Cíntia Maia Braga

Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

Aline Alberti, Tâmisa Pires Machado dos Santos, Acácio Antônio Ferreira Zielinski et al. · LWT · 2015 · 100 citations

Food Chemistry, Engineering, Analytical Chemistry +10

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics

Cíntia Maia Braga, Acácio Antônio Ferreira Zielinski, Karolline Marques da Silva et al. · Food Chemistry · 2013 · 88 citations

Food Chemistry, Aromatic Profile, Food Fermentation +12

Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage

Acácio Antônio Ferreira Zielinski, Cíntia Maia Braga, Ivo Mottin Demiate et al. · Food Science and Technology · 2014 · 58 citations · Full text

Food Chemistry, Major Sugars, Bioanalysis +15

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Caroline Mongruel Eleutério dos Santos, Giovana de Arruda Moura Pietrowski, Cíntia Maia Braga et al. · Journal of Food Science · 2015 · 36 citations

Effect of mash maceration and ripening stage of apples on phenolic compounds and antioxidant power of cloudy juices: A study using chemometrics

Acácio Antônio Ferreira Zielinski, Aline Alberti, Cíntia Maia Braga et al. · LWT · 2014 · 32 citations