Flavor is an important attribute of food and a major factor that determines the acceptability of
food to consumers. Therefore, achieving a comprehensive and accurate analysis of food …

Cellulosic sources, such as lignocellulose-rich biomass, can be mechanically or acid
degraded to produce inclusions called cellulose nanocrystals (CNCs). They have several …

This article presents a bibliometric analysis and a mapping of the intellectual and conceptual
structure of the research conducted on 'Compositional Data'(CoDa) in Social Sciences …

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent
years due to an interest in uninoculated fermentations, consumer preferences, wine …

The quality of red wine is dependent on the presence not only of volatile compounds that
influence wine aroma but also on phenolic compounds due to their impact on mouthfeel …

The dealcoholization technique has gained more attention in the wine industry as it can
significantly influence wine compositions and quality beyond alcohol level reduction …

Harvesting grapes at adequate maturity is key to the production of high-quality red wines.
Viticulturists, enologists, and wine makers define several types of maturity, including …

Performing sequential harvests based on berry sugar accumulation (mg/berry) to obtain specific
wine sensory profiles Page 1 OENO One 2021, 2, 131-146 131 © 2021 International Viticulture …

This study aimed to assess the impact of two soil managements and training systems on
yield and wine aroma compounds of Negroamaro variety grown in a warm climate region …

Food and wine pairing has been studied in marketing, sensory science, and hospitality fields
to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines …