Publicacións en colaboración con investigadores/as de Universidade Federal de Viçosa (5)

2022

  1. Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol

    LWT, Vol. 155

2021

  1. Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

    Food chemistry, Vol. 355, pp. 129605

2017

  1. Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

    Food Chemistry, Vol. 214, pp. 308-318

2016

  1. Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

    Food Research International, Vol. 82, pp. 1-13

2013

  1. Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta ("BRS Rúbea"×"IAC 1398-21")

    Food Research International, Vol. 54, Núm. 1, pp. 33-43