Concepedia

Author

Saionara Sartor

Universidade Federal de Santa CatarinaORCID

Also Known As

S. E. SARTOR, Saionara Sartor

13

Publications

192

Citations

8

H-Index

12

Concepts

All Affiliations

Universidade Federal de Santa CatarinaEmpresa de Pesquisa Agropecuária e Extensão Rural de Santa CatarinaDepartamento de Ciência e Tecnologia
SS

About

Saionara Sartor is an author at Universidade Federal de Santa Catarina specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

69

2

Food Quality

2

2

57

3

Medicine

1

1

19

4

Biochemistry

1

1

38

5

Pharmacology

1

1

19

Saionara Sartor

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6

Publications

121

Citations

6

H-Index

YearCitations

Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties

Saionara Sartor, Vívian Maria Burin, Vinícius Caliari,

LWT

2021

38

Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging

Saionara Sartor, Isabela Maia Toaldo, Carolina Pretto Panceri,

Food Research International

2018

29

Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging

Saionara Sartor, Vívian Maria Burin, Nayla E. Ferreira‐Lima,

Journal of Food Science

2019

19

Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties

Silvani Verruck, Saionara Sartor, Flávia Buss Marenda,

Advanced in Food Technology and Nutritional Sciences - Open Journal

2019

13

Particularities of Syrah wines from different growing regions of Southern Brazil: grapevine phenology and bioactive compounds

Saionara Sartor, L.I. Malinovski, Vinícius Caliari,

Journal of Food Science and Technology

2017

12

Bioactive profiling of polyphenolics and oenological properties of red wines from Italian grapes (<i>Vitis vinifera</i>L.) cultivated in a selected subtropical region

Saionara Sartor, Vinícius Caliari, L.I. Malinovski,

International Journal of Food Properties

2017

10

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