| Antibacterial activity of oregano essential oil against foodborne pathogens M Gonçalves Cattelan, M Bonatto Machado de Castilhos, ... Nutrition & Food Science 43 (2), 169-174, 2013 | 48 | 2013 |
| BRS Violeta (BRS Rúbea× IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity IM de Carvalho Tavares, MBM de Castilhos, MA Mauro, AM Ramos, ... Food chemistry 298, 124971, 2019 | 41 | 2019 |
| Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta MBM de Castilhos, VL Del Bianchi, S Gómez-Alonso, E García-Romero, ... Food chemistry 272, 462-470, 2019 | 41 | 2019 |
| Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines FSPP Neto, MBM de Castilhos, VRN Telis, J Telis‐Romero Journal of the Science of Food and Agriculture 95 (7), 1421-1427, 2015 | 38 | 2015 |
| Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes MBM de Castilhos, JDG Maia, S Gómez-Alonso, VL Del Bianchi, ... LWT-Food Science and Technology 69, 82-90, 2016 | 30 | 2016 |
| Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot MBM de Castilhos, LFL Betiol, GR de Carvalho, J Telis-Romero Food Research International 105, 905-912, 2018 | 26 | 2018 |
| Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines MBM de Castilhos, MG Cattelan, AC Conti-Silva, VL Del Bianchi LWT-Food Science and Technology 54 (2), 360-366, 2013 | 26 | 2013 |
| Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera) RR Evangelista, MAR Sanches, MBM de Castilhos, D Cantú-Lozano, ... Food Research International 137, 109431, 2020 | 25 | 2020 |
| Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.) MBM de Castilhos, OL dos Santos Corrêa, MC Zanus, JDG Maia, ... Food Research International 76, 697-708, 2015 | 22 | 2015 |
| Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines MBM de Castilhos, AC Conti-Silva, VL Del Bianchi European Food Research and Technology 235, 345-354, 2012 | 21 | 2012 |
| Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon MBM de Castilhos, LFL Betiol, GR de Carvalho, J Telis-Romero Food Research International 100, 724-730, 2017 | 17 | 2017 |
| Caracterização físico-química e sensorial de vinhos brancos da região noroeste de São Paulo MBM Castilhos, VL Del Bianchi Holos 4, 148-158, 2011 | 17 | 2011 |
| Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute GL Schuina, JOF Quelhas, MBM CASTILHOS, GBM CARVALHO, ... Food Science and Technology 40 (1), 157-161, 2019 | 13 | 2019 |
| Isabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approach MBM de Castilhos, S Gómez-Alonso, E García-Romero, VL Del Bianchi, ... LWT-Food Science and Technology 81, 58-66, 2017 | 12 | 2017 |
| Fermented foods of Latin America: from traditional knowledge to innovative applications ALB Penna, LA Nero, SD Todorov CRC Press, 2017 | 12 | 2017 |
| Oregano essential oil: Effect on sensory acceptability MG Cattelan, MBM de Castilhos, DCMN da Silva, AC Conti-Silva, ... Nutrition & Food Science 45 (4), 574-582, 2015 | 12 | 2015 |
| Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora MBM De Castilhos, OLS Corrêa, MC Zanus, JDG Maia, S Gómez-Alonso, ... Food Research International 75, 374-384, 2015 | 9 | 2015 |
| Microencapsulation of natural blue dye from butterfly pea (Clitoria ternatea L.) flowers: The application of different carriers CG Fuzetti, MBM de Castilhos, VR Nicoletti Journal of Food Processing and Preservation 46 (4), e16420, 2022 | 6 | 2022 |
| Phenolic compounds in grapes and wines: Chemical and biochemical characteristics and technological quality ESL Vanzela, MA Baffi, MBM De Castilhos, MRMR Pinto, VLD Bianchi, ... | 6 | 2014 |
| Vinhos tintos do noroeste paulista: relação entre os perfis físico-químico e sensorial MBM de Castilhos, VL Del Bianchi Holos 4, 80-89, 2012 | 5 | 2012 |
Vanildo Luiz Del BianchiVerified email at ibilce.unesp.br
