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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| Growth and weight status in treatment-naïve 12-16 year old adolescents with Alcohol Use Disorders in Cape Town, South Africa | | Nutrition journal |
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| Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations | | Applied and environmental microbiology AEM |
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| Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition | | European food research and technology |
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| Differentiation of raw spirits of rye, corn and potato using chromatographic profiles of volatile compounds | | Journal of the science of food and agriculture |
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| Monitoring of selected aflatoxins in brewing materials and beer by liquid chromatography/mass spectrometry | | Food control |
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| Effect of vineyard-scale climate variability on Pinot noir phenolic composition | | Agricultural and forest meteorology |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Saccharomyces cerevisiae strains from traditional fermentations of Brazilian cachaça: trehalose metabolism, heat and ethanol resistance | | Antonie van Leeuwenhoek |
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| Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines | | Applied microbiology and biotechnology. |
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| Pedot modified electrodes in amperometric sensing for analysis of red wine samples | | Food chemistry |
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| Perception of fruity and vegetative aromas in red wine | | Journal of sensory studies |
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| Oenological versatility of Schizosaccharomyces spp. | | European food research and technology |
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| Effect of soy skim from soybean aqueous processing on the performance of corn ethanol fermentation | | Bioresource technology |
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| Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley | | Journal of food composition and analysis |
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| Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments | | Food chemistry |
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| Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines | | Food chemistry |
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| Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines | | Food research international |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Antioxidant and anti-inflammatory activity characterization and genotoxicity evaluation of Ziziphus mistol ripe berries, exotic Argentinean fruit | | Food research international |
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| Efficacy of new commercial formulations to control downy mildew and dissipation of their active fungicides in wine after good agricultural practices | | Journal of the science of food and agriculture |
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| Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle | | Meat science |
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| Impact of closures on wine post-bottling development: a review | | European food research and technology |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage | | Food chemistry |
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| Composition of some commercial grappas (grape marc spirit): the anomalous presence of 1,1-diethoxy-3-methylbutane: a case study | | European food research and technology |
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| Beer fingerprinting by Matrix-Assisted Laser Desorption-Ionisation-Time of Flight Mass Spectrometry | | Food chemistry |
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| Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast | | International journal of food microbiology |
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| Construction of recombinant industrial S. cerevisiae strain with barley lipid-transfer protein 1 secretion capability and lower PrA activity | | European food research and technology |
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| Impact of crude glycerol on feed milling characteristics of swine diets | | Animal feed science and technology |
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| Carotenoid composition of mango (mangifera indica l.) wine and its antioxidant activity | | Journal of food biochemistry |
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| Application of Bismuth(III)-Entrapped XO Biosensing System for Xanthine Determination in Beverages | | Food analytical methods |
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| Comparison of new and existing threshold methods for evaluating sulfur compounds in different base wines | | Journal of sensory studies |
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| Factors influencing the production of volatile phenols by wine lactic acid bacteria | | International journal of food microbiology |
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| Diet, obesity and obesogenic trends in two generations of Swedish women | | European journal of nutrition |
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| Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation | | European food research and technology |
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| Development of Saccharomyces cerevisiae Producing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability | | Applied biochemistry and biotechnology |
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| Black Liquor Decolorization by Selected White-Rot Fungi | | Applied biochemistry and biotechnology |
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| Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus | | Lebensmittel-Wissenschaft |
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| Effect of activated carbon on ochratoxin A reduction in “Pedro Ximenez” sweet wine made from off-vine dried grapes | | European food research and technology |
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| Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate | | Food chemistry |
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| Saccharomyces cerevisiae Signature Genes for Predicting Nitrogen Deficiency during Alcoholic Fermentation | | Applied and environmental microbiology AEM |
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| Wine Aroma Improvement Using a β-Glucosidase Preparation from Aureobasidium pullulans | | Applied biochemistry and biotechnology |
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| Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material | | Journal of the science of food and agriculture |
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| From the inverse density–area relationship to the minimum patch size of a host–parasitoid system | | Ecological research |
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| Investigation of the relationship of malt protein and beer haze by proteome analysis | | Journal of food processing and preservation |
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| Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria | | International journal of food microbiology |
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| Red wine polyphenols protect n−3 more than n−6 polyunsaturated fatty acid from lipid peroxidation | | Food research international |
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| Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids | | International journal of food microbiology |
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| Berry nitrogen status altered by cover cropping: Effects on berry hormone dynamics, growth and amino acid composition of Pinot Noir | | Food chemistry |
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| Development and validation of a simple analytical method for the determination of 2,4,6-trichloroanisole in wine by GC–MS | | Food chemistry |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Feasibility of using a miniature fiber optic uv-vis-nir spectrometer to assess total polyphenol index, color intensity and volumic mass in red wine fermentations | | Journal of food process engineering |
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| Pretreatment of Agave americana stalk for enzymatic saccharification | | Bioresource technology |
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| Type of alcoholic beverage and incidence of overweight/obesity in a Mediterranean cohort: The SUN project | | Nutrition |
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| Polyphenolic content of Vranec wines produced by different vinification conditions | | Food chemistry |
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| Prediction of red wine colour and phenolic parameters from the analysis of its grape extract | | International journal of food science and technology |
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| Currect-status survival analysis methodology applied to estimating sensory shelf life of ready-to-eat lettuce (Lactuca sativa) | | Journal of sensory studies |
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| THE Impact of malolactic fermentation on the volatile composition of the trincadeira wine variety | | Journal of food biochemistry |
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| Energy-drink consumption in college students and associated factors | | Nutrition |
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| Antioxidant activity of fermented berry juices and their effects on nitric oxide and tumor necrosis factor-alpha production in macrophages 264.7 gamma no(-) cell line | | Journal of food biochemistry |
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| Influence of winemaking techniques on proanthocyanidin extraction in Monastrell wines from four different areas | | European food research and technology |
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| Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources | | Meat science |
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| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | Food chemistry |
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| Dietary nucleotides are semi-essential nutrients for optimal growth of black tiger shrimp (Penaeus monodon) | | Aquaculture |
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| Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats | | Food chemistry |
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| Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines | | Journal of the science of food and agriculture |
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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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| Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties | | Journal of the science of food and agriculture |
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| Multi-objective optimization of bioethanol production during cold enzyme starch hydrolysis in very high gravity cassava mash | | Bioresource technology |
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| Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality | | Food chemistry |
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| Application of Mid-infrared Spectroscopy for the Measurement of Several Quality Parameters of Alcoholic Beverages, Wine and Raki | | Food analytical methods |
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| Influence of barley variety and malting process on lipid content of malt | | Food chemistry |
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| Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage | | European food research and technology |
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| Intake of brown rice lees reduces waist circumference and improves metabolic parameters in type 2 diabetes | | Nutrition research |
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| Recognition of the geographical origin of beer based on support vector machines applied to chemical descriptors | | Food control |
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| Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) | | Journal of the science of food and agriculture |
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| Surfome analysis of a wild-type wine Saccharomyces cerevisiae strain | | Food microbiology |
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| Ochratoxin A in Spanish exportation wine market | | Food control |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| Evaluation of sensory parameters of grapes using near infrared spectroscopy | | Journal of food engineering |
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| Analytical characterisation of a Brandy de Jerez during its ageing | | European food research and technology |
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| Immunoregulatory effects of the flavonol quercetin in vitro and in vivo | | European journal of nutrition |
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| Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice | | International journal of food microbiology |
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| Valuable Polyphenolic Antioxidants from Wine Vinasses | | Food and bioprocess technology |
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| RT-qPCR analysis of putative beer-spoilage gene expression during growth of Lactobacillus brevis BSO 464 and Pediococcus claussenii ATCC BAA-344T in beer | | Applied microbiology and biotechnology. |
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| A simple method for total quantification of mannoprotein content in real wine samples | | Food chemistry |
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| Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage | | Food chemistry |
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| Differentiation of acetic acid bacteria based on sequence analysis of 16S-23S rRNA gene internal transcribed spacer sequences | | International journal of food microbiology |
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| Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine | | Innovative food science and emerging technologies |
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| Production of activated carbon from organic by-products from the alcoholic beverage industry: Surface area and hardness optimization by using the response surface methodology | | Industrial crops and products |
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| Analysis of Ochratoxin A in Wine by High-Resolution UHPLC-MS | | Food analytical methods |
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| A moderate consumption of Côtes du Rhône red wines affects the progression of aortic lesions, and reduces oxidative stress and p22phoxNADPH oxidase activation in an experimental model of diet-induced atherosclerosis, according to the vinification process | | European food research and technology |
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| Formation of styrene dependent on fermentation management during wheat beer production | | Food chemistry |
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| A grapevine (Vitis vinifera L.) deoxy-d-xylulose synthase gene colocates with a major quantitative trait loci for terpenol content | | Theoretical and applied genetics |
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| Key constituents affecting wine body - an exploratory study | | Journal of sensory studies |
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| Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition | | Food chemistry |
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| Ripening temperature affects the content and distribution of isoflavones in sufu, a fermented soybean curd | | International journal of food science and technology |
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| Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine | | European food research and technology |
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