M.A. González‐Viñas

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 enhancement in wines from different grape varieties using exogenous glycosidases

E. Sánchez‐Palomo, M HIDALGO, M.A. González‐Viñas et al. · Food Chemistry · 2004 · 106 citations

Food Chemistry, Aroma Enhancement, Exogenous Glycosidases +1

Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

Emilia Guchu, M. Consuelo Díaz‐Maroto, M.S. Pérez-Coello et al. · Food Chemistry · 2005 · 106 citations

Food Chemistry, Health Sciences, Volatile Composition +3

Influence of storage temperature on the volatile compounds of young white wines

M.S. Pérez-Coello, M.A. González‐Viñas, Emilia García Romero et al. · Food Control · 2003 · 96 citations

Food Chemistry, Volatile Compounds, Storage Temperature +2

Fermentation of White Wines in the Presence of Wood Chips of American and French Oak

M.S. Pérez-Coello, Manuel Antonio Tapia Sánchez, Eduardo Martínez García et al. · Journal of Agricultural and Food Chemistry · 2000 · 84 citations

Food Chemistry, Agricultural Chemistry, White Wines +12