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3D printing multifunctional fluorinated nanocomposites: tuning electroactivity, rheology and chemical reactivity

Journal of materials chemistry. A, Materials for energy and sustainability, 2018, Vol.6 (26), p.12308-12315

2018

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Removal of biogenic amines from hydroalcoholic solutions by functionalized silica

Food chemistry, 2019-11, Vol.297, p.125027-125027, Article 125027

2019

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Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux

Food chemistry, 2016-12, Vol.213, p.40-48

2016

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Manipulating polymer decomposition to alter burn performance in aluminium/poly(vinylidene fluoride) filaments

Polymer international, 2021-06, Vol.70 (6), p.768-774

2021

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Spirit Distillation Strategies for Aroma Improvement Using Variable Internal Column Reflux

Food and bioprocess technology, 2016-11, Vol.9 (11), p.1885-1892

2016

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Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

European food research & technology, 2010, Vol.230 (3), p.485-496

2010

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Rapid sensory analysis using response surface methodology: application to the study of odour interactive effects in model spirits

Journal of the Institute of Brewing, 2018, Vol.124 (1), p.100-105

2018

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Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

Journal of agricultural and food chemistry, 2014-08, Vol.62 (33), p.8274-8288

2014

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A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels

Food control, 2013-10, Vol.33 (2), p.440-447

2013

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Characterization and clinical evaluation of a novel IMRT quality assurance system

Journal of applied clinical medical physics, 2009-05, Vol.10 (2), p.104-119

2009

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Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization

Journal of Chromatography A, 2009-07, Vol.1216 (30), p.5640-5646

2009

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The management of imaging dose during image-guided radiotherapy: Report of the AAPM Task Group 75

Medical physics (Lancaster), 2007-10, Vol.34 (10), p.4041-4063

2007

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A comparison of laboratory and pilot-scale fermentations in winemaking conditions

Applied microbiology and biotechnology, 2010-08, Vol.87 (5), p.1665-1673

2010

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Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

Journal of agricultural and food chemistry, 2015-09, Vol.63 (35), p.7830-7839

2015

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Quality assurance for nonradiographic radiotherapy localization and positioning systems: Report of Task Group 147

Medical physics (Lancaster), 2012-04, Vol.39 (4), p.1728-1747

2012

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Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components

Scientific reports, 2020-10, Vol.10 (1), p.17279-17279, Article 17279

2020

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Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology

Food chemistry, 2018-04, Vol.245, p.1087-1097

2018

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Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

Journal of the science of food and agriculture, 2011-10, Vol.91 (13), p.2484-2494

2011

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The Potential of Plum Seed Residue: Unraveling the Effect of Processing on Phytochemical Composition and Bioactive Properties

International journal of molecular sciences, 2024-01, Vol.25 (2), p.1236

2024

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Impact of Glutathione-Enriched Inactive Dry Yeast Preparations on the Stability of Terpenes during Model Wine Aging

Journal of agricultural and food chemistry, 2014-02, Vol.62 (6), p.1373-1383

2014

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Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

Food research international, 2013-05, Vol.51 (2), p.450-457

2013

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Aroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networks

Journal of food processing and preservation, 2020-05, Vol.44 (5), p.n/a

2020

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Volatile Compounds of Red Wines Macerated with Spanish, American, and French Oak Chips

Journal of agricultural and food chemistry, 2009-07, Vol.57 (14), p.6383-6391

2009

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Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices

Food chemistry, 2020-06, Vol.315, p.126283-126283, Article 126283

2020

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Modeling route choice criteria from home to major streets: A discrete choice approach

International Journal of Transportation Science and Technology, 2018-03, Vol.7 (1), p.74-88

2018

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3D printing multifunctional fluorinated nanocomposites: tuning electroactivity, rheology and chemical reactivity

Removal of biogenic amines from hydroalcoholic solutions by functionalized silica

Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux

Manipulating polymer decomposition to alter burn performance in aluminium/poly(vinylidene fluoride) filaments

Spirit Distillation Strategies for Aroma Improvement Using Variable Internal Column Reflux

Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

Rapid sensory analysis using response surface methodology: application to the study of odour interactive effects in model spirits

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

A winery-scale trial of the use of antimicrobial plant phenolic extracts as preservatives during wine ageing in barrels

Characterization and clinical evaluation of a novel IMRT quality assurance system

Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization

The management of imaging dose during image-guided radiotherapy: Report of the AAPM Task Group 75

A comparison of laboratory and pilot-scale fermentations in winemaking conditions

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

Quality assurance for nonradiographic radiotherapy localization and positioning systems: Report of Task Group 147

Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components

Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

The Potential of Plum Seed Residue: Unraveling the Effect of Processing on Phytochemical Composition and Bioactive Properties

Impact of Glutathione-Enriched Inactive Dry Yeast Preparations on the Stability of Terpenes during Model Wine Aging

Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

Aroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networks

Volatile Compounds of Red Wines Macerated with Spanish, American, and French Oak Chips

Formation of patulin-glutathione conjugates induced by pulsed light: A tentative strategy for patulin degradation in apple juices

Modeling route choice criteria from home to major streets: A discrete choice approach

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