| Influence of Drying on the Flavor Quality of Spearmint (Mentha spicata L.) MC Díaz-Maroto, MS Pérez-Coello, MA Gonzalez Vinas, MD Cabezudo Journal of Agricultural and Food Chemistry 51 (5), 1265-1269, 2003 | 267 | 2003 |
| Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis L Castro-Vázquez, MC Díaz-Maroto, MA González-Viñas, ... Food Chemistry 112 (4), 1022-1030, 2009 | 242 | 2009 |
| Rapid determination of volatile compounds in grapes by HS-SPME coupled with GC–MS E Sánchez-Palomo, MC Diaz-Maroto, MS Perez-Coello Talanta 66 (5), 1152-1157, 2005 | 239 | 2005 |
| Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation … MC Díaz-Maroto, IJ Díaz-Maroto Hidalgo, E Sánchez-Palomo, ... Journal of agricultural and food chemistry 53 (13), 5385-5389, 2005 | 232 | 2005 |
| Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin C De Torres, MC Díaz-Maroto, I Hermosín-Gutiérrez, MS Pérez-Coello Analytica Chimica Acta 660 (1-2), 177-182, 2010 | 221 | 2010 |
| Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.) MC Díaz-Maroto, MS Pérez-Coello, MD Cabezudo Journal of agricultural and food chemistry 50 (16), 4520-4524, 2002 | 215 | 2002 |
| Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.) M Díaz-Maroto, M Pérez-Coello, M Cabezudo European Food Research and Technology 215, 227-230, 2002 | 210 | 2002 |
| Aroma composition and new chemical markers of Spanish citrus honeys L Castro-Vázquez, MC Díaz-Maroto, MS Pérez-Coello Food chemistry 103 (2), 601-606, 2007 | 208 | 2007 |
| Comparison of the Volatile Composition of Wild Fennel Samples (Foeniculum vulgare Mill.) from Central Spain MC Díaz-Maroto, MS Pérez-Coello, J Esteban, J Sanz Journal of agricultural and food chemistry 54 (18), 6814-6818, 2006 | 206 | 2006 |
| Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact ES Palomo, MS Pérez-Coello, MC Díaz-Maroto, MAG Viñas, ... Food chemistry 95 (2), 279-289, 2006 | 168 | 2006 |
| Changes produced in the aroma compounds and structural integrity of basil (Ocimum basilicum L) during drying MC Díaz‐Maroto, E Sánchez Palomo, L Castro, MA González Viñas, ... Journal of the Science of Food and Agriculture 84 (15), 2070-2076, 2004 | 166 | 2004 |
| Bioactive Flavonoids, Antioxidant Behaviour, and Cytoprotective Effects of Dried Grapefruit Peels (Citrus paradisi Macf.) L Castro-Vazquez, ME Alañón, V Rodríguez-Robledo, MS Pérez-Coello, ... Oxidative Medicine and Cellular Longevity 2016 (1), 8915729, 2016 | 165 | 2016 |
| Effect of geographical origin on the chemical and sensory characteristics of chestnut honeys L Castro-Vázquez, MC Díaz-Maroto, C De Torres, MS Pérez-Coello Food Research International 43 (10), 2335-2340, 2010 | 154 | 2010 |
| Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening ES Palomo, MC Díaz-Maroto, MAG Viñas, A Soriano-Pérez, ... Food control 18 (5), 398-403, 2007 | 144 | 2007 |
| Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips E Guchu, MC Díaz-Maroto, MS Pérez-Coello, MA González-Viñas, ... Food Chemistry 99 (2), 350-359, 2006 | 136 | 2006 |
| Volatile composition and contribution to the aroma of Spanish honeydew honeys. Identification of a new chemical marker L Castro-Vázquez, MC Díaz-Maroto, MS Pérez-Coello Journal of agricultural and food chemistry 54 (13), 4809-4813, 2006 | 132 | 2006 |
| Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging MC Díaz-Maroto, R Schneider, R Baumes Journal of Agricultural and Food Chemistry 53 (9), 3503-3509, 2005 | 128 | 2005 |
| A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition ME Alañón, L Castro-Vázquez, MC Díaz-Maroto, MH Gordon, ... Food Chemistry 128 (4), 997-1002, 2011 | 126 | 2011 |
| Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O MC Díaz‐Maroto, E Guchu, L Castro‐Vázquez, C de Torres, ... Flavour and fragrance journal 23 (2), 93-98, 2008 | 113 | 2008 |
| Influence of storage conditions on chemical composition and sensory properties of citrus honey L Castro-Vázquez, MC Díaz-Maroto, MA González-Viñas, E De La Fuente, ... Journal of Agricultural and Food Chemistry 56 (6), 1999-2006, 2008 | 108 | 2008 |
