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Page 1
Temporal changes in salivary composition induced by oral exposure to different wine matrices and the relationship with the behaviour of aroma compounds in the mouth.
Food Funct. 2022 Apr 20;13(8):4600-4611. doi: 10.1039/d1fo03887g.
Food Funct. 2022.
PMID: 35355023
Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches.
Muñoz-González C, Criado C, Pérez-Jiménez M, Pozo-Bayón MÁ.
Muñoz-González C, et al. Among authors: criado c.
Foods. 2021 Jan 5;10(1):93. doi: 10.3390/foods10010093.
Foods. 2021.
PMID: 33466484
Free PMC article.
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Evaluation of the Long-Lasting Flavour Perception after the Consumption of Wines Treated with Different Types of Oenological Additives Considering Individual 6-n-Propylthiouracil Taster Status.
Velázquez-Martínez RI, Criado C, Muñoz-González C, Crespo J, Pozo-Bayón MÁ.
Velázquez-Martínez RI, et al. Among authors: criado c.
Foods. 2023 Jul 26;12(15):2835. doi: 10.3390/foods12152835.
Foods. 2023.
PMID: 37569104
Free PMC article.
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Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers.
Criado C, Muñoz-González C, Mora M, Fernández-Ruíz V, Chaya C, Pozo-Bayón MA.
Criado C, et al.
Foods. 2022 Oct 5;11(19):3104. doi: 10.3390/foods11193104.
Foods. 2022.
PMID: 36230180
Free PMC article.
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Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption.
Muñoz-González C, Pérez-Jiménez M, Criado C, Pozo-Bayón MÁ.
Muñoz-González C, et al. Among authors: criado c.
Molecules. 2019 Sep 6;24(18):3253. doi: 10.3390/molecules24183253.
Molecules. 2019.
PMID: 31500122
Free PMC article.
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Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting.
Criado C, Chaya C, Fernández-Ruíz V, Álvarez MD, Herranz B, Pozo-Bayón MÁ.
Criado C, et al.
Food Res Int. 2019 Dec;126:108677. doi: 10.1016/j.foodres.2019.108677. Epub 2019 Sep 15.
Food Res Int. 2019.
PMID: 31732044
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