| Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods VM Burin, NE Ferreira-Lima, CP Panceri, MT Bordignon-Luiz Microchemical Journal 114, 155-163, 2014 | 230 | 2014 |
| Colour, phenolic content and antioxidant activity of grape juice VM Burin, LD Falcão, LV Gonzaga, R Fett, JP Rosier, MT Bordignon-Luiz Food science and technology 30, 1027-1032, 2010 | 194 | 2010 |
| Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink VM Burin, PN Rossa, NE Ferreira‐Lima, MCR Hillmann, ... International Journal of Food Science & Technology 46 (1), 186-193, 2011 | 137 | 2011 |
| Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents PN Rossa, VM Burin, MT Bordignon-Luiz LWT-Food Science and Technology 48 (2), 224-230, 2012 | 120 | 2012 |
| Phenology and ripening of Vitis vinifera L. grape varieties in São Joaquim, southern Brazil: a new South American wine growing region EF Gris, VM Burin, E Brighenti, H Vieira, MTB Luiz Ciencia e investigación agraria: revista latinoamericana de ciencias de la …, 2010 | 96 | 2010 |
| Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing VM Burin, LLF Costa, JP Rosier, MT Bordignon-Luiz LWT-Food Science and Technology 44 (9), 1931-1938, 2011 | 86 | 2011 |
| Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties V Caliari, VM Burin, JP Rosier, MT BordignonLuiz Food Research International 62, 965-973, 2014 | 85 | 2014 |
| Determination of some phenolic compounds in red wine by RP-HPLC: method development and validation VM Burin, SG Arcari, MT Bordignon-Luiz, LLF Costa Journal of chromatographic science 49 (8), 647-651, 2011 | 85 | 2011 |
| Optimization of microbial transglutaminase activity in ice cream using response surface methodology PN Rossa, EMF de Sá, VM Burin, MT Bordignon-Luiz LWT-Food Science and Technology 44 (1), 29-34, 2011 | 79 | 2011 |
| Maturity of Cabernet Sauvignon berries from grapevines grown with two different training systems in a new grape growing region in Brazil LD Falcão, ES Chaves, VM Burin, AP Falcão, EF Gris, V Bonin, ... Ciencia e investigación agraria 35 (3), 321-332, 2008 | 77 | 2008 |
| Vineyard altitude and mesoclimate influences on the phenology and maturation of Cabernet-Sauvignon grapes from Santa Catarina State LD Falcão, VM Burin, ES Chaves, HJ Vieira, E Brighenti, JP Rosier, ... Oeno One 44 (3), 135-150, 2010 | 68 | 2010 |
| Differential contribution of grape peel, pulp, and seed to bioaccessibility of micronutrients and major polyphenolic compounds of red and white grapes through simulated human … TM Gomes, IM Toaldo, IC da Silva Haas, VM Burin, V Caliari, AS Luna, ... Journal of Functional Foods 52, 699-708, 2019 | 59 | 2019 |
| Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology VM Burin, S Marchand, G de Revel, MT Bordignon-Luiz Talanta 117, 87-93, 2013 | 52 | 2013 |
| Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging NE Ferreira-Lima, VM Burin, MT Bordignon-Luiz European Food Research and Technology 237, 509-520, 2013 | 50 | 2013 |
| Thermal degradation kinetics of anthocyanins in grape juice and concentrate MCR Hillmann, VM Burin, MT Bordignon‐Luiz International journal of food science & technology 46 (9), 1997-2000, 2011 | 42 | 2011 |
| Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation VM Burin, V Caliari, MT Bordignon-Luiz Food Chemistry 202, 417-425, 2016 | 38 | 2016 |
| Establishment of influence the nitrogen content in musts and volatile profile of white wines associated to chemometric tools VM Burin, TM Gomes, V Caliari, JP Rosier, MTB Luiz Microchemical Journal 122, 20-28, 2015 | 35 | 2015 |
| Impact of Pressing Conditions on the Phenolic Composition, Radical Scavenging Activity and Glutathione Content of Brazilian Vitis vinifera White Wines and … NE Ferreira-Lima, VM Burin, V Caliari, MT Bordignon-Luiz Food and Bioprocess Technology 9, 944-957, 2016 | 34 | 2016 |
| An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls RF Teixeira, L Benvenutti, VM Burin, TM Gomes, SRS Ferreira, ... Innovative Food Science & Emerging Technologies 67, 102587, 2021 | 33 | 2021 |
| Extraction optimization for polyphenolic profiling and bioactive enrichment of extractives of non-pomace residue from grape processing IC da Silva Haas, IM Toaldo, VM Burin, MT Bordignon-Luiz Industrial Crops and Products 112, 593-601, 2018 | 33 | 2018 |
