María Navarro

Oxygen consumption rates by different oenological tannins in a model wine solution

Olga Pascual, Adeline Vignault, Jordi Gombau et al. · Food Chemistry · 2017 · 73 citations

Agriculture, Enology, Viticulture +11

Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

María Navarro, Nikolaos Kontoudakis, Thomas Giordanengo et al. · Food Chemistry · 2015 · 52 citations

Agriculture, Food Science, Viticulture +17

Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

María Navarro, Nikolaos Kontoudakis, Sergio Gómez‐Alonso et al. · Food Research International · 2016 · 38 citations

Agriculture, Food Science, Viticulture +16

Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel

María Navarro, Nikolaos Kontoudakis, Sergio Gómez‐Alonso et al. · European Food Research and Technology · 2017 · 32 citations

Agriculture, Enology, Food Science +17

Improved method for the extraction and chromatographic analysis on a fused-core column of ellagitannins found in oak-aged wine

María Navarro, Nikolaos Kontoudakis, Joan Miquel Canals et al. · Food Chemistry · 2017 · 20 citations

Agriculture, Enology, Viticulture +14