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Saionara Sartor

Universidade Federal de Santa Catarina

7

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34

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Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties

2021 Lwt - Food Science and Technology
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Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging

2019 Journal of Food Science
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Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties

2019
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Particularities of Syrah wines from different growing regions of Southern Brazil: grapevine phenology and bioactive compounds

2017 Journal of Food Science and Technology-mysore
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