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Publications by Anastasia Moutsiou
A Survey of Seasonal Temperatures and Vineyard Altitude Influences on 2-Methoxy-3-Isobutylpyrazine, C13-Norisoprenoids, and the Sensory Profile of Brazilian Cabernet Sauvignon Wines
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
Related publications
Thermaculture on ‘Cabernet Sauvignon’ Vineyard Increases Wine Pigments and Wine Sensory Quality
Ciência e Técnica Vitivinícola
Effects of Selected Viticultural and Enological Factors on Levels of 2-Methoxy–3-Isobutylpyrazine in Wines
Oeno One
Horticulture
Food Science
Influence of Nanoporous Materials on the Chemical Composition of Merlot and Cabernet Sauvignon Wines
Environmental Engineering and Management Journal
Management
Monitoring
Policy
Law
Environmental Engineering
Pollution
Polyphenolic Characterisation of Vranac, Kratosija and Cabernet Sauvignon (Vitis Vinifera L. Cv.) Grapes and Wines From Different Vineyard Locations in Montenegro
South African Journal of Enology and Viticulture
Changes in Color During Aging of Cabernet Sauvignon and Muscat Bailey a Red Wines
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Incidence of Volatile Phenols in Montenegrin Red Wines: Vranac, Kratosija and Cabernet Sauvignon
Chemical Industry and Chemical Engineering Quarterly
Chemical Engineering
Quantitative Survey of 3-Alkyl-2-Methoxypyrazines and First Confirmation of 3-Ethyl-2-Methoxypyrazine in South African Sauvignon Blanc Wines
South African Journal of Enology and Viticulture
Caracterization of Phenolic Composition of Altitude Tropical Wines in the Brazilian Northeast
BIO Web of Conferences
Application of Non-Supervised Pattern Recognition Techniques to Classify Cabernet Sauvignon Wines From the Balkan Region Based on Individual Phenolic Compounds
Journal of Food Composition and Analysis
Food Science
