Miguel Ángel González Viñas

Influence of Drying on the Flavor Quality of Spearmint (<i>Mentha spicata </i>L.)

M. Consuelo Díaz‐Maroto, M.S. Pérez-Coello, Miguel Ángel González Viñas et al. · Journal of Agricultural and Food Chemistry · 2003 · 177 citations

Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact

E. Sánchez‐Palomo, M.S. Pérez-Coello, M. Consuelo Díaz‐Maroto et al. · Food Chemistry · 2005 · 142 citations

Food Chemistry, ” Wines, Skin Contact +1

Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening

E. Sánchez‐Palomo, M. Consuelo Díaz‐Maroto, Miguel Ángel González Viñas et al. · Food Control · 2006 · 102 citations

Flavoromics, Aroma Profile, Muscat Grape Varieties +3

Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization

E. Sánchez‐Palomo, María A. Trujillo, A. García Ruiz et al. · Food Research International · 2017 · 89 citations

Food Chemistry, Aroma Profile, La Mancha Region +4

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

E. Gómez García‐Carpintero, M.A. Gómez Gallego, E. Sánchez‐Palomo et al. · Food Chemistry · 2012 · 72 citations

Food Chemistry, Red Wines, Oak Chips +4