Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines

Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and Wines

(2019) José Manuel Mirás-Avalos et al.   Foods

The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

(2019) Yu-Shu Zhang et al.   MOLECULES

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

(2019) Jiaheng Lyu et al.   MOLECULES

Unveiling the lager beer volatile terpenic compounds

(2018) Cátia Martins et al.   FOOD RESEARCH INTERNATIONAL

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

(2018) Belén Ayestarán et al.   FOOD CHEMISTRY

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

(2017) Heber Rodrigues et al.   FOOD CHEMISTRY

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

(2016) Vicente Ferreira et al.   FOOD CHEMISTRY

MetaboAnalyst 3.0—making metabolomics more meaningful

(2015) Jianguo Xia et al.   NUCLEIC ACIDS RESEARCH

Judging wine quality: Do we need experts, consumers or trained panelists?

(2013) Helene Hopfer et al.   FOOD QUALITY AND PREFERENCE

Potential odorous volatile organic compound emissions from feces and urine from cattle fed corn-based diets with wet distillers grains and solubles

(2012) Kristin E. Hales et al.   ATMOSPHERIC ENVIRONMENT

Odorous VOC emission following land application of swine manure slurry

(2012) David B. Parker et al.   ATMOSPHERIC ENVIRONMENT

Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers

(2012) María-Pilar Sáenz-Navajas et al.   FOOD QUALITY AND PREFERENCE

Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

(2012) Mar Vilanova et al.   JOURNAL OF THE INSTITUTE OF BREWING

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

(2011) F. Benkwitz et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

The relationship between sensory attributes and wine composition for Australian Cabernet Sauvignon wines

(2011) A.L. ROBINSON et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC–MS

(2011) M. González Álvarez et al.   FOOD CHEMISTRY

Flavor network and the principles of food pairing

(2011) Yong-Yeol Ahn et al.   Scientific Reports

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

(2009) R.M. Callejon et al.   ANALYTICA CHIMICA ACTA

Correlation between volatile composition and sensory properties in Spanish Albariño wines

(2009) Mar Vilanova et al.   MICROCHEMICAL JOURNAL

Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans

(2008) Laura Mateo-Vivaracho et al.   JOURNAL OF CHROMATOGRAPHY A

The significance of low impact odorants in global odour perception

(2008) Danielle Ryan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY