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EFFECT OF EMERGING TECHNOLOGIES ON THE FORMATION OF VOLATILE NITROSAMINES IN EMULSIONED MEAT PRODUCTS
Vol.1, 2023 -168131 -
Volatile compounds and sensory evaluation of ‘Cripps pink’ apples stored in different atmosphere conditions with and without 1-MCP
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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 2025
EFEITO DO 1-BUTANOL NA PRESERVAÇÃO DA QUALIDADE E NO METABOLISMO DE MAÇÃS ‘MAXI GALA’ APÓS A COLHEITA
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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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SLACA 2021
CHOCOLATES WITH BRAZILIAN COCOA: TRACKING VOLATILE COMPOUNDS TO CONSUMERS’ PREFERENCE MAP
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SLACA 2019
Chalky bread: sensitivity of Hyphopichia burtonii to preservatives in different pH
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SLACA 2019
ACTION OF ELECTROLYZED WATER AGAINST CHEESE AND BREAD SPOILAGE FUNGI
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