1. Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine. (15th February 2022) Authors: Welke, Juliane Elisa; Nicolli, Karine Primieri; Hernandes, Karolina Cardoso; Biasoto, Aline Camarão Telles; Zini, Claudia Alcaraz Journal: Food chemistry Issue: Volume 370(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Aspergillus carbonarius-derived ochratoxins are inhibited by Amazonian Bacillus spp. used as a biocontrol agent in grapes. Issue 1 (2nd January 2022) Authors: Silveira, Rafaela Diogo; Veras, Flávio Fonseca; Bach, Evelise; Manfroi, Vitor; Brandelli, Adriano; Welke, Juliane Elisa Journal: Food additives & contaminants Issue: Volume 39:Issue 1(2022) Page Start: 158 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption. Issue 12 (2nd December 2018) Authors: Ferreira, Daiani Cecchin; Nicolli, Karine Primieri; Souza-Silva, Érica A.; Manfroi, Vitor; Zini, Claudia Alcaraz; Welke, Juliane Elisa Journal: Food additives & contaminants Issue: Volume 35:Issue 12(2018) Page Start: 2315 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Colonization of Aspergillus carbonarius and accumulation of ochratoxin A in Vitis vinifera, Vitis labrusca, and hybrid grapes – research on the most promising alternatives for organic viticulture. (26th October 2020) Authors: Veras, Flávio Fonseca; Dachery, Bruna; Manfroi, Vitor; Welke, Juliane Elisa Journal: Journal of the science of food and agriculture Issue: Volume 101:Number 6(2021) Page Start: 2414 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines. (December 2019) Authors: Dachery, Bruna; Hernandes, Karolina Cardoso; Veras, Flávio Fonseca; Schmidt, Luana; Augusti, Paula Rossini; Manfroi, Vitor; Zini, Claudia Alcaraz; Welke, Juliane Elisa Journal: Food research international Issue: Volume 126(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing. (March 2016) Authors: Bol, Emilli Keller; Araujo, Letícia; Veras, Flávio Fonseca; Welke, Juliane Elisa Journal: Food and chemical toxicology Issue: Volume 89(2016) Page Start: 85 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Exposure risk assessment to ochratoxin A through consumption of juice and wine considering the effect of steam extraction time and vinification stages. (November 2017) Authors: Dachery, Bruna; Veras, Flávio Fonseca; Dal Magro, Lucas; Manfroi, Vitor; Welke, Juliane Elisa Journal: Food and chemical toxicology Issue: Volume 109:Part 1(2017) Page Start: 237 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Fate of enniatins in the Ale beer production stages analyzed by a validated method based on matrix-matched calibration and LC-QToF-MS. (1st August 2022) Authors: Oliveira Lago, Laura; Barreto Hoffmann Maciel, Júlia; Pires Costa, Gustavo; Peixoto Mallmann, Luana; Fonseca Veras, Flávio; Welke, Juliane Elisa Journal: Food chemistry Issue: Volume 384(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Fungal and mycotoxin problems in grape juice and wine industries. (October 2019) Authors: Welke, Juliane Elisa Journal: Current opinion in food science Issue: Volume 29(2019) Page Start: 7 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Influence of ripeness and maceration of the grapes on levels of furan and carbonyl compounds in wine – Simultaneous quantitative determination and assessment of the exposure risk to these compounds. (1st September 2017) Authors: Lago, Laura Oliveira; Nicolli, Karine Primieri; Marques, Aline Biasoto; Zini, Claudia Alcaraz; Welke, Juliane Elisa Journal: Food chemistry Issue: Volume 230(2017) Page Start: 594 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗