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| Monitoring the bacteriological quality of Italian bottled spring water from dispensers | | Food control |
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| Bacteriological quality of bottled natural mineral waters commercialized in Hungary | | Food control |
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| Geophysical investigation of a mineral groundwater resource in Turkey | | Hydrogeology journal |
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| Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo | | Bioresource technology |
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| Development of a quantitative sensory method for the description of young red wines from Rioja Alavesa | | Journal of sensory studies |
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| Environmental analysis of Ribeiro wine from a timeline perspective: Harvest year matters when reporting environmental impacts | | Journal of environmental management |
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| Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process | | Food chemistry |
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| Changes in virgin olive oil characteristics during different storage conditions | | European journal of lipid science and technology |
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| Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines | | Food research international |
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| Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines | | European food research and technology |
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| Survey of yeast diversity during wine bottling processes using restriction analysis of 26S ribosomal DNA (rDNA) | | Australian journal of grape and wine research |
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| Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines | | Food chemistry |
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| General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins | | Journal of the science of food and agriculture |
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| Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters | | Food chemistry |
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| Atlas Ltd, in the Balkans | | British food journal |
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| Community Structure and Diversity of Biofilms from a Beer Bottling Plant as Revealed Using 16S rRNA Gene Clone Libraries | | Applied and environmental microbiology |
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| Development of equations for estimating energy requirements in palm-kernel oil processing operations | | Journal of food engineering |
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| Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance | | Food quality and preference |
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| Storage stability of acerola tropical fruit juice obtained by hot fill method | | International journal of food science and technology |
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| Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine | | Food microbiology |
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| Consideration of the influence of aging process, type of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines | | Food chemistry |
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| The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics | | Journal of food composition and analysis |
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| Use of thiolysis hyphenated to RP-HPLC-ESI(-)-MS/MS for the analysis of flavanoids in fresh lager beers | | Food chemistry |
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| Acetic acid bacteria spoilage of bottled red wine--A review | | International journal of food microbiology |
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| The influence of storage time on micronutrients in bottled tomato pulp | | Food chemistry |
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| Metals in alcoholic beverages: A review of sources, effects, concentrations, removal, speciation, and analysis | | Journal of food composition and analysis |
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