[1]
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Odour hedonics and the ubiquitous appeal of vanilla
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Nature Food,
2022 |
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[2]
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Aromatic profile of Macedonian and Bulgarian red wines from local variety Vranec and hybrid variety Kaylashki Rubin
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Ukrainian Food Journal,
2022 |
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[3]
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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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Journal of Fungi,
2022 |
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[4]
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Sequential Fermentation with Torulapora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine
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… Journal of Food …,
2022 |
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[5]
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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 …
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LWT,
2022 |
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[6]
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Enzymatic Characterization of Purified β-Glucosidase from Non-Saccharomyces Yeasts and Application on Chardonnay Aging
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Foods,
2022 |
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[7]
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Genetic bases for the metabolism of the DMS precursor S-methylmethionine by Saccharomyces cerevisiae
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Food …,
2022 |
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[8]
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Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome
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Food Analytical …,
2022 |
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[9]
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“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?
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Glasnik Zaštite …,
2021 |
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[10]
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“Portugizac Mlado vino”; je li aroma mlađeg crvenog vina senzorno privlačnija?
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Glasnik Zaštite Bilja,
2021 |
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[11]
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Sonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience
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2021 |
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[12]
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Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng
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Frontiers in microbiology,
2021 |
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[13]
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Development of an Electrochemical Sensing System for Wine Component Analysis
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ACS Food Science & …,
2021 |
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[14]
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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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[15]
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Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders
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2021 |
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[16]
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Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines
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2021 |
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[17]
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What is the relationship between the presence of volatile organic compounds in food and drink products and multisensory flavour perception?
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Foods,
2021 |
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[18]
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Natural alternatives of Sulphur dioxide used in wine and their effects on aromatic compounds
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2020 |
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[19]
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Cup texture influences taste and tactile judgments in the evaluation of specialty coffee
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2020 |
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[20]
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Influence of green pruning operations on the volatile composition and aromatic profile of white wines from Muscat кaylashki variety
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2020 |
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[21]
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Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations
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2020 |
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[22]
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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
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2020 |
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[23]
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Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines
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2020 |
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[24]
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Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines
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2020 |
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[25]
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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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[26]
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Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses
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2020 |
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[27]
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Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu
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2020 |
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[28]
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Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of …
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2019 |
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[29]
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AROMATIC PROFILE OF RED WINES FROM GRAPEVINE VARIETIES RUBIN, STORGOZIA, BOUQUET, TRAPEZITSA, KAYLASHKY RUBIN AND PINOT …
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2019 |
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[30]
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Maturation and Maceration Effects on Tropical Red Wines Assessed by Chromatography and Analysis of Variance-Principal Component Analysis
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2019 |
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[31]
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Perceptual learning in the chemical senses: A review
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2019 |
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[32]
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Novos produtos biotecnológicos e serviços para a indústria dos vinhos
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2019 |
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[33]
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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
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2019 |
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[34]
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New “Acidic Acetatic Index”(AAI) Based on the Interrelationship “Volatile acids–Ethyl Acetate” for Determination of the Level of Wine Acidification
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2019 |
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[35]
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APLICACION DE ULTRASONIDOS ENLA CRIANZA SOBRE LIAS Y ENVEJECIMIENTO DE VINOS TINTOS
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Thesis,
2019 |
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[36]
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Post-alcoholic fermentation micro-ecology of wines: the role of phenolic composition and the effects on quality
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2019 |
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[37]
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Aplicación de ultrasonidos en la crianza sobre lías y envejecimiento de vinos tintos
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2019 |
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[38]
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Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead
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2019 |
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[39]
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Aromatic characterization and total volatile composition of red wines from the region of Central Northern Bulgaria
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2019 |
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[40]
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Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized …
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2018 |
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[41]
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On the meaning (s) of perceived complexity in the chemical senses
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Chemical Senses,
2018 |
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[42]
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Aromatic Profile of Grapes from White and Red Varieties1
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2018 |
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[43]
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What does the term 'complexity'mean in the world of wine?
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International Journal of Gastronomy and Food Science,
2018 |
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[44]
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Complexity on the Menu and in the Meal
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Foods,
2018 |
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[45]
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SOĞUK MASERASYONUN KARALAHNA VE CABERNET SAUVIGNON ŞIRALARININ ANTOSİYANİN VE UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ
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THE JOURNAL OF FOOD,
2018 |
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[46]
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Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
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2018 |
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[47]
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Crop levels and pruning timing affect must and wine quality of Cabernet Sauvignon wine grape
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2018 |
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[48]
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Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle
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Food Chemistry,
2017 |
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[49]
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Ya-nan Xia, Ran Suo, Haoran Wang, Stefan Cerbin and Jie Wang
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2017 |
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[50]
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Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat
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European Food Research and Technology,
2017 |
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[51]
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Changes in sparkling wine aroma during the second fermentation under CO 2 pressure in sealed bottle
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Food Chemistry,
2017 |
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[52]
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Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
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European Food Research and Technology,
2017 |
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[53]
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Volatiles and antioxidant activity of fermented Goji (Lycium Chinese) wine: Effect of different oak matrix (barrel, shavings and chips)
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Libyan Journal of Medicine,
2017 |
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[54]
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Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes
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2017 |
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[55]
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Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
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Food Chemistry,
2017 |
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[56]
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Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents
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Journal of the Science of Food and Agriculture,
2016 |
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[57]
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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 …
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Journal of food processing and preservation,
2016 |
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[58]
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Aroma Compounds in Wine
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Grape And Wine Biotechnology,
2016 |
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[59]
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AROMATIC PROFILE OF BULGARIAN GRAPE AND FRUIT (PLUM) BRANDIES
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2016 |
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[60]
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Exotic tropical fruit wines from Garcinia indica and Musa acuminate
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Journal of the Institute of Brewing,
2016 |
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[61]
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Desarrollo de Vino espumante de naranja (var. Valencia). Estudio de su fracción aromática libre y caracterización sensorial con consumidores.
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2016 |
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[62]
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Linhagens de Saccharomyces cerevisiae Isoladas de uvas do vale do São Francisco como produtoras de vinhos.
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Embrapa Uva e Vinho-Tese/dissertação (ALICE),
2015 |
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[63]
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Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography–mass spectrometry for the determination of volatile …
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Journal of Chromatography B,
2015 |
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[64]
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Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine
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Food chemistry,
2015 |
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[65]
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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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World Journal of Microbiology and Biotechnology,
2015 |
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[66]
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Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
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Food Research International,
2015 |
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[67]
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LINHAGENS DE Saccharomyces cerevisiae ISOLADAS DE UVAS DO VALE DO SÃO FRANCISCO COMO PRODUTORAS DE VINHOS
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2015 |
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[68]
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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
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Journal of Chromatography B,
2015 |
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[69]
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Leaf Removal and Wine Composition of Vitis vinifera L. cv. Nero d'Avola. The volatile aroma constituents
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Journal of the science of food and agriculture,
2015 |
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[70]
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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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Food Science and Biotechnology,
2014 |
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[71]
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Characterization of the volatile profile of Romanian Cabernet Sauvignon wines through GC-MS and Electronic Nose detection
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3rd International ISEKI Food Conference,
2014 |
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[72]
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Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine
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Food Research International,
2014 |
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[73]
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Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)
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European Food Research and Technology,
2014 |
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[74]
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Massimo Iorizzo, Vincenzo Macciola, Bruno Testa, Silvia Jane Lombardi &
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2014 |
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[75]
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Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay …
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Food Research International,
2014 |
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[76]
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Volatile composition and sensory properties of North West Spain white wines
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Food Research International,
2013 |
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[77]
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Uso da microextração em fase sólida e da cromatografia gasosa monodimensional e bidimensional abrangente na caracterização de voláteis de vinhos gaúchos
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2012 |
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[78]
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Biodiversity of indigenous Saccharomyces populations from old wineries of South-Eastern Sicily (Italy): preservation and economic potential
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PloS one,
2012 |
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[79]
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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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Flavour and Fragrance Journal,
2012 |
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[80]
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Biodiversity of Indigenous Saccharomyces Populations from Old Wineries of South
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2012 |
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[81]
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五种苹果品种对苹果发酵酒香气组成及感官质量的影响
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1970 |
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