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Artigo de periodico
Improvement of the chemical quality of cachaça (2024)
Pereira, Amanda de Andrade Marcondes ; Acevedo, Maria Soledad Moura Soares Fernández ; Alcarde, André Ricardo
Source: Beverages. Unidade: ESALQ
Subjects: CACHAÇA, CANA-DE-AÇÚCAR, COMPOSIÇÃO QUÍMICA, COMPOSTOS VOLÁTEIS, CONTAMINAÇÃO DE ALIMENTOS, SEGURANÇA ALIMENTAR
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ABNT
PEREIRA, Amanda de Andrade Marcondes e ACEVEDO, Maria Soledad Moura Soares Fernández e ALCARDE, André Ricardo. Improvement of the chemical quality of cachaça. Beverages, v. 10, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.3390/beverages10030079. Acesso em: 07 nov. 2024.
APA
Pereira, A. de A. M., Acevedo, M. S. M. S. F., & Alcarde, A. R. (2024). Improvement of the chemical quality of cachaça. Beverages, 10, 1-14. doi:10.3390/beverages10030079
NLM
Pereira A de AM, Acevedo MSMSF, Alcarde AR. Improvement of the chemical quality of cachaça [Internet]. Beverages. 2024 ; 10 1-14.[citado 2024 nov. 07 ] Available from: https://doi.org/10.3390/beverages10030079
Vancouver
Pereira A de AM, Acevedo MSMSF, Alcarde AR. Improvement of the chemical quality of cachaça [Internet]. Beverages. 2024 ; 10 1-14.[citado 2024 nov. 07 ] Available from: https://doi.org/10.3390/beverages10030079
Artigo de periodico
Maturation-related phenolic compounds in cachaça aged in oak barrels: influence of reuse (2023)
Castro, Mariana Costa ; Silvello, Giovanni Casagrande ; Corniani, Lethicia Suzigan ; Acevedo, Maria Soledad Moura Soares Fernandez ; Pereira, Amanda de Andrade Marcondes ; Alcarde, André Ricardo
Source: Wood Science and Technology. Unidade: ESALQ
Subjects: BARRIS DE MADEIRA, CACHAÇA, CARVALHO, COMPOSTOS FENÓLICOS, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, ENVELHECIMENTO, LIGNINA
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ABNT
CASTRO, Mariana Costa et al. Maturation-related phenolic compounds in cachaça aged in oak barrels: influence of reuse. Wood Science and Technology, v. 57, p. 781–795, 2023Tradução . . Disponível em: https://doi.org/10.1007/s00226-023-01474-6. Acesso em: 07 nov. 2024.
APA
Castro, M. C., Silvello, G. C., Corniani, L. S., Acevedo, M. S. M. S. F., Pereira, A. de A. M., & Alcarde, A. R. (2023). Maturation-related phenolic compounds in cachaça aged in oak barrels: influence of reuse. Wood Science and Technology, 57, 781–795. doi:10.1007/s00226-023-01474-6
NLM
Castro MC, Silvello GC, Corniani LS, Acevedo MSMSF, Pereira A de AM, Alcarde AR. Maturation-related phenolic compounds in cachaça aged in oak barrels: influence of reuse [Internet]. Wood Science and Technology. 2023 ; 57 781–795.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1007/s00226-023-01474-6
Vancouver
Castro MC, Silvello GC, Corniani LS, Acevedo MSMSF, Pereira A de AM, Alcarde AR. Maturation-related phenolic compounds in cachaça aged in oak barrels: influence of reuse [Internet]. Wood Science and Technology. 2023 ; 57 781–795.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1007/s00226-023-01474-6
Artigo de periodico
Production and characterization of a new mango distilled beverage (2022)
Oliveira, Patrícia Natielly de ; Alcarde, André Ricardo ; Bortoletto, Aline Marques ; Abud, Ana Karla de Souza ; Oliveira Júnior, Antonio Martins de
Source: Scientia Agricola. Unidade: ESALQ
Subjects: BEBIDAS DESTILADAS, COMPOSIÇÃO QUÍMICA, DESTILAÇÃO, MANGA
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ABNT
OLIVEIRA, Patrícia Natielly de et al. Production and characterization of a new mango distilled beverage. Scientia Agricola, v. 79, n. 1, 2022Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2020-0149. Acesso em: 07 nov. 2024.
APA
Oliveira, P. N. de, Alcarde, A. R., Bortoletto, A. M., Abud, A. K. de S., & Oliveira Júnior, A. M. de. (2022). Production and characterization of a new mango distilled beverage. Scientia Agricola, 79( 1). doi:10.1590/1678-992X-2020-0149
NLM
Oliveira PN de, Alcarde AR, Bortoletto AM, Abud AK de S, Oliveira Júnior AM de. Production and characterization of a new mango distilled beverage [Internet]. Scientia Agricola. 2022 ; 79( 1):[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/1678-992X-2020-0149
Vancouver
Oliveira PN de, Alcarde AR, Bortoletto AM, Abud AK de S, Oliveira Júnior AM de. Production and characterization of a new mango distilled beverage [Internet]. Scientia Agricola. 2022 ; 79( 1):[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/1678-992X-2020-0149
Artigo de periodico
Spontaneous fermentation and selected yeast fermentation for the production of cachaça by cell-recycle batch process (2022)
Farias, Flávia Cardoso; Alcarde, André Ricardo ; Oliveira Filho, José Humberto de
Source: Boletim Centro de Pesquisa de Processamento de Alimentos. Unidade: ESALQ
Subjects: CACHAÇA, FERMENTAÇÃO ALCOÓLICA, CÉLULAS, LEVEDURAS
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ABNT
FARIAS, Flávia Cardoso e ALCARDE, André Ricardo e OLIVEIRA FILHO, José Humberto de. Spontaneous fermentation and selected yeast fermentation for the production of cachaça by cell-recycle batch process. Boletim Centro de Pesquisa de Processamento de Alimentos, v. 40, n. 1, p. 1-14, 2022Tradução . . Disponível em: https://revistas.ufpr.br/alimentos/article/view/8287. Acesso em: 07 nov. 2024.
APA
Farias, F. C., Alcarde, A. R., & Oliveira Filho, J. H. de. (2022). Spontaneous fermentation and selected yeast fermentation for the production of cachaça by cell-recycle batch process. Boletim Centro de Pesquisa de Processamento de Alimentos, 40( 1), 1-14. Recuperado de https://revistas.ufpr.br/alimentos/article/view/8287
NLM
Farias FC, Alcarde AR, Oliveira Filho JH de. Spontaneous fermentation and selected yeast fermentation for the production of cachaça by cell-recycle batch process [Internet]. Boletim Centro de Pesquisa de Processamento de Alimentos. 2022 ; 40( 1): 1-14.[citado 2024 nov. 07 ] Available from: https://revistas.ufpr.br/alimentos/article/view/8287
Vancouver
Farias FC, Alcarde AR, Oliveira Filho JH de. Spontaneous fermentation and selected yeast fermentation for the production of cachaça by cell-recycle batch process [Internet]. Boletim Centro de Pesquisa de Processamento de Alimentos. 2022 ; 40( 1): 1-14.[citado 2024 nov. 07 ] Available from: https://revistas.ufpr.br/alimentos/article/view/8287
Artigo de periodico
Maturation related phenolic compounds in cachaça aged in new oak barrels (2021)
Castro, Mariana Costa de; Bortoletto, Aline Marques; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: BARRIS DE MADEIRA, CACHAÇA, COMPOSTOS FENÓLICOS, ENVELHECIMENTO, LIGNINA, MATURAÇÃO
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ABNT
CASTRO, Mariana Costa de et al. Maturation related phenolic compounds in cachaça aged in new oak barrels. Journal of the Institute of Brewing, v. 127, p. 70–77, 2021Tradução . . Disponível em: https://doi.org/10.1002/jib.629. Acesso em: 07 nov. 2024.
APA
Castro, M. C. de, Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Maturation related phenolic compounds in cachaça aged in new oak barrels. Journal of the Institute of Brewing, 127, 70–77. doi:10.1002/jib.629
NLM
Castro MC de, Bortoletto AM, Silvello GC, Alcarde AR. Maturation related phenolic compounds in cachaça aged in new oak barrels [Internet]. Journal of the Institute of Brewing. 2021 ; 127 70–77.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jib.629
Vancouver
Castro MC de, Bortoletto AM, Silvello GC, Alcarde AR. Maturation related phenolic compounds in cachaça aged in new oak barrels [Internet]. Journal of the Institute of Brewing. 2021 ; 127 70–77.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jib.629
Artigo de periodico
Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels (2021)
Bortoletto, Aline Marques ; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Brazilian Journal of Food Technology. Unidade: ESALQ
Subjects: BARRIS DE MADEIRA, CACHAÇA, CANA-DE-AÇÚCAR, COMPOSTOS AROMÁTICOS, ENVELHECIMENTO
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ABNT
BORTOLETTO, Aline Marques e SILVELLO, Giovanni Casagrande e ALCARDE, André Ricardo. Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels. Brazilian Journal of Food Technology, v. 24, p. 1-14, 2021Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.07119. Acesso em: 07 nov. 2024.
APA
Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels. Brazilian Journal of Food Technology, 24, 1-14. doi:10.1590/1981-6723.07119
NLM
Bortoletto AM, Silvello GC, Alcarde AR. Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels [Internet]. Brazilian Journal of Food Technology. 2021 ; 24 1-14.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/1981-6723.07119
Vancouver
Bortoletto AM, Silvello GC, Alcarde AR. Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels [Internet]. Brazilian Journal of Food Technology. 2021 ; 24 1-14.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/1981-6723.07119
Artigo de periodico
Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort (2021)
Corrêa, Ana Carolina; Bortoletto, Aline Marques; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BEBIDAS DESTILADAS, CALDO DE CANA, CERVEJA, COMPOSTOS FENÓLICOS, FERMENTAÇÃO ALCOÓLICA, MALTE, MOSTO
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ABNT
CORRÊA, Ana Carolina et al. Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort. Journal of the Institute of Brewing, v. 127, p. 189–195, 2021Tradução . . Disponível em: https://doi.org/10.1002/jib.640. Acesso em: 07 nov. 2024.
APA
Corrêa, A. C., Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort. Journal of the Institute of Brewing, 127, 189–195. doi:10.1002/jib.640
NLM
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127 189–195.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jib.640
Vancouver
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained fromcombinations of fermented sugarcane juice andmalted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127 189–195.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jib.640
Artigo de periodico
Integrated technology roadmapping in startups: a case study of an AgTech in the Cachaça industry (2021)
Silvello, Giovanni Casagrande ; Alves, Alex da Silva ; Alcarde, André Ricardo
Source: Scientia Agricola. Unidade: ESALQ
Subjects: CACHAÇA, CANA-DE-AÇÚCAR, INDÚSTRIA SUCRO-ALCOOLEIRA, ROTEIROS, TECNOLOGIA AGRÍCOLA
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ABNT
SILVELLO, Giovanni Casagrande e ALVES, Alex da Silva e ALCARDE, André Ricardo. Integrated technology roadmapping in startups: a case study of an AgTech in the Cachaça industry. Scientia Agricola, v. 78, n. 5, p. 1-13, 2021Tradução . . Disponível em: https://doi.org/10.1590/1678-992X-2019-0343. Acesso em: 07 nov. 2024.
APA
Silvello, G. C., Alves, A. da S., & Alcarde, A. R. (2021). Integrated technology roadmapping in startups: a case study of an AgTech in the Cachaça industry. Scientia Agricola, 78( 5), 1-13. doi:10.1590/1678-992X-2019-0343
NLM
Silvello GC, Alves A da S, Alcarde AR. Integrated technology roadmapping in startups: a case study of an AgTech in the Cachaça industry [Internet]. Scientia Agricola. 2021 ; 78( 5): 1-13.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/1678-992X-2019-0343
Vancouver
Silvello GC, Alves A da S, Alcarde AR. Integrated technology roadmapping in startups: a case study of an AgTech in the Cachaça industry [Internet]. Scientia Agricola. 2021 ; 78( 5): 1-13.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/1678-992X-2019-0343
Artigo de periodico
Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort (2021)
Corrêa, Ana Carolina; Bortoletto, Aline Marques ; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: BEBIDAS DESTILADAS, CALDO DE CANA, CEVADA, COMPOSTOS FENÓLICOS, ENVELHECIMENTO, FERMENTAÇÃO ALCOÓLICA, MALTE, MOSTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORRÊA, Ana Carolina et al. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort. Journal of the Institute of Brewing, v. 127, 2021Tradução . . Disponível em: https://doi.org/10.1002/jib.640. Acesso em: 07 nov. 2024.
APA
Corrêa, A. C., Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2021). Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort. Journal of the Institute of Brewing, 127. doi:10.1002/jib.640
NLM
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jib.640
Vancouver
Corrêa AC, Bortoletto AM, Silvello GC, Alcarde AR. Novel distilled spirits obtained from combinations of fermented sugarcane juice and malted barley wort [Internet]. Journal of the Institute of Brewing. 2021 ; 127[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jib.640
Parte de monografia/livro
Cognac: a technological chemical and sensory overview (2021)
Alcarde, André Ricardo ; Bortoletto, Aline Marques
Source: Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages. Unidade: ESALQ
Subjects: BEBIDAS ALCOÓLICAS, BEBIDAS DESTILADAS
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ABNT
ALCARDE, André Ricardo e BORTOLETTO, Aline Marques. Cognac: a technological chemical and sensory overview. Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages. Tradução . New York: Nova Science Publishers, 2021. . . Acesso em: 07 nov. 2024.
APA
Alcarde, A. R., & Bortoletto, A. M. (2021). Cognac: a technological chemical and sensory overview. In Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages. New York: Nova Science Publishers.
NLM
Alcarde AR, Bortoletto AM. Cognac: a technological chemical and sensory overview. In: Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages. New York: Nova Science Publishers; 2021. [citado 2024 nov. 07 ]
Vancouver
Alcarde AR, Bortoletto AM. Cognac: a technological chemical and sensory overview. In: Fermented and distilled alcoholic beverages: a technological, chemical and sensory overview. Distilled beverages. New York: Nova Science Publishers; 2021. [citado 2024 nov. 07 ]
Artigo de periodico
New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça (2021)
Silvello, Giovanni Casagrande ; Bortoletto, Aline Marques ; Castro, Mariana Costa de; Alcarde, André Ricardo
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: APRENDIZADO COMPUTACIONAL, BARRIS DE MADEIRA, BEBIDAS DESTILADAS, CACHAÇA, CANA-DE-AÇÚCAR, ENVELHECIMENTO, MATURAÇÃO
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ABNT
SILVELLO, Giovanni Casagrande et al. New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça. LWT - Food Science and Technology, v. 140, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110836. Acesso em: 07 nov. 2024.
APA
Silvello, G. C., Bortoletto, A. M., Castro, M. C. de, & Alcarde, A. R. (2021). New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça. LWT - Food Science and Technology, 140, 1-9. doi:10.1016/j.lwt.2020.110836
NLM
Silvello GC, Bortoletto AM, Castro MC de, Alcarde AR. New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça [Internet]. LWT - Food Science and Technology. 2021 ; 140 1-9.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110836
Vancouver
Silvello GC, Bortoletto AM, Castro MC de, Alcarde AR. New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça [Internet]. LWT - Food Science and Technology. 2021 ; 140 1-9.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110836
Artigo de periodico
The barrel aged beer wheel: a tool for sensory assessment (2020)
Silvello, Giovanni Casagrande ; Bortoletto, Aline Marques ; Alcarde, André Ricardo
Source: Journal of the Institute of Brewing. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BARRIS DE MADEIRA, CERVEJA, ENVELHECIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVELLO, Giovanni Casagrande e BORTOLETTO, Aline Marques e ALCARDE, André Ricardo. The barrel aged beer wheel: a tool for sensory assessment. Journal of the Institute of Brewing, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1002/jib.626. Acesso em: 07 nov. 2024.
APA
Silvello, G. C., Bortoletto, A. M., & Alcarde, A. R. (2020). The barrel aged beer wheel: a tool for sensory assessment. Journal of the Institute of Brewing, 1-12. doi:10.1002/jib.626
NLM
Silvello GC, Bortoletto AM, Alcarde AR. The barrel aged beer wheel: a tool for sensory assessment [Internet]. Journal of the Institute of Brewing. 2020 ; 1-12.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jib.626
Vancouver
Silvello GC, Bortoletto AM, Alcarde AR. The barrel aged beer wheel: a tool for sensory assessment [Internet]. Journal of the Institute of Brewing. 2020 ; 1-12.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1002/jib.626
Artigo de periodico
Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species (2020)
Castro, Mariana Costa de; Bortoletto, Aline Marques ; Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Heliyon. Unidade: ESALQ
Subjects: BARRIS DE MADEIRA, CACHAÇA, CANA-DE-AÇÚCAR, CARVALHO, COMPOSTOS FENÓLICOS, ENVELHECIMENTO, LIGNINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTRO, Mariana Costa de et al. Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species. Heliyon, v. 6, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.heliyon.2020.e05586. Acesso em: 07 nov. 2024.
APA
Castro, M. C. de, Bortoletto, A. M., Silvello, G. C., & Alcarde, A. R. (2020). Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species. Heliyon, 6, 1-7. doi:10.1016/j.heliyon.2020.e05586
NLM
Castro MC de, Bortoletto AM, Silvello GC, Alcarde AR. Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species [Internet]. Heliyon. 2020 ; 6 1-7.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.heliyon.2020.e05586
Vancouver
Castro MC de, Bortoletto AM, Silvello GC, Alcarde AR. Lignin-derived phenolic compounds in cachaça aged in new barrels made from two oak species [Internet]. Heliyon. 2020 ; 6 1-7.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.heliyon.2020.e05586
Artigo de periodico
Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing (2020)
Christofoleti-Furlan, Renata Maria ; Portugal, Cauré Barbosa ; Varize, Camila Souza ; Muynarsk, Elisângela de Souza Miranda ; Alcarde, André Ricardo ; Basso, Luiz Carlos
Source: Food Research International. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CERVEJA, ETANOL, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, SACCHAROMYCES
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ABNT
CHRISTOFOLETI-FURLAN, Renata Maria et al. Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing. Food Research International, v. 135, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109282. Acesso em: 07 nov. 2024.
APA
Christofoleti-Furlan, R. M., Portugal, C. B., Varize, C. S., Muynarsk, E. de S. M., Alcarde, A. R., & Basso, L. C. (2020). Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing. Food Research International, 135, 1-13. doi:10.1016/j.foodres.2020.109282
NLM
Christofoleti-Furlan RM, Portugal CB, Varize CS, Muynarsk E de SM, Alcarde AR, Basso LC. Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing [Internet]. Food Research International. 2020 ; 135 1-13.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodres.2020.109282
Vancouver
Christofoleti-Furlan RM, Portugal CB, Varize CS, Muynarsk E de SM, Alcarde AR, Basso LC. Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing [Internet]. Food Research International. 2020 ; 135 1-13.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodres.2020.109282
Artigo de periodico
Composição química de aguardente de cana obtida por diferentes métodos de destilação (2020)
Silva, Arthur Paron de; Silvello, Giovanni Casagrande ; Bortoletto, Aline Marques ; Alcarde, André Ricardo
Source: Brazilian Journal of Food Technology. Unidade: ESALQ
Subjects: CACHAÇA, CANA-DE-AÇÚCAR, COMPOSIÇÃO QUÍMICA, DESTILAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Arthur Paron de et al. Composição química de aguardente de cana obtida por diferentes métodos de destilação. Brazilian Journal of Food Technology, v. 23, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.30818. Acesso em: 07 nov. 2024.
APA
Silva, A. P. de, Silvello, G. C., Bortoletto, A. M., & Alcarde, A. R. (2020). Composição química de aguardente de cana obtida por diferentes métodos de destilação. Brazilian Journal of Food Technology, 23, 1-10. doi:10.1590/1981-6723.30818
NLM
Silva AP de, Silvello GC, Bortoletto AM, Alcarde AR. Composição química de aguardente de cana obtida por diferentes métodos de destilação [Internet]. Brazilian Journal of Food Technology. 2020 ; 23 1-10.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/1981-6723.30818
Vancouver
Silva AP de, Silvello GC, Bortoletto AM, Alcarde AR. Composição química de aguardente de cana obtida por diferentes métodos de destilação [Internet]. Brazilian Journal of Food Technology. 2020 ; 23 1-10.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/1981-6723.30818
Artigo de periodico
Cachaça production from sugarcane infested by Diatrea saccharalis (2020)
Almeida, Juliane Cristina de; Aferri, Gabriela; Bortoletto, Aline Marques ; Alcarde, Andre Ricardo ; Costa, Gustavo Henrique Gravatim
Source: Food Science and Technology. Unidade: ESALQ
Subjects: CACHAÇA, FERMENTAÇÃO ALCOÓLICA, SACCHAROMYCES, LEVEDURAS, CANA-DE-AÇÚCAR, BROCAS (INSETOS NOCIVOS)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Juliane Cristina de et al. Cachaça production from sugarcane infested by Diatrea saccharalis. Food Science and Technology, v. 40, n. Ja-Mar. 2020, p. 266-272, 2020Tradução . . Disponível em: https://doi.org/10.1590/fst.38918. Acesso em: 07 nov. 2024.
APA
Almeida, J. C. de, Aferri, G., Bortoletto, A. M., Alcarde, A. R., & Costa, G. H. G. (2020). Cachaça production from sugarcane infested by Diatrea saccharalis. Food Science and Technology, 40( Ja-Mar. 2020), 266-272. doi:10.1590/fst.38918
NLM
Almeida JC de, Aferri G, Bortoletto AM, Alcarde AR, Costa GHG. Cachaça production from sugarcane infested by Diatrea saccharalis [Internet]. Food Science and Technology. 2020 ; 40( Ja-Mar. 2020): 266-272.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/fst.38918
Vancouver
Almeida JC de, Aferri G, Bortoletto AM, Alcarde AR, Costa GHG. Cachaça production from sugarcane infested by Diatrea saccharalis [Internet]. Food Science and Technology. 2020 ; 40( Ja-Mar. 2020): 266-272.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1590/fst.38918
Artigo de periodico
Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça) (2020)
Silvello, Giovanni Casagrande ; Alcarde, André Ricardo
Source: Journal of Agriculture and Food Research. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BARRIS DE MADEIRA, CACHAÇA, CANA-DE-AÇÚCAR, DELINEAMENTO EXPERIMENTAL, ENVELHECIMENTO, QUIMIOMETRIA, SUPERFÍCIES DE RESPOSTA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVELLO, Giovanni Casagrande e ALCARDE, André Ricardo. Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça). Journal of Agriculture and Food Research, v. 2, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jafr.2020.100037. Acesso em: 07 nov. 2024.
APA
Silvello, G. C., & Alcarde, A. R. (2020). Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça). Journal of Agriculture and Food Research, 2, 1-8. doi:10.1016/j.jafr.2020.100037
NLM
Silvello GC, Alcarde AR. Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça) [Internet]. Journal of Agriculture and Food Research. 2020 ; 2 1-8.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.jafr.2020.100037
Vancouver
Silvello GC, Alcarde AR. Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça) [Internet]. Journal of Agriculture and Food Research. 2020 ; 2 1-8.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.jafr.2020.100037
Artigo de periodico
Characterization and volatile profile of passion fruit spirit (2020)
Oliveira, Patrícia Natielly; Gomes, Paula Caroline dos Santos; Alcarde, André Ricardo ; Bortoletto, Aline Marques ; Leite Neta, Maria Terezinha Santos; Narain, Narendra; Abud, Ana Karla de Souza ; Oliveira Júnior, Antonio Martins
Source: International Journal of Gastronomy and Food Science. Unidade: ESALQ
Subjects: AGUARDENTE, BEBIDAS DESTILADAS, COMPOSTOS VOLÁTEIS, FERMENTAÇÃO ALCOÓLICA, MARACUJÁ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Patrícia Natielly et al. Characterization and volatile profile of passion fruit spirit. International Journal of Gastronomy and Food Science, v. 21, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ijgfs.2020.100223. Acesso em: 07 nov. 2024.
APA
Oliveira, P. N., Gomes, P. C. dos S., Alcarde, A. R., Bortoletto, A. M., Leite Neta, M. T. S., Narain, N., et al. (2020). Characterization and volatile profile of passion fruit spirit. International Journal of Gastronomy and Food Science, 21. doi:10.1016/j.ijgfs.2020.100223
NLM
Oliveira PN, Gomes PC dos S, Alcarde AR, Bortoletto AM, Leite Neta MTS, Narain N, Abud AK de S, Oliveira Júnior AM. Characterization and volatile profile of passion fruit spirit [Internet]. International Journal of Gastronomy and Food Science. 2020 ; 21[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.ijgfs.2020.100223
Vancouver
Oliveira PN, Gomes PC dos S, Alcarde AR, Bortoletto AM, Leite Neta MTS, Narain N, Abud AK de S, Oliveira Júnior AM. Characterization and volatile profile of passion fruit spirit [Internet]. International Journal of Gastronomy and Food Science. 2020 ; 21[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.ijgfs.2020.100223
Artigo de periodico
Production of mango and passion fruit mix spirit in a distillation column (2019)
Abud, Ana Karla de Souza ; Oliveira, Patrícia N; Alcarde, André Ricardo ; Oliveira Júnior, Antonio M
Source: Chemical Engineering Transactions. Unidade: ESALQ
Subjects: AGUARDENTE, DESTILAÇÃO, MANGA, MARACUJÁ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ABUD, Ana Karla de Souza et al. Production of mango and passion fruit mix spirit in a distillation column. Chemical Engineering Transactions, v. 75, p. 1-6, 2019Tradução . . Disponível em: https://doi.org/10.3303/CET1975082. Acesso em: 07 nov. 2024.
APA
Abud, A. K. de S., Oliveira, P. N., Alcarde, A. R., & Oliveira Júnior, A. M. (2019). Production of mango and passion fruit mix spirit in a distillation column. Chemical Engineering Transactions, 75, 1-6. doi:10.3303/CET1975082
NLM
Abud AK de S, Oliveira PN, Alcarde AR, Oliveira Júnior AM. Production of mango and passion fruit mix spirit in a distillation column [Internet]. Chemical Engineering Transactions. 2019 ; 75 1-6.[citado 2024 nov. 07 ] Available from: https://doi.org/10.3303/CET1975082
Vancouver
Abud AK de S, Oliveira PN, Alcarde AR, Oliveira Júnior AM. Production of mango and passion fruit mix spirit in a distillation column [Internet]. Chemical Engineering Transactions. 2019 ; 75 1-6.[citado 2024 nov. 07 ] Available from: https://doi.org/10.3303/CET1975082
Artigo de periodico
Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit) (2016)
Bortoletto, Aline M ; Alcarde, André Ricardo
Source: Beverages. Unidade: ESALQ
Subjects: CACHAÇA, CANA-DE-AÇÚCAR, DESTILARIAS, FERMENTAÇÃO ALCOÓLICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline M e ALCARDE, André Ricardo. Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit). Beverages, v. 2, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.3390/beverages2040028. Acesso em: 07 nov. 2024.
APA
Bortoletto, A. M., & Alcarde, A. R. (2016). Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit). Beverages, 2, 1-9. doi:10.3390/beverages2040028
NLM
Bortoletto AM, Alcarde AR. Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit) [Internet]. Beverages. 2016 ; 2 1-9.[citado 2024 nov. 07 ] Available from: https://doi.org/10.3390/beverages2040028
Vancouver
Bortoletto AM, Alcarde AR. Assessment of ethyl carbamate contamination in cachaça (Brazilian Sugar Cane Spirit) [Internet]. Beverages. 2016 ; 2 1-9.[citado 2024 nov. 07 ] Available from: https://doi.org/10.3390/beverages2040028

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