Ellena S. King

Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions

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

Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines