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Chalky bread: sensitivity of Hyphopichia burtonii to preservatives in different pH
vol. 4, 2019 -114496 -
ACTION OF ELECTROLYZED WATER AGAINST CHEESE AND BREAD SPOILAGE FUNGI
vol. 4, 2019 -112369
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SLACAN 2025
EFEITO DO 1-BUTANOL NA PRESERVAÇÃO DA QUALIDADE E NO METABOLISMO DE MAÇÃS ‘MAXI GALA’ APÓS A COLHEITA
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SLACAN 2023
EFFECT OF EMERGING TECHNOLOGIES ON THE FORMATION OF VOLATILE NITROSAMINES IN EMULSIONED MEAT PRODUCTS
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SLACAN 2023
VOLATILE PROFILE OF SYRAH RED SPARKLING WINES PRODUCED WITH DIFFERENT COLD PRE-FERMENTATIVE MACERATION TIMES AND THEIR EVOLUTION DURING AGING ON LEES
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SLACAN 2023
Volatile compounds and sensory evaluation of ‘Cripps pink’ apples stored in different atmosphere conditions with and without 1-MCP
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SLACA 2021
STATIC × DYNAMIC CONTROLLED ATMOSPHERE: EFFECTS ON CHEMICAL COMPOSITION OF CUTICULAR WAX AND METABOLISM OF ‘KANZI’ APPLES
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