Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

Overview of attention for article published in Chemical Reviews, December 2012

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A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules

Article in Critical Reviews in Food Science and Nutrition (March 2024)

Methods for Measuring Seafood Freshness Quality and Deterioration

Book chapter (February 2024)

Comparison of Gas Chromatography–Mass Spectrometry and Headspace-Solid phase Microextraction Methods for the Qualitative and Semi-Quantitative Determination of Aroma Compounds in Fruit-Based Spirits (Rakija) from Serbia

Article in Journal of Analytical Chemistry (January 2024)

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