Ph.D. in Food Engineering and Science at the São Paulo State University (UNESP) (2016), São José do Rio Preto, Brazil. Currently, he holds the position of professor and researcher at Minas Gerais State University (UEMG), Frutal, Brazil. He researches the physicochemical and sensory profile of fermented beverages, primarily wines, submitted to alternative winemaking processes. Also, he researches on identification and quantitation of phenolic and volatile compounds by High-Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSn) and Gas Chromatography (GC-MS), respectively. He presents basic knowledge in wine metabolomics with the application of the Nuclear Magnetic Resonance technique (NMR).

Maurício Bonatto Machado de Castilhos, PhD Professor and Researcher, Minas Gerais State University (UEMG), Frutal, Minas Gerais, Brazil

Ph.D. in Food Engineering and Science at the São Paulo State University (UNESP) (2016), São José do Rio Preto, Brazil. Currently, he holds the position of professor and researcher at Minas Gerais State University (UEMG), Frutal, Brazil. He researches the physicochemical and sensory profile of fermented beverages, primarily wines, submitted to alternative winemaking processes. Also, he researches on identification and quantitation of phenolic and volatile compounds by High-Performance Liquid Chromatography coupled with Mass Spectrometry (HPLC-MSn) and Gas Chromatography (GC-MS), respectively. He presents basic knowledge in wine metabolomics with the application of the Nuclear Magnetic Resonance technique (NMR).

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