Behaviour of some volatile compounds during distillation of fermented marc exposed to the smoking processDA PORTO, Carla; SOLDERA, Susi.International journal of food science & technology. 2008, Vol 43, Num 3, pp 495-500, issn 0950-5423, 6 p.Article

Evaluation of volatile compounds and antioxidant capacity of some commercial rums from Dominican republicDA PORTO, Carla; DECORTI, Deborha; TUBARO, Franco et al.International journal of food science & technology. 2011, Vol 46, Num 5, pp 988-993, issn 0950-5423, 6 p.Article

Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seedsDA PORTO, Carla; PORRETTO, Erica; DECORTI, Deborha et al.Ultrasonics sonochemistry. 2013, Vol 20, Num 4, pp 1076-1080, issn 1350-4177, 5 p.Article

Antiradical properties of commercial cognacs assessed by the DPPH^. testPORTO, Carla Da; CALLIGARIS, Sonia; CELOTTI, Emilio et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 9, pp 4241-4245, issn 0021-8561Article

Alkaloids from Melochia chamaedrysDIAS, Gilvan O. C; PORTO, Carla; STÜKER, Caroline Z et al.Planta medica. 2007, Vol 73, Num 3, pp 289-292, issn 0032-0943, 4 p.Article