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Year Number of Results
2007 1
2008 2
2009 1
2010 3
2011 1
2014 1
2016 2
2017 2
2018 3
2019 6
2020 2
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Page 1
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. Among authors: pozo bayon ma. 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. Among authors: pozo bayon ma. Molecules. 2019 Apr 2;24(7):1277. doi: 10.3390/molecules24071277. Molecules. 2019. PMID: 30986916 Free PMC article.
Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting.
Perez-Jiménez M, Chaya C, Pozo-Bayón MÁ. Perez-Jiménez M, et al. Among authors: pozo bayon ma. Food Chem. 2019 Jul 1;285:147-155. doi: 10.1016/j.foodchem.2019.01.152. Epub 2019 Jan 31. Food Chem. 2019. PMID: 30797329
Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting.
Criado C, Chaya C, Fernández-Ruíz V, Álvarez MD, Herranz B, Pozo-Bayón MÁ. Criado C, et al. Among authors: pozo bayon ma. Food Res Int. 2019 Dec;126:108677. doi: 10.1016/j.foodres.2019.108677. Epub 2019 Sep 15. Food Res Int. 2019. PMID: 31732044
Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition.
Pérez-Jiménez M, Pozo-Bayón MÁ. Pérez-Jiménez M, et al. Among authors: pozo bayon ma. Food Res Int. 2019 Jul;121:97-107. doi: 10.1016/j.foodres.2019.03.030. Epub 2019 Mar 15. Food Res Int. 2019. PMID: 31108831
Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake.
Pérez-Jiménez M, Rocha-Alcubilla N, Pozo-Bayón MÁ. Pérez-Jiménez M, et al. Among authors: pozo bayon ma. J Texture Stud. 2019 Feb;50(1):62-70. doi: 10.1111/jtxs.12371. Epub 2018 Oct 24. J Texture Stud. 2019. PMID: 30267419
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: pozo bayon ma. 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
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: pozo bayon ma. 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
Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains.
Brizuela NS, Bravo-Ferrada BM, Pozo-Bayón MÁ, Semorile L, Elizabeth Tymczyszyn E. Brizuela NS, et al. Among authors: pozo bayon ma. Food Res Int. 2018 Apr;106:22-28. doi: 10.1016/j.foodres.2017.12.032. Epub 2017 Dec 14. Food Res Int. 2018. PMID: 29579921
Targeted Metabolomic Analysis of Polyphenols with Antioxidant Activity in Sour Guava (Psidium friedrichsthalianum Nied.) Fruit.
Cuadrado-Silva CT, Pozo-Bayón MÁ, Osorio C. Cuadrado-Silva CT, et al. Among authors: pozo bayon ma. Molecules. 2016 Dec 23;22(1):11. doi: 10.3390/molecules22010011. Molecules. 2016. PMID: 28025550 Free PMC article.
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