1. Development and validation of a high-performance liquid chromatography–diode-array detection method for the determination of eight phenolic constituents in extracts of different wine species;Acar;Turkish Journal of Pharmaceutical Sciences,2018
2. Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry;Barbará;Food Chemistry,2020
3. Ellagitannins in wines: Future prospects in methods of analysis using FTIR spectroscopy;Basalekou;LWT - Food Science and Technology,2019
4. Varietal discrimination of Trebbiano d'Abruzzo, Pecorino and Passerina white wines produced in Abruzzo (Italy) by sensory analysis and multi-block classification based on volatiles, organic acids, polyphenols, and major elements;Biancolillo;Applied Sciences,2022
5. Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides;Bocanegra;Carbohydrate Polymers,2022