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Molecules (Basel, Switzerland)|September 21, 2016
Chemical and Sensory Evaluation of Silicone and Polylactic Acid-Based Remedial Treatments for Elevated Methoxypyrazine Levels in WineAndreea Botezatu, Belinda S Kemp, Gary J PickeringMolecules (Basel, Switzerland)|February 13, 2025
Effect of Amino Acid, Sugar, Ca2+, and Mg2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated AgingHannah M Charnock, Gary J Pickering, Belinda S KempFrontiers in Microbiology|September 12, 2022
The Maillard reaction in traditional method sparkling wineHannah M Charnock, Gary J Pickering, Belinda S KempMolecules (Basel, Switzerland)|November 26, 2022
Influence of Caffeic and Caftaric Acid, Fructose, and Storage Temperature on Furan Derivatives in Base WineJacob Medeiros, Shufen Xu, Gary J Pickering, et al.Pageof 1