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Artigo de periodico
Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques (2020)
Costa, Nattane Luíza da; Ximenez, João Paulo Bianchi; Rodrigues, Jairo Lisboa; Barbosa Junior, Fernando ; Barbosa, Rommel
Source: European Food Research and Technology. Unidade: FCFRP
Subjects: VINHO, APRENDIZADO COMPUTACIONAL, ESPECTROMETRIA DE MASSAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Nattane Luíza da et al. Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques. European Food Research and Technology, v. 246, n. 6, p. 1193-1205, 2020Tradução . . Disponível em: https://doi.org/10.1007/s00217-020-03480-5. Acesso em: 14 out. 2024.
APA
Costa, N. L. da, Ximenez, J. P. B., Rodrigues, J. L., Barbosa Junior, F., & Barbosa, R. (2020). Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques. European Food Research and Technology, 246( 6), 1193-1205. doi:10.1007/s00217-020-03480-5
NLM
Costa NL da, Ximenez JPB, Rodrigues JL, Barbosa Junior F, Barbosa R. Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques [Internet]. European Food Research and Technology. 2020 ; 246( 6): 1193-1205.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-020-03480-5
Vancouver
Costa NL da, Ximenez JPB, Rodrigues JL, Barbosa Junior F, Barbosa R. Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques [Internet]. European Food Research and Technology. 2020 ; 246( 6): 1193-1205.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-020-03480-5
Artigo de periodico
Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines (2019)
Costa, Nattane Luíza; Llobodanin, Laura Andrea García; Castro, Inar Alves de ; Barbosa, Rommel
Source: European Food Research and Technology. Unidade: FCF
Subjects: VINHO, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Nattane Luíza et al. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines. European Food Research and Technology, v. 245, p. 1207-1228, 2019Tradução . . Disponível em: https://doi.org/10.1007/s00217-019-03245-9. Acesso em: 14 out. 2024.
APA
Costa, N. L., Llobodanin, L. A. G., Castro, I. A. de, & Barbosa, R. (2019). Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines. European Food Research and Technology, 245, 1207-1228. doi:10.1007/s00217-019-03245-9
NLM
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines [Internet]. European Food Research and Technology. 2019 ; 245 1207-1228.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-019-03245-9
Vancouver
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines [Internet]. European Food Research and Technology. 2019 ; 245 1207-1228.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-019-03245-9
Artigo de periodico
Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches (2014)
Portugal, Cauré ; Sáenz, Yolanda; Rojo-Bezares, Beatriz; Zarazaga, Myriam; Torres, Carmen; Cacho, Juan; Ruiz-Larrea, Fernanda
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: AGENTES ANTIMICROBIANOS, COMPOSTOS VOLÁTEIS, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, QUITOSANA, TANINO, VINHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PORTUGAL, Cauré et al. Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches. European Food Research and Technology, v. 238, p. 641-652, 2014Tradução . . Disponível em: https://doi.org/10.1007/s00217-013-2143-2. Acesso em: 14 out. 2024.
APA
Portugal, C., Sáenz, Y., Rojo-Bezares, B., Zarazaga, M., Torres, C., Cacho, J., & Ruiz-Larrea, F. (2014). Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches. European Food Research and Technology, 238, 641-652. doi:10.1007/s00217-013-2143-2
NLM
Portugal C, Sáenz Y, Rojo-Bezares B, Zarazaga M, Torres C, Cacho J, Ruiz-Larrea F. Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches [Internet]. European Food Research and Technology. 2014 ; 238 641-652.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-013-2143-2
Vancouver
Portugal C, Sáenz Y, Rojo-Bezares B, Zarazaga M, Torres C, Cacho J, Ruiz-Larrea F. Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches [Internet]. European Food Research and Technology. 2014 ; 238 641-652.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-013-2143-2
Artigo de periodico
Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines (2012)
Castilhos, Maurício Bonatto Machado de; Silva, Ana Carolina Conti e ; Del Bianchi, Vanildo Luiz
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BAGAÇOS, QUALIDADE DOS ALIMENTOS, SECAGEM DE ALIMENTOS, UVA, VINHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTILHOS, Maurício Bonatto Machado de e SILVA, Ana Carolina Conti e e DEL BIANCHI, Vanildo Luiz. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, v. 235, p. 345-354, 2012Tradução . . Disponível em: https://doi.org/10.1007/s00217-012-1764-1. Acesso em: 14 out. 2024.
APA
Castilhos, M. B. M. de, Silva, A. C. C. e, & Del Bianchi, V. L. (2012). Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, 235, 345-354. doi:10.1007/s00217-012-1764-1
NLM
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-012-1764-1
Vancouver
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2024 out. 14 ] Available from: https://doi.org/10.1007/s00217-012-1764-1

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