| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Impact of Yeast Strain on the Production of Acetic Acid, Glycerol, and the Sensory Attributes of Icewine | American Journal of Enology and Viticulture |
| 79 | 2004 |
| Is buttery aroma perception in wines predictable from the diacetyl concentration? | Australian Journal of Grape and Wine Research |
| 20 | 2002 |
| Isolation, Identification, and Organoleptic Characterization of Low-Molecular-Weight Peptides from White Wine | American Journal of Enology and Viticulture |
| 17 | 2001 |
| Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine | Australian Journal of Grape and Wine Research |
| 33 | 2001 |
| Effect of malolactic fermentation on the aroma properties of Tannat wine | Australian Journal of Grape and Wine Research |
| 49 | 2001 |
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Comparison of untargeted gas chromatography-mass spectrometry analysis algorithms with implications to the interpretation and putative identification of volatile aroma compositions | Journal of Chromatography A |
| 2024 | |
| Impact of immature coffee fruits and water addition during spontaneous fermentation process: Chemical composition and sensory profile | Electronic Journal of Biotechnology |
| 2024 | |
| Effects of winemaking techniques on the volatile compounds of Chelva wines | Food Bioscience |
| 2024 | |
| Effect of pectinase produced by Bacillus velezensis W17-6 on methanol content and overall quality of kiwifruit wine | Food Bioscience |
| 2024 | |
| A comparative study to investigate the individual contribution of metabolic and physical interaction on volatiles formation in the mixed fermentation of Torulaspora delbrueckii and Saccharomyces cerevisiae | Food Microbiology |
| 2024 |