueva, MÁ Pozo-Bayón, MV Moreno-Arribas Food chemistry 187, 112-119, 2015 | 58 | 2015 |
| Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption C Muñoz-González, JJ Rodríguez-Bencomo, MV Moreno-Arribas, ... Analytical and bioanalytical chemistry 401, 1497-1512, 2011 | 57 | 2011 |
| A survey of environmental and biological factors (Azospirillum spp, Agrobacterium rhizogenes, Pseudomonas aurantiaca) for their influence in rooting cuttings of Prosopis alba … P Felker, D Medina, C Soulier, G Velicce, M Velarde, C Gonzalez Journal of arid environments 61 (2), 227-247, 2005 | 52 | 2005 |
| Aroma release in the oral cavity after wine intake is influenced by wine matrix composition A Esteban-Fernández, C Muñoz-González, A Jiménez-Girón, ... Food Chemistry 243, 125-133, 2018 | 49 | 2018 |
| Optimization of a HS-SPME-GC-MS procedure for beer volatile profiling using response surface methodology: application to follow aroma stability of beers under different storage … JJ Rodriguez-Bencomo, C Muñoz-González, PJ Martín-Álvarez, E Lázaro, ... Food analytical methods 5, 1386-1397, 2012 | 46 | 2012 |
| Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters C Muñoz-González, F Canon, G Feron, E Guichard, MA Pozo-Bayón Molecules 24 (7), 1277, 2019 | 42 | 2019 |
| Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering or not from hyposalivation C Muñoz‐González, M Brulé, G Feron, F Canon Journal of texture studies 50 (1), 36-44, 2019 | 41 | 2019 |
| Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells C Muñoz-González, M Brule, C Martin, G Feron, F Canon Food Chemistry 373, 131467, 2022 | 37 | 2022 |
| Interactions among odorants, phenolic compounds, and oral components and their effects on wine aroma volatility M Perez-Jiménez, A Esteban-Fernández, C Muñoz-González, ... Molecules 25 (7), 1701, 2020 | 37 | 2020 |
| Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines JJ Rodríguez-Bencomo, S Selli, C Muñoz-González, PJ Martín-Álvarez, ... Food research international 51 (2), 450-457, 2013 | 29 | 2013 |
| Oral persistence of esters is affected by wine matrix composition C Muñoz-González, M Pérez-Jiménez, MÁ Pozo-Bayón Food research international 135, 109286, 2020 | 28 | 2020 |
| Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort C Muñoz-González, G Feron, F Canon Food Chemistry 342, 128355, 2021 | 27 | 2021 |
