Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips von Guchu, E., Díaz-Maroto, M.C., Pérez-Coello, M.S., González-Viñas, M.A., Ibáñez, M.D. Cabezudo

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Influence of storage temperature on the volatile compounds of young white wines von Pérez-Coello, M.S., González-Viñas, M.A., Garcı́a-Romero, E., Dı́az-Maroto, M.C., Cabezudo, M.D.

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Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact von Palomo, E. Sánchez, Pérez-Coello, M.S., Díaz-Maroto, M.C., González Viñas, M.A., Cabezudo, M.D.

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Determination of organic acids in grape musts, wines and vinegars by high-performance liquid chromatography von GARCIA ROMERO, E, SANCHEZ MUNOZ, G, MARTIN ALVAREZ, P. J, CABEZUDO IBANEZ, M. D

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Effects of enzyme treatment and skin extraction on varietal volatiles in Spanish wines made from Chardonnay, Muscat, Airén, and Macabeo grapes von Castro Vázquez, L., Pérez-Coello, M.S., Cabezudo, M.D.

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TASTE GROUP THRESHOLDS AND SENSORY EVALUATION OF SPANISH WINE VINEGARS von GONZÁLEZ-VIÑAS, M.A., SALVADOR, M.D., CABEZUDO, M.D.

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Sensory analysis of aroma attributes of young Airen white wines during storage in the bottle von Gonzalez-Vinas, M.A. (Universidad de Castilla-La Mancha, Spain.), Perez-Coello, M.S, Cabezudo, M.D, Martin-Alvarez, P.J

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Analysis of volatile components of oak wood by solvent extraction and direct thermal desorption-gas chromatography-mass spectrometry von Pe´rez-Coello, M.S., Sanz, J., Cabezudo, M.D.

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Changes in gas-chromatographic volatiles of young Airen wines during bottle storage von Gonzalez-viñas, M.A., Perez-Coello, M.S., Salvador, M.D., Cabezudo, M.D., Martin-Alvarez, P.J.

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Fruity flavor increase of Spanish Airén white wines made by brief fermentation skin contact / Aumento del aroma afrutado de los vinos blancos Airén fermentados en presencia de holl... von García-Romero, E., Pérez-Coello, M., Cabezudo, M.D., Sánchez-Muñoz, G., Martín-Alvarez, P.J.

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Grape, apple and pineapple juice characterisation and detection of mixtures von Dizy, M, Martin-Alvarez, P.J, Cabezudo, M.D, Polo, M.C

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Enrichment of Aldehydes and Ketones in Sherry von CABEZUDO, M.D., ALMY, J.

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Prediction of the separation in gas chromatography : Application to the Analysis of Mixtures with Mixed Stationary Phases and Temperature Programming von Sanz, J., Martínez-Castro, I., Reglero, G., Cabezudo, M.D.

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Condiments—The sensorial profile of wine vinegar von González-Viñas, M.A., Barba, P., Pérez-Coello, M.S., Martín-Alvarez, P.J., Cabezudo, M.D.

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Sensory profile of Airen grapes and their musts for the prediction of the wine characteristics von Salvador, M.D. (Universidad de Castilla-La Mancha, Spain.), Gonzalez-Vinas, M.A, Barba, P, Martin-Alvarez, P.J, Cabezudo, M.D

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Application of the statistical multivariate analysis to the differentiation of whiskies of different brands von Herranz, A., de la Serna, P., Barro, C., Martin, P.J., Cabezudo, M.D.

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Identification of aroma components of Spainsh 'Verdejo' wine von Herraiz, T, Reglero, G, Martin-Alvarez, P.J, Herraiz, M, Cabezudo, M.D

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Prediction of the separation in gas chromatography von Sanz, J., Martínez-Castro, I., Reglero, G., Cabezudo, M.D.

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Mixed micropacked columns designed for selective separation of fermentation products von REGLERO, G, HERRAIZ, T, HERRAIZ, M, CABEZUDO, M. D

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Changes in the composition of alcohols and aldehydes of C6 chain length during the alcoholic fermentation of grape must von Herraiz, Tomas, Herraiz, Marta, Reglero, Guillermo, Martin-Alvarez, Pedro J, Cabezudo, Maria Dolores

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