![Foto de M. Soledad](/img/nophoto.png)
M. Soledad
Pérez Coello
Publicacións nas que colabora con M. Soledad Pérez Coello (10)
2023
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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
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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
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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
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Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines
Molecules (Basel, Switzerland), Vol. 26, Núm. 1
2013
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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
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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
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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
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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
2006
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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
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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