Author Search Results

1

Elaboration and characterization of jabuticaba alcoholic fermented (Plinia jaboticaba) handcrafted

by Neves, Nathália de Andrade

Published 2021

Other Authors: “...García-Romero, Esteban...”
Access document

Article

2

Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

by Moser, Poliana

Published 2016

Other Authors: “...García-Romero, Esteban...”
Access document (1)
Access document (2)

Article

3

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

by Machado de Castilhos, Mauricio Bonatto

Published 2019

Other Authors: “...Garcia-Romero, Esteban...”
Access document (1)
Access document (2)

Article

4

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

by Machado de Castilhos, Mauricio Bonatto

Published 2020

Other Authors: “...Garcia-Romero, Esteban...”
Access document (1)
Access document (2)

Article

5

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

by Machado de Castilhos, Mauricio Bonatto [UNESP]

Published 2017

Other Authors: “...Garcia-Romero, Esteban...”
Access document (1)
Access document (2)

Article

6

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

by Machado de Castilhos, Mauricio Bonatto [UNESP]

Published 2016

Other Authors: “...Garcia-Romero, Esteban...”
Access document (1)
Access document (2)

Article

7

Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

by Moser, Poliana [UNESP]

Published 2017

Other Authors: “...Garcia-Romero, Esteban...”
Access document (1)
Access document (2)

Article

8

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")

by Ramos, Afonso Mota

Published 2013

Other Authors: “...García-Romero, Esteban...”
Access document (1)
Access document (2)

Article

9

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

by Carvalho Tavares, Iasnaia Maria de [UNESP]

Published 2016

Other Authors: “...Garcia-Romero, Esteban...”
Access document (1)
Access document (2)

Article

10

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

by Machado de Castilhos, Mauricio Bonatto [UNESP]

Published 2015

Other Authors: “...Garcia-Romero, Esteban...”
Access document (1)
Access document (2)

Article

11

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

by Machado de Castilhos, Mauricio Bonatto [UNESP]

Published 2015

Other Authors: “...Garcia-Romero, Esteban...”
Access document (1)
Access document (2)

Article