Nicolli KP - Search Results

1

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

Soares RD, Welke JE, Nicolli KP, Zanus M, Caramão EB, Manfroi V, Zini CA. Soares RD, et al. Among authors: nicolli kp. Food Chem. 2015 Sep 15;183:291-304. doi: 10.1016/j.foodchem.2015.03.013. Epub 2015 Mar 16. Food Chem. 2015. PMID: 25863638

2

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

Nicolli KP, Biasoto ACT, Souza-Silva ÉA, Guerra CC, Dos Santos HP, Welke JE, Zini CA. Nicolli KP, et al. Food Chem. 2018 Mar 15;243:103-117. doi: 10.1016/j.foodchem.2017.09.078. Epub 2017 Sep 21. Food Chem. 2018. PMID: 29146315 Free article.

3

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.

Lago LO, Nicolli KP, Marques AB, Zini CA, Welke JE. Lago LO, et al. Among authors: nicolli kp. Food Chem. 2017 Sep 1;230:594-603. doi: 10.1016/j.foodchem.2017.03.090. Epub 2017 Mar 16. Food Chem. 2017. PMID: 28407955 Free article.

4

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

Ferreira DC, Nicolli KP, Souza-Silva ÉA, Manfroi V, Zini CA, Welke JE. Ferreira DC, et al. Among authors: nicolli kp. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Dec;35(12):2315-2331. doi: 10.1080/19440049.2018.1539530. Epub 2018 Nov 14. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018. PMID: 30427283

5

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

Welke JE, Hernandes KC, Nicolli KP, Barbará JA, Biasoto ACT, Zini CA. Welke JE, et al. Among authors: nicolli kp. J Sep Sci. 2021 Jan;44(1):135-168. doi: 10.1002/jssc.202000813. Epub 2020 Dec 14. J Sep Sci. 2021. PMID: 33245848 Review.

6

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

Welke JE, Nicolli KP, Hernandes KC, Biasoto ACT, Zini CA. Welke JE, et al. Among authors: nicolli kp. Food Chem. 2022 Feb 15;370:131004. doi: 10.1016/j.foodchem.2021.131004. Epub 2021 Sep 1. Food Chem. 2022. PMID: 34525425 Free article.

7

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

Reichenbach SE, Zini CA, Nicolli KP, Welke JE, Cordero C, Tao Q. Reichenbach SE, et al. Among authors: nicolli kp. J Chromatogr A. 2019 Jun 21;1595:158-167. doi: 10.1016/j.chroma.2019.02.027. Epub 2019 Feb 23. J Chromatogr A. 2019. PMID: 30833025

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