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International Journal of Food Microbiology|December 2, 2020
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wineDi Liu, Jean-Luc Legras, Pangzhen Zhang, et al.Journal of Agricultural and Food Chemistry|April 21, 2015
Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. ShirazPangzhen Zhang, Snow Barlow, Mark Krstic, et al.Critical Reviews in Food Science and Nutrition|February 9, 2018
Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling winesBelinda Kemp, Bruna Condé, Sandrine Jégou, et al.Journal of the Science of Food and Agriculture|July 1, 2017
Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithmsClaudia Gonzalez Viejo, Sigfredo Fuentes, Damir Torrico, et al.Frontiers in Chemistry|July 25, 2017
The Influence of Apical and Basal Defoliation on the Canopy Structure and Biochemical Composition of Vitis vinifera cv. Shiraz Grapes and WinePangzhen Zhang, Xiwen Wu, Sonja Needs, et al.Journal of Food Science|April 1, 2018
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial BeersClaudia Gonzalez Viejo, Sigfredo Fuentes, Damir D Torrico, et al.Data in Brief|November 6, 2019
Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot GrisJiaqiang Luo, Jessica Brotchie, Meng Pang, et al.Food Chemistry|July 20, 2019
Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivarsJiaqiang Luo, Jessica Brotchie, Meng Pang, et al.Food Chemistry|November 2, 2022
Flavones interact with fiber to affect fecal bacterial communities in vitroYit Tao Loo, Kate Howell, Hafiz Suleria, et al.Food Chemistry|March 17, 2022
Sugarcane polyphenol and fiber to affect production of short-chain fatty acids and microbiota composition using in vitro digestion and pig faecal fermentation modelYit Tao Loo, Kate Howell, Hafiz Suleria, et al.Pageof 6