Examinando por Autor "BARBARÁ, J. A."
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Ítem Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A.Ítem Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A.Ítem Evaluating the typicality of the aroma of Syrah tropical wines from the Sub-middle São Francisco Valley employing gas chromatography coupled to olfactometry detection (GC-O).BARBARÁ, J. A.; BIASOTO, A. C. T.; NICOLLI, K. P.; QUEIROZ, L. B.; SILVA, E. A. S.; CORREA, L. C.; WELKE, J. E.; ZINI, C. A.Ítem Evaluation of toxic compounds produced during the elaboration of Syrah wines.LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E.Ítem Phenolic content, physical-chemical composition and antioxidant activity of Syrah wines elaborated in São Francisco Valley during ripening.BARBARÁ, J. A.; NICOLLI, K. P.; BIASOTO, A. C. T.; SILVA E. A. S.; CORREA, L. C.; ZINI, C. A.Ítem Simultaneous determination of toxic compounds produced during fermentation of wine.LAGO, L.; NICOLLI, K. P.; BARBARÁ, J. A.; BIASOTO, A. C. T.; ZINI, C. A.; WELKE, J. E.