| Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines B Kemp, B Condé, S Jégou, K Howell, Y Vasserot, R Marchal Critical reviews in food science and nutrition 59 (13), 2072-2094, 2019 | 58 | 2019 |
| Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition … CG Viejo, S Fuentes, GJ Li, R Collmann, B Condé, D Torrico Food Research International 89, 504-513, 2016 | 57 | 2016 |
| Influence of production method on the chemical composition, foaming properties, and quality of Australian carbonated and sparkling white wines JA Culbert, JM McRae, BC Condé, LM Schmidtke, EL Nicholson, ... Journal of agricultural and food chemistry 65 (7), 1378-1386, 2017 | 41 | 2017 |
| Development of a robotic and computer vision method to assess foam quality in sparkling wines BC Condé, S Fuentes, M Caron, D Xiao, R Collmann, KS Howell Food Control 71, 383-392, 2017 | 40 | 2017 |
| Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine BC Condé, E Bouchard, JA Culbert, KL Wilkinson, S Fuentes, KS Howell Journal of agricultural and food chemistry 65 (41), 9110-9119, 2017 | 27 | 2017 |
| Using synchronous fluorescence to investigate chemical interactions influencing foam characteristics in sparkling wines B Condé, A Robinson, A Bodet, AC Monteau, S Fuentes, G Scollary, ... Beverages 5 (3), 54, 2019 | 3 | 2019 |
| Sparkling wine: Evaluation of the effect of bentonite fining for sparkling wine quality B Conde, C Keenan, A Bodet, A Robinson, CG Viejo, P Xiao, S Fuentes, ... Wine & Viticulture Journal 32 (5), 24-26, 2017 | 1 | 2017 |
| What a robot can tell you about the quality of your sparkling wine: share a glass with FIZZeye-Robot S Fuentes, B Condé, M Caron, S Needs, B Tesselaar, J Hollingworth, ... Wine & Viticulture Journal 29 (4), 25-29, 2014 | 1 | 2014 |
| Evaluation of sparkling wine using FIZZeye-‐Robot and video analysis of Foamability B Condé, S Fuentes, M Caron, C Gonzalez-Viejo, K Howel | | |
| Avaliação por imagem de espumabilidade e efervescência de vinhos durante prise de mousse e amadurecimento BC Condé, AB Peixoto, K Howell, D Xiao, S Fuentes | | |
