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Identification of antioxidant and phenolic compounds present in pink pepper (Schinus terebinthifolius raddi) at different stages of development
Vol1, 2018 -94495 -
THE EFFECT OF EDIBLE COATING AND REFRIGERATED STORAGE PERIOD ON THE QUALITY OF PEDRO SATO CULTIVAR GUAVAS
Vol1, 2018 -94534 -
Quantification of alpha and gamma-tocopherols by HPLC-DAD/UV-Vis in baru almond (Dipteryx alata Vog.) in natura and submitted to drying processes
Vol1, 2018 -94492
Publications in other proceedings
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IUFoST
Characterization of volatile compounds from Murici fruit (Byrsonima crassifolia) by
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IUFoST
CASSAVA STARCH COATING AND CELLULOSE NANOWHISKER TO PRESERVE QUALITY PARAMETERS OF “FUJI” APPLES
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IUFoST
Characterization of the volatile profile of marmelada espinho fruit (Alibertia sesselis)
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IUFoST
Characterization of volatile compounds extracted from Pouteria ramiflora fruit
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IUFoST
CHARACTERIZATION PHYSICAL, CHEMICAL AND MICROBIOLOGICAL STRAWBERRY, CARROT AND LETTUCE ORGANIC STORED IN TEMPERATURE AND SUBJECT TO PROCESS CHILLED SANITIZING
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