1. Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates;Alañón;Food Chemistry,2010
2. FT-Raman methodology applied to identify different ageing stages of wine spirits;Anjos;Lebensmittel-Wissenschaft und -Technologie,2020
3. Evolução das características fisico-químicas e organolépticas de aguardentes Lourinhã ao longo de cinco anos de envelhecimento em madeiras de carvalho e de castanheiro;Belchior;Ciência e Técnica Vitivinícola,2001
4. Armagnac and wine-spirits;Bertrand,2003
5. Flavour and odour profile modifications during the first five years of Lourinhã brandy maturation on different wooden barrels;Caldeira;Analytica Chimica Acta,2006