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Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings.
Food Sci Nutr. 2024 Jan 12;12(4):2736-2746. doi: 10.1002/fsn3.3954. eCollection 2024 Apr.
Food Sci Nutr. 2024.
PMID: 38628170
Free PMC article.
Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.
Paup VD, Aplin JJ, Potter RI, Edwards CG, Lee J, Ross CF.
Paup VD, et al.
J Food Sci. 2023 Jan;88(1):462-476. doi: 10.1111/1750-3841.16418. Epub 2022 Dec 18.
J Food Sci. 2023.
PMID: 36529878
Free PMC article.
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Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts.
Paup VD, Barton TL, Edwards CG, Lange I, Lange BM, Lee J, Ross CF.
Paup VD, et al.
J Food Sci. 2022 Dec;87(12):5402-5417. doi: 10.1111/1750-3841.16371. Epub 2022 Nov 10.
J Food Sci. 2022.
PMID: 36357987
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Detection of Spicy Compounds Using the Electronic Tongue.
Paup VD, Barnett SM, Diako C, Ross CF.
Paup VD, et al.
J Food Sci. 2019 Sep;84(9):2619-2627. doi: 10.1111/1750-3841.14709. Epub 2019 Aug 13.
J Food Sci. 2019.
PMID: 31408209
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