2019

1. Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives

   LWT, Vol. 101, pp. 395-403

2. Recent advances in the study of grape and wine volatile composition: Varietal, fermentative, and aging aroma compounds

   Food Aroma Evolution: During Food Processing, Cooking, and Aging (CRC Press), pp. 439-463