| Sulfur dioxide–oxygen consumption ratio reveals differences in bottled wine oxidation AL Waterhouse, S Frost, M Ugliano, AR Cantu, BL Currie, M Anderson, ... American Journal of Enology and Viticulture 67 (4), 449-459, 2016 | 35 | 2016 |
| Effect of metal chelators on the oxidative stability of model wine GY Kreitman, A Cantu, AL Waterhouse, RJ Elias Journal of agricultural and food chemistry 61 (39), 9480-9487, 2013 | 31 | 2013 |
| Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine MP Sáenz-Navajas, C Henschen, A Cantu, AA Watrelot, AL Waterhouse Food Research International 108, 505-515, 2018 | 22 | 2018 |
| Investigating the impact of regionality on the sensorial and chemical aging characteristics of Pinot noir grown throughout the US West coast A Cantu, S Lafontaine, I Frias, M Sokolowsky, A Yeh, P Lestringant, ... Food Chemistry 337, 127720, 2021 | 18 | 2021 |
| Characterizing volatile and nonvolatile factors influencing flavor and American consumer preference toward nonalcoholic beer S Lafontaine, K Senn, J Dennenlöhr, C Schubert, L Knoke, J Maxminer, ... ACS omega 5 (36), 23308-23321, 2020 | 16 | 2020 |
| Evaluation of the intrinsic and perceived quality of Sangiovese wines from California and Italy V Canuti, A Cantu, M Picchi, LA Lerno, CK Tanabe, B Zanoni, H Heymann, ... Foods 9 (8), 1088, 2020 | 14 | 2020 |
| Evaluating the chemical components and flavor characteristics responsible for triggering the perception of “Beer Flavor” in Non-Alcoholic Beer S Lafontaine, K Senn, L Knoke, C Schubert, J Dennenlöhr, J Maxminer, ... Foods 9 (12), 1914, 2020 | 12 | 2020 |
| Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply M Nishida, P Lestringant, A Cantu, H Heymann Journal of Sensory Studies 36 (5), e12684, 2021 | 11 | 2021 |
| Investigation of different winemaking protocols to mitigate smoke taint character in wine A Oberholster, Y Wen, S Dominguez Suarez, J Erdmann, ... Molecules 27 (5), 1732, 2022 | 10 | 2022 |
| Characterizing the chemical and sensory profiles of traditional American meads K Senn, A Cantu, H Heymann Journal of Food Science 86 (3), 1048-1057, 2021 | 8 | 2021 |
| Wine sensory reference standards to align wine tasters on a shared terminology JTS Bowen, A Cantu, P Lestringant, M Sokolowsky, H Heymann American Journal of Enology and Viticulture 2 (Suppl 2), 42-49, 2018 | 6 | 2018 |
| Wine closure performance of three common closure types: Chemical and sensory impact on a Sauvignon blanc wine A Cantu, J Guernsey, M Anderson, S Blozis, R Bleibaum, D Cyrot, ... Molecules 27 (18), 5881, 2022 | 3 | 2022 |
| Mitigating grapevine red blotch virus impact on final wine composition A Rumbaugh, RC Girardello, A Cantu, C Brenneman, H Heymann, ... Beverages 7 (4), 76, 2021 | 3 | 2021 |
| Exposure to Aroma Reference Standards Alters Participants’ Descriptions of Commercial Red and White Wines P Lestringant, J Sela-Bowen, A Cantu, M Sokolowsky, H Heymann American Journal of Enology and Viticulture 3 (Suppl 1), 17-22, 2019 | 2 | 2019 |
| Chelating Agents–A New Tool in Preventing Wine Oxidation? A Cantu University of California, Davis, 2010 | 2 | 2010 |
| A Mead Aroma Wheel and Lexicon K Senn, A Cantu, A Harris, H Heymann American Journal of Enology and Viticulture 4 (Suppl 2), 91-97, 2020 | 1 | 2020 |
| Tracing the origin of Argentine Malbec wines by sensometrics R Urvieta, H Heymann, A Cantu, A Catania, F Buscema, R Bottini, ... npj Science of Food 8 (1), 14, 2024 | | 2024 |
| Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process KV Miller, E Arefaine, A Arikal, A Cantu, R Cauduro Girardello, ... Fermentation 8 (6), 268, 2022 | | 2022 |
| Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition. Beverages 2021, 7, 76 A Rumbaugh, RC Girardello, A Cantu, C Brenneman, H Heymann, ... s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021 | | 2021 |
| Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and V Canuti, A Cantu, M Picchi Foods (Basel, Switzerland), 9 (8), 2020 | | 2020 |
