María Ángeles Pozo‐Bayón

Wine Volatile and Amino Acid Composition after Malolactic Fermentation:  Effect of<i>Oenococcus oeni</i>and<i>Lactobacillus plantarum</i>Starter Cultures

María Ángeles Pozo‐Bayón, E. G-Alegría, M. Carmen Polo et al. · Journal of Agricultural and Food Chemistry · 2005 · 190 citations · Full text

Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

María Ángeles Pozo‐Bayón, Inmaculada Andújar‐Ortiz, M. Victoria Moreno‐Arribas · Food Research International · 2009 · 133 citations

Food Chemistry, Biology, Food Fermentation +4

Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota

Teresa Requena, Marı́a Monagas, María Ángeles Pozo‐Bayón et al. · Trends in Food Science & Technology · 2010 · 119 citations

Probiotic, Dysbiosis, Food Fermentation +13

Flavor Control in Baked Cereal Products

María Ángeles Pozo‐Bayón, Élisabeth Guichard, Nathalie Cayot · Food Reviews International · 2006 · 111 citations

Food Chemistry, Nutrition, Cereal Products +12

Assessment of the effect of the non‐volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

Juan José Rodríguez‐Bencomo, Carolina Muñoz‐González, Inmaculada Andújar‐Ortiz et al. · Journal of the Science of Food and Agriculture · 2011 · 105 citations