Saionara Sartor

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

Saionara Sartor, Vívian Maria Burin, Vinícius Caliari et al. · LWT · 2021 · 38 citations

Food Chemistry, Biochemistry, Food Analysis +8

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 et al. · Food Research International · 2018 · 29 citations

Food Chemistry, Agricultural Chemistry, Elemental Composition +2

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 et al. · Journal of Food Science · 2019 · 19 citations

Botany, Glutathione Content, Sparkling Wines +18

Influence of Heat Treatment and Microfiltration on the Milk Proteins Properties

Silvani Verruck, Saionara Sartor, Flávia Buss Marenda et al. · Advanced in Food Technology and Nutritional Sciences - Open Journal · 2019 · 13 citations · Full text

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

Saionara Sartor, L.I. Malinovski, Vinícius Caliari et al. · Journal of Food Science and Technology · 2017 · 12 citations · Full text

Food Chemistry, Botany, Wine Tasting +6