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Publications by Marilde T. Bordignon-Luiz
Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced From New Brazilian Varieties Planted in the Northeast Region of Brazil
Food Chemistry
Medicine
Analytical Chemistry
Food Science
A Survey of Seasonal Temperatures and Vineyard Altitude Influences on 2-Methoxy-3-Isobutylpyrazine, C13-Norisoprenoids, and the Sensory Profile of Brazilian Cabernet Sauvignon Wines
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
Related publications
Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Simultaneous Analysis of Sugars and Organic Acids in Wine and Grape Juices by HPLC: Method Validation and Characterization of Products From Northeast Brazil
Journal of Food Composition and Analysis
Food Science
Study of Organic Acids, Phenolic Compounds and Minerals in Grape Waste From Wine Production
Works of Georgian Technical University
Phenolic Profile and Antioxidant Activity of Different Grape (Vitis Vinifera L.) Varieties
BIO Web of Conferences
Structure Elucidation and Antioxidant Activity of the Phenolic Compounds From Rhynchosia Suaveolens
Natural Product Communications
Pharmacology
Complementary
Plant Science
Alternative Medicine
Medicine
Drug Discovery
Phenolic Compounds and Antioxidant Activity of Adzuki Bean Cultivars
Legume Research
Plant Science
Agronomy
Soil Science
Crop Science
Determination of Anthocyaninsin Red Grape Juices Made From Different Varieties by HPLC
International Journal of Environment, Agriculture and Biotechnology
Chemical Composition and Bioactive Compounds of Grape Pomace (Vitis Vinifera L.), Benitaka Variety, Grown in the Semiarid Region of Northeast Brazil
Food Science and Technology
Biotechnology
Food Science
Antioxidant Phenolic Compounds of Pomegranate Wines Produced by Different Maceration Methods
Journal of the Institute of Brewing
Food Science
