Search Results - Nicolli, Karine Primieri

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  1. 1
    Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry

    Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfa... by Aith Barbará, Janaína, Primieri Nicolli, Karine, Souza-Silva, Érica Aparecida, Camarão Telles Biasoto, Aline, Welke, Juliane Elisa, Alcaraz Zini, Cláudia

    Published in Food chemistry
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  2. 2
    Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine

    Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine by Welke, Juliane Elisa, Nicolli, Karine Primieri, Hernandes, Karolina Cardoso, Biasoto, Aline Camarão Telles, Zini, Claudia Alcaraz

    Published in Food chemistry
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  3. 3
    Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine – Simultaneous quantitative determination and assessment of the exposure risk to these compounds

    Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine – Simultaneous quantitative determination and assessment of the exposure risk t... by Lago, Laura Oliveira, Nicolli, Karine Primieri, Marques, Aline Biasoto, Zini, Claudia Alcaraz, Welke, Juliane Elisa

    Published in Food chemistry
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  4. 4
    Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine

    Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine by Soares, Rafael Dutra, Welke, Juliane Elisa, Nicolli, Karine Primieri, Zanus, Mauro, Caramão, Elina Bastos, Manfroi, Vitor, Zini, Cláudia Alcaraz

    Published in Food chemistry
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  5. 5
    Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis

    Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis by Welke, Juliane Elisa, Hernandes, Karolina Cardoso, Nicolli, Karine Primieri, Barbará, Janaína Aith, Biasoto, Aline Camarão Telles, Zini, Claudia Alcaraz

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  6. 6
    Analysis of Volatile Compounds of Leaves and Galls of Schinus polygamus and Baccharis spicata by Headspace Solid-Phase Microextraction

    Analysis of Volatile Compounds of Leaves and Galls of Schinus polygamus and Baccharis spicata by Headspace Solid-Phase Microextraction by Damasceno, Flaviana Cardoso, Nicolli, Karine Primieri, Soares, Geraldo Luiz Gonçalves, Zini, Cláudia Alcaraz

    Published in Analytical letters
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  7. 7
    Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption

    Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption by Ferreira, Daiani Cecchin, Nicolli, Karine Primieri, Souza-Silva, Érica A., Manfroi, Vitor, Zini, Claudia Alcaraz, Welke, Juliane Elisa

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  8. 8
    Development of a Method for Determination of Target Toxic Carbonyl Compounds in Must and Wine Using HS-SPME-GC/MS-SIM After Preliminary GC×GC/TOFMS Analyses

    Development of a Method for Determination of Target Toxic Carbonyl Compounds in Must and Wine Using HS-SPME-GC/MS-SIM After Preliminary GC×GC/TOFMS Analyses by Ferreira, Daiani Cecchin, Hernandes, Karolina Cardoso, Nicolli, Karine Primieri, Souza-Silva, Érica A., Manfroi, Vitor, Zini, Claudia Alcaraz, Welke, Juliane Elisa

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