Search Results - GONZÁLEZ-VIÑAS, MIGUEL ANGEL

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  1. 1
    Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources

    Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources by Izquierdo Cañas, Pedro Miguel, Mena Morales, Adela, Heras Manso, J.M., García Romero, E., González Viñas, Miguel Angel, Sánchez Palomo, Eva

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  2. 2
    Volatile composition and olfactory profile of pennyroyal (Mentha pulegium L.) plants

    Volatile composition and olfactory profile of pennyroyal (Mentha pulegium L.) plants by Díaz-Maroto, M. Consuelo, Castillo, Noelia, Castro-Vázquez, Lucía, Ángel González-Viñas, Miguel, Pérez-Coello, M. Soledad

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  3. 3
    RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS OF TEXTURE FOR ARTISANAL AND INDUSTRIAL MANCHEGO CHEESES

    RELATIONSHIP BETWEEN SENSORY AND INSTRUMENTAL MEASUREMENTS OF TEXTURE FOR ARTISANAL AND INDUSTRIAL MANCHEGO CHEESES by VIÑAS, MIGUEL ANGEL GONZÁLEZ, BALLESTEROS, CRISTINA, MARTÍN-ALVAREZ, PEDRO J., CABEZAS, LOURDES

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  4. 4
    DESCRIPTION OF THE SENSORY CHARACTERISTICS OF SPANISH UNIFLORAL HONEYS BY FREE CHOICE PROFILING

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

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  5. 5
    Evaluation of the effect of drying on aroma of parsley by free choice profiling

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

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  6. 6
    CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING

    CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING by GONZÁLEZ-VIÑAS, MIGUEL ANGEL, POVEDA, JUSTA, RUIZ, ANTONIA GARCÍA, CABEZAS, LOURDES

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  7. 7
    Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese

    Influence of a defined-strain starter and Lactobacillus plantarum as adjunct culture on volatile compounds and sensory characteristics of Manchego cheese by Gómez-Ruiz, José Ángel, Cabezas, Lourdes, Martínez-Castro, Isabel, González-Viñas, Miguel Ángel, Poveda, Justa Maria

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  8. 8
    Sensory and Chemical Characterization of the Aroma of a White Wine Made with Devín Grapes

    Sensory and Chemical Characterization of the Aroma of a White Wine Made with Devín Grapes by Peťka, Ján, Ferreira, Vicente, González-Viñas, Miguel Angel, Cacho, Juan

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  9. 9
    Application of Partial Least Squares regression to predict sensory attributes of artisanal and industrial Manchego cheeses

    Application of Partial Least Squares regression to predict sensory attributes of artisanal and industrial Manchego cheeses by Cabezas, L, González-Viñas, M.A, Ballesteros, C, Martín-Alvarez, M, Martín-Alvarez, P.J

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  10. 10
    Sensory and chemical characterization of the aroma of a white wine made with devfn grapes

    Sensory and chemical characterization of the aroma of a white wine made with devfn grapes by PETKA, Jan, FERREIRA, Vicente, GONZALEZ-VINAS, Miguel Angel, CACHO, Juan

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