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Foods (Basel, Switzerland)|November 13, 2025
Rootstock Influence on Wine Aroma Compounds and Sensory Perception: A ReviewLaura Farris, Elisa Marguerit, Georgia Lytra, et al.Frontiers in Microbiology|January 10, 2022
Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and BioprotectionSara Windholtz, Emmanuel Vinsonneau, Laura Farris, et al.Journal of Agricultural and Food Chemistry|September 21, 2022
Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites AdditionEdouard Pelonnier-Magimel, Georgia Lytra, Céline Franc, et al.Journal of Agricultural and Food Chemistry|July 21, 2025
Rootstock Effect on Vitis vinifera Cv. Cabernet Sauvignon Grape Composition and Wine Aroma CompoundsLaura Farris, Marine Morel, Justine Garbay, et al.Pageof 1