Paulo Henrique Alves da Silva

Extraction, identification and enzymatic synthesis of acylated derivatives of anthocyanins from jaboticaba (Myrciaria cauliflora) fruits

S. Desobry, C. Humeau, E. B. Oliveira, 2014 .

Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production

M. Eller, Eduardo Almeida, Mayara S. Silva, 2020, Food Science and Technology.

Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines

M. Glória, Priscila S. Sabaini, L. A. Rizzon, 2009 .

Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations

M. Coutrim, I. Castro, R. Brandão, 2012, Antonie van Leeuwenhoek.

The Composition of Minerals with Addition of Pectinase in young wines cv. Isabel produced both in Handmade and Full Production

J. Chaves, Marcus Vinicius Gomes Paixão, Paulo Henrique Alves da Silva, 2020, International Journal of Advanced Engineering Research and Science.