CV Lattes
ResearcherID
Google Scholar Citations
Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. Instituto de Biociências, Letras e Ciências Exatas (IBILCE) (Institutional affiliation from the last research proposal) Birthplace: Brazil
graduation at Engenharia de Alimentos from Universidade Estadual Paulista Júlio de Mesquita Filho (2010), master's at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2012) and doctorate at Science and Technology of the Food from Universidade Estadual Paulista Júlio de Mesquita Filho (2016). Has experience in Science and Technology of the Food, focusing on Science and Technology of the Food, acting on the following subjects: red wine, winemaking, propriedades físico-químicas, drying and sensory analysis. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
The wine chemical composition is essential to design its sensory features, being those dependent on grape growing, processing, stabilization processes, storage and intrinsic characteristics of the region. In one hand, the classic and emerging wine regions raise Brazil to a prominent position in the worldwide panorama of wine production; on the other hand, there is a significant lack of st…
| 1 / 1 | Completed scholarships in Brazil |
| Associated processes | |