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Use of grape seeds to reduce haze formation in white wines.
Food Chem. 2021 Mar 30;341(Pt 1):128250. doi: 10.1016/j.foodchem.2020.128250. Epub 2020 Sep 30.
Food Chem. 2021.
PMID: 33035860
Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine.
Culbert JA, Jiang W, Bilogrevic E, Likos D, Francis IL, Krstic MP, Herderich MJ.
Culbert JA, et al. Among authors: bilogrevic e.
J Agric Food Chem. 2021 Sep 8;69(35):10246-10259. doi: 10.1021/acs.jafc.1c02642. Epub 2021 Aug 24.
J Agric Food Chem. 2021.
PMID: 34428045
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Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva.
Parker M, Onetto C, Hixson J, Bilogrevic E, Schueth L, Pisaniello L, Borneman A, Herderich M, de Barros Lopes M, Francis L.
Parker M, et al. Among authors: bilogrevic e.
J Agric Food Chem. 2020 Sep 23;68(38):10299-10309. doi: 10.1021/acs.jafc.9b05450. Epub 2019 Oct 31.
J Agric Food Chem. 2020.
PMID: 31630520
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