María José

Universidad de Burgos — Spain

Agricultural and Biological Sciences · Life Sciences

42h-index5.4kcitations214works1.42yr avg
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Research Topics

Fermentation and Sensory Analysis(80), Phytochemicals and Antioxidant Activities(67), Horticultural and Viticultural Research(62), Meat and Animal Product Quality(17), Wine Industry and Tourism(13)

Publications214 total

Effects of Strawberry Leaf Extract on the Quality Characteristics and Oxidation Stability of Dry Fermented Sausage During Ripening and Storage
Applied Sciences·2025Open Access
Augmenting Physical Characters and Functional Benefits of Egg Fruit (Pouteria campheciana L.) Muffins with Glycemic Load Prediction
Plant Foods for Human Nutrition·2025
Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species
Journal of Food Composition and Analysis·2024· 6 cited
Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines
LWT·2024· 1 citedOpen Access
Generation of Wine Sensory Descriptors by One-Step Method Based on Free Profile and Their Use to Establish the Typicity of Pdo Wines
SSRN Electronic Journal·2024Open Access
Pinole de la Sierra Tarahumara, Chihuahua, México: caracterización sensorial y correlación con perfil de olor y compuestos volátiles
TIP Revista Especializada en Ciencias Químico-Biológicas·2023· 1 citedOpen Access
Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers
Beverages·2023· 5 citedOpen Access
EXPERIENCES IN INNOVATIVE TRAINING TOOLS AT THE SERVICE OF UNIVERSITY LEARNING
EDULEARN proceedings·2023
Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat
Food Chemistry·2023· 7 citedOpen Access
Melanoidins products prevent DNA and lipid oxidation in colon cells via cross-talk between Nrf2/ARE and IKK/NF-κB pathways
Free Radical Biology and Medicine·2023
Potential of the enological use of several Brazilian wood species on the phenolic composition and sensory quality of different wines
BIO Web of Conferences·2023· 1 citedOpen Access
Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
Food & Function·2023· 9 citedOpen Access
Upscaling the Integrated Terroir Zoning Through Digital Soil Mapping Disaggregation: A Case Study in the Designation of Origin Campo de Borja
2023
Disaggregated soil map of the Designation of Origin Campo de Borja
Zenodo (CERN European Organization for Nuclear Research)·2022· 1 citedOpen Access
Disaggregated soil map of the Designation of Origin Campo de Borja
Zenodo (CERN European Organization for Nuclear Research)·2022Open Access
Antimicrobial properties and volatile profile of bread and biscuits melanoidins
Food Chemistry·2021· 24 citedOpen Access
Disaggregation of conventional soil maps: a review
Soil Research·2021· 7 cited
Wine Pomace Product Inhibit Listeria monocytogenes Invasion of Intestinal Cell Lines Caco-2 and SW-480
Foods·2021· 3 citedOpen Access
FINAL DEGREE PROJECT IN FOOD SCIENCES AND TECHNOLOGY DEGREE: EXPERIMENTAL AND THEORETICAL APPROACH
INTED proceedings·2021
DIFFERENT TRAINING OPTIONS IN VIRTUAL LEARNING
INTED proceedings·2021
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Frequent Co-authors

Silvia Pérez‐Magariño(17), Miriam Ortega-Herás(15), María D. Rivero-Pérez(11), Pilar Múñiz(11), Javier García‐Lomillo(7), Raquel Del Pino‐García(7), Carlos González-Huerta(7), İsabel Revilla(6), Sagrario Beltrán(6), Sara Rebolleda(3), Marı́a Teresa Sanz(3), C. Diez(3), Montserrat Sánchez-Iglesias(2), Estela Cano-Mozo(2), M. S. Gião(1), Cláudia I. Pereira(1), Manuela Pintado(1), F. Xavier Malcata(1), Dolores Helena Rodriguez Ferreira Rivero(1), Victoria Valls‐Bellés(1)