Welke JE - Search Results

1

Role of partial dehydration in a naturally ventilated room on the mycobiota, ochratoxins, volatile profile and phenolic composition of Merlot grapes intended for wine production.

Nievierowski TH, Veras FF, Silveira RD, Dachery B, Hernandes KC, Lopes FC, Scortegagna E, Zini CA, Welke JE. Nievierowski TH, et al. Among authors: welke je. Food Res Int. 2021 Mar;141:110145. doi: 10.1016/j.foodres.2021.110145. Epub 2021 Jan 18. Food Res Int. 2021. PMID: 33642011 Free article.

2

Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data.

Welke JE, Manfroi V, Zanus M, Lazzarotto M, Alcaraz Zini C. Welke JE, et al. Food Chem. 2013 Dec 15;141(4):3897-905. doi: 10.1016/j.foodchem.2013.06.100. Epub 2013 Jul 2. Food Chem. 2013. PMID: 23993563 Free article.

3

A new method for rapid screening of ester-producing yeasts using in situ HS-SPME.

Garavaglia J, Habekost A, Bjerk TR, de Souza Schneider Rde C, Welke JE, Zini CA, Valente P. Garavaglia J, et al. Among authors: welke je. J Microbiol Methods. 2014 Aug;103:1-2. doi: 10.1016/j.mimet.2014.05.001. Epub 2014 May 9. J Microbiol Methods. 2014. PMID: 24814753

4

Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools.

Welke JE, Zanus M, Lazzarotto M, Pulgati FH, Zini CA. Welke JE, et al. Food Chem. 2014 Dec 1;164:427-37. doi: 10.1016/j.foodchem.2014.05.025. Epub 2014 May 17. Food Chem. 2014. PMID: 24996354

5

Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production.

Garavaglia J, Schneider Rde C, Camargo Mendes SD, Welke JE, Zini CA, Caramão EB, Valente P. Garavaglia J, et al. Among authors: welke je. Microbiol Res. 2015 Apr;173:59-65. doi: 10.1016/j.micres.2015.02.002. Epub 2015 Feb 20. Microbiol Res. 2015. PMID: 25801972 Free article.

6

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: welke je. 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

7

Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing.

Bol EK, Araujo L, Veras FF, Welke JE. Bol EK, et al. Among authors: welke je. Food Chem Toxicol. 2016 Mar;89:85-91. doi: 10.1016/j.fct.2016.01.013. Epub 2016 Jan 22. Food Chem Toxicol. 2016. PMID: 26807886 Free article.

8

Inhibition of mycotoxin-producing fungi by Bacillus strains isolated from fish intestines.

Veras FF, Correa AP, Welke JE, Brandelli A. Veras FF, et al. Among authors: welke je. Int J Food Microbiol. 2016 Dec 5;238:23-32. doi: 10.1016/j.ijfoodmicro.2016.08.035. Epub 2016 Aug 26. Int J Food Microbiol. 2016. PMID: 27589021

9

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: welke je. 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.

10

Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages.

Dachery B, Veras FF, Dal Magro L, Manfroi V, Welke JE. Dachery B, et al. Among authors: welke je. Food Chem Toxicol. 2017 Nov;109(Pt 1):237-244. doi: 10.1016/j.fct.2017.09.013. Epub 2017 Sep 6. Food Chem Toxicol. 2017. PMID: 28888733 Free article.

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