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Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix.
Food Res Int. 2020 Feb;128:108878. doi: 10.1016/j.foodres.2019.108878. Epub 2019 Dec 16.
Food Res Int. 2020.
PMID: 31955778
Wine Quality Drivers: A Case Study on South African Chenin Blanc and Pinotage Wines.
Brand J, Panzeri V, Buica A.
Brand J, et al. Among authors: panzeri v.
Foods. 2020 Jun 18;9(6):805. doi: 10.3390/foods9060805.
Foods. 2020.
PMID: 32570804
Free PMC article.
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A multivariate approach to evaluating the chemical and sensorial evolution of South African Sauvignon Blanc and Chenin Blanc wines under different bottle storage conditions.
Mafata M, Brand J, Panzeri V, Kidd M, Buica A.
Mafata M, et al. Among authors: panzeri v.
Food Res Int. 2019 Nov;125:108515. doi: 10.1016/j.foodres.2019.108515. Epub 2019 Jun 24.
Food Res Int. 2019.
PMID: 31554095
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Testing the Sensitivity of Potential Panelists for Wine Taint Compounds Using a Simplified Sensory Strategy.
McKay M, Bauer FF, Panzeri V, Buica A.
McKay M, et al. Among authors: panzeri v.
Foods. 2018 Oct 24;7(11):176. doi: 10.3390/foods7110176.
Foods. 2018.
PMID: 30356030
Free PMC article.
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