Giovana de Arruda Moura Pietrowski

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

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

Viability of<i>Hanseniaspora uvarum</i>yeast preserved by lyophilization and cryopreservation

Giovana de Arruda Moura Pietrowski, Mayara Grochoski, Gabriela Felkl Sartori et al. · Yeast · 2015 · 15 citations