1.Effect of Soil Management and Training System on Negroamaro Wine Aroma

作　　者：Antonio Coletta ;Aline Theodoro Toci ;Sandra Pati 等

出　　处：Foods. 2021 ;10(2):1-15.doi:10.3390/foods10020454

出版社：MDPI Publishing

文章 ID：259367524

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2.Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

作　　者：Nicola De Simone ;Pasquale Russo ;Maria Tufariello 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081831

出版社：MDPI Publishing

文章 ID：1035368714

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3.Insight into the Structure–Odor Relationship of Molecules: A Computational Study Based on Deep Learning

作　　者：Weichen Bo ;Yuandong Yu ;Ran He 等

出　　处：Foods. 2022 ;11(14).doi:10.3390/foods11142033

出版社：MDPI Publishing

文章 ID：1038854052

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4.Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques

作　　者：Pau Sancho-Galán ;Antonio Amores-Arrocha ;Víctor Palacios 等

出　　处：Foods. 2022 ;11(4).doi:10.3390/foods11040509

出版社：MDPI Publishing

文章 ID：1036798201

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5.Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS

作　　者：Maria Tufariello ;Sandra Pati ;Lorenzo Palombi 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11070910

出版社：MDPI Publishing

文章 ID：1037270268

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