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Artigo de periodico
Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre-harvest treatment (2023)
Moro, Laís ; Mota, Renata Vieira da ; Purgatto, Eduardo ; Mattivi, Fulvio ; Arapitsas, Panagiotis
Source: Institute of Food, Science and Technology. Unidade: FCF
Subjects: METABOLÔMICA, SUCOS DE FRUTAS, UVA, PIGMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORO, Laís et al. Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre-harvest treatment. Institute of Food, Science and Technology, v. 58, n. 6 p. 3224-3233, 2023Tradução . . Disponível em: https://doi.org/10.1111/ijfs.15894. Acesso em: 11 out. 2024.
APA
Moro, L., Mota, R. V. da, Purgatto, E., Mattivi, F., & Arapitsas, P. (2023). Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre-harvest treatment. Institute of Food, Science and Technology, 58( 6 p. 3224-3233). doi:10.1111/ijfs.15894
NLM
Moro L, Mota RV da, Purgatto E, Mattivi F, Arapitsas P. Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre-harvest treatment [Internet]. Institute of Food, Science and Technology. 2023 ; 58( 6 p. 3224-3233):[citado 2024 out. 11 ] Available from: https://doi.org/10.1111/ijfs.15894
Vancouver
Moro L, Mota RV da, Purgatto E, Mattivi F, Arapitsas P. Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre-harvest treatment [Internet]. Institute of Food, Science and Technology. 2023 ; 58( 6 p. 3224-3233):[citado 2024 out. 11 ] Available from: https://doi.org/10.1111/ijfs.15894
Artigo de periodico
Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application (2023)
Moro, Laís ; Oliveira, Aline; Fernandes, Fernanda de Paula; Mota, Renata Vieira da ; Purgatto, Eduardo
Source: ACS Food Science and Technology. Unidade: FCF
Subjects: UVA, PÓS-COLHEITA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORO, Laís et al. Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application. ACS Food Science and Technology, v. 3, p. 292−300, 2023Tradução . . Disponível em: https://doi.org/10.1021/acsfoodscitech.2c00327. Acesso em: 11 out. 2024.
APA
Moro, L., Oliveira, A., Fernandes, F. de P., Mota, R. V. da, & Purgatto, E. (2023). Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application. ACS Food Science and Technology, 3, 292−300. doi:10.1021/acsfoodscitech.2c00327
NLM
Moro L, Oliveira A, Fernandes F de P, Mota RV da, Purgatto E. Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application [Internet]. ACS Food Science and Technology. 2023 ; 3 292−300.[citado 2024 out. 11 ] Available from: https://doi.org/10.1021/acsfoodscitech.2c00327
Vancouver
Moro L, Oliveira A, Fernandes F de P, Mota RV da, Purgatto E. Improvement of stilbene content in concord and isabel precoce grapes and juice through methyl jasmonate application [Internet]. ACS Food Science and Technology. 2023 ; 3 292−300.[citado 2024 out. 11 ] Available from: https://doi.org/10.1021/acsfoodscitech.2c00327
Artigo de periodico
Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine (2022)
Bernardo, Naíssa Prévide ; Oliveira, Aline de ; Purgatto, Eduardo ; Câmara, Francisco Mickael de Medeiros ; Peregrino, Isabela ; Regina, Murillo de Albuquerque; Mota, Renata Vieira da
Source: Oeno One. Unidade: FCF
Subjects: VINHO, COMPOSTOS VOLÁTEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERNARDO, Naíssa Prévide et al. Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine. Oeno One, v. 56, n. 4, p. 117-124, 2022Tradução . . Disponível em: https://doi.org/10.20870/oeno-one.2022.56.4.5520. Acesso em: 11 out. 2024.
APA
Bernardo, N. P., Oliveira, A. de, Purgatto, E., Câmara, F. M. de M., Peregrino, I., Regina, M. de A., & Mota, R. V. da. (2022). Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine. Oeno One, 56( 4), 117-124. doi:10.20870/oeno-one.2022.56.4.5520
NLM
Bernardo NP, Oliveira A de, Purgatto E, Câmara FM de M, Peregrino I, Regina M de A, Mota RV da. Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine [Internet]. Oeno One. 2022 ; 56( 4): 117-124.[citado 2024 out. 11 ] Available from: https://doi.org/10.20870/oeno-one.2022.56.4.5520
Vancouver
Bernardo NP, Oliveira A de, Purgatto E, Câmara FM de M, Peregrino I, Regina M de A, Mota RV da. Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine [Internet]. Oeno One. 2022 ; 56( 4): 117-124.[citado 2024 out. 11 ] Available from: https://doi.org/10.20870/oeno-one.2022.56.4.5520
Artigo de periodico
Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil) (2022)
Bernardo, Naíssa Prévide ; Oliveira, Aline de; Mota, Renata Vieira da ; Câmara, Francisco Mickael de Medeiros; Peregrino, Isabela ; Regina, Murillo de Albuquerque; Purgatto, Eduardo
Source: Foods. Unidade: FCF
Subjects: SERRA DA MANTIQUEIRA, COMPOSTOS VOLÁTEIS, AROMATIZANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERNARDO, Naíssa Prévide et al. Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil). Foods, v. 11, p. 1-9 art. 1529, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11111529. Acesso em: 11 out. 2024.
APA
Bernardo, N. P., Oliveira, A. de, Mota, R. V. da, Câmara, F. M. de M., Peregrino, I., Regina, M. de A., & Purgatto, E. (2022). Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil). Foods, 11, 1-9 art. 1529. doi:10.3390/foods11111529
NLM
Bernardo NP, Oliveira A de, Mota RV da, Câmara FM de M, Peregrino I, Regina M de A, Purgatto E. Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil) [Internet]. Foods. 2022 ; 11 1-9 art. 1529.[citado 2024 out. 11 ] Available from: https://doi.org/10.3390/foods11111529
Vancouver
Bernardo NP, Oliveira A de, Mota RV da, Câmara FM de M, Peregrino I, Regina M de A, Purgatto E. Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil) [Internet]. Foods. 2022 ; 11 1-9 art. 1529.[citado 2024 out. 11 ] Available from: https://doi.org/10.3390/foods11111529
Artigo de periodico
Characterization of Brazilian Syrah winter wines at bottling and after ageing (2021)
Mota, Renata Vieira da ; Peregrino, Isabela ; Rivera, Stephanie Patrícia Teran; Hassimotto, Neuza Mariko Aymoto ; Souza, André Luiz de ; Souza, Claudia Rita de
Source: Scientia Agricola. Unidades: FCF, IQ
Subjects: VINHO, PODA, PRODUÇÃO AGRÍCOLA, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MOTA, Renata Vieira da et al. Characterization of Brazilian Syrah winter wines at bottling and after ageing. Scientia Agricola, v. 78, n. 3, p. 1-10 art. e20190233, 2021Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2019-0233. Acesso em: 11 out. 2024.
APA
Mota, R. V. da, Peregrino, I., Rivera, S. P. T., Hassimotto, N. M. A., Souza, A. L. de, & Souza, C. R. de. (2021). Characterization of Brazilian Syrah winter wines at bottling and after ageing. Scientia Agricola, 78( 3), 1-10 art. e20190233. doi:10.1590/1678-992X-2019-0233
NLM
Mota RV da, Peregrino I, Rivera SPT, Hassimotto NMA, Souza AL de, Souza CR de. Characterization of Brazilian Syrah winter wines at bottling and after ageing [Internet]. Scientia Agricola. 2021 ; 78( 3): 1-10 art. e20190233.[citado 2024 out. 11 ] Available from: https://doi.org/10.1590/1678-992X-2019-0233
Vancouver
Mota RV da, Peregrino I, Rivera SPT, Hassimotto NMA, Souza AL de, Souza CR de. Characterization of Brazilian Syrah winter wines at bottling and after ageing [Internet]. Scientia Agricola. 2021 ; 78( 3): 1-10 art. e20190233.[citado 2024 out. 11 ] Available from: https://doi.org/10.1590/1678-992X-2019-0233
Artigo de periodico
LC–MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions (2020)
Moro, Laís; Ros, Alessio Da; Mota, Renata Vieira da; Purgatto, Eduardo ; Mattivi, Fulvio; Arapitsas, Panagiotis
Source: Metabolomics. Unidade: FCF
Subjects: UVA, ÁCIDOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORO, Laís et al. LC–MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions. Metabolomics, v. 16, p. 1-12 art. 18, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11306-020-1641-z. Acesso em: 11 out. 2024.
APA
Moro, L., Ros, A. D., Mota, R. V. da, Purgatto, E., Mattivi, F., & Arapitsas, P. (2020). LC–MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions. Metabolomics, 16, 1-12 art. 18. doi:10.1007/s11306-020-1641-z
NLM
Moro L, Ros AD, Mota RV da, Purgatto E, Mattivi F, Arapitsas P. LC–MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions [Internet]. Metabolomics. 2020 ; 16 1-12 art. 18.[citado 2024 out. 11 ] Available from: https://doi.org/10.1007/s11306-020-1641-z
Vancouver
Moro L, Ros AD, Mota RV da, Purgatto E, Mattivi F, Arapitsas P. LC–MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions [Internet]. Metabolomics. 2020 ; 16 1-12 art. 18.[citado 2024 out. 11 ] Available from: https://doi.org/10.1007/s11306-020-1641-z
Trabalho de evento-resumo
Evolução do perfil de pigmentos antociânicos durante armazenamento de vinho tinto jovem (2018)
Rivera, Stephanie Patrícia Teran; Mota, Renata Vieira da; Hassimotto, Neuza Mariko Aymoto
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidade: FCF
Assunto: VINHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIVERA, Stephanie Patrícia Teran e MOTA, Renata Vieira da e HASSIMOTTO, Neuza Mariko Aymoto. Evolução do perfil de pigmentos antociânicos durante armazenamento de vinho tinto jovem. 2018, Anais.. São Paulo: USP/Pró-Reitoria de Pesquisa, 2018. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 11 out. 2024.
APA
Rivera, S. P. T., Mota, R. V. da, & Hassimotto, N. M. A. (2018). Evolução do perfil de pigmentos antociânicos durante armazenamento de vinho tinto jovem. In Resumos. São Paulo: USP/Pró-Reitoria de Pesquisa. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Rivera SPT, Mota RV da, Hassimotto NMA. Evolução do perfil de pigmentos antociânicos durante armazenamento de vinho tinto jovem [Internet]. Resumos. 2018 ;[citado 2024 out. 11 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Rivera SPT, Mota RV da, Hassimotto NMA. Evolução do perfil de pigmentos antociânicos durante armazenamento de vinho tinto jovem [Internet]. Resumos. 2018 ;[citado 2024 out. 11 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Identification of the potential inhibitors of malolactic fermentation in wines (2018)
Mota, Renata Vieira da; Ramos, Cintia Lacerda; Peregrino, Isabela; Hassimotto, Neuza Mariko Aymoto ; Purgatto, Eduardo ; Souza, Claudia Rita de; Dias, Disney Ribeiro; Regina, Murillo de Albuquerque
Source: Food Science and Technology. Unidade: FCF
Subjects: FERMENTAÇÃO, VINHO, BACTÉRIAS LÁTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MOTA, Renata Vieira da et al. Identification of the potential inhibitors of malolactic fermentation in wines. Food Science and Technology, v. 38, p. 174-179, 2018Tradução . . Disponível em: https://doi.org/10.1590/1678-457X.16517. Acesso em: 11 out. 2024.
APA
Mota, R. V. da, Ramos, C. L., Peregrino, I., Hassimotto, N. M. A., Purgatto, E., Souza, C. R. de, et al. (2018). Identification of the potential inhibitors of malolactic fermentation in wines. Food Science and Technology, 38, 174-179. doi:10.1590/1678-457X.16517
NLM
Mota RV da, Ramos CL, Peregrino I, Hassimotto NMA, Purgatto E, Souza CR de, Dias DR, Regina M de A. Identification of the potential inhibitors of malolactic fermentation in wines [Internet]. Food Science and Technology. 2018 ; 38 174-179.[citado 2024 out. 11 ] Available from: https://doi.org/10.1590/1678-457X.16517
Vancouver
Mota RV da, Ramos CL, Peregrino I, Hassimotto NMA, Purgatto E, Souza CR de, Dias DR, Regina M de A. Identification of the potential inhibitors of malolactic fermentation in wines [Internet]. Food Science and Technology. 2018 ; 38 174-179.[citado 2024 out. 11 ] Available from: https://doi.org/10.1590/1678-457X.16517

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