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Publications by Maria Pozo-Bayón
Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship With Salivary Parameters
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Related publications
Model Cheese Aroma Perception Is Explained Not Only by in Vivo Aroma Release but Also by Salivary Composition and Oral Processing Parameters
Food and Function
Medicine
Food Science
Identification of Bacillus Strains by MALDI TOF MS Using Geometric Approach
Scientific Reports
Multidisciplinary
Yeast and Its Importance to Wine Aroma - A Review
South African Journal of Enology & Viticulture
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Aroma Glycosides in Grapes and Wine
Journal of Food Science
Food Science
Undisturbed and Disturbed Above Canopy Ponderosa Pine Emissions: PTR-TOF-MS Measurements and MEGAN 2.1 Model Results
Atmospheric Chemistry and Physics Discussions
Atmospheric Science
Planetary Science
Space
Volatile Compounds Profiling by Using Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS). The Case Study of Dark Chocolates Organoleptic Differences
Journal of Mass Spectrometry
Medicine
Spectroscopy
A Comprehensive Study of Eriocitrin Metabolism in Vivo and in Vitro Based on an Efficient UHPLC-Q-TOF-MS/MS Strategy
RSC Advances
Chemistry
Chemical Engineering
Lag Time Determination in DEC Measurements With PTR-MS
Atmospheric Measurement Techniques
Atmospheric Science
