Showing 1 - 20 results of 52 for search 'WELKE, S.', query time: 0.03s Refine Results
  1. 1
    Antonio Romero, Dahlia, ¿Un mundo al revés? La tradición fársica en hispanoamérica
    by Welke Laborde,Sebastián
    Published 2018
    Digital revista
    SCIELO


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  2. 2
    Comprehensive Two-Dimensional Gas Chromatography for Analysis of Volatile Compounds in Foods and Beverages
    Digital revista
    SCIELO


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  3. 3
    Carbonyl compounds in wine: factors related to presence and toxic effects
    Digital revista
    SCIELO


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  4. 4
    Exposure to ochratoxin A through consumption of grape juices produced by steam distillation method and intended for school meals
    Digital revista
    SCIELO


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  5. 5
    Effect of Leucaena leucocephala (Lam.) de wit pruning frequency on alley cropped maize/cassava
    by Welke, S.E., Tanyi, E., Kang, B.
    Published 1995
    Conference Paper biblioteca
    CGIAR


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  6. 6
    Aspectos relacionados à presença de fungos toxigênicos em uvas e ocratoxina A em vinhos
    Digital revista
    SCIELO


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  7. 7
    Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine.
    by WELKE, J. E., ZANUS, M., LAZZAROTTO, M., ZINI, C. A.
    Published 2014-04-11
    Other Authors: “...Juliane Elisa Welke, UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; Cláudia Alcaraz...”
    Separatas biblioteca
    EMBRAPA


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  8. 8
    Voláteis característicos da segunda fermentação de espumantes analisados através da GCXGC.
    by WELKE, J. E., ZANUS, M., LAZZAROTTO, M., ZINI, C. A.
    Published 2014-10-22
    Other Authors: “...JULIANA ELISA WELKE, UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; CLAUDIA ALCARAZ...”
    Separatas biblioteca
    EMBRAPA


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  9. 9
    Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure
    Digital revista
    SCIELO


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  10. 10
    Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine.
    Other Authors: “...Juliane Elisa Welke; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO, CNPF; Cláudia Alcaraz Zini....”
    Separatas biblioteca
    EMBRAPA


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  11. 11
    Ocorrência, aspectos toxicológicos, métodos analíticos e controle da patulina em alimentos
    Digital revista
    SCIELO


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  12. 12
    Determination of ochratoxin a in wine by high-performance thin-layer chromatography using charged coupled device
    Digital revista
    SCIELO


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  13. 13
    Photometric procedure for quantitative analysis of Aflatoxin B1 in peanuts by thin-layer chromatography using charge coupled device detector
    Digital revista
    SCIELO


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  14. 14
    Patulin accumulation in apples during storage by Penicillium expansum and Penicillium griseofulvum strains
    Digital revista
    SCIELO


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  15. 15
    Análise multivariada de dados da cromatografia gasosa bidimensional abrangente para diferenciação de vinhos varietais.
    Other Authors: “...JULIANE ELISA WELKE; VITOR MANFROI; MAURO ZANUS; MARCELO LAZZAROTTO, CNPF; CLÁUDIA ALCARAZ ZINI....”
    Separatas biblioteca
    EMBRAPA


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  16. 16
    Caracterização físico-química de méis de Apis mellifera L. da região noroeste do Estado do Rio Grande do Sul
    Digital revista
    SCIELO


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  17. 17
    Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.
    Other Authors: “...JULIANE ELISA WELKE, UFRGS; VITOR MANFROI, UFRGS; MAURO CELSO ZANUS, CNPUV; MARCELO LAZZAROTTO...”
    Artigo de periódico biblioteca
    EMBRAPA


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  18. 18
    Avaliação quantitativa dos compostos voláteis de vinhos analisados através da GC×GC.
    Other Authors: “...Juliane Elisa Welke, UFRGS; Mauro Zanus, UFRGS; MARCELO LAZZAROTTO, CNPF; Francieli Martins Mayer...”
    Separatas biblioteca
    EMBRAPA


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  19. 19
    Volatile characterization by multivariate optimization of headspace-solid phase microextraction and sensorial evaluation of chardonnay base wines
    Digital revista
    SCIELO


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  20. 20
    Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography.
    Separatas biblioteca
    EMBRAPA


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