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, Valeriu V. Cotea et al.|LWT|2017Cited by 36
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, Cătălin Zamfir et al.|European Food Research and Technology|2016Cited by 26
Mesoporous materials as fining agents in variety Cabernet Sauvignon winesGeorgiana-Diana Dumitriu, G. Odăgeriu, Valeriu V. Cotea et al.|BIO Web of Conferences|2016Cited by 1
Physical-Chemical Parameters And Phenolic Compounds From Fetească Neagră Wines Aged In Different Toasted BarrelsGeorgiana-Diana Dumitriu, Florin Vararu, Maria Codreanu et al.|Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture|2014Cited by 0