Caroline Mongruel Eleutério dos Santos

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

Influence of Fermentation with Hanseniaspora sp. Yeast on the Volatile Profile of Fermented Apple

Giovana de Arruda Moura Pietrowski, Caroline Mongruel Eleutério dos Santos, Elenise Sauer et al. · Journal of Agricultural and Food Chemistry · 2012 · 40 citations

Food Chemistry, Aromatic Profile, Engineering +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

Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

Caroline Mongruel Eleutério dos Santos, Aline Alberti, Giovana de Arruda Moura Pietrowski et al. · Journal of the Institute of Brewing · 2016 · 28 citations · Full text

Food Chemistry, Total Nitrogen, Agricultural Chemistry +11

Effect of biomass reduction on the fermentation of cider

Alessandro Nogueira, Caroline Mongruel Eleutério dos Santos, Deise Rosana Silva Simões et al. · Brazilian Archives of Biology and Technology · 2007 · 15 citations · Full text

Biomass Utilization, Chemical Engineering, Engineering +13