Vinícius Caliari

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

Ismael Ivan Rockenbach, Eliseu Rodrigues, Luciano Valdemiro Gonzaga et al. · Food Chemistry · 2011 · 321 citations · Full text

Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method

Stefany Grützmann Arcari, Vinícius Caliari, Marla Sganzerla et al. · Talanta · 2017 · 111 citations

Effect of grape seeds on the polyphenol bioactive content and elemental composition by ICP-MS of grape juices from Vitis labrusca L.

Isabela Maia Toaldo, Odinei Fogolari, Gabriela Cadore Pimentel et al. · LWT · 2013 · 72 citations

Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties

Vinícius Caliari, Vívian Maria Burin, Jean Pierre Rosier et al. · Food Research International · 2014 · 63 citations

Differential contribution of grape peel, pulp, and seed to bioaccessibility of micronutrients and major polyphenolic compounds of red and white grapes through simulated human digestion

Trilícia Margarida Gomes, Isabela Maia Toaldo, Isabel Cristina da Silva Haas et al. · Journal of Functional Foods · 2018 · 61 citations · Full text