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Zhilong Yu, Dongyun Jung, Soyoun Park, Yaxi Hu, Kang Huang, Barbara A. Rasco, Shuo Wang, Jennifer Ronholm, Xiaonan Lu & Juhong Chen. (2022) Smart traceability for food safety. Critical Reviews in Food Science and Nutrition 62:4, pages 905-916.
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Mengqi Ling, Yu Zhou, Yibin Lan, Chifang Cheng, Guangfeng Wu, Changqing Duan & Ying Shi. (2021) Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique. Molecules 26:11, pages 3172.
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Jiaqian Zhao, Tiannv Shi, Weifeng Zhu, Lihua Chen, Yongmei Guan & Chen Jin. (2020)
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Ángela Álvarez, Jorge Yáñez, Yamil Neira, Rosario Castillo-Felices & Patricio Hinrichsen. (2020) Simple distinction of grapevine (Vitis vinifera L.) genotypes by direct ATR-FTIR. Food Chemistry 328, pages 127164.
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Gonzalo Astray, Juan Mejuto, Víctor Martínez-Martínez, Ignacio Nevares, Maria Alamo-Sanza & Jesus Simal-Gandara. (2019) Prediction Models to Control Aging Time in Red Wine. Molecules 24:5, pages 826.
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Mahnaz Esteki, Parvin Ahmadi, Yvan Vander Heyden & Jesus Simal-Gandara. (2018) Fatty Acids-Based Quality Index to Differentiate Worldwide Commercial Pistachio Cultivars. Molecules 24:1, pages 58.
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