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Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa)

Food bioscience, 2024-08, Vol.60, p.104358, Article 104358

2024

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Genomic analysis reveals genes that encode the synthesis of volatile compounds by a Bacillus velezensis-based biofungicide used in the treatment of grapes to control Aspergillus carbonarius

International journal of food microbiology, 2024-04, Vol.415, p.110644-110644, Article 110644

2024

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Chemokine Receptor Expression in Squamous Cell - and Adeno-Subtypes of Sinonasal Carcinoma

Egyptian journal of ear, nose, throat and allied sciences, 2024-01, Vol.24 (24), p.1-6

2024

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Impact of biodynamic viticulture on the occurrence of fungi and mycotoxins, antioxidant activity, volatile and phenolic profile of Chardonnay grapes

Food bioscience, 2023-10, Vol.55, p.102978, Article 102978

2023

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Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional)

European food research & technology, 2023-09, Vol.249 (9), p.2363-2376

2023

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Otimização na extração de compostos bioativos presentes em casca de uva do município de Marialva-PR

Brazilian Journal of Development, 2023-05, Vol.9 (5), p.16401-16406

2023

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A Bacillus-based biofungicide agent prevents ochratoxins occurrence in grapes and impacts the volatile profile throughout the Chardonnay winemaking stages

International journal of food microbiology, 2023-03, Vol.389, p.110107-110107, Article 110107

2023

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Fracture Healing in Elderly Mice and the Effect of an Additional Severe Blood Loss: A Radiographic and Biomechanical Murine Study

Bioengineering (Basel), 2023-01, Vol.10 (1), p.70

2023

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An Empirical Evaluation of the Rashomon Effect in Explainable Machine Learning

Machine Learning and Knowledge Discovery in Databases: Research Track, p.462-478

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Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine

Food chemistry, 2022-02, Vol.370, p.131004-131004, Article 131004

2022

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Volatile Compounds Formation in Sparkling Wine

Volatile Compounds Formation in Specialty Beverages, 2022, p.109-141

1, 2022

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Role of partial dehydration in a naturally ventilated room on the mycobiota, ochratoxins, volatile profile and phenolic composition of Merlot grapes intended for wine production

Food research international, 2021-03, Vol.141, p.110145, Article 110145

2021

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Increasing Mean Age of Head and Neck Cancer Patients at a German Tertiary Referral Center

Cancers, 2021-02, Vol.13 (4), p.832

2021

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Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

Journal of separation science, 2021-01, Vol.44 (1), p.135-168

2021

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Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha

Journal of the Brazilian Chemical Society, 2020-06, Vol.31 (6), p.1110-1124

2020

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Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry

Food chemistry, 2020-03, Vol.308, p.125552-125552, Article 125552

2020

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Carbonyl compounds and furan derivatives with toxic potential evaluated in the brewing stages of craft beer

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2020-01, Vol.37 (1), p.61-68

2020

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Validation of an analytical method using HS-SPME-GC/MS-SIM to assess the exposure risk to carbonyl compounds and furan derivatives through beer consumption

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2019-12, Vol.36 (12), p.1808-1821

2019

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Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines

Food research international, 2019-12, Vol.126, p.108687, Article 108687

2019

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Matrix-compatible solid phase microextraction coating improves quantitative analysis of volatile profile throughout brewing stages

Food research international, 2019-09, Vol.123, p.75-87

2019

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Benchmarking machine learning methods for comprehensive chemical fingerprinting and pattern recognition

Journal of Chromatography A, 2019-06, Vol.1595, p.158-167

2019

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Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines/Risco da exposicao a compostos carbonilicos e alcool furfurilico atraves do consumo de espumantes

Ciência rural, 2019-03, Vol.49 (3)

2019

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Development of a Method for Determination of Target Toxic Carbonyl Compounds in Must and Wine Using HS-SPME-GC/MS-SIM After Preliminary GC×GC/TOFMS Analyses

Food analytical methods, 2019-01, Vol.12 (1), p.108-120

2019

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Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines

Ciência rural, 2019-01, Vol.49 (3)

2019

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Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2018-12, Vol.35 (12), p.2315-2331

2018

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Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa)

Genomic analysis reveals genes that encode the synthesis of volatile compounds by a Bacillus velezensis-based biofungicide used in the treatment of grapes to control Aspergillus carbonarius

Chemokine Receptor Expression in Squamous Cell - and Adeno-Subtypes of Sinonasal Carcinoma

Impact of biodynamic viticulture on the occurrence of fungi and mycotoxins, antioxidant activity, volatile and phenolic profile of Chardonnay grapes

Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional)

Otimização na extração de compostos bioativos presentes em casca de uva do município de Marialva-PR

A Bacillus-based biofungicide agent prevents ochratoxins occurrence in grapes and impacts the volatile profile throughout the Chardonnay winemaking stages

Fracture Healing in Elderly Mice and the Effect of an Additional Severe Blood Loss: A Radiographic and Biomechanical Murine Study

An Empirical Evaluation of the Rashomon Effect in Explainable Machine Learning

Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine

Volatile Compounds Formation in Sparkling Wine

Role of partial dehydration in a naturally ventilated room on the mycobiota, ochratoxins, volatile profile and phenolic composition of Merlot grapes intended for wine production

Increasing Mean Age of Head and Neck Cancer Patients at a German Tertiary Referral Center

Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha

Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry

Carbonyl compounds and furan derivatives with toxic potential evaluated in the brewing stages of craft beer

Validation of an analytical method using HS-SPME-GC/MS-SIM to assess the exposure risk to carbonyl compounds and furan derivatives through beer consumption

Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines

Matrix-compatible solid phase microextraction coating improves quantitative analysis of volatile profile throughout brewing stages

Benchmarking machine learning methods for comprehensive chemical fingerprinting and pattern recognition

Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines/Risco da exposicao a compostos carbonilicos e alcool furfurilico atraves do consumo de espumantes

Development of a Method for Determination of Target Toxic Carbonyl Compounds in Must and Wine Using HS-SPME-GC/MS-SIM After Preliminary GC×GC/TOFMS Analyses

Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines

Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption

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