Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps

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Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil

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Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape

Carla Valéria da Silva Padilha, Gabriela Aquino Miskinis, Marcelo Eduardo Alves Olinda de Souza et al. · Food Chemistry · 2017 · 226 citations · Full text

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Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

Whasley Ferreira Duarte, Disney Ribeiro Dias, J. M. Oliveira et al. · LWT · 2010 · 209 citations · Full text

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