Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak ChipsGeorgiana-Diana Dumitriu, Nieves López de Lerma, Carmen Teodosiu et al.|Foods|2019Cited by 56
Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of timeGeorgiana-Diana Dumitriu, Rafael A. Peinado, Nieves López de Lerma et al.|LWT|2017Cited by 36
Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degreeGeorgiana-Diana Dumitriu, Nieves López de Lerma, Rafael A. Peinado et al.|Food Chemistry|2019Cited by 34
Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)Georgiana-Diana Dumitriu, Rafael A. Peinado, Nieves López de Lerma et al.|European Food Research and Technology|2016Cited by 26
Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyolsGeorgiana-Diana Dumitriu, Rafael A. Peinado, Nieves López de Lerma et al.|Food Chemistry|2017Cited by 24