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	1.	Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins. [electronic resource] by Lukić, Igor Lotti, Cesare Vrhovsek, Urska Producer: 20170816 In: Food chemistry vol. 232 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Quantitative metabolic profiling of grape, apple and raspberry volatile compounds (VOCs) using a GC/MS/MS method. [electronic resource] by Vrhovsek, Urska Lotti, Cesare Masuero, Domenico Carlin, Silvia Weingart, Georg Mattivi, Fulvio Producer: 20150305 In: Journal of chromatography. B, Analytical technologies in the biomedical and life sciences vol. 966 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Development of a fast and cost-effective gas chromatography-mass spectrometry method for the quantification of short-chain and medium-chain fatty acids in human biofluids. [electronic resource] by Lotti, Cesare Rubert, Josep Fava, Francesca Tuohy, Kieran Mattivi, Fulvio Vrhovsek, Urska Producer: 20180502 In: Analytical and bioanalytical chemistry vol. 409 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry. [electronic resource] by Carlin, Silvia Vrhovsek, Urska Franceschi, Pietro Lotti, Cesare Bontempo, Luana Camin, Federica Toubiana, David Zottele, Fabio Toller, Giambattista Fait, Aaron Mattivi, Fulvio Producer: 20170118 In: Food chemistry vol. 208 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)