| Genome structure of a Saccharomyces cerevisiae strain widely used in bioethanol production JL Argueso, MF Carazzolle, PA Mieczkowski, FM Duarte, OVC Netto, ... Genome research 19 (12), 2258-2270, 2009 | 304 | 2009 |
| Could non-Saccharomyces yeasts contribute on innovative brewing fermentations? RF Basso, AR Alcarde, CB Portugal Food Research International 86, 112-120, 2016 | 222 | 2016 |
| Congeners in sugar cane spirits aged in casks of different woods AM Bortoletto, AR Alcarde Food Chemistry, 2013 | 96 | 2013 |
| Stable Carbon Isotopic Composition of the Wine and CO2 Bubbles of Sparkling Wines: Detecting C4 Sugar Additions LA Martinelli, MZ Moreira, JPHB Ometto, AR Alcarde, LA Rizzon, ... Journal of Agricultural and Food Chemistry 51 (9), 2625-2631, 2003 | 72 | 2003 |
| Perfil físico-químico de aguardente durante envelhecimento em tonéis de carvalho MB Miranda, NGS Martins, AES Belluco, J Horii, AR Alcarde Food Science and Technology 28, 84-89, 2008 | 70* | 2008 |
| Assessment of chemical quality of Brazilian sugar cane spirits and cachaças AM Bortoletto, AR Alcarde Food Control 54, 1-6, 2015 | 67 | 2015 |
| Qualidade química de cachaças e de aguardentes brasileiras MB Miranda, NGS Martins, AES Belluco, J Horii, AR Alcarde Food science and technology 27, 897-901, 2007 | 65 | 2007 |
| Cachaça: ciência, tecnologia e arte AR Alcarde Editora Blucher, 2017 | 55 | 2017 |
| Aspectos da composição química e aceitação sensorial da aguardente de cana-de-açúcar envelhecida em tonéis de diferentes madeiras AR Alcarde, PA Souza, AES Belluco Food Science and Technology 30, 226-232, 2010 | 52 | 2010 |
| Formation of volatile and maturation‐related congeners during the aging of sugarcane spirit in oak barrels AR Alcarde, LM Souza, AM Bortoletto Journal of the Institute of Brewing 120 (4), 529-536, 2014 | 50 | 2014 |
| Ethyl carbamate kinetics in double distillation of sugar cane spirit AR Alcarde, LM De Souza, AM Bortoletto Journal of the Institute of Brewing 118 (1), 27-31, 2012 | 50 | 2012 |
| Estudo do efeito da irradiação gamma (60CO) na qualidade da cachaça e no tonel de envelhecimento MB Miranda, J Horii, AR Alcarde Food Science and Technology 26, 772-778, 2006 | 47 | 2006 |
| Fermentation of irradiated sugarcane must AR Alcarde, JMM Walder, J Horii Scientia Agricola 60, 677-681, 2003 | 45 | 2003 |
| Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat MHF Spoto, CR Gallo, AR Alcarde, MSA Gurgel, L Blumer, JMM Walder, ... Scientia Agricola 57, 389-394, 2000 | 43 | 2000 |
| How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça? CB Portugal, AP de Silva, AM Bortoletto, AR Alcarde Food Research International 91, 18-25, 2017 | 41 | 2017 |
| Ethyl carbamate kinetics in double distillation of sugar cane spirit. Part 2: Influence of type of pot still AR Alcarde, LM Souza, AM Bortoletto Journal of the Institute of Brewing 118 (4), 352-355, 2012 | 41 | 2012 |
| Produção de cachaça de qualidade LM Souza, AR Alcarde, FV Lima, AM Bortoletto | 39 | 2013 |
| Viabilidade celular de Saccharomyces cerevisiae cultivada em associação com bactérias contaminantes da fermentação alcoólica TP Nobre, J Horii, AR Alcarde Food Science and Technology 27, 20-25, 2007 | 38 | 2007 |
| Composição química de aguardentes de cana-de-açúcar fermentadas por diferentes cepas de levedura Saccharomyces cerevisiae AR Alcarde, BMS Monteiro, AES Belluco Química Nova 35, 1612-1618, 2012 | 37 | 2012 |
| Chemical profile of sugarcane spirits produced by double distillation methodologies in rectifying still AR Alcarde, PA Souza, AES Belluco Food Science and Technology 31, 355-360, 2011 | 34 | 2011 |
