| Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine JE Welke, M Zanus, M Lazzarotto, CA Zini Food Research International 59, 85-99, 2014 | 242 | 2014 |
| Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection JE Welke, V Manfroi, M Zanus, M Lazarotto, CA Zini Journal of Chromatography A 1226, 124-139, 2012 | 162 | 2012 |
| Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric … JE Welke, V Manfroi, M Zanus, M Lazzarotto, CA Zini Food chemistry 141 (4), 3897-3905, 2013 | 115 | 2013 |
| Effect of processing stages of apple juice concentrate on patulin levels JE Welke, M Hoeltz, HA Dottori, IB Noll Food control 20 (1), 48-52, 2009 | 85 | 2009 |
| Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma KP Nicolli, ACT Biasoto, ÉA Souza-Silva, CC Guerra, HP Dos Santos, ... Food chemistry 243, 103-117, 2018 | 73 | 2018 |
| Fungal and mycotoxin problems in grape juice and wine industries JE Welke Current Opinion in Food Science 29, 7-13, 2019 | 72 | 2019 |
| Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric … JE Welke, M Zanus, M Lazzarotto, FH Pulgati, CA Zini Food Chemistry 164, 427-437, 2014 | 71 | 2014 |
| Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine RD Soares, JE Welke, KP Nicolli, M Zanus, EB Caramão, V Manfroi, ... Food Chemistry 183, 291-304, 2015 | 68 | 2015 |
| Inhibition of mycotoxin-producing fungi by Bacillus strains isolated from fish intestines FF Veras, APF Correa, JE Welke, A Brandelli International Journal of Food Microbiology 238, 23-32, 2016 | 66 | 2016 |
| Caracterização físico-química de méis de Apis mellifera L. da região noroeste do Estado do Rio Grande do Sul JE Welke, S Reginatto, D Ferreira, R Vicenzi, JM Soares Ciência Rural 38, 1737-1741, 2008 | 66 | 2008 |
| Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing EK Bol, L Araujo, FF Veras, JE Welke Food and Chemical Toxicology 89, 85-91, 2016 | 59 | 2016 |
| Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and … JA Barbará, KP Nicolli, ÉA Souza-Silva, ACT Biasoto, JE Welke, CA Zini Food Chemistry 308, 125552, 2020 | 58 | 2020 |
| Benchmarking machine learning methods for comprehensive chemical fingerprinting and pattern recognition SE Reichenbach, CA Zini, KP Nicolli, JE Welke, C Cordero, Q Tao Journal of Chromatography A 1595, 158-167, 2019 | 54 | 2019 |
| Quantitative analysis of patulin in apple juice by thin-layer chromatography using a charge coupled device detector JE Welke, M Hoeltz, HA Dottori, IB Noll Food Additives and Contaminants 26 (5), 754-758, 2009 | 50 | 2009 |
| Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production J Garavaglia, RC de Souza Schneider, SDC Mendes, JE Welke, CA Zini, ... Microbiological Research 173, 59-65, 2015 | 45 | 2015 |
| Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of Chardonnay base wines JE Welke, M Zanus, M Lazarotto, KG Schmitt, CA Zini Journal of the Brazilian Chemical Society 23, 678-687, 2012 | 44 | 2012 |
| Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine–simultaneous quantitative determination and assessment of the exposure risk … LO Lago, KP Nicolli, AB Marques, CA Zini, JE Welke Food chemistry 230, 594-603, 2017 | 43 | 2017 |
| Determination of ochratoxin A in wine by high-performance thin-layer chromatography using charged coupled device JE Welke, M Hoeltz, HA Dottori, IB Noll Journal of the Brazilian Chemical Society 21, 441-446, 2010 | 42 | 2010 |
| Photometric procedure for quantitative analysis of aflatoxin B1 in peanuts by thin-layer chromatography using charge coupled device detector M Hoeltz, JE Welke, IB Noll, HA Dottori Química Nova 33, 43-47, 2010 | 41 | 2010 |
| Characterization of the volatile profile of Brazilian moscatel sparkling wines through solid phase microextraction and gas chromatography KP Nicolli, JE Welke, M Closs, EB Caramão, G Costa, V Manfroi, CA Zini Journal of the Brazilian Chemical Society 26, 1411-1430, 2015 | 37 | 2015 |
