publicações selecionadas
-
artigo de revista
- Production and characterization of a new sweet Sorghum distilled beverage. Sugar Tech. 2019
- Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation. Food Research International. 2017
- Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. ACS Food Science & Technology. 2010
- Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.). International Journal of Food Microbiology. 2010
- Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International. 2010
-
documento
- Efficiency of sugar-to-ethanol conversion by different Saccharomyces cerevisiae strains during raspberry must fermentation 2010
- Fermentative behavior of Saccharomyces strains during microvinification of raspberry (Rubus idaeus) 2010
- Avaliação do perfil de metabolitos produzidos por diferentes leveduras utilizadas na produção de vinho de frutas 2009
- Determination of sulfur compounds in fermented raspberry beverages by GC-PFPD 2009
- Efeito da concentração do mosto e temperatura na fermentação para produção de vinho de frutas 2009
- Kinetics of fermentation of different Saccharomyces cerevisiae in raspberry must 2009
- Profile of higher alcohols in fruit wines produced by different Saccharomyces cerevisiae 2009
- Profile of sugars comsumption in fruit wines produced by different Saccharomyces cerevisiae 2009