ELIAS, H. H. de S.

Papers 6

Characterization of volatile compounds from Murici fruit (Byrsonima crassifolia) by
Food Analysis

Eduardo Valério de Barros Vilas Boas ¹ ; RODRIGUES, L. J. ; Thais Hernandes ² ; ELIAS, H. H. de S. ³

¹ UFLA ;

² Campus Bela Vista / Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso ;

³ Departamento Ciência dos Alimentos / Universidade Federal de Lavras

-
43969
CASSAVA STARCH COATING AND CELLULOSE NANOWHISKER TO PRESERVE QUALITY PARAMETERS OF “FUJI” APPLES
Nanotechnology

ELIAS, H. H. de S. ¹ ; JANYELLE SEVERINO ALVES ; REIS, K. C. dos ; Eduardo Valério de Barros Vilas Boas ² ; Pereira, J. ²

¹ Departamento Ciência dos Alimentos / Universidade Federal de Lavras ;

² UFLA

-
43868
APPLICATION OF STARCH/ CELLULOSE NANOBIOCOMPOSITE COATING IN APPLES
Nanotechnology

REIS, K. C. dos ; ELIAS, H. H. de S. ¹ ; PEREIRA, F. V. ; JANYELLE SEVERINO ALVES ; Pereira, J. ²

¹ Departamento Ciência dos Alimentos / Universidade Federal de Lavras ;

² UFLA

-
43828
EFFECT OF COATING BASED ON STARCH-CELLULOSE NANOWHISKERS TO MAINTAIN FRESH-CUT “FUJI” APPLES QUALITY IN STORAGE
Nanotechnology

JANYELLE SEVERINO ALVES ; REIS, K. C. dos ; ELIAS, H. H. de S. ¹ ; REIS, W. F. ; PEREIRA, F. V. ; Pereira, J. ²

¹ Departamento Ciência dos Alimentos / Universidade Federal de Lavras ;

² UFLA

-
43800
Characterization of the volatile profile of marmelada espinho fruit (Alibertia sesselis)
Food Chemistry

Hernandes, T. ; RODRIGUES, L. J. ; ELIAS, H. H. de S. ¹ ; Eduardo Valério de Barros Vilas Boas ² ; EDUARDO VALRIO DE BARROS VILAS BOAS ³

¹ Departamento Ciência dos Alimentos / Universidade Federal de Lavras ;

² UFLA ;

³ Universidade do Estado de Santa Catarina

-
42709

XVI World Congress of Food Science and Technology - IUFoST

Characterization of volatile compounds from Murici fruit (Byrsonima crassifolia) by

CASSAVA STARCH COATING AND CELLULOSE NANOWHISKER TO PRESERVE QUALITY PARAMETERS OF “FUJI” APPLES

APPLICATION OF STARCH/ CELLULOSE NANOBIOCOMPOSITE COATING IN APPLES

EFFECT OF COATING BASED ON STARCH-CELLULOSE NANOWHISKERS TO MAINTAIN FRESH-CUT “FUJI” APPLES QUALITY IN STORAGE

Characterization of the volatile profile of marmelada espinho fruit (Alibertia sesselis)

Co-authors (10)

Pereira, J.

Eduardo Valério de Barros Vilas Boas

EDUARDO VALRIO DE BARROS VILAS BOAS

RODRIGUES, L. J.

JANYELLE SEVERINO ALVES

REIS, K. C. dos

Hernandes, T.

PEREIRA, F. V.

REIS, W. F.

Thais Hernandes

XVI World Congress of Food Science and Technology - IUFoST

ELIAS, H. H. de S.

Characterization of volatile compounds from Murici fruit (Byrsonima crassifolia) by

CASSAVA STARCH COATING AND CELLULOSE NANOWHISKER TO PRESERVE QUALITY PARAMETERS OF “FUJI” APPLES

APPLICATION OF STARCH/ CELLULOSE NANOBIOCOMPOSITE COATING IN APPLES

EFFECT OF COATING BASED ON STARCH-CELLULOSE NANOWHISKERS TO MAINTAIN FRESH-CUT “FUJI” APPLES QUALITY IN STORAGE

Characterization of the volatile profile of marmelada espinho fruit (Alibertia sesselis)

Co-authors (10)

Pereira, J.

Eduardo Valério de Barros Vilas Boas

EDUARDO VALRIO DE BARROS VILAS BOAS

RODRIGUES, L. J.

JANYELLE SEVERINO ALVES

REIS, K. C. dos

Hernandes, T.

PEREIRA, F. V.

REIS, W. F.

Thais Hernandes

EDUARDO VALRIO DE BARROS VILAS BOAS