Authors: Vinas, MAG Garrido, N De Penna, EW

Citation: Mag. Vinas et al., Free choice profiling of Chilean goat cheese, J SENS STUD, 16(3), 2001, pp. 239-248

Authors: Sesena, S Sanchez-Hurtado, I Vinas, MAG Palop, L

Citation: S. Sesena et al., Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants, INT J F MIC, 67(3), 2001, pp. 197-205

Authors: Vinas, MAG Poveda, JM Cabezas, L

Citation: Mag. Vinas et al., Sensory and chemical evaluation of Manchego cheese and other cheese varieties available in the Spanish market, J FOOD QUAL, 24(2), 2001, pp. 157-165

Authors: Iranzo, JFU Magana, FG Vinas, MAG

Citation: Jfu. Iranzo et al., Evaluation of the formation of volatiles and sensory characteristics in the industrial production of white wines using different commercial strains of the genus Saccharomyces, FOOD CONTRO, 11(2), 2000, pp. 143-147

Authors: Vinas, MAG Esteban, EM Cabezas, L

Citation: Mag. Vinas et al., Physico-chemical and sensory properties of Spanish ewe milk cheeses, and consumer preferences, MILCHWISSEN, 54(6), 1999, pp. 326-329