157 related articles for article (PubMed ID: 26353046)
1. Chemical Typification of the Sugarcane Spirits Produced in São Paulo State.
Serafim FA; Reche RV; Franco DW
J Food Sci; 2015 Oct; 80(10):C2200-7. PubMed ID: 26353046
[TBL] [Abstract][Full Text] [Related]
2. Chemical data as markers of the geographical origins of sugarcane spirits.
Serafim FA; Pereira-Filho ER; Franco DW
Food Chem; 2016 Apr; 196():196-203. PubMed ID: 26593483
[TBL] [Abstract][Full Text] [Related]
3. Overview of Analytical Techniques Associated with Pattern Recognition Methods in Sugarcane Spirits Samples.
Oliveira S; Douglas de Sousa Fernandes D; Véras G
Crit Rev Anal Chem; 2019; 49(6):477-487. PubMed ID: 30945936
[TBL] [Abstract][Full Text] [Related]
4. A review of ethyl carbamate and polycyclic aromatic hydrocarbon contamination risk in cachaça and other Brazilian sugarcane spirits.
Riachi LG; Santos A; Moreira RF; De Maria CA
Food Chem; 2014 Apr; 149():159-69. PubMed ID: 24295690
[TBL] [Abstract][Full Text] [Related]
5. Influence of type of distillation apparatus on chemical profiles of brazilian cachaças.
Reche RV; Neto AF; Silva AA; Galinaro CA; Osti RZ; Franco DW
J Agric Food Chem; 2007 Aug; 55(16):6603-8. PubMed ID: 17629298
[TBL] [Abstract][Full Text] [Related]
6. Profiles of polycyclic aromatic hydrocarbons in Brazilian sugar cane spirits: discrimination between Cachaças produced from nonburned and burned sugar cane crops.
Galinaro CA; Cardoso DR; Franco DW
J Agric Food Chem; 2007 Apr; 55(8):3141-7. PubMed ID: 17381124
[TBL] [Abstract][Full Text] [Related]
7. Simultaneous identification of the wood types in aged cachaças and their adulterations with wood extracts using digital images and SPA-LDA.
de Sousa Fernandes DD; de Almeida VE; Fontes MM; de Araújo MCU; Véras G; Diniz PHGD
Food Chem; 2019 Feb; 273():77-84. PubMed ID: 30292378
[TBL] [Abstract][Full Text] [Related]
8. Multidimensional capillary liquid chromatography-tandem mass spectrometry for the determination of multiclass pesticides in "sugarcane spirits" (cachaças).
Dos Santos NGP; Maciel EVS; Mejía-Carmona K; Lanças FM
Anal Bioanal Chem; 2020 Nov; 412(28):7789-7797. PubMed ID: 32929570
[TBL] [Abstract][Full Text] [Related]
9. Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças.
Alvarenga GF; de Resende Machado AM; Barbosa RB; Ferreira VRF; Santiago WD; Teixeira ML; Nelson DL; Cardoso MDG
J Food Sci; 2023 Apr; 88(4):1753-1768. PubMed ID: 36915964
[TBL] [Abstract][Full Text] [Related]
10. Electrospray ionization mass spectrometry characterization of musts and alembic Brazilian cachaças using selected yeast strains.
Badotti F; Gomes FC; Teodoro MM; Silva AL; Rosa CA; Machado AM
J Food Sci; 2014 Apr; 79(4):C476-83. PubMed ID: 24712492
[TBL] [Abstract][Full Text] [Related]
11. Ethyl carbamate in cachaça (Brazilian sugarcane spirit): Extended survey confirms simple mitigation approaches in pot still distillation.
Nóbrega IC; Pereira JA; Paiva JE; Lachenmeier DW
Food Chem; 2011 Aug; 127(3):1243-7. PubMed ID: 25214121
[TBL] [Abstract][Full Text] [Related]
12. An Overview of Spirits Made from Sugarcane Juice.
Corbion C; Smith-Ravin J; Marcelin O; Bouajila J
Molecules; 2023 Sep; 28(19):. PubMed ID: 37836653
[TBL] [Abstract][Full Text] [Related]
13. A green method for the authentication of sugarcane spirit and prediction of density and alcohol content based on near infrared spectroscopy and chemometric tools.
Oliveira S; Duarte E; Gomes M; Nagata N; Fernandes DDS; Veras G
Food Res Int; 2023 Aug; 170():112830. PubMed ID: 37316036
[TBL] [Abstract][Full Text] [Related]
14. Distillation of fermented sugarcane juice: fractions characterized by electrospray ionization mass spectrometry and multivariate data treatment.
Canuto MH; Rosa CA; de Moura F; Augusti R; Siebald HG
J Mass Spectrom; 2012 Jul; 47(7):901-4. PubMed ID: 22791258
[TBL] [Abstract][Full Text] [Related]
15. Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS).
Nascimento ES; Cardoso DR; Franco DW
J Agric Food Chem; 2008 Jul; 56(14):5488-93. PubMed ID: 18570431
[TBL] [Abstract][Full Text] [Related]
16. Formation of dextran deposits in Brazilian sugar cane spirits.
de Aquino FW; Franco DW
J Agric Food Chem; 2011 Aug; 59(15):8249-55. PubMed ID: 21766778
[TBL] [Abstract][Full Text] [Related]
17. Analytical curve or standard addition method: how to elect and design--a strategy applied to copper determination in sugarcane spirits using AAS.
Honorato FA; Honorato RS; Pimentel MF; Araujo MC
Analyst; 2002 Nov; 127(11):1520-5. PubMed ID: 12475045
[TBL] [Abstract][Full Text] [Related]
18. Artificially-aged cachaça samples characterised by direct infusion electrospray ionisation mass spectrometry.
de Souza PP; Resende AM; Augusti DV; Badotti F; Gomes Fde C; Catharino RR; Eberlin MN; Augusti R
Food Chem; 2014 Jan; 143():77-81. PubMed ID: 24054215
[TBL] [Abstract][Full Text] [Related]
19. Temporal dominance of sensations and preferences of Brazilians and Slovakians: A cross-cultural study of cachaças stored with woods from the Amazon rainforest.
Simioni SCC; Tovar DM; Rodrigues JF; de Souza VR; Nunes CA; Vietoris V; Pinheiro ACM
J Sci Food Agric; 2018 Aug; 98(11):4058-4064. PubMed ID: 29388681
[TBL] [Abstract][Full Text] [Related]
20. A fast and low-cost approach for the discrimination of commercial aged cachaças using synchronous fluorescence spectroscopy and multivariate classification.
Silveira AL; Barbeira PJS
J Sci Food Agric; 2022 Aug; 102(11):4918-4926. PubMed ID: 35266168
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
