Frank Benkwitz

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

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development

Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects

Volatile-Based Prediction of Sauvignon Blanc Quality Gradings with Static Headspace–Gas Chromatography–Ion Mobility Spectrometry (SHS–GC–IMS) and Interpretable Machine Learning Techniques