|
[1]
|
Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR
LWT,
2023
DOI:10.1016/j.lwt.2023.115193
|
|
|
|
|
[2]
|
Application of nuclear magnetic resonance in food analysis
Food Science and Technology,
2022
DOI:10.1590/fst.43622
|
|
|
|
|
[3]
|
1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability
Food Chemistry,
2022
DOI:10.1016/j.foodchem.2022.132359
|
|
|
|
|
[4]
|
1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability
Food Chemistry,
2022
DOI:10.1016/j.foodchem.2022.132359
|
|
|
|
|
[5]
|
Plant Metabolomics in full swing
Advances in Botanical Research,
2021
DOI:10.1016/bs.abr.2020.11.003
|
|
|
|
|
[6]
|
Plant Metabolomics in full swing
Advances in Botanical Research,
2021
DOI:10.1016/bs.abr.2020.11.003
|
|
|
|
|
[7]
|
Innovative Food Analysis
2021
DOI:10.1016/B978-0-12-819493-5.00008-X
|
|
|
|
|
[8]
|
An Overview on Sustainability in the Wine Production Chain
Beverages,
2021
DOI:10.3390/beverages7010015
|
|
|
|
|
[9]
|
Aggregate stability and visual evaluation of soil structure in biodynamic cultivation of Burgundy vineyard soils
Biological Agriculture & Horticulture,
2021
DOI:10.1080/01448765.2021.1929480
|
|
|
|
|
[10]
|
The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine
International Journal of Wine Research,
2020
DOI:10.2147/IJWR.S245183
|
|
|
|
|
[11]
|
Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars
Foods,
2020
DOI:10.3390/foods9060720
|
|
|
|
|
[12]
|
Comparison of Sangiovese wines obtained from stabilized organic and biodynamic vineyard management systems
Food Chemistry,
2019
DOI:10.1016/j.foodchem.2019.01.073
|
|
|
|
|
[13]
|
1H NMR and LC-MS-based metabolomic approach for evaluation of the seasonality and viticultural practices in wines from São Francisco River Valley, a Brazilian semi-arid region
Food Chemistry,
2019
DOI:10.1016/j.foodchem.2019.03.103
|
|
|
|
|
[14]
|
Vive la Difference! The Effects of Natural and Conventional Wines on Blood Alcohol Concentrations: A Randomized, Triple-Blind, Controlled Study
Nutrients,
2019
DOI:10.3390/nu11050986
|
|
|
|
|
[15]
|
Organic and biodynamic wines quality and characteristics: A review
Food Chemistry,
2019
DOI:10.1016/j.foodchem.2019.05.149
|
|
|
|
|
[16]
|
The effect of horn-manure preparation on enzymes activity and nutrient contents in soil as well as great pumpkin yield
Open Agriculture,
2019
DOI:10.1515/opag-2019-0044
|
|
|
|
|
[17]
|
Research in biodynamic food and farming – a review
Open Agriculture,
2019
DOI:10.1515/opag-2019-0064
|
|
|
|
|
[18]
|
Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review
Comprehensive Reviews in Food Science and Food Safety,
2019
DOI:10.1111/1541-4337.12408
|
|
|
|
|
[19]
|
Chemometric analysis of NMR and GC datasets for chemotype characterization of essential oils from different species of Ocimum
Talanta,
2018
DOI:10.1016/j.talanta.2017.12.053
|
|
|
|
|
[20]
|
Plant organic farming research – current status and opportunities for future development
Biotechnology & Biotechnological Equipment,
2018
DOI:10.1080/13102818.2018.1427509
|
|
|
|
|
[21]
|
Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review
Comprehensive Reviews in Food Science and Food Safety,
2018
DOI:10.1111/1541-4337.12408
|
|
|
|
|
[22]
|
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines
Annals of Microbiology,
2017
DOI:10.1007/s13213-016-1241-3
|
|
|
|
|
[23]
|
Quality characterisation via image forming methods differentiates grape juice produced from integrated, organic or biodynamic vineyards in the first year after conversion
Biological Agriculture & Horticulture,
2017
DOI:10.1080/01448765.2017.1322003
|
|
|
|
|
[24]
|
Modern Magnetic Resonance
2017
DOI:10.1007/978-3-319-28275-6_22-1
|
|
|
|
|
[25]
|
1 H NMR foodomics reveals that the biodynamic and the organic cultivation managements produce different grape berries ( Vitis vinifera L. cv. Sangiovese)
Food Chemistry,
2016
DOI:10.1016/j.foodchem.2016.06.077
|
|
|
|
|
[26]
|
Metabolic changes of genetically engineered grapes (Vitis vinifera L.) studied by 1H-NMR, metabolite heatmaps and iPLS
Metabolomics,
2016
DOI:10.1007/s11306-016-1095-5
|
|
|
|
|
[27]
|
Physiological responses of grapevines to biodynamic management
Renewable Agriculture and Food Systems,
2016
DOI:10.1017/S1742170515000320
|
|
|
|
|
[28]
|
Metabolomics approaches for resolving and harnessing chemical diversity in grapes, yeast and wine
Australian Journal of Grape and Wine Research,
2015
DOI:10.1111/ajgw.12202
|
|
|
|
|
[29]
|
Metabolomics as a Tool in Nutrition Research
2015
DOI:10.1016/B978-1-78242-084-2.00011-3
|
|
|
|
|
[30]
|
Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management
Food Chemistry,
2015
DOI:10.1016/j.foodchem.2014.06.093
|
|
|
|
|
[31]
|
Progress in authentication, typification and traceability of grapes and wines by chemometric approaches
Food Research International,
2014
DOI:10.1016/j.foodres.2014.02.007
|
|
|
|
|
[32]
|
Qualitative discrimination between organic and biodynamic Sangiovese red wines for authenticity
Analytical Methods,
2014
DOI:10.1039/C4AY00971A
|
|
|
|