Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Karolina Cardoso Hernandes"'
Autor:
Gabriela Pelizza Peterle, Karolina Cardoso Hernandes, Luana Schmidt, Júlia Barreto Hoffmann Maciel, Claudia Alcaraz Zini, Juliane Elisa Welke
Publikováno v:
Ciência Rural, Vol 49, Iss 3 (2019)
ABSTRACT: The goals of this study were to verify the occurrence of furfuryl alcohol (FA) and carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate (EC), formaldehyde and furfural) in sparkling wines and to evaluate, for the first time, whether
Externí odkaz:
https://doaj.org/article/249a2c83dc2b431c9e6a08c8894212e9
Autor:
Aline Camarão Telles Biasoto, Cláudia Alcaraz Zini, Karine Primieri Nicolli, Janaína Aith Barbará, Karolina Cardoso Hernandes, Juliane Elisa Welke
Publikováno v:
Journal of Separation Science. 44:135-168
The human nose has been used as a detector in gas chromatography analysis to evaluate odoriferous compounds related to aroma and quality of wine. Several olfactometric techniques are available to access the description, intensity, and/or duration of
Autor:
Juliane Elisa Welke, Bruna Dachery, Lucas Dal Magro, Karolina Cardoso Hernandes, Cláudia Alcaraz Zini
Publikováno v:
Volatile Compounds Formation in Specialty Beverages ISBN: 9781003129462
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22730f4bc6bd118856e19ea75c16c25f
https://doi.org/10.1201/9781003129462-7
https://doi.org/10.1201/9781003129462-7
Autor:
Karolina Cardoso Hernandes, Carolina Fagundes Assumpção, Cláudia Alcaraz Zini, Juliane Elisa Welke, Érica A. Souza-Silva
Publikováno v:
Food Additives & Contaminants: Part A. 37:61-68
Carbonyl compounds and furan derivatives may form adducts with DNA and cause oxidative stress to human cells, which establishes the carcinogenic potential of these compounds. The occurrence of these compounds may vary according to the processing char
Autor:
Juliane Elisa Welke, Karolina Cardoso Hernandes, Cláudia Alcaraz Zini, Érica A. Souza-Silva, Carolina Fagundes Assumpção
Publikováno v:
Food Research International. 123:75-87
Ethanol is the major matrix constituent of beer and has been reported as an important interfering volatile during headspace solid phase microextraction (HS-SPME) of minor compounds due to its displacement effect. The addition of a thin hydrophobic po
Autor:
Karine Primieri Nicolli, Cláudia Alcaraz Zini, Aline Camarão Telles Biasoto, Karolina Cardoso Hernandes, Juliane Elisa Welke
Publikováno v:
Food chemistry. 370
A step-by-step approach to easily adapt and use a GC-FID as an olfactometer, as well as a detailed description of acquisition and interpretation of olfactometric data by the OSME (from the Greek word for odor, ὀσμή) method. A Merlot wine was use
Autor:
Érica A. Souza-Silva, Vitor Manfroi, Karolina Cardoso Hernandes, Karine Primieri Nicolli, Daiani Cecchin Ferreira, Cláudia Alcaraz Zini, Juliane Elisa Welke
Publikováno v:
Food Analytical Methods. 12:108-120
A gas chromatography with mass spectrometric detection in selected ion monitoring mode (GC/qMS-SIM) method, preceded by comprehensive two-dimensional gas chromatography with a time-of-flight mass spectrometric detector (GC×GC/TOFMS) analyses to iden
Autor:
Carolina Fagundes Assumpção, Juliane Elisa Welke, Érica A. Souza-Silva, Karolina Cardoso Hernandes, Cláudia Alcaraz Zini
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 36(12)
Compounds with toxic potential may occur in beer, such as carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate [EC] and formaldehyde) and furan derivatives [furfural and furfuryl alcohol (FA)]. The objective of this study was, for the first ti
Autor:
Karolina Cardoso Hernandes, Paula Rossini Augusti, Cláudia Alcaraz Zini, Juliane Elisa Welke, Flávio Fonseca Veras, Bruna Dachery, Vitor Manfroi, Luana Schmidt
Publikováno v:
Food research international (Ottawa, Ont.). 126
Aspergillus carbonarius can produce a possibly carcinogenic mycotoxin named ochratoxin A (OTA). The metabolism of this fungus can also impact grape and wine quality as it influences the volatile and phenolic profiles, which are related to aroma and a
Autor:
Cláudia Alcaraz Zini, Gabriela Pelizza Peterle, Júlia Barreto Hoffmann Maciel, Karolina Cardoso Hernandes, Juliane Elisa Welke, Luana Schmidt
Publikováno v:
Ciência Rural v.49 n.3 2019
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 49, Iss 3 (2019)
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 49, Iss 3 (2019)
The goals of this study were to verify the occurrence of furfuryl alcohol (FA) and carbonyl compounds (acetaldehyde, acrolein, ethyl carbamate (EC), formaldehyde and furfural) in sparkling wines and to evaluate, for the first time, whether the consum