Search Results - "Braga, Cíntia Maia"

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics by Braga, Cíntia Maia, Zielinski, Acácio Antonio Ferreira, Silva, Karolline Marques da, de Souza, Frederico Koch Fernandes, Pietrowski, Giovana de Arruda Moura, Couto, Marcelo, Granato, Daniel, Wosiacki, Gilvan, Nogueira, Alessandro

“…•The ripening stage influenced the aromatic profile of apple products.•Ethanal content increased with the maturation of the raw material.•3-Methyl-butanol has…”
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Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics by Ferreira Zielinski, Acácio Antonio, Alberti, Aline, Maia Braga, Cíntia, Marques da Silva, Karolline, Giovanetti Canteri, Maria Helene, Igarashi Mafra, Luciana, Granato, Daniel, Nogueira, Alessandro, Wosiacki, Gilvan

“…The effects of different enzymatic preparations on total phenolic content, phenolic profile (HPLC), and ferric reducing antioxidant power (FRAP) of cloudy…”
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Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions by Dierings, Leila Roseli, Braga, Cíntia Maia, Silva, Karolline Marques da, Wosiacki, Gilvan, Nogueira, Alessandro

“…The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with…”
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Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties by Alberti, Aline, Machado dos Santos, Tâmisa Pires, Ferreira Zielinski, Acácio Antonio, Eleutério dos Santos, Caroline Mongruel, Braga, Cíntia Maia, Demiate, Ivo Mottin, Nogueira, Alessandro

“…The chemical profile of juices and ciders prepared with three varieties of dessert apples (Gala, Lis Gala and Fuji Suprema) at three different ripening stages…”
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Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production by Eleutério dos Santos, Caroline Mongruel, Pietrowski, Giovana de Arruda Moura, Braga, Cíntia Maia, Rossi, Márcio José, Ninow, Jorge, Machado dos Santos, Tâmisa Pires, Wosiacki, Gilvan, Jorge, Regina Maria Matos, Nogueira, Alessandro

“…The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis…”
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Dissolved oxygen content in apple must: technological implications in cider processing by Alberti, Aline, Braga, Cíntia Maia, Jaster, Henrique, Nogueira, Alessandro

“…Oxygen can influence the composition and quality of apple must and cider. In this study, the effect of unit operations on oxygen dissolution during apple must…”
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Dissolved oxygen content in apple must: technological implications in cider processing: Dissolved oxygen content in apple must by Alberti, Aline, Braga, Cíntia Maia, Jaster, Henrique, Nogueira, Alessandro

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