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André Ricardo Alcarde

University of São Paulo
Escola Superior de Agricultura Luiz de Queiroz

88

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830

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Production and characterization of a new mango distilled beverage

2022 Scientia Agricola
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Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels

2021 Brazilian Journal of Food Technology
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Integrated technology roadmapping in startups: a case study of an AgTech in the Cachaça industry

2021 Scientia Agricola
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New approach for barrel-aged distillates classification based on maturation level and machine learning: A study of cachaça

2021 Lwt - Food Science and Technology
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Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species.

2020 Heliyon
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Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça)

2020
- Giovanni Casagrande Silvello
- André Ricardo Alcarde
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Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing

2020 Food Research International
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The barrel aged beer wheel: a tool for sensory assessment

2020 Journal of The Institute of Brewing
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Characterization and volatile profile of passion fruit spirit

2020 International Journal of Gastronomy and Food Science
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Production of Mango and Passion Fruit Mix Spirit in a Distillation Column

2019 Chemical engineering transactions
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