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The use of carboxymethylcellulose for the tartaric stabilization of white wines, in comparison with other oenological additives.

D. Salmaso, M. Guaita, A. Bosso, 2010 .

Do consumers really recognise a distinct quality hierarchy amongst PDO sparkling wines? The answer from experimental auctions

F. Caracciolo, V. Boatto, L. Barisan, 2020, British Food Journal.

Antioxidant Extraction and Bioactivity Preservation from Winery by-Products by Natural Deep Eutectic Solvents (NaDES)

A. Marzocchella, M. Bravi, A. Cicci, 2020 .