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Meyerozyma guilliermondii and Candida tropicalis in Arabitol Synthesis: A Comparative Analysis
Vol.2, 2025 -333220 -
VALORIZATION OF CAMBUCI (CAMPOMANESIA PHAEA) BY-PRODUCTS: COLOR ATTRIBUTES AND PROXIMATE COMPOSITION
Vol.2, 2025 -333025 -
REPLACEMENT OF GELATIN WITH VEGETABLE PROTEINS IN GUMMY CANDIES
Vol.2, 2025 -332981 -
Green banana flour from Casa de Frutas: Evaluation of the paste property of the product with and without peel compared to corn starch.
Vol.2, 2025 -332978 -
VOLATILE PROFILE DIFFERENTIATION OF HEALTHY, DISEASED, AND ROTTEN COCOA BEANS: IMPLICATIONS FOR AROMA QUALITY
Vol.2, 2025 -332802
Publications in other proceedings
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ICBC 2026
Protein digestibility and amino acid bioaccessibility of fava bean protein-enriched chocolate under adult and older adult in vitro digestion models
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ICBC 2026
Development and Optimization of a Cocoa Incubation Process to Mimic Spontaneous Fermentation
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ICBC 2026
QUANTITATIVE MONITORING OF FAT BLOOM DEVELOPMENT IN MILK CHOCOLATE USING PORTABLE NIR SPECTROSCOPY AND CHEMOMETRICS
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CBTermo 2026
Phase behavior and physicochemical properties of Brazil nuts and Pequi oils spreads
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20nmrmeeting
DETERMINATION OF MULTIPLES QUALITY PARAMETERS OF COCOA PRODUCTS USING QUANTITATIVE 13C SOLID STATE NMR
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