Author Search Results

1

Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn

by Neves, Nathália de Andrade

Published 2018

Other Authors: “...Hermosín-Gutiérrez, Isidro...”
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2

Optimizing the Extraction of Anthocyanins from the Skin and Phenolic Compounds from the Seed of Jabuticaba Fruits (Myrciaria jabuticaba (Vell.) O. Berg) with Ternary Mixture Experi...

by Paludo,Michelly C.

Published 2019

Other Authors: “...Hermosín-Gutiérrez,Isidro...”
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3

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

by Moser, Poliana

Published 2016

Other Authors: “...Hermosín-Gutiérrez, Isidro...”
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4

Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes

by Castilhos, Mauricio B. M. de [UNESP]

Published 2016

Other Authors: “...Hermosin-Gutierrez, Isidro...”
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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: “...Hermosin-Gutierrez, Isidro...”
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6

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: “...Hermosin-Gutierrez, Isidro...”
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7

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: “...Hermosin-Gutierrez, Isidro...”
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8

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: “...Hermosin-Gutierrez, Isidro...”
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9

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

by Tavares, Iasnaia Maria de Carvalho

Published 2020

Other Authors: “...Hermosín-Gutiérrez, Isidro...”
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10

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: “...Hermosin-Gutierrez, Isidro...”
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11

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: “...Hermosín-Gutiérrez, Isidro...”
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12

Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea × IAC 1398-21) using HPLC–DAD–ESI-MS/MS

by Rebello, Ligia Portugal Gomes

Published 2013

Other Authors: “...Hermosín-Gutiérrez, Isidro...”
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13

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: “...Hermosin-Gutierrez, Isidro...”
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14

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: “...Hermosin-Gutierrez, Isidro...”
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15

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: “...Hermosin-Gutierrez, Isidro...”
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16

Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds

by Iasnaia Maria de Carvalho, Tavares [UNESP]

Published 2017

Other Authors: “...Hermosín-Gutiérrez, Isidro...”
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17

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar

by Olivati, Carolina [UNESP]

Published 2018

Other Authors: “...Hermosín-Gutiérrez, Isidro...”
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