Publicacións nas que colabora con María Consuelo Díaz-Maroto Hidaldo (18)

2023

  1. Headspace Solid-Phase Microextraction: A Useful and Quick Tool for the Traceability and Quality Assessment of Wine Cork Stoppers

    Applied Sciences (Switzerland), Vol. 13, Núm. 9

  2. Rapid and non-invasive estimation of total polyphenol content and antioxidant activity of natural corks by NIR spectroscopy and multivariate analysis

    Food Packaging and Shelf Life, Vol. 38

2021

  1. Corky off-flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 11, pp. 4735-4742

  2. Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

    Molecules (Basel, Switzerland), Vol. 26, Núm. 1

2020

  1. Cork from Quercus suber L.: Forest certification system for sustainable management of cork oak forests

    Wood Research, Vol. 65, Núm. 5, pp. 855-864

2018

  1. Aparición de la agricultura en las montañas orientales gallegas versus declive del área cubierta por bosques de frondosas caducifolias autóctonas

    IX Congresso Ibérico de Agroengenharia: Livro de Atas

  2. Fingerprints of acacia aging treatments by barrels or chips based on volatile profile, sensorial properties, and multivariate analysis

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 15, pp. 5795-5806

  3. Planificación y gestión de los bosques de frondosas caducifolias en la montaña oriental gallega (Ancares-O Courel)

    IX Congresso Ibérico de Agroengenharia: Livro de Atas

2015

  1. The different occurrence conditions of Quercus robur L. and Quercus petraea (Mattuschka) Liebl. on current habitat in Galicia, NW Iberian Peninsula

    Scandinavian Journal of Forest Research, Vol. 30, Núm. 2, pp. 122-134

2014

  1. Influence of the canopy in the natural regeneration of Quercus robur in NW Spain

    Biologia (Poland), Vol. 69, Núm. 12, pp. 1678-1684

2013

  1. Enological potential of chestnut wood for aging Tempranillo wines part I: Volatile compounds and sensorial properties

    Food Research International, Vol. 51, Núm. 1, pp. 325-334

2011

  1. Cyclic Polyalcohols: Fingerprints to Identify the Botanical Origin of Natural Woods Used in Wine Aging

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 4, pp. 1269-1274

  2. Influence of geographical location, site and silvicultural parameters, on volatile composition of Quercus pyrenaica Willd. wood used in wine aging

    Forest Ecology and Management, Vol. 262, Núm. 2, pp. 124-130

2009

  1. Effect of storage conditions on volatile composition of dried rosemary (Rosmarinus officinalis L.) leaves

    Flavour and Fragrance Journal, Vol. 24, Núm. 5, pp. 245-250

2007

  1. A comparison of the autecology of Quercus robur L. and Q. pyrenaica Wild.: Present habitat in Galicia, NW Spain

    Forestry, Vol. 80, Núm. 3, pp. 223-239

2006

  1. Autecology of sessile oak (Quercus petraea) in the north-west Iberian Peninsula

    Scandinavian Journal of Forest Research, Vol. 21, Núm. 6, pp. 458-469

  2. Influence of the species and geographical location on volatile composition of spanish oak wood (Quercus petraea Liebl. and Quercus robur L.)

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 8, pp. 3062-3066

2005

  1. Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 13, pp. 5385-5389