| Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil II Rockenbach, E Rodrigues, LV Gonzaga, V Caliari, MI Genovese, ... Food Chemistry 127 (1), 174-179, 2011 | 393 | 2011 |
| Volatile composition of Merlot red wine and its contribution to the aroma: Optimization and validation of analytical method SG Arcari, V Caliari, M Sganzerla, HT Godoy Talanta 174, 752-766, 2017 | 105 | 2017 |
| Effect of grape seeds on the polyphenol bioactive content and elemental composition by ICP-MS of grape juices from Vitis labrusca L. IM Toaldo, O Fogolari, GC Pimentel, JS de Gois, DLG Borges, V Caliari, ... LWT-Food Science and Technology 53 (1), 1-8, 2013 | 92 | 2013 |
| Atividade antioxidante e conteúdo fenólico do resíduo agroindustrial da produção de vinho CB Cataneo, V Caliari, LV Gonzaga, EM Kuskoski, R Fett Semina: Ciências Agrárias 29 (1), 93-101, 2008 | 86 | 2008 |
| Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties V Caliari, VM Burin, JP Rosier, MT BordignonLuiz Food Research International 62, 965-973, 2014 | 84 | 2014 |
| Anti-inflammatory and antinociceptive properties of blueberry extract (Vaccinium corymbosum) E Torri, M Lemos, V Caliari, CAL Kassuya, JK Bastos, SF Andrade Journal of pharmacy and pharmacology 59 (4), 591-596, 2007 | 79 | 2007 |
| Effect of the Traditional, Charmat and Asti method production on the volatile composition of Moscato Giallo sparkling wines V Caliari, CP Panceri, JP Rosier, MT Bordignon-Luiz LWT-Food Science and Technology 61 (2), 393-400, 2015 | 57 | 2015 |
| Differential contribution of grape peel, pulp, and seed to bioaccessibility of micronutrients and major polyphenolic compounds of red and white grapes through simulated human … TM Gomes, IM Toaldo, IC da Silva Haas, VM Burin, V Caliari, AS Luna, ... Journal of Functional Foods 52, 699-708, 2019 | 52 | 2019 |
| Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation VM Burin, V Caliari, MT Bordignon-Luiz Food Chemistry 202, 417-425, 2016 | 36 | 2016 |
| Establishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools VM Burin, TM Gomes, V Caliari, JP Rosier, MTB Luiz Microchemical Journal 122, 20-28, 2015 | 33 | 2015 |
| Impact of Pressing Conditions on the Phenolic Composition, Radical Scavenging Activity and Glutathione Content of Brazilian Vitis vinifera White Wines and … NE Ferreira-Lima, VM Burin, V Caliari, MT Bordignon-Luiz Food and Bioprocess Technology 9, 944-957, 2016 | 31 | 2016 |
| Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging S Sartor, IM Toaldo, CP Panceri, V Caliari, AS Luna, JS de Gois, ... Food research international 124, 34-42, 2019 | 29 | 2019 |
| Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties S Sartor, VM Burin, V Caliari, MT Bordignon-Luiz Lwt 140, 110847, 2021 | 24 | 2021 |
| BEExact: a metataxonomic database tool for high-resolution inference of bee-associated microbial communities BA Daisley, G Reid Msystems 6 (2), 10.1128/msystems. 00082-21, 2021 | 21 | 2021 |
| Antioxidant activity and phenolic content of agricultural by-products from wine production C Boeira Cataneo, V Caliari, L Valdemiro Gonzaga, E Marta Kuskoski, ... Semina ciênc. agrar, 93-102, 2008 | 21 | 2008 |
| Uva e vinho V CALIARI SÍNTESE anual da agricultura de Santa Catarina 2019, 112-119, 2018 | 19 | 2018 |
| Bioactive profiling of polyphenolics and oenological properties of red wines from Italian grapes (Vitis vinifera L.) cultivated in a selected subtropical region S Sartor, V Caliari, LI Malinovski, IM Toaldo, MT Bordignon-Luiz International journal of food properties 20 (sup2), 1319-1328, 2017 | 19 | 2017 |
| Polyphenolic profiling, browning, and glutathione content of sparkling wines produced with nontraditional grape varieties: Indicator of quality during the biological aging S Sartor, VM Burin, NE Ferreira‐Lima, V Caliari, MT Bordignon‐Luiz Journal of food science 84 (12), 3546-3554, 2019 | 14 | 2019 |
| Caracterização físico-química e sensorial de sucos da uva Isabel em cortes com diferentes variedades produzidas na região do Vale do Rio do Peixe-SC A Bender, ALK Souza, V Caliari, MB Malgarim, VB Costa, C Goulart Brazilian Journal of Food Technology 23, e2019187, 2020 | 13 | 2020 |
| Uso da plasticultura na melhoria da qualidade de frutas E SCHUCK, V CALIARI, JP ROSIER 7 ENFRUTE, 2004 | 12 | 2004 |
Marcelo Barbosa MalgarimProfessor de Fruticultura, Agronomia Universidade federal de PelotasVerified email at ufpel.edu.br
