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For: Sancho-Galán P, Amores-Arrocha A, Palacios V, Jiménez-Cantizano A. Volatile Composition and Sensory Characterisation of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques. Foods 2022;11:foods11040509. [PMID: 35205986 PMCID: PMC8871068 DOI: 10.3390/foods11040509] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/05/2022] [Accepted: 02/07/2022] [Indexed: 12/04/2022]  Open
Number Cited by Other Article(s)
1
Harutyunyan M, Viana R, Granja‐Soares J, Asryan A, Marques JC, Malfeito‐Ferreira M. Consumer acceptance of sweet wines and piquettes obtained by the adaptation of Ancient Wine‐making Techniques. J SENS STUD 2023. [DOI: 10.1111/joss.12823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
2
Cardoso Schwindt V, Coletto MM, Díaz MF, Ponzoni I. Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma? FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02836-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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