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Items: 14

1.

Effects of successive harvesting in the same year on quality and bioactive compounds of grapes and juices in semi-arid tropical viticulture.

Valéria da Silva Padilha C, Dos Santos Lima M, Maia Toaldo I, Elias Pereira G, Terezinha Bordignon-Luiz M.

Food Chem. 2019 Jul 11;301:125170. doi: 10.1016/j.foodchem.2019.125170. [Epub ahead of print]

PMID:
31398671
2.

Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.

Silva GG, Dutra MDCP, de Oliveira JB, Rybka ACP, Pereira GE, Dos Santos Lima M.

J Food Biochem. 2019 Mar;43(3):e12732. doi: 10.1111/jfbc.12732. Epub 2018 Nov 28.

PMID:
31353539
3.

Climate effects on physicochemical composition of Syrah grapes at low and high altitude sites from tropical grown regions of Brazil.

de Oliveira JB, Egipto R, Laureano O, de Castro R, Pereira GE, Ricardo-da-Silva JM.

Food Res Int. 2019 Jul;121:870-879. doi: 10.1016/j.foodres.2019.01.011. Epub 2019 Jan 9.

PMID:
31108820
4.

Chemical characteristics of grapes cv. Syrah (Vitis vinifera L.) grown in the tropical semiarid region of Brazil (Pernambuco state): influence of rootstock and harvest season.

de Oliveira JB, Egipto R, Laureano O, de Castro R, Pereira GE, Ricardo-da-Silva JM.

J Sci Food Agric. 2019 Aug 30;99(11):5050-5063. doi: 10.1002/jsfa.9748. Epub 2019 May 14.

PMID:
30980407
5.

Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.

da Silva MJR, da Silva Padilha CV, Dos Santos Lima M, Pereira GE, Filho WGV, Moura MF, Tecchio MA.

Food Chem. 2019 Aug 15;289:714-722. doi: 10.1016/j.foodchem.2019.03.060. Epub 2019 Mar 13.

PMID:
30955671
6.

Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn.

Dutra MDCP, Rodrigues LL, de Oliveira D, Pereira GE, Lima MDS.

Food Chem. 2018 Dec 15;269:157-165. doi: 10.1016/j.foodchem.2018.07.014. Epub 2018 Jul 3.

PMID:
30100418
7.

Rapid determination of the aromatic compounds methyl-anthranilate, 2'-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives.

Prudêncio Dutra MDC, de Souza JF, Viana AC, de Oliveira D, Pereira GE, Dos Santos Lima M.

Food Res Int. 2018 May;107:613-618. doi: 10.1016/j.foodres.2018.03.020. Epub 2018 Mar 5.

8.

Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape.

Padilha CV, Miskinis GA, de Souza ME, Pereira GE, de Oliveira D, Bordignon-Luiz MT, Lima MD.

Food Chem. 2017 Aug 1;228:106-115. doi: 10.1016/j.foodchem.2017.01.137. Epub 2017 Jan 30.

PMID:
28317702
9.

Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines.

Freire L, Passamani FRF, Thomas AB, Nassur RCMR, Silva LM, Paschoal FN, Pereira GE, Prado G, Batista LR.

Int J Food Microbiol. 2017 Jan 16;241:181-190. doi: 10.1016/j.ijfoodmicro.2016.10.027. Epub 2016 Oct 21.

PMID:
27792949
10.

Bioactive compounds of juices from two Brazilian grape cultivars.

da Silva JK, Cazarin CB, Correa LC, Batista ÂG, Furlan CP, Biasoto AC, Pereira GE, de Camargo AC, Maróstica Junior MR.

J Sci Food Agric. 2016 Apr;96(6):1990-6. doi: 10.1002/jsfa.7309. Epub 2015 Jul 14.

PMID:
26084730
11.

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.

Lima Mdos S, da Conceição Prudêncio Dutra M, Toaldo IM, Corrêa LC, Pereira GE, de Oliveira D, Bordignon-Luiz MT, Ninow JL.

Food Chem. 2015 Dec 1;188:384-92. doi: 10.1016/j.foodchem.2015.04.014. Epub 2015 Apr 11.

PMID:
26041208
12.

Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.

Melo PS, Massarioli AP, Denny C, dos Santos LF, Franchin M, Pereira GE, Vieira TM, Rosalen PL, de Alencar SM.

Food Chem. 2015 Aug 15;181:160-9. doi: 10.1016/j.foodchem.2015.02.087. Epub 2015 Feb 24.

PMID:
25794735
13.

Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.

Lima Mdos S, Silani Ide S, Toaldo IM, Corrêa LC, Biasoto AC, Pereira GE, Bordignon-Luiz MT, Ninow JL.

Food Chem. 2014 Oct 15;161:94-103. doi: 10.1016/j.foodchem.2014.03.109. Epub 2014 Apr 1.

PMID:
24837926
14.

Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines.

Paula Barros E, Moreira N, Elias Pereira G, Leite SG, Moraes Rezende C, Guedes de Pinho P.

Talanta. 2012 Nov 15;101:177-86. doi: 10.1016/j.talanta.2012.08.028. Epub 2012 Sep 8.

PMID:
23158309

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