Georgiana-Diana Dumitriu

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Georgiana-Diana Dumitriu, Carmen Teodosiu, Iulian Gabur et al. · Foods · 2019 · 53 citations · Full text

Heavy metals assessment in the major stages of winemaking: Chemometric analysis and impacts on human health and environment

Georgiana-Diana Dumitriu, Carmen Teodosiu, Irina Morosanu et al. · Journal of Food Composition and Analysis · 2021 · 35 citations

Environmental Chemistry, Engineering, Heavy Metals Assessment +12

Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree

Georgiana-Diana Dumitriu, Rafael A. Peinado, Valeriu V. Cotea et al. · Food Chemistry · 2019 · 31 citations

Red Wines, Volatilome Fingerprint, Aging Time +2

Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

Georgiana-Diana Dumitriu, Nieves López de Lerma, Cătălin Zamfir et al. · LWT · 2017 · 28 citations

Food Chemistry, Oak Cask, Red Wines +4

Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

Georgiana-Diana Dumitriu, Nieves López de Lerma, Valeriu V. Cotea et al. · European Food Research and Technology · 2016 · 25 citations

Food Chemistry, Red Wines, Oak Chips +5