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Publications by R.L. Baumes
Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines
Food Science and Technology International
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Related publications
Changes in Aromatic Characteristics of Loureiro and Alvarinho Wines During Maturation
Journal of Food Composition and Analysis
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Volatile Composition of Wines Elaborated From Organic and Non-Organic Grapes
Fermentation Technology
Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS
Food and Bioprocess Technology
Industrial
Risk
Quality
Manufacturing Engineering
Reliability
Safety
Food Science
Process Chemistry
Technology
Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines
South African Journal of Enology and Viticulture
Effect of the Combined Application of Heat Treatment and Proteases on Protein Stability and Volatile Composition of Greek White Wines
Oeno One
Horticulture
Food Science
Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes
South African Journal of Enology and Viticulture
Incidence of Volatile Phenols in Montenegrin Red Wines: Vranac, Kratosija and Cabernet Sauvignon
Chemical Industry and Chemical Engineering Quarterly
Chemical Engineering
The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines
Savremene tehnologije
Chemical Composition and Antioxidant Properties of Volatile Oil
The Open Conference Proceedings Journal
