Works by Manfroi, Vitor
Results: 20
Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 105, p. 197, doi. 10.1016/j.fbp.2017.07.009
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- Article
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).
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2363, doi. 10.1007/s00217-023-04303-z
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- Article
Study of the elemental composition of wine stoppers using PIXE.
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- XRS: X-ray Spectrometry, 2013, v. 42, n. 3, p. 158, doi. 10.1002/xrs.2451
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- Article
The Use of Ozone in a CIP System in the Wine Industry.
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- Ozone: Science & Engineering, 2010, v. 32, n. 5, p. 355, doi. 10.1080/01919512.2010.508482
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- Article
Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 8, p. N.PAG, doi. 10.1111/jfpp.13698
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- Article
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour.
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- Foods, 2022, v. 11, n. 23, p. 3812, doi. 10.3390/foods11233812
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- Article
Immobilization of Alpha Acetolactate Decarboxylase in Hybrid Gelatin/Alginate Support for Application to Reduce Diacetyl Off-Flavor in Beer.
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- Catalysts (2073-4344), 2023, v. 13, n. 3, p. 601, doi. 10.3390/catal13030601
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- Article
Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (Acca sellowiana) juice.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 4983, doi. 10.1111/ijfs.15223
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- Article
Improvement of Enzymatic Assisted Extraction Conditions on Anthocyanin Recovery from Different Varieties of V. vinifera and V. labrusca Grape Pomaces.
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- Food Analytical Methods, 2019, v. 12, n. 9, p. 2056, doi. 10.1007/s12161-019-01548-x
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- Article
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.
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- Food Analytical Methods, 2019, v. 12, n. 1, p. 108, doi. 10.1007/s12161-018-1343-6
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- Article
Survey of mycobiota, black Aspergillus and ochratoxin A occurrence on Brazilian wine grapes.
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- Annals of Microbiology, 2017, v. 67, n. 1, p. 59, doi. 10.1007/s13213-016-1236-0
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- Article
α‐Acetolactate decarboxylase immobilized in chitosan: A highly stable biocatalyst to prevent off‐flavor in beer.
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- Biotechnology Progress, 2022, v. 38, n. 6, p. 1, doi. 10.1002/btpr.3295
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- Article
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.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 6, p. 2414, doi. 10.1002/jsfa.10865
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- Article
Effects of winemaking on 'Marselan' red wines: volatile compounds and sensory aspects.
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- Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola, 2020, v. 35, n. 2, p. 63, doi. 10.1051/ctv/20203502063
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- Article
Exposure to ochratoxin A through consumption of grape juices produced by steam distillation method and intended for school meals.
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- Ciência Rural, 2016, v. 46, n. 10, p. 1868, doi. 10.1590/0103-8478cr20150649
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- Article
Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure.
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- Ciência Rural, 2016, v. 46, n. 1, p. 176, doi. 10.1590/0103-8478cr20141711
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- Article
Physical and biochemical characteristics of tropical grass and legume pastures grazed by lambs.
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- Grassland Science, 2025, v. 71, n. 1, p. 3, doi. 10.1111/grs.12433
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- Article
Aspergillus carbonarius-derived ochratoxins are inhibited by Amazonian Bacillus spp. used as a biocontrol agent in grapes.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2022, v. 39, n. 1, p. 158, doi. 10.1080/19440049.2021.1982151
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- Article
Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2018, v. 35, n. 12, p. 2315, doi. 10.1080/19440049.2018.1539530
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- Article
Aplicação de taninos enológicos na elaboração de vinho Cabernet Sauvignon e seus efeitos sobre a qualidade sensorial.
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- Ciência Rural, 2010, v. 40, n. 1, p. 1
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- Article