Publications by authors named "Bruna Conde"

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Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
Belinda Kemp, Bruna Condé, Sandrine Jégou, Kate Howell, Yann Vasserot

Crit Rev Food Sci Nutr· January 2020

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Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine.
Bruna C Condé, Eloïse Bouchard, Julie A Culbert, Kerry L Wilkinson, Sigfredo Fuentes

J Agric Food Chem· October 2017

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Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
Julie A Culbert, Jacqui M McRae, Bruna C Condé, Leigh M Schmidtke, Emily L Nicholson

J Agric Food Chem· February 2017

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Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition algorithms: RoboBEER.
Claudia Gonzalez Viejo, Sigfredo Fuentes, GuangJun Li, Richard Collmann, Bruna Condé

Food Res Int· November 2016

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