J. M. Oliveira

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

Giuliano Dragone, Solange I. Mussatto, J. M. Oliveira et al. · Food Chemistry · 2008 · 221 citations · Full text

Food Chemistry, Whey Fermentation, Food Fermentation +9

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

Whasley Ferreira Duarte, Disney Ribeiro Dias, J. M. Oliveira et al. · LWT · 2010 · 205 citations · Full text

C6-alcohols as varietal markers for assessment of wine origin

J. M. Oliveira, Marta Faria, Filomena Sá et al. · Analytica Chimica Acta · 2006 · 172 citations · Full text

Food Chemistry, Food Quality, Beverage Industry +3

Correlation between volatile composition and sensory properties in Spanish Albariño wines

Mar Vilanova, Zlatina Genisheva, Antón Masa et al. · Microchemical Journal · 2009 · 154 citations · Full text

Food Chemistry, Spanish Albariño Wines, Volatile Composition +7

Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

Karina Teixeira Magalhães‐Guedes, Giuliano Dragone, Gilberto Vinícius de Melo Pereira et al. · Food Chemistry · 2010 · 122 citations · Full text