María Pérez‐Jiménez

Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

María Pérez‐Jiménez, Carolina Chaya, María Ángeles Pozo‐Bayón · Food Chemistry · 2019 · 68 citations · Full text

Agriculture, Enology, Food Science +16

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

Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility

María Pérez‐Jiménez, Adelaida Esteban‐Fernández, Carolina Muñoz‐González et al. · Molecules · 2020 · 54 citations · Full text

Agriculture, Enology, Food Science +17

Effect of saliva esterase activity on ester solutions and possible consequences for the <i>in‐mouth</i> ester release during wine intake

María Pérez‐Jiménez, Nuria Rocha‐Alcubilla, María Ángeles Pozo‐Bayón · Journal of Texture Studies · 2018 · 36 citations · Full text

Agriculture, Enology, Food Science +14

Oral persistence of esters is affected by wine matrix composition

Carolina Muñoz‐González, María Pérez‐Jiménez, María Ángeles Pozo‐Bayón · Food Research International · 2020 · 36 citations

Agriculture, Enology, Wine Analysis +11