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Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
Crit Rev Food Sci Nutr. 2019;59(13):2072-2094. doi: 10.1080/10408398.2018.1437535. Epub 2018 Mar 7.
Crit Rev Food Sci Nutr. 2019.
PMID: 29420057
Review.
Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine.
Condé BC, Bouchard E, Culbert JA, Wilkinson KL, Fuentes S, Howell KS.
Condé BC, et al.
J Agric Food Chem. 2017 Oct 18;65(41):9110-9119. doi: 10.1021/acs.jafc.7b02675. Epub 2017 Oct 4.
J Agric Food Chem. 2017.
PMID: 28918636
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Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition algorithms: RoboBEER.
Gonzalez Viejo C, Fuentes S, Li G, Collmann R, Condé B, Torrico D.
Gonzalez Viejo C, et al. Among authors: conde b.
Food Res Int. 2016 Nov;89(Pt 1):504-513. doi: 10.1016/j.foodres.2016.08.045. Epub 2016 Sep 1.
Food Res Int. 2016.
PMID: 28460945
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Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
Culbert JA, McRae JM, Condé BC, Schmidtke LM, Nicholson EL, Smith PA, Howell KS, Boss PK, Wilkinson KL.
Culbert JA, et al. Among authors: conde bc.
J Agric Food Chem. 2017 Feb 22;65(7):1378-1386. doi: 10.1021/acs.jafc.6b05678. Epub 2017 Feb 13.
J Agric Food Chem. 2017.
PMID: 28128557
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