Universidade Estadual Paulista-ko ikertzaileekin lankidetzan egindako argitalpenak (11)

2020

  1. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

    Food Chemistry, Vol. 311

2019

  1. Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

    Food Chemistry, Vol. 272, pp. 462-470

2017

  1. Isabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approach

    LWT - Food Science and Technology, Vol. 81, pp. 58-66

  2. 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

  2. Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors

    European Food Research and Technology, Vol. 242, Núm. 11, pp. 1913-1923

2015

  1. Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora

    Food Research International, Vol. 75, pp. 374-384

  2. Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.)

    Food Research International, Vol. 76, pp. 697-708

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

2011

  1. Phenolic composition of the Brazilian seedless table grape varieties BRS clara and BRS morena

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 15, pp. 8314-8323

  2. Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 24, pp. 13136-13146