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Maurício Bonatto Machado de Castilhos

Sao Paulo State University

22

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125

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Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera)

2020 Food Research International
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Estudo de Viabilidade Técnica sobre a Implantação de uma Usina de Reciclagem de Resíduos Sólidos Gerados pela Construção Civil na Cidade de Olímpia – SP

2020 AB | Algebraic Biology
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Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot

2018 Food Research International
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Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon

2017 Food Research International
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Isabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approach

2017 Lwt - Food Science and Technology
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Influence of New Trends in Wine Technology on the Chemical and Sensory Profiles : Abstract

2017
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Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes

2016 Lwt - Food Science and Technology
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A estatística e o desprendimento de convenções acadêmicas: o caso da saúde

2015
- Maurício Bonatto Machado de Castilhos
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Oregano essential oil: effect on sensory acceptability

2015 Nutrition & Food Science
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Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.)

2015 Food Research International
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Citations (7)