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Food Chemistry|October 3, 2021
Modeling grape taste and mouthfeel from chemical compositionSara Ferrero-Del-Teso, Alejandro Suárez, Chelo Ferreira, et al.Frontiers in Plant Science|April 12, 2021
Comparative Metabolite and Gene Expression Analyses in Combination With Gene Characterization Revealed the Patterns of Flavonoid Accumulation During Cistus creticus subsp. creticus Fruit DevelopmentNeda Aničić, Efstathia Patelou, Antigoni Papanikolaou, et al.Food Research International (Ottawa, Ont.)|May 16, 2021
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indicesSimone Giacosa, Giuseppina Paola Parpinello, Susana Río Segade, et al.Metabolites|November 25, 2021
Grapevine and Wine Metabolomics-Based Guidelines for FAIR Data and Metadata ManagementStefania Savoi, Panagiotis Arapitsas, Éric Duchêne, et al.Current Research in Food Science|November 29, 2023
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringencyCristian Galaz Torres, Arianna Ricci, Giuseppina Paola Parpinello, et al.Nutrients|June 2, 2021
The Metabolomic-Gut-Clinical Axis of Mankai Plant-Derived Dietary PolyphenolsAnat Yaskolka Meir, Kieran Tuohy, Martin von Bergen, et al.Pageof 5