Volatile organic compounds (VOCs) profile in Solanum lypocarpum St. Hill fruit by HS-SPME/GC–MS
Caracterização química e físico-química de alimentos (FQ)
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70209
Publicações em outros proceedings
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ICBC 2018
EVALUATION OF THE CHANGES ON PHENOLIC COMPOUNDS PROFILE BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY - TANDEM MASS SPECTROMETER (UPLC-MS/MS) DURING THE RIPENING OF FRUTA-DO-LOBO (Solanum lycocarpum ST. HILL)
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ICBC 2018
MICROENCAPSULATION OF IRIDOIDS BLUE-BASED PIGMENTS FROM GENIPAP (Genipa americana L.) BY SPRAY-CHILLING AS A BIOATIVE INGREDIENT FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
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sinaferm-2017
ISOLATION AND SCREENING OF ENDOPHYTIC FUNGI FOR NATURAL AROMA PRODUCTION
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pibic-2015
Use of Turmeric (Cúrcuma longa) flour as a natural ingredient in fresh pasta of whole grain wheat flour
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pibic-2015
Yam flour (Dioscorea alata L.) in fresh pasta of whole grain wheat flour
