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Vitor Manfroi
Vitor Manfroi
Diretor do Instituto de Ciência e Tecnologia de Alimentos (ICTA/UFRGS) e Professor de Enologia
E-mail confirmado em ufrgs.br - Página inicial
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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
1612012
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
1132013
Elaboração de suco de uva na propriedade vitícola
LA Rizzon, V Manfroi, J Meneguzzo
Embrapa Uva e Vinho, 1998
911998
Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS
KP Cheiran, VP Raimundo, V Manfroi, MJ Anzanello, A Kahmann, ...
Food chemistry 286, 113-122, 2019
812019
Viticultura e enologia: elaboração de grandes vinhos nos terroirs brasileiros
E Giovannini, V Manfroi
IFRS, 2009
692009
Improvement of pectinase, xylanase and cellulase activities by ultrasound: Effects on enzymes and substrates, kinetics and thermodynamic parameters
LMG Dalagnol, VCC Silveira, HB da Silva, V Manfroi, RC Rodrigues
Process Biochemistry 61, 80-87, 2017
672017
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
672015
The effect of postharvest application of UV-C radiation on the phenolic compounds of conventional and organic grapes (Vitis labrusca cv.‘Concord’)
EP Pinto, EC Perin, IB Schott, R da Silva Rodrigues, L Lucchetta, ...
Postharvest Biology and Technology 120, 84-91, 2016
532016
Detection of the origin of Brazilian wines based on the determination of only four elements using high-resolution continuum source flame AAS
W Boschetti, RT Rampazzo, MB Dessuy, MGR Vale, A de Oliveira Rios, ...
Talanta 111, 147-155, 2013
502013
Determination of ochratoxin A in wine from the southern region of Brazil by thin layer chromatography with a charge-coupled detector
TR Teixeira, M Hoeltz, TC Einloft, HA Dottori, V Manfroi, IB Noll
Food Additives and Contaminants: Part B 4 (4), 289-293, 2011
382011
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
362015
Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant
MJ Montibeller, P de Lima Monteiro, DS Tupuna‐Yerovi, AO Rios, ...
Journal of Food Processing and Preservation 42 (8), e13698, 2018
352018
Synergistic effects of Pectinex Ultra Clear and Lallzyme Beta on yield and bioactive compounds extraction of Concord grape juice
L Dal Magro, LMG Dalagnol, V Manfroi, PF Hertz, MP Klein, ...
LWT-Food Science and technology 72, 157-165, 2016
352016
Element selection and concentration analysis for classifying South America wine samples according to the country of origin
F Soares, MJ Anzanello, FS Fogliatto, MCA Marcelo, MF Ferrão, V Manfroi, ...
Computers and electronics in agriculture 150, 33-40, 2018
312018
Comprehensive identification and quantification of unexploited phenolic compounds from red and yellow araçá (Psidium cattleianum Sabine) by LC-DAD-ESI-MS/MS
LP Mallmann, B Tischer, M Vizzotto, E Rodrigues, V Manfroi
Food research international 131, 108978, 2020
292020
Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages
B Dachery, FF Veras, L Dal Magro, V Manfroi, JE Welke
Food and Chemical Toxicology 109, 237-244, 2017
292017
Development of a method for determination of target toxic carbonyl compounds in must and wine using HS-SPME-GC/MS-SIM after preliminary GC× GC/TOFMS analyses
DC Ferreira, KC Hernandes, KP Nicolli, ÉA Souza-Silva, V Manfroi, ...
Food Analytical Methods 12, 108-120, 2019
252019
The use of ozone in a CIP system in the wine industry
AC Guillen, CP Kechinski, V Manfroi
Ozone: science & engineering 32 (5), 355-360, 2010
252010
Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines
B Dachery, KC Hernandes, FF Veras, L Schmidt, PR Augusti, V Manfroi, ...
Food research international 126, 108687, 2019
232019
Hierarchical classification of sparkling wine samples according to the country of origin based on the most informative chemical elements
GH Yamashita, MJ Anzanello, F Soares, MK Rocha, FS Fogliatto, ...
Food Control 106, 106737, 2019
232019
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