Anthony L. Robinson

Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Influence of Geographic Origin on the Sensory Characteristics and Wine Composition of Vitis vinifera cv. Cabernet Sauvignon Wines from Australia

Influence of Yeast Strain, Canopy Management, and Site on the Volatile Composition and Sensory Attributes of Cabernet Sauvignon Wines from Western Australia