| 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 | 221 | 2005 |
| Flavor control in baked cereal products MA Pozo-Bayon, E Guichard, N Cayot Food Reviews International 22 (4), 335-379, 2006 | 148 | 2006 |
| 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 | 140 | 2003 |
| 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 | 138 | 2010 |
| 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 | 137 | 2009 |
| 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 | 132 | 2009 |
| 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 | 117 | 2012 |
| 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 | 104 | 2001 |
| 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 |
| 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 | 99 | 2001 |
| 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 | 95 | 2009 |
| 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 | 89 | 2004 |
| 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 | 82 | 2007 |
| 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 |
| 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 | 69 | 2015 |
| 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 | 69 | 2009 |
| 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 |
| Sherry wines MÁ Pozo-Bayón, MV Moreno-Arribas Advances in food and nutrition research 63, 17-40, 2011 | 67 | 2011 |
| 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 | 63 | 2004 |
