M.A. González‐Viñas

Author

M.A. González‐Viñas

Also Known As

M A González-Viñas, M Angel Gonzlez-Vias, M GONZALEZVINAS, M. A. GONZALEZ‐VINAS, M. A. Gonzalez-Viñas, M. A. González-Viñas, M. A. González‐Viñas, M. Ángel González-Viñas, M.A González-Viñas, M.A. GONZALEZ‐VIÑAS

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

University of Castilla-La Mancha Instituto de Fermentaciones Industriales Instituto de Química Orgánica General Hospital General Universitario de Ciudad Real

About

M.A. González‐Viñas is an author at University of Castilla-La Mancha specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	688
2	Management	1	1	30
3	Natural Sciences	1	1	45
4	Public Health	1	1	20
5	Biology	1	1	45

M.A. González‐Viñas

Publications

1.5K

Citations

H-Index

Page 1

	Year	Citations
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, Food Chemistry Food ChemistryHeather HoneysVolatile CompositionChemical CompositionSensory Science	2008	184
Aroma enhancement in wines from different grape varieties using exogenous glycosidases E. Sánchez‐Palomo, M HIDALGO, M.A. González‐Viñas, Food Chemistry Food ChemistryAroma EnhancementExogenous GlycosidasesDifferent Grape Varieties	2004	106
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, Food Chemistry Food ChemistryHealth SciencesVolatile CompositionChardonnay WinesWine Tasting	2005	106
Influence of storage temperature on the volatile compounds of young white wines M.S. Pérez-Coello, M.A. González‐Viñas, Emilia García Romero, Food Control Food ChemistryVolatile CompoundsStorage TemperatureFood PreservationYoung White Wines	2003	96
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, Journal of Agricultural and Food Chemistry Food ChemistryAgricultural ChemistryWhite WinesTaste PanelFood Fermentation	2000	84
Aroma potential of Albillo wines and effect of skin-contact treatment E. Sánchez‐Palomo, M.A. González‐Viñas, M. Consuelo Díaz‐Maroto, Food Chemistry Food ChemistryAroma PotentialFlavoromicsWine TastingDermatology	2006	80
Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses Cristina Ballesteros, Justa María Poveda, M.A. González‐Viñas, Food Control Industrial Manchego CheesesFood FermentationFood MicrobiologyMicrobiologySensory Characteristics	2004	77
Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values E. Sánchez‐Palomo, E. Gómez García‐Carpintero, Rodrigo Alonso-Villegas, Flavour and Fragrance Journal Food ChemistryFlavoromicsBotanyAroma CompoundsSkin Contact	2010	76
Influence of Storage Conditions on Chemical Composition and Sensory Properties of Citrus Honey L. Castro‐Vázquez, M. Consuelo Díaz‐Maroto, M.A. González‐Viñas, Journal of Agricultural and Food Chemistry	2008	75
Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages E. Gómez García‐Carpintero, E. Sánchez‐Palomo, M.A. Gómez Gallego, Food Research International Food ChemistryRed WinesBotanyTanninSensory Characterization	2011	71

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