1. Using untargeted metabolomics to profile the changes in roselle (Hibiscus sabdariffa L.) anthocyanins during wine fermentation;Ai;Food Chemistry,2021
2. Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts;Beckner Whitener;Metabolomics,2016
3. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005
4. Variation in content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources;Bordiga;International Journal of Food Science and Technology,2020
5. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration;Bordiga;Food Chemistry,2016