María Ángeles Pozo-Bayón (Pozo-Bayón María Ángeles, María Angeles Pozo-Bayón, María Ángeles Del Pozo-Bayón)

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2018-2023
Publications (10 Years): 9

Top Topics

Gas Chromatography Mass Spectrometry

Candida Albicans

Endothelial Cells

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Food & function

Journal of texture studies

This page only lists publications with an associated author ORCID identifier.

Publications

Rafael I Velázquez-Martínez, Celia Criado, Carolina Muñoz-González, Julia Crespo, María Ángeles Pozo-Bayón
Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status. Foods (Basel, Switzerland) 12 (15) (2023)
Celia Criado, Carolina Muñoz-González, Blanca Hernández-Ledesma, María Ángeles Pozo-Bayón
Temporal changes in salivary composition induced by oral exposure to different wine matrices and the relationship with the behaviour of aroma compounds in the mouth. Food & function 13 (8) (2022)
Carmen Tatiana Cuadrado-Silva, Carolina Muñoz-González, Ramón Giraldo, María Ángeles Pozo-Bayón, Coralia Osorio
Bioconversion of Glycosidic Precursors from Sour Guava ( Psidium friedrichsthalianum Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds. Molecules (Basel, Switzerland) 27 (4) (2022)
Celia Criado, Carolina Muñoz-González, María Mora, Virginia Fernandez-Ruiz, Carolina Chaya, María Ángeles Pozo-Bayón
Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers. Foods (Basel, Switzerland) 11 (19) (2022)
Carolina Muñoz-González, Celia Criado, María Pérez-Jiménez, María Ángeles Pozo-Bayón
Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches. Foods (Basel, Switzerland) 10 (1) (2021)
María Pérez-Jiménez, Carolina Muñoz-González, María Ángeles Pozo-Bayón
Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method. Foods (Basel, Switzerland) 10 (2) (2021)
María Perez-Jiménez, Adelaida Esteban-Fernández, Carolina Muñoz-González, María Ángeles Pozo-Bayón
Interactions Among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility. Molecules (Basel, Switzerland) 25 (7) (2020)
Pérez-Jiménez María, Muñoz-González Carolina, María Ángeles Pozo-Bayón
Understanding human salivary esterase activity and its variation under wine consumption conditions. RSC advances 10 (41) (2020)
María Pérez-Jiménez, Nuria Rocha-Alcubilla, María Ángeles Pozo-Bayón
Effect of saliva esterase activity on ester solutions and possible consequences for the in-mouth ester release during wine intake. Journal of texture studies 50 (1) (2018)