Mar Vilanova

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

Mar Vilanova, Maurizio Ugliano, Cristián Varela et al. · Applied Microbiology and Biotechnology · 2007 · 256 citations

Biosynthesis, Engineering, Food Fermentation +5

Correlation between volatile composition and sensory properties in Spanish Albariño wines

Mar Vilanova, Zlatina Genisheva, Antón Masa et al. · Microchemical Journal · 2009 · 154 citations · Full text

Food Chemistry, Spanish Albariño Wines, Volatile Composition +7

Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

Whasley Ferreira Duarte, Disney Ribeiro Dias, J. M. Oliveira et al. · Food Research International · 2010 · 118 citations

Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground

Armando Sampaio, Giuliano Dragone, Mar Vilanova et al. · LWT · 2013 · 87 citations · Full text

Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages

Mar Vilanova, Zlatina Genisheva, Lorenzo Bescansa et al. · Phytochemistry · 2011 · 79 citations · Full text

Bound Fractions, Botany, Aroma Compounds +3