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Publications by Maria Eugênia de Oliveira Mamede

Sensory Profile and Contribution of Major Components of Aroma in Dry Red Wine Quality

Revista Vértices

English

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Impact of Cherry, Acacia and Oak Chips on Red Wine Phenolic Parameters and Sensory Profile

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Fermentation Temperature and the Phenolic and Aroma Profile of Persimmon Wine

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Aroma Glycosides in Grapes and Wine

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Thermaculture on ‘Cabernet Sauvignon’ Vineyard Increases Wine Pigments and Wine Sensory Quality

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Crop Level and Harvest Date Impact on Four Ontario Wine Grape Cultivars. II. Wine Aroma Compounds and Sensory Analysis

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Aroma Components of Incense

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Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models.

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Utilization of Fruits Aroma Components

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