Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Stefany Grützmann Arcari"'
Autor:
Angelica Bender, Vinicius Caliari, André Luiz Kulkamp de Sousa, Marcelo Barbosa Malgarim, Pedro Kaltbach, Vagner Brasil Costa, Stefany Grützmann Arcari
Publikováno v:
Semina: Ciências Agrárias, Vol 44, Iss 2 (2024)
Objetivou-se com este estudo avaliar a influência dos processos de extração arraste de vapor (S1) e enzimático (S2) sobre a composição polifenólica de sucos de uva das variedades Bordô, Concord e BRS Violeta produzidos na região do Vale do R
Externí odkaz:
https://doaj.org/article/845de2de9cc246249346421faac506c2
Autor:
Sandra D. C. Mendes, Stefany Grützmann Arcari, Simone Silmara Werner, Patricia Valente, Mauricio Ramirez-Castrillon
Publikováno v:
Fermentation, Vol 8, Iss 4, p 177 (2022)
Nine Saccharomyces strains, previously isolated from vineyards in Southern Brazil, were used as starter cultures in fermentations of Sauvignon Blanc (SB) must at laboratory scale, to study inter-strain differences in aroma profiles. The molecular pro
Externí odkaz:
https://doaj.org/article/d5a1936b10654b7da940ad1659690467
Autor:
Francesco Cacciola, Luigi Mondello, Paola Dugo, Paloma Rocha, Katia Arena, Stefany Grützmann Arcari, Jeferson Kolling
Publikováno v:
ELECTROPHORESIS. 41:1784-1792
This study aimed to evaluate the polyphenolic composition along with the biological activity of guabiroba (Campomanesia xanthocarpa Berg.) fruits using comprehensive two-dimensional liquid chromatography (LC × LC). A simplex centroid design comprisi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f3654fea98435c3652052790f57a9b8f
https://doi.org/10.1002/elps.202000170
https://doi.org/10.1002/elps.202000170
Publikováno v:
Química Nova, Volume: 44, Issue: 5, Pages: 616-624, Published: 26 JUL 2021
Química Nova, Vol 44, Iss 5, Pp 616-624 (2021)
Química Nova v.44 n.5 2021
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 44, Iss 5, Pp 616-624 (2021)
Química Nova v.44 n.5 2021
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
In Brazil, wine-growing regions of high altitude have been evaluated for the cultivation of grapes destined for the production of quality wines. In this study the phenolic content, the volatile compounds profile and the in vitro antioxidant activity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2081cc17d570794f5bf62c7c3631e26f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422021000500616&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422021000500616&lng=en&tlng=en
Autor:
Emily Taíz Bauer, Maristella Letícia Selli, Laura Thaís Kroth, Stefany Grützmann Arcari, Juliana Signori Ziani
Publikováno v:
Ensino e Pesquisa no Campo da Engenharia e da Tecnologia de Alimentos 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7c6326a75215b3418f3d9881439a807
https://doi.org/10.22533/at.ed.26721050122
https://doi.org/10.22533/at.ed.26721050122
Autor:
Mauricio Ramírez-Castrillón, Patricia Valente, Sandra Denise Camargo Mendes, Simone Werner, Stefany Grützmann Arcari
Saccharomyces strains isolated from vineyards in Southern Brazil were used as starter in micro-fermentations of Sauvignon Blanc juice (SB) to study the ability to produce different aromatic profiles. The molecular characterization allowed to differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::022f8167641ed21a267ffc1392d7bb6f
https://doi.org/10.1101/2020.08.03.214437
https://doi.org/10.1101/2020.08.03.214437
Autor:
Alberto Fontanella Brighenti, Edson Luiz de Souza, D. Porro, Vinícius Caliari, Marco Stefanini, André Luiz Kulkamp de Souza, Stefany Grützmann Arcari
Publikováno v:
Revista de Ciências Agroveterinárias. 17:344-350
Highlands are a new frontier to produce fine wines in the Southern region of Brazil (27o 12' 24" S, 51o 06' 96" W, 1211 m altitude) and has presented specific oenological characteristics with a good adaptation of some varieties, among them, Canaiolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d95c3e8469699b754740773112bd0bdb
https://doi.org/10.5965/223811711732018344
https://doi.org/10.5965/223811711732018344
Publikováno v:
Talanta. 174:752-766
A methodology for the determination of volatile compounds in red wine using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS) and flame ionization detector (GC -FID) was developed,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe2ebd346d3c8d23d4cf390db5a6f456
https://doi.org/10.1016/j.talanta.2017.06.074
https://doi.org/10.1016/j.talanta.2017.06.074
Autor:
Jean Pierre Rosier, Marilde T. Bordignon-Luiz, Stefany Grützmann Arcari, Regina Vanderlinde, Eduardo S. Chaves
Publikováno v:
Food Research International. 53:164-173
The phenolic compounds, minerals and higher alcohols content, carbon isotope ratio, colour and antioxidant activity were determined for samples of white and red fortified wines produced in Brazil, in the regions of the Planalto Catarinense, Serra Gau
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::714e56d2fb1acf173845ffd32a715c13
https://doi.org/10.1016/j.foodres.2013.04.025
https://doi.org/10.1016/j.foodres.2013.04.025