Juliane Elisa Welke - Concepedia

Author

Juliane Elisa Welke

Universidade Federal do Rio Grande do Sul ORCID

Also Known As

JULIANE ELISA WELKE, Juliane E. Welke, Juliane Elisa WELKE, Juliane Elisa Welke, Juliane Welke, Juliane welke, Welke, Juliane, Welke, Juliane E., Welke, Juliane Elisa

103

Publications

Citations

H-Index

Concepts

All Affiliations

Universidade Federal do Rio Grande do Sul Brazilian Agricultural Research Corporation Universidade Federal de São Paulo Instituto de Ciências Farmacêuticas

About

Juliane Elisa Welke is an author at Universidade Federal do Rio Grande do Sul specializing in food chemistry, health sciences, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	17	604
2	Medicine	12	12	457
3	Engineering	6	6	248
4	Public Health	3	3	54
5	Natural Sciences	2	2	94

Juliane Elisa Welke

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine Juliane Elisa Welke, Mauro Celso Zanus, Marcelo Lazzarotto, Food Research International Food ChemistryGas ChromatographyChemical CompositionQuantitative AnalysisAnalytical Chemistry	2014	241
Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection Juliane Elisa Welke, Vítor Manfroi, Mauro Celso Zanus, Journal of Chromatography A Food ChemistryComprehensive TwoFood AuthenticationGas ChromatographyMedicine	2012	133
Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data Juliane Elisa Welke, Vítor Manfroi, Mauro Celso Zanus, Food Chemistry	2013	95
Fungal and mycotoxin problems in grape juice and wine industries Juliane Elisa Welke Current Opinion in Food Science MycologyMycotoxin FormationFood MycologyMycotoxicologyFungal Physiology	2019	85
Effect of processing stages of apple juice concentrate on patulin levels Juliane Elisa Welke, Michele Hoeltz, H. Dottori, Food Control NutritionFood AnalysisPatulin LevelsFood EngineeringFood Processing	2008	71
Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma Karine Primieri Nicolli, A. C. T. Biasoto, Érica A. Souza-Silva, Food Chemistry	2017	66
Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry Janaína Aith Barbará, Karine Primieri Nicolli, Érica A. Souza-Silva, Food Chemistry	2019	63
Benchmarking machine learning methods for comprehensive chemical fingerprinting and pattern recognition Stephen E. Reichenbach, Cláudia Alcaraz Zini, Karine Primieri Nicolli, Journal of Chromatography A EngineeringMachine LearningData ScienceData MiningPattern Recognition	2019	61
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 Juliane Elisa Welke, Mauro Celso Zanus, Marcelo Lazzarotto, Food Chemistry Food ChemistryComprehensive TwoGas ChromatographyNatural SciencesSpectroscopy	2014	59
Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing Emilli Keller Bol, Letícia Santos Araújo, Flávio Fonseca Veras, Food and Chemical Toxicology	2016	59

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