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Cited article:

A Comparative Study between Microwave Hydrodiffusion and Gravity (MHG) and Ultrasound-Assisted Extraction (UAE): Chemical and Biological Characterization of Polyphenol-Enriched Extracts from Aglianico Grape Pomace

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Foods 12 (14) 2678 (2023)
https://doi.org/10.3390/foods12142678

Red Wine Age Estimation by the Alteration of Its Color Parameters: Fourier Transform Infrared Spectroscopy as a Tool to Monitor Wine Maturation Time

M. Basalekou, C. Pappas, Y. Kotseridis, et al.
Journal of Analytical Methods in Chemistry 2017 1 (2017)
https://doi.org/10.1155/2017/5767613

Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification

Marianthi Basalekou, Christos Pappas, Petros Tarantilis, Yorgos Kotseridis and Stamatina Kallithraka
International Journal of Food Science & Technology 52 (6) 1307 (2017)
https://doi.org/10.1111/ijfs.13424

Effects of the treatment with oak chips on color-related phenolics, volatile composition, and sensory profile of red wines: the case of Aglianico and Montepulciano

Antonietta Baiano, Antonio De Gianni, Annalisa Mentana, et al.
European Food Research and Technology 242 (5) 745 (2016)
https://doi.org/10.1007/s00217-015-2583-y