L. Castro‐Vázquez

Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis

L. Castro‐Vázquez, M. Consuelo Díaz‐Maroto, M.A. González‐Viñas et al. · Food Chemistry · 2008 · 184 citations

Food Chemistry, Heather Honeys, Volatile Composition +3

Aroma composition and new chemical markers of Spanish citrus honeys

L. Castro‐Vázquez, M. Consuelo Díaz‐Maroto, M.S. Pérez-Coello · Food Chemistry · 2006 · 139 citations

Food Chemistry, Chemical Composition, Sensory Science +2

Bioactive Flavonoids, Antioxidant Behaviour, and Cytoprotective Effects of Dried Grapefruit Peels (<i>Citrus paradisi</i> Macf.)

L. Castro‐Vázquez, M.E. Alañón, Virginia Rodríguez Robledo et al. · Oxidative Medicine and Cellular Longevity · 2016 · 108 citations · Full text

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

M. Consuelo Díaz‐Maroto, Emilia Guchu, L. Castro‐Vázquez et al. · Flavour and Fragrance Journal · 2008 · 97 citations

Food Chemistry, Russian Oak Woods, Engineering +13

A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

M.E. Alañón, L. Castro‐Vázquez, M. Consuelo Díaz‐Maroto et al. · Food Chemistry · 2011 · 96 citations

Food Chemistry, Polyphenolics, Wine Perception +7