The Elemental Fingerprints of Different Types of Whisky as Determined by ICP-OES and ICP-MS Techniques in Relation to Their Type, Age, and Origin

A Narrative Review of Sulfur Compounds in Whisk(e)y

(2022) Akira Wanikawa et al.   MOLECULES

Multi-Elemental Analysis of Wine Samples in Relation to Their Type, Origin, and Grape Variety

(2021) Magdalena Gajek et al.   MOLECULES

Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit

(2021) Martina Daute et al.   Applied Sciences-Basel

Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market

(2021) Magdalena Gajek et al.   MOLECULES

Multielemental Analysis of Various Kinds of Whisky

(2019) Aleksandra Pawlaczyk et al.   MOLECULES

The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky

(2019) George N. Bathgate   JOURNAL OF THE INSTITUTE OF BREWING

A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry

(2018) Michal Stupak et al.   ANALYTICA CHIMICA ACTA

Authentication of whisky due to its botanical origin and way of production by instrumental analysis and multivariate classification methods

(2017) Paulina Wiśniewska et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Quantification of Bromophenols in Islay Whiskies

(2014) Paul Bendig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical composition analysis and authentication of whisky

(2014) Paulina Wiśniewska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Concentration levels of essential and non-essential elements in selected Ethiopian wines

(2011) Daniel Minilu Woldemariam et al.   BULLETIN OF THE CHEMICAL SOCIETY OF ETHIOPIA