| Effect of Raw Material, Pressing and Glycosidase on the Volatile CompoundComposition of Wine Made From Goji Berries. | Molecules | 2016 Oct 2 | 27706098 |
| A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine. | Food Microbiol | 2014 Sep | 24929715 |
| Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces. | Food Microbiol | 2012 Jun | 22365358 |
| Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis. | Int J Food Microbiol | 2011 Jan 31 | 21195497 |
| Factors influencing the production of volatile phenols by wine lactic acidbacteria. | Int J Food Microbiol | 2011 Feb 28 | 21329996 |
| The effect of sugar concentration and temperature on growth and volatile phenolproduction by Dekkera bruxellensis in wine. | FEMS Yeast Res | 2008 Nov | 18637043 |
| 4-ethylphenol and 4-ethylguaiacol in wines: estimating non-microbial sourcedcontributions and toxicological considerations. | J Environ Sci Health B | 2007 Nov | 17978957 |