1. Optimisation of conditions for the determination of protein content in tea seed polysaccharides by the Kaumas brilliant Blue method;Ai-Ping;Henan Agricultural Sciences,2014
2. Volatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit;C Amorim;Food Research International,2020
3. Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine;Ana B Bautista-Ort�n;International Journal of Food Science & Technology,2014
4. Effects of food irradiation on food quality and its safety;W Bingkui;Food Science and Technology,2010
5. Characterization of the key aroma volatile compounds in nine different grape varieties wine by headspace gas chromatographyion mobility spectrometry (HS-GC-IMS), odor activity values (OAV) and sensory analysis;W Cao;Foods,2022