Wine quality and typicity are complex concepts that can be hard to define. Wine is a product
destined to not only be consumed and appreciated but also marketed, and its …

Fermentation is a well-known natural process that has been used by humanity for thousands
of years, with the fundamental purpose of making alcoholic beverages such as wine, and …

This study aimed to establish relationships between wine composition and in-mouth sensory
properties using a sensometabolomic approach. Forty-two red wines were sensorially …

The purpose of this study was to reveal the changes in total phenolic content and antioxidant
capacity of broccoli, and an untargeted metabolomics approach was developed to …

Untargeted metabolomics approaches are emerging as powerful tools for the quality
evaluation and authenticity of food and beverages and have been applied to wine science …

Entomopathogenic fungi have a high potential as microbial control agents of insect pests,
both through direct application and through endophytic colonisation and the subsequent …

Consumer perceptions and purchase behaviours are typically determined by phenolic
influenced sensory attributes such as astringency, bitterness, and sourness. Marketing …

The fatty acid (FA) composition and related factors variability in milk fat are recently renewed
due to the impact of different FA classes in human nutrition, particularly, cis and trans …

Fermentation is a well-known natural process that has been used by humanity for thousands
of years, with the fundamental purpose of making alcoholic beverages such as wine, and …