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Susana Río Segade, Domen Škrab, Enrico Pezzuto, Maria Alessandra Paissoni, Simone Giacosa & Luca Rolle. (2022) Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Yixin Zhong, Yuke Zou, Zimeng Zheng, Qian Chen, Wei Xu, Yanping Wu, Jia Gao, Kai Zhong & Hong Gao. (2022) Impact of Inoculating with Indigenous Bacillus marcorestinctum YC-1 on Quality and Microbial Communities of Yibin Yacai (Fermented Mustard) during the Fermentation Process. Foods 11:22, pages 3593.
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Alvaro Luis Lamas Cassago, Mateus Manfrin Artêncio, Janaina de Moura Engracia Giraldi & Fernando Batista Da Costa. (2021) Metabolomics as a marketing tool for geographical indication products: a literature review. European Food Research and Technology 247:9, pages 2143-2159.
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