Karine Primieri Nicolli

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 et al. · Food Chemistry · 2017 · 67 citations · Full text

Agriculture, Enology, Food Science +17

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 et al. · Food Chemistry · 2019 · 63 citations

Agriculture, Enology, Food Science +17

Benchmarking machine learning methods for comprehensive chemical fingerprinting and pattern recognition

Stephen E. Reichenbach, Cláudia Alcaraz Zini, Karine Primieri Nicolli et al. · Journal of Chromatography A · 2019 · 62 citations

Computing, Chemistry, Computer Science +14

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

Rafael Dutra Soares, Juliane Elisa Welke, Karine Primieri Nicolli et al. · Food Chemistry · 2015 · 56 citations

Agriculture, Chemistry, Food Science +14

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

Laura Oliveira Lago, Karine Primieri Nicolli, A. C. T. Biasoto et al. · Food Chemistry · 2017 · 41 citations

Agriculture, Food Science, Toxicology +17