University of Adelaide-ko ikertzaileekin lankidetzan egindako argitalpenak (5)

2024

  1. Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach

    Food Chemistry, Vol. 437

  2. How do Syrah winemakers from two different French regions conceptualise peppery wines?

    Oeno One, Vol. 58, Núm. 1

2021

  1. Perspectives on Wines of Provenance: Sensory Typicality, Quality, and Authenticity

    ACS Food Science and Technology, Vol. 1, Núm. 6, pp. 986-992

2020

  1. Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements

    Food Research International, Vol. 131

  2. Sensory variability associated with anthocyanic and tannic fractions isolated from red wines

    Food Research International, Vol. 136