Lista de obras -

A new method for rapid screening of ester-producing yeasts using in situ HS-SPME

scientific article published on 09 May 2014

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

artículo científico publicado en 2019

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

scientific article published on 14 November 2018

Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection

artículo científico publicado en 2012

Colonization of Aspergillus carbonarius and accumulation of ochratoxin A in Vitis vinifera, Vitis labrusca, and hybrid grapes - research on the most promising alternatives for organic viticulture

scientific article published on 04 October 2020

Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data.

artículo científico publicado en 2013

Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing

artículo científico publicado en 2016

Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production.

artículo científico publicado en 2015

Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages.

artículo científico publicado en 2017

Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds.

artículo científico publicado en 2017

Inhibition of mycotoxin-producing fungi by Bacillus strains isolated from fish intestines.

artículo científico publicado en 2016

Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools

artículo científico publicado en 2014

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

scientific article published on 22 April 2019

Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine

artículo científico publicado en 2015

Ochratoxin A presence in Cabernet Sauvignon wine changes antioxidant activity in vitro and oxidative stress markers in vivo

scientific article published on 17 August 2020

Role of gas chromatography and olfactometry to understand the wine aroma - achievements denoted by multidimensional analysis

artículo científico publicado en 2020

Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.

artículo científico publicado en 2017

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

artículo científico publicado en 2019

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

scientific article published on 30 September 2019

Lista de obras de

A new method for rapid screening of ester-producing yeasts using in situ HS-SPME

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

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

Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection

Colonization of Aspergillus carbonarius and accumulation of ochratoxin A in Vitis vinifera, Vitis labrusca, and hybrid grapes - research on the most promising alternatives for organic viticulture

Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data.

Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing

Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production.

Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages.

Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds.

Inhibition of mycotoxin-producing fungi by Bacillus strains isolated from fish intestines.

Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools

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

Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine

Ochratoxin A presence in Cabernet Sauvignon wine changes antioxidant activity in vitro and oxidative stress markers in vivo

Role of gas chromatography and olfactometry to understand the wine aroma - achievements denoted by multidimensional analysis

Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.

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

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