M. D. Cabezudo

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

Effect of different drying methods on the volatile components of parsley ( Petroselinum crispum L. )

M. D x ED az-Maroto, M. P x E rez-Coello, M. D. Cabezudo · European Food Research and Technology · 2002 · 130 citations

Food Chemistry, Petroselinum Crispum L, Volatile Components

Influence of storage temperature on the volatile compounds of young white wines

M.S. Pérez-Coello, M.A. González‐Viñas, Emilia García Romero et al. · Food Control · 2003 · 96 citations

Food Chemistry, Volatile Compounds, Storage Temperature +2

Fermentation of White Wines in the Presence of Wood Chips of American and French Oak

M.S. Pérez-Coello, Manuel Antonio Tapia Sánchez, Eduardo Martínez García et al. · Journal of Agricultural and Food Chemistry · 2000 · 84 citations

Food Chemistry, Agricultural Chemistry, White Wines +12

Determination of Volatile Compounds in Hydroalcoholic Extracts of French and American Oak Wood

M.S. Pérez-Coello, J. Sanz, M. D. Cabezudo · American Journal of Enology and Viticulture · 1999 · 84 citations

Engineering, Chemical Composition, Wood Technology +19