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Year Number of Results
2011 2
2013 1
2014 3
2015 1
2016 1
2017 2
2018 5
2019 3
2020 3
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Main effects of human saliva on flavour perception and the potential contribution to food consumption.
Muñoz-González C, Feron G, Canon F. Muñoz-González C, et al. Proc Nutr Soc. 2018 Nov;77(4):423-431. doi: 10.1017/S0029665118000113. Epub 2018 Apr 17. Proc Nutr Soc. 2018. PMID: 29661256 Review.
Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption.
Muñoz-González C, Pérez-Jiménez M, Criado C, Pozo-Bayón MÁ. Muñoz-González C, et al. Molecules. 2019 Sep 6;24(18):3253. doi: 10.3390/molecules24183253. Molecules. 2019. PMID: 31500122 Free PMC article.
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. Muñoz-González C, et al. Molecules. 2019 Apr 2;24(7):1277. doi: 10.3390/molecules24071277. Molecules. 2019. PMID: 30986916 Free PMC article.
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.
Muñoz-González C, Brulé M, Feron G, Canon F. Muñoz-González C, et al. J Texture Stud. 2019 Feb;50(1):36-44. doi: 10.1111/jtxs.12382. Epub 2018 Dec 19. J Texture Stud. 2019. PMID: 30520036
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. Esteban-Fernández A, et al. Among authors: munoz gonzalez c. Food Chem. 2016 Aug 15;205:280-8. doi: 10.1016/j.foodchem.2016.03.030. Epub 2016 Mar 10. Food Chem. 2016. PMID: 27006241
Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption.
Muñoz-González C, Rodríguez-Bencomo JJ, Moreno-Arribas MV, Pozo-Bayón MÁ. Muñoz-González C, et al. Anal Bioanal Chem. 2011 Sep;401(5):1497-512. doi: 10.1007/s00216-011-5078-0. Epub 2011 May 15. Anal Bioanal Chem. 2011. PMID: 21573841 Review.
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. Esteban-Fernández A, et al. Among authors: munoz gonzalez c. Food Chem. 2018 Mar 15;243:125-133. doi: 10.1016/j.foodchem.2017.09.101. Epub 2017 Sep 20. Food Chem. 2018. PMID: 29146318
Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches.
Muñoz-González C, Feron G, Brulé M, Canon F. Muñoz-González C, et al. Food Chem. 2018 Feb 1;240:275-285. doi: 10.1016/j.foodchem.2017.07.060. Epub 2017 Jul 15. Food Chem. 2018. PMID: 28946273
Corrigendum to "Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches" [Food Chem. 240 (2018) 275-285].
Muñoz-González C, Feron G, Brulé M, Canon F. Muñoz-González C, et al. Food Chem. 2018 Nov 1;265:85. doi: 10.1016/j.foodchem.2018.05.076. Epub 2018 May 26. Food Chem. 2018. PMID: 29884398 No abstract available.
Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.
Muñoz-González C, Feron G, Guichard E, Rodríguez-Bencomo JJ, Martín-Álvarez PJ, Moreno-Arribas MV, Pozo-Bayón MÁ. Muñoz-González C, et al. J Agric Food Chem. 2014 Aug 20;62(33):8274-88. doi: 10.1021/jf503503b. Epub 2014 Aug 8. J Agric Food Chem. 2014. PMID: 25075966
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