Free amino acid composition and botanical origin of honey von Hermosı́n, Isidro, Chicón, Rosa M., Dolores Cabezudo, M.

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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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Influence of Drying on the Flavor Quality of Spearmint (Mentha spicata L.) von Díaz-Maroto, M. Consuelo, Pérez-Coello, M. Soledad, González Viñas, M. A, Cabezudo, M. Dolores

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Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.) von Díaz-Maroto, M. Consuelo, Pérez-Coello, M. Soledad, Cabezudo, M. Dolores

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Supercritical carbon dioxide extraction of volatiles from spices: Comparison with simultaneous distillation–extraction von Dı́az-Maroto, M.Consuelo, Pérez-Coello, M.Soledad, Cabezudo, M.Dolores

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Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.) von DIAZ-MAROTO, M. C, PEREZ-COELLO, M. S, 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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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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Fermentation of White Wines in the Presence of Wood Chips of American and French Oak von Pérez-Coello, M. S, Sánchez, M. A, García, E, González-Viñas, M. A, Sanz, J, Cabezudo, M. D

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Analysis of volatile compounds of rosemary honey. Comparison of different extraction techniques von CASTRO-VAZQUEZ, L, PEREZ-COELLO, M. S, CABEZUDO, M. D

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Evaluation of the effect of drying on aroma of parsley by free choice profiling von DIAZ-MAROTO, Maria Consuelo, GONZALEZ VINAS, Miguel Angel, CABEZUDO, Maria Dolores

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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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Headspace solid-phase microextraction analysis of volatile components of spices von Díaz-Maroto, M. C, Pérez-Coello, M. S, Cabezudo, M. D

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Gas chromatographic-mass spectrometric analysis of volatile compounds in oak wood used for ageing of wines and spirits von PEREZ-COELLO, M. S, SANZ, J, CABEZUDO, M. D

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Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.) von Diaz-Maroto, M C, Perez-Coello, MS, Cabezudo, MD

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Chemical and sensory changes in white wines fermented in the presence of oak chips von Pérez-Coello, M. S., González-Viñas, M. A., García-Romero, E., Cabezudo, M. D., Sanz, J.

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DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING von GONZÁLEZ-VIÑAS, MIGUEL ANGEL, MOYA, AIDA, CABEZUDO, MARIA DOLORES

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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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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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