Maria L. Gonzalez-Sanjose
AuthID: R-00H-GXE
1
TITLE: Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers
AUTHORS: Correia, Ana C. ; Gonzalez SanJose, Maria L.; Ortega Heras, Miriam; Jordao, Antonio M. ;
PUBLISHED: 2023, SOURCE: BEVERAGES, VOLUME: 9, ISSUE: 3
AUTHORS: Correia, Ana C. ; Gonzalez SanJose, Maria L.; Ortega Heras, Miriam; Jordao, Antonio M. ;
PUBLISHED: 2023, SOURCE: BEVERAGES, VOLUME: 9, ISSUE: 3
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Acacia, cherry and oak wood chips used for a short aging period of rose wines: effects on general phenolic parameters, volatile composition and sensory profile Full Text
AUTHORS: Filipa Santos; Ana C Correia ; Mirian Ortega Heras; Javier Garcia Lomillo; Maria L Gonzalez SanJose; Antonio M Jordao ; Jorge M Ricardo da Silva;
PUBLISHED: 2019, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 99, ISSUE: 7
AUTHORS: Filipa Santos; Ana C Correia ; Mirian Ortega Heras; Javier Garcia Lomillo; Maria L Gonzalez SanJose; Antonio M Jordao ; Jorge M Ricardo da Silva;
PUBLISHED: 2019, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 99, ISSUE: 7
INDEXED IN: Scopus WOS
Scopus WOS3
TITLE: Influence of Different Wood Chip Extracts Species on Color Changes and Anthocyanin Content in Synthetic Wine Solutions
AUTHORS: Antonio M Jordao; Virginia Lozano; Maria L Gonzalez SanJose;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 7
AUTHORS: Antonio M Jordao; Virginia Lozano; Maria L Gonzalez SanJose;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 7
INDEXED IN: WOS
WOS4
TITLE: Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties Full Text
AUTHORS: Javier Garcia Lomillo; Olga Viegas ; Maria L Gonzalez SanJose; Isabel M P L V O Ferreira ;
PUBLISHED: 2017, SOURCE: MEAT SCIENCE, VOLUME: 125
AUTHORS: Javier Garcia Lomillo; Olga Viegas ; Maria L Gonzalez SanJose; Isabel M P L V O Ferreira ;
PUBLISHED: 2017, SOURCE: MEAT SCIENCE, VOLUME: 125
