Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines

por Barros, Ana Paula André, Silva, Islaine Santos, Correa, Luiz Claudio, Biasoto, Aline Camarão Telles
Publicado 2022

Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

por Coelho, Emanuela Monteiro, de Souza, Marcelo Eduardo Alves Olinda, Corrêa, Luiz Claudio, Viana, Arão Cardoso, de Azevêdo, Luciana Cavalcanti, dos Santos Lima, Marcos
Publicado 2019

Syrah Grape Skin Residues Has Potential as Source of Antioxidant and Anti-Microbial Bioactive Compounds

por de Andrade, Roberta Barreto, Machado, Bruna Aparecida Souza, Barreto, Gabriele de Abreu, Nascimento, Renata Quartieri, Corrêa, Luiz Claudio, Leal, Ingrid Lessa, Tavares, Pedro Paulo Lordelo Guimarães, Ferreira, Ederlan de Souza, Umsza-Guez, Marcelo Andrés
Publicado 2021

Gut microbiota modulation by jabuticaba peel and its effect on glucose metabolism via inflammatory signaling

por Loubet Filho, Paulo Sérgio, Baseggio, Andressa Mara, Vuolo, Milena Morandi, Reguengo, Lívia Mateus, Telles Biasoto, Aline Camarão, Correa, Luiz Claudio, Junior, Stanislau Bogusz, Alves Cagnon, Valéria Helena, Betim Cazarin, Cinthia Baú, Maróstica Júnior, Mário Roberto
Publicado 2022

Phytochemical profile of Brazilian grapes (Vitis labrusca and hybrids) grown on different rootstocks

por da Silva, Marlon Jocimar Rodrigues, Paiva, Ana Paula Maia, de Souza, Joyce Fagundes, Padilha, Carla Valéria da Silva, Basílio, Letícia Silva Pereira, Lima, Marcos dos Santos, Pereira, Giuliano Elias, Corrêa, Luiz Claudio, Vianello, Fabio, Lima, Giuseppina Pace Pereira, Moura, Mara Fernandes, Tecchio, Marco Antonio
Publicado 2022