Carolina Muñoz‐González

Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release

Massimo Iorizzo, Bruno Testa, Silvia Jane Lombardi et al. · LWT · 2016 · 101 citations · Full text

Agriculture, Food Science, Microbiology +16

Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure

Adelaida Esteban‐Fernández, Nuria Rocha‐Alcubilla, Carolina Muñoz‐González et al. · Food Chemistry · 2016 · 64 citations · Full text

Agriculture, Enology, Pharmacokinetics +11

Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches

Carolina Muñoz‐González, Gilles Féron, Marine Brulé et al. · Food Chemistry · 2017 · 61 citations

Dentistry, Biochemistry, Oral Biology +15

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition

Adelaida Esteban‐Fernández, Carolina Muñoz‐González, Ana Jiménez-Girón et al. · Food Chemistry · 2017 · 55 citations

Agriculture, Enology, Oral Biology +11

Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells

Carolina Muñoz‐González, Marine Brulé, Christophe Martin et al. · Food Chemistry · 2021 · 55 citations · Full text

Agriculture, Food Science, Oral Biology +17