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[1]
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A fast and low‐cost approach for the discrimination of commercial aged cachaças using synchronous fluorescence spectroscopy and multivariate classification
Journal of the Science of Food and Agriculture,
2022
DOI:10.1002/jsfa.11857
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[2]
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A fast and low‐cost approach for the discrimination of commercial aged cachaças using synchronous fluorescence spectroscopy and multivariate classification
Journal of the Science of Food and Agriculture,
2022
DOI:10.1002/jsfa.11857
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[3]
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Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions
Journal of Agricultural and Food Chemistry,
2020
DOI:10.1021/acs.jafc.0c02619
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[4]
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Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions
Journal of Agricultural and Food Chemistry,
2020
DOI:10.1021/acs.jafc.0c02619
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[5]
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Overview of Analytical Techniques Associated with Pattern Recognition Methods in Sugarcane Spirits Samples
Critical Reviews in Analytical Chemistry,
2019
DOI:10.1080/10408347.2018.1548926
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[6]
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Assessment of Phenolic Content, Antioxidant Activity, Colour and Sensory Attributes of Wood Aged “Tsipouro”
Current Research in Nutrition and Food Science Journal,
2018
DOI:10.12944/CRNFSJ.6.2.07
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[7]
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Cachaça stored in casks newly constructed of oak (Quercus sp.), amburana (Amburana cearensis), jatoba (Hymenaeae carbouril), balsam (Myroxylon peruiferum) and peroba (Paratecoma peroba): alcohol content, phenol composition, colour intensity and dry extrac
Journal of the Institute of Brewing,
2017
DOI:10.1002/jib.414
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[8]
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Physicochemical profile and determination of volatile compounds in cachaça stored in new oak (
Quercus
sp.), amburana (
Amburana cearensis
), jatoba (
Hymenaeae carbouril
), balsam (
Myroxylon peruiferum
) and peroba (
Paratecoma peroba
) casks by SPME‐GC–MS
Journal of the Institute of Brewing,
2016
DOI:10.1002/jib.372
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[9]
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Phenolic extracts of cachaça aged in different woods and quantifying antioxidant activity and antifungal properties
Journal of the Institute of Brewing,
2016
DOI:10.1002/jib.375
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