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Antioxidant Composition of a Selection of Italian Red Wines and Their Corresponding Free-Radical Scavenging Ability.
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- Journal of Chemistry, 2016, p. 1, doi. 10.1155/2016/4565391
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- Article
Effect of some winemaking factors on rotundone levels of Pelaverga di Verduno wines.
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- European Food Research & Technology, 2021, v. 247, n. 7, p. 1645, doi. 10.1007/s00217-021-03735-9
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- Article
Wine Traceability Using Chemical Analysis, Isotopic Parameters, and Sensory Profiles.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030054
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- Article
Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers.
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- Foods, 2021, v. 10, n. 9, p. 2085, doi. 10.3390/foods10092085
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- Article
Profiling Individual Differences in Alcoholic Beverage Preference and Consumption: New Insights from a Large-Scale Study.
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- Foods, 2020, v. 9, n. 8, p. 1131, doi. 10.3390/foods9081131
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- Article
Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties.
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- European Food Research & Technology, 2021, v. 247, n. 1, p. 133, doi. 10.1007/s00217-020-03613-w
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- Article
Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer's Point of View.
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- Beverages, 2023, v. 9, n. 3, p. 80, doi. 10.3390/beverages9030080
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- Article
Sensory Profile of Monferace Wine: An 'Old-Style' Vinification Approach for Grignolino, a Red Indigenous Italian Variety.
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- Beverages, 2023, v. 9, n. 2, p. 46, doi. 10.3390/beverages9020046
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- Article
Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard.
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- Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020030
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- Article
Musty and Moldy Taint in Wines: A Review.
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- Beverages, 2020, v. 6, n. 2, p. 1, doi. 10.3390/beverages6020041
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- Article
Wine Traceability.
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- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040059
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- Article
The sensory evaluation of 2,4,6-trichloroanisole in wines.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 411, doi. 10.1002/jib.230
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- Article