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2023
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2023
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Sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae for flavor and quality enhancement of Longyan dry white wine
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2023
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Malolactic fermentation performance of indigenous Oenococcus oeni strains from Shaanxi wine region (China) and their mutants on Pinot Noir and Chardonnay wines
LWT,
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2023
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The ester production capacity of Pichia kudriavzevii based on functional annotation of genes
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2023
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Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors
Molecules,
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Sequential Fermentation with
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Enzymatic Characterization of Purified β-Glucosidase from Non-Saccharomyces Yeasts and Application on Chardonnay Aging
Foods,
2022
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Effects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae
LWT,
2022
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Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
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Development of an Electrochemical Sensing System for Wine Component Analysis
ACS Food Science & Technology,
2021
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Development of an Electrochemical Sensing System for Wine Component Analysis
ACS Food Science & Technology,
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Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine
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2021
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Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines
Fermentation,
2021
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Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience
Frontiers in Computer Science,
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Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders
Beverages,
2021
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What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?
Foods,
2021
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Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations
Food Research International,
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Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts
European Food Research and Technology,
2020
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Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines
European Food Research and Technology,
2020
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Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine
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2020
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Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses
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Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines
Microorganisms,
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The effects of simultaneous and sequential inoculation of yeast and autochthonous Oenococcus oeni on the chemical composition of red-fleshed apple cider
LWT,
2020
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Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae
LWT,
2019
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Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead
Journal of the American Society of Brewing Chemists,
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Complexity on the Menu and in the Meal
Foods,
2018
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EFFECT OF COLD MACERATION ON ANTHOCYANIN AND VOLATILE COMPOUNDS OF KARALAHNA AND CABERNET SAUVIGNON GRAPE MUSTS
GIDA / THE JOURNAL OF FOOD,
2018
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SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ
Gıda,
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Use of Lysozyme and Oligomeric Proanthocyanidin to Reduce Sulfur Dioxide and the Evolution of Volatile Compounds in Italian Riesling Ice Wine During Aging Process
Journal of Food Processing and Preservation,
2017
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Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
Food Chemistry,
2017
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Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
European Food Research and Technology,
2017
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Volatiles and antioxidant activity of fermented Goji (Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips)
International Journal of Food Properties,
2017
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Exotic tropical fruit wines from
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Journal of the Institute of Brewing,
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Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography–mass spectrometry for the determination of volatile compounds in cherry wines
Journal of Chromatography B,
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Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics
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Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening
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Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)
European Food Research and Technology,
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Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region
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Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region
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