María Dolores Cabezudo

Author

Instituto de Fermentaciones Industriales

Also Known As

M. Dolores Cabezudo, M.Dolores Cabezudo, MARIA DOLORES CABEZUDO, Maria Dolores Cabezudo, María Dolores Cabezudo

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Instituto de Fermentaciones Industriales Hospital General Universitario de Ciudad Real University of Castilla-La Mancha Instituto de Química Orgánica General

About

María Dolores Cabezudo is an author at Instituto de Fermentaciones Industriales specializing in food quality, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	263
2	Engineering	3	3	52
3	Medicine	2	2	173
4	Biochemistry	2	2	349
5	Biomolecular Engineering	1	1	15

María Dolores Cabezudo

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Free amino acid composition and botanical origin of honey Rosa Chicón, María Dolores Cabezudo Food Chemistry BiosynthesisBiochemistryAlternative Protein SourcePhytochemistryBotanical Origin	2003	334
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, Journal of Agricultural and Food Chemistry	2003	177
Supercritical carbon dioxide extraction of volatiles from spices M. Consuelo Díaz‐Maroto, M.S. Pérez-Coello, María Dolores Cabezudo Journal of Chromatography A Food ChemistrySupercritical FlowSupercritical Fluid ChromatographySupercritical Co2	2002	165
The Influence of the Yeast and Type of Culture on the Volatile Composition of Wines Fermented Without Sulfur Dioxide Tomás Herraiz, Guillermo Reglero, Marta Herráiz, American Journal of Enology and Viticulture Sequential CulturesFlavoromicsCluster AnalysisFood ChemistryVolatile Composition	1990	158
Effect of Drying Method on the Volatiles in Bay Leaf (<i>Laurus nobilis </i>L.) M. Consuelo Díaz‐Maroto, M.S. Pérez-Coello, María Dolores Cabezudo Journal of Agricultural and Food Chemistry	2002	145
Evaluation of the effect of drying on aroma of parsley by free choice profiling M. Consuelo Díaz‐Maroto, Miguel Ángel González Viñas, María Dolores Cabezudo European Food Research and Technology Food ChemistryFood CompositionFood AnalysisAgricultural EconomicsFree Choice Profiling	2002	45
Changes in the composition of alcohols and aldehydes of C6 chain length during the alcoholic fermentation of grape must Tomás Herraiz, Marta Herráiz, Guillermo Reglero, Journal of Agricultural and Food Chemistry	1990	32
Grape, apple and pineapple juice characterisation and detection of mixtures Marta Dizy, Pedro J. Martín-Álvarez, María Dolores Cabezudo, Journal of the Science of Food and Agriculture NutritionEngineeringFlavoromicsFood AnalysisPineapple Juice Characterisation	1992	27
DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING M.A. González‐Viñas, A. Moya, María Dolores Cabezudo Journal of Sensory Studies Gpa DimensionsTextural AttributesFlavoromicsFood AuthenticationProcrustes Analysis	2003	23
Dansyl Amino-Acids Behavior on a Radial Pak C<sub>18</sub> Column. Derivatization of Grape Wine Musts, Wines, and Wine Vinegars Paloma Martín, C. Polo, María Dolores Cabezudo, Journal of Liquid Chromatography Food ChemistryGrape Wine MustsRetention BehaviourOrganic ModifierEngineering	1984	15

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