| 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 | 164 | 2012 |
| 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 | 115 | 2013 |
| 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 | 90 | 2019 |
| Elaboração de suco de uva na propriedade vitícola LA Rizzon, V Manfroi, J Meneguzzo Embrapa Uva e Vinho, 1998 | 89 | 1998 |
| Viticultura e enologia: elaboração de grandes vinhos nos terroirs brasileiros E Giovannini, V Manfroi IFRS, 2009 | 75 | 2009 |
| 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 | 74 | 2017 |
| 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 | 68 | 2015 |
| 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 | 61 | 2016 |
| 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 | 53 | 2013 |
| 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 | 45 | 2011 |
| 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 | 41 | 2018 |
| Comprehensive identification and quantification of unexploited phenolic compounds from red and yellow araçá (Psidium cattleianum Sabine) by LC-DAD-ESI-MS/MS LP Mallmann, B Tischer, M Vizzotto, E Rodrigues, V Manfroi Food Research International 131, 108978, 2020 | 37 | 2020 |
| 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 | 37 | 2016 |
| 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 (7), 1411-1430, 2015 | 37 | 2015 |
| 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 | 33 | 2017 |
| 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 | 31 | 2018 |
| Effect of Aspergillus carbonarius on ochratoxin a levels, volatile profile and antioxidant activity of the grapes and respective wines B Dachery, KC Hernandes, FF Veras, L Schmidt, PR Augusti, V Manfroi, ... Food Research International 126, 108687, 2019 | 26 | 2019 |
| 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, 108-120, 2019 | 26 | 2019 |
| Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds LMG Dalagnol, L Dal Magro, VCC Silveira, E Rodrigues, V Manfroi, ... Food and Bioproducts Processing 105, 197-204, 2017 | 26 | 2017 |
| Chemical, technological, and sensory quality of pasta and bakery products made with the addition of grape pomace flour JM Boff, VJ Strasburg, GT Ferrari, H de Oliveira Schmidt, V Manfroi, ... Foods 11 (23), 3812, 2022 | 25 | 2022 |