Vitor Manfroi
Vitor Manfroi
Diretor do Instituto de Ciência e Tecnologia de Alimentos (ICTA/UFRGS) e Professor de Enologia
Verified email at ufrgs.br - Homepage
Title
Cited by
Cited by
Year
Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection
JE Welke, V Manfroi, M Zanus, M Lazarotto, CA Zini
Journal of Chromatography A 1226, 124-139, 2012
1252012
Elaboração de suco de uva na propriedade vitícola
LA Rizzon, V Manfroi, J Meneguzzo
Embrapa Uva e Vinho, 1998
861998
Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric …
JE Welke, V Manfroi, M Zanus, M Lazzarotto, CA Zini
Food chemistry 141 (4), 3897-3905, 2013
792013
Viticultura e enologia: elaboração de grandes vinhos nos terroirs brasileiros
E Giovannini, V Manfroi
IFRS, 2009
552009
Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine
RD Soares, JE Welke, KP Nicolli, M Zanus, EB Caramão, V Manfroi, ...
Food Chemistry 183, 291-304, 2015
472015
The effect of postharvest application of UV-C radiation on the phenolic compounds of conventional and organic grapes (Vitis labrusca cv.‘Concord’)
EP Pinto, EC Perin, IB Schott, R da Silva Rodrigues, L Lucchetta, ...
Postharvest Biology and Technology 120, 84-91, 2016
432016
Detection of the origin of Brazilian wines based on the determination of only four elements using high-resolution continuum source flame AAS
W Boschetti, RT Rampazzo, MB Dessuy, MGR Vale, A de Oliveira Rios, ...
Talanta 111, 147-155, 2013
432013
Improvement of pectinase, xylanase and cellulase activities by ultrasound: Effects on enzymes and substrates, kinetics and thermodynamic parameters
LMG Dalagnol, VCC Silveira, HB da Silva, V Manfroi, RC Rodrigues
Process Biochemistry 61, 80-87, 2017
332017
Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS
KP Cheiran, VP Raimundo, V Manfroi, MJ Anzanello, A Kahmann, ...
Food chemistry 286, 113-122, 2019
302019
Synergistic effects of Pectinex Ultra Clear and Lallzyme Beta on yield and bioactive compounds extraction of Concord grape juice
L Dal Magro, LMG Dalagnol, V Manfroi, PF Hertz, MP Klein, ...
LWT-Food Science and Technology 72, 157-165, 2016
262016
Determination of ochratoxin A in wine from the southern region of Brazil by thin layer chromatography with a charge-coupled detector
TR Teixeira, M Hoeltz, TC Einloft, HA Dottori, V Manfroi, IB Noll
Food Additives and Contaminants: Part B 4 (4), 289-293, 2011
262011
Characterization of the volatile profile of Brazilian moscatel sparkling wines through solid phase microextraction and gas chromatography
KP Nicolli, JE Welke, M Closs, EB Caramão, G Costa, V Manfroi, CA Zini
Journal of the Brazilian Chemical Society 26, 1411-1430, 2015
252015
The use of ozone in a CIP system in the wine industry
AC Guillen, CP Kechinski, V Manfroi
Ozone: science & engineering 32 (5), 355-360, 2010
192010
Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure
B Dachery, V Manfroi, KJ Berleze, JE Welke
Ciência Rural 46, 176-183, 2015
182015
Efeito do AIB sobre o enraizamento e desenvolvimento de estacas de quivi (Actinidia deliciosa)
V Manfroi, AHD Francisconi, CIN Barradas, E Seibert
Ciência Rural 27, 43-46, 1997
171997
Element selection and concentration analysis for classifying South America wine samples according to the country of origin
F Soares, MJ Anzanello, FS Fogliatto, MCA Marcelo, MF Ferrão, V Manfroi, ...
Computers and electronics in agriculture 150, 33-40, 2018
162018
Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant
MJ Montibeller, P de Lima Monteiro, DS Tupuna‐Yerovi, AO Rios, ...
Journal of Food Processing and Preservation 42 (8), e13698, 2018
152018
Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages
B Dachery, FF Veras, L Dal Magro, V Manfroi, JE Welke
Food and Chemical Toxicology 109, 237-244, 2017
152017
Development of a method for determination of target toxic carbonyl compounds in must and wine using HS-SPME-GC/MS-SIM after preliminary GC× GC/TOFMS analyses
DC Ferreira, KC Hernandes, KP Nicolli, ÉA Souza-Silva, V Manfroi, ...
Food Analytical Methods 12 (1), 108-120, 2019
142019
Efeito de diferentes épocas de desfolha e de colheita na composição do vinho Cabernet Sauvignon
V Manfroi, A Miele, LA Rizzon, CIN Barradas, L Manfroi
Ciência Rural 27 (1), 139-143, 1997
141997
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