Spirulina (<i>Arthrospira platensis</i>) protein as a sustainable alternative fining agent for wine: extraction, optimization and comparative mechanistic evaluation of proanthocyanidin removal in model wine systems. [PDF]
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Alcohol Consumption and Beverage Preferences in a Predominantly Female, Highly Educated Spanish Population: A Sociodemographic and Network Analysis. [PDF]
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Development of a Fully Automated Method HS-SPME-GC-MS/MS for the Determination of Odor-Active Carbonyls in Wines: a "Green" Approach to Improve Robustness and Productivity in the Oenological Analytical Chemistry. [PDF]
J Agric Food ChemPiergiovanni M +4 more
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Rapid Determination of Sotolon in Fortified Wines Using a Miniaturized Liquid-Liquid Extraction Followed by LC-MS/MS Analysis. [PDF]
J Anal Methods Chem, 2018 Pereira V +4 more
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From genetic constraints to process hurdles: A review of <i>Kluyveromyces marxianus</i> for efficient bio-manufacturing and bio-processing in food industry. [PDF]
Curr Res Food SciWang H +9 more
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Madeira wines: sensory descriptive analysis of traditional wines and wines with added sotolon
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Madeira wine: Mechanisms of formation and impact on character
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Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds. [PDF]
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