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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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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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| 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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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections | | Food hydrocolloids |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | Food chemistry |
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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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| 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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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
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| The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
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| Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress | | European journal of nutrition |
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| Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells | | Bioresource technology |
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| Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles | | Food research international |
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| An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions | | Applied microbiology and biotechnology |
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| Modelling of low temperature wine-making, using immobilized cells | | Food chemistry |
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| A Method to Check and Discover Adulteration of Nebbiolo-Based Monovarietal Musts: Detection of Barbera and Dolcetto cv via SSR Analysis Coupled with Lab-On-Chip® Microcapillary Electrophoresis | | Food analytical methods |
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| Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells | | Applied microbiology and biotechnology |
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| Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must | | Food microbiology |
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| Evaluation of pathogenesis-related protein content and protein instability of seven white grape (Vitis vinifera L.) clones from Casablanca Valley, Chile | | European food research and technology |
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| Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages | | Phytochemistry |
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| Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method | | Food chemistry |
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| Purple grape juices prevent pentylenetetrazol-induced oxidative damage in the liver and serum of Wistar rats | | Nutrition research |
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| Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies | | Applied microbiology and biotechnology. |
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| Effects of dietary yeast Saccaromyces cerevisiae on the antioxidant system in the liver of juvenile sea bass Dicentrarchus labrax | | Fish physiology and biochemistry |
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| A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice | | Food and bioprocess technology |
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| Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae | | Food chemistry |
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| Selenium biotransformation by Saccharomyces cerevisiae and Saccharomyces bayanus during white wine manufacture: Laboratory-scale experiments | | Food chemistry |
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| The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must | | Food microbiology |
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| Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae | | Food chemistry |
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| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties | | International journal of food microbiology |
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| Application of osmotic membrane distillation process in red grape juice concentration | | Journal of food engineering |
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| Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization | | Food chemistry |
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| Chemical and sensory properties of verjuice, a traditional turkish non-fermented beverage from kabarcik and yediveren grapes | | Journal of food processing and preservation |
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| Isolation and selection of ethanol-resistant and osmotolerant yeasts from regional agricultural sources in mexico | | Journal of food process engineering |
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| The grape must non-Saccharomyces microbial community: Impact on volatile thiol release | | International journal of food microbiology |
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| Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes | | Food chemistry |
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| Effects of processing time and temperature on the quality components of campbell grape juice | | Journal of food processing and preservation |
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| Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry | | Food chemistry |
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