Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics von Braga, Cíntia Maia, Zielinski, Acácio Antonio Ferreira, Silva, Karolline Marques da, de Souza, Frederico Koch Fernandes, Pietrowski, Giovana de Arruda Moura, Couto, Marcelo, Granato, Daniel, Wosiacki, Gilvan, Nogueira, Alessandro

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Influence of Fermentation with Hanseniaspora sp. Yeast on the Volatile Profile of Fermented Apple von de Arruda Moura Pietrowski, Giovana, dos Santos, Caroline Mongruel Eleutério, Sauer, Elenise, Wosiacki, Gilvan, Nogueira, Alessandro

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Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders von Santos, Caroline Mongruel Eleutério dos, Alberti, Aline, Pietrowski, Giovana de Arruda Moura, Zielinski, Acácio Antonio Ferreira, Wosiacki, Gilvan, Nogueira, Alessandro, Jorge, Regina Maria Matos

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Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production von Eleutério dos Santos, Caroline Mongruel, Pietrowski, Giovana de Arruda Moura, Braga, Cíntia Maia, Rossi, Márcio José, Ninow, Jorge, Machado dos Santos, Tâmisa Pires, Wosiacki, Gilvan, Jorge, Regina Maria Matos, Nogueira, Alessandro

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Viability of Hanseniaspora uvarum yeast preserved by lyophilization and cryopreservation von Arruda Moura Pietrowski, Giovana, Grochoski, Mayara, Sartori, Gabriela Felkl, Gomes, Tatiane Aparecida, Wosiacki, Gilvan, Nogueira, Alessandro

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Microbiological quality of meals served in nursing homes in the city of Ponta Grossa, Paraná von ALMEIDA, Luciana de, ALMEIDA, Denise Milleo de, PIETROWSKI, Giovana de Arruda Moura

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Microbial Levels in Apple Must and Their Association with Fruit Selection, Washing and Sanitization von Gomes, Tatiane Aparecida, Filho, Mauro Rodrigues Salvador, Zielinski, Acácio Antonio Ferreira, Pietrowski, Giovana de Arruda Moura, Nogueira, Alessandro

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Viability of Hanseniaspora uvarum yeast preserved by lyophilization and cryopreservation: Cryopreservation, lyophilization and viability of H. uvarum von de Arruda Moura Pietrowski, Giovana, Grochoski, Mayara, Sartori, Gabriela Felkl, Gomes, Tatiane Aparecida, Wosiacki, Gilvan, Nogueira, Alessandro

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Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders: Standardization volatile in ciders von Santos, Caroline Mongruel Eleutério dos, Alberti, Aline, Pietrowski, Giovana de Arruda Moura, Zielinski, Acácio Antonio Ferreira, Wosiacki, Gilvan, Nogueira, Alessandro, Jorge, Regina Maria Matos

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Caracterização morfológica e fisiológica de leveduras submetidas à preservação prolongada por congelamento a -80ºC e liofilização von Has, Murilo, Facco, Laura Neves, Rosa, Monique De Paula, Pietrowski, Giovana De Arruda Moura

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Microbiological quality of meals served in nursing homes in the city of Ponta Grossa, Paraná von ALMEIDA, Luciana De, ALMEIDA, Denise Milleo De, Giovana De Arruda Moura PIETROWSKI

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DESENVOLVIMENTO DE FERMENTADORES EM SÉRIE PARA O ESTUDO CINÉTICO DE FERMENTADO DE MAÇÃ von Koch Fernandes de Souza, Frederico, Oliveira da Luz, Renan, Dos Santos, Caroline Mongruel Eleutério, Pietrowski, Giovana De Arruda Moura, Wosiacki, Gilvan, Nogueira, Alessandro

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AVALIAÇÃO DA QUALIDADE MICROBIOLÓGICA DE QUEIJO TIPO MUSSARELA COMERCIALIZADO NA CIDADE DE PONTA GROSSA, PARANÁ von Pietrowski, Giovana De Arruda Moura, Ranthum, Marly, Crozeta, Talita, Jonge, Vannessa De

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