Maurício Bonatto Machado de Castilhos

CARACTERIZAÇÃO FÍSICO-QUÍMICA E SENSORIAL DE VINHOS BRANCOS DA REGIÃO NOROESTE DE SÃO PAULO

Maurício Bonatto Machado de Castilhos, Vanildo Luiz Del Bianchi, Maurício Bonatto Machado de Castilhos, 2011 .

Isabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approach

Maurício Bonatto Machado de Castilhos, S. Gómez-Alonso, E. García-Romero, 2017 .

Antibacterial activity of oregano essential oil against foodborne pathogens

Maurício Bonatto Machado de Castilhos, Marília Gonçalves Cattelan, F. L. Hoffmann, 2013 .

Oregano essential oil: effect on sensory acceptability

Maurício Bonatto Machado de Castilhos, A. Conti-Silva, Débora Cristina Moraes Niz da Silva, 2015 .

Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines

Maurício Bonatto Machado de Castilhos, A. Conti-Silva, Vanildo Luiz Del Bianchi, 2012, European Food Research and Technology.

Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes

Maurício Bonatto Machado de Castilhos, S. Gómez-Alonso, I. Hermosín-Gutiérrez, 2016 .

Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

Maurício Bonatto Machado de Castilhos, V. L. Del Bianchi, G. L. Schuina, 2020, Food Science and Technology.

Evaluation of new red winemaking technologies through consumer liking

Maurício Bonatto Machado de Castilhos, Vanildo Luiz Del Bianchi, Ana Carolina Conti e Silva, 2013 .

Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

Maurício Bonatto Machado de Castilhos, A. Conti-Silva, Vanildo Luiz Del Bianchi, 2013 .