K. P. Nicolli

Volatile Profile of Sparkling Wines Produced with the Addition of Mannoproteins or Lees before Second Fermentation Performed with Free and Immobilized Yeasts

J. Welke, V. Manfroi, C. Zini, 2018 .

Changes in the volatile organic profile of Schinus polygamus (Anacardiaceae) and Baccharis spicata (Asteraceae) induced by galling psyllids

E. Caramão, C. Zini, G. Soares, 2010 .

Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine - Simultaneous quantitative determination and assessment of the exposure risk to these compounds.

J. Welke, C. Zini, A. B. Marques, 2017, Food chemistry.

Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine.

J. Welke, K. C. Hernandes, C. Zini, 2021, Food chemistry.

Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha

J. Welke, C. Zini, C. Guerra, 2020, Journal of the Brazilian Chemical Society.

Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.

J. Welke, C. Zini, C. Guerra, 2018, Food chemistry.

Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine.

E. Caramão, J. Welke, V. Manfroi, 2015, Food chemistry.

Characterization of the Volatile Profile of Brazilian Moscatel Sparkling Wines Through Solid Phase Microextraction and Gas Chromatography

E. Caramão, J. Welke, V. Manfroi, 2015 .

Benchmarking machine learning methods for comprehensive chemical fingerprinting and pattern recognition.

S. Reichenbach, Qingping Tao, C. Cordero, 2019, Journal of chromatography. A.

Role of gas chromatography and olfactometry to understand the wine aroma - achievements denoted by multidimensional analysis.

J. Welke, K. C. Hernandes, C. Zini, 2020, Journal of separation science.

Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption

J. Welke, V. Manfroi, C. Zini, 2018, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.