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Concentração de componentes do aroma do café por pervaporação. Author(s): CABRAL, L.; BIZZO, H.; MATTA, V. M. da; SOUZA, A. M. de; SILVA, L. F. M. da; OLIVEIRA, A.; FREITAS, S. P. Repository: BDPA Publication year: 2007
Nitrogen and carbohydrate fractions on Tifton-85 pastures overseeded with annual winter and summer forage species in different seasons. Author(s): MOREIRA, A. L.; BERCHELLI, T. T.; REIS, R. A.; RUGGIERI, A. C.; SIMILI, F. F.; FAGUNDES, J. L.; GOMIDE, C. A. de M. An experiment was conducted during the 2001-2002 winter-spring-summer to determine the nitrogen and carbohydrate fractions in Tifton-85 pastures exclusively or overseeded with oats, millet and sorghum... ... Repository: BDPA Publication year: 2012
Volatile composition of concentrated aroma extracts of soluble coffee beverage obtained by pervaporation. Author(s): BIZZO, H. R.; OLIVEIRA, A.; CABRAL, L. M. C.; FREITAS, S. P. Repository: BDPA Publication year: 2008
Nano- and Micro- Carnauba Wax Emulsions versus Shellac Protective Coatings on Postharvest Citrus Quality. Author(s): MIRANDA, M.; SUN, X.; FERENCE, C.; PLOTTO, A.; BAI, J.; WOOD, D.; ASSIS, O. B. G. de; FERREIRA, M. D. Coatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. ‘Nova’ mandarins (Citrus reticulata) were coated with shellac or carnauba (Copernica cerifera) micr... ... Repository: BDPA Publication year: 2021
Caracterização das passifloras silvestres do cerrado brasileiro a partir do seu perfil de compostos voláteis. Author(s): MAMEDE, A. M. G. N.; FREITAS-SILVA, O.; SOARES, A. G.; FREITAS, S. P. O fruto do maracujá pertence ao gênero Passiflora, distribuído principalmente em regiões tropicais e subtropicais do mundo. No Brasil, são encontradas cerca de 150 espécies nativas de maracujá, das qu... ... Repository: BDPA Publication year: 2017
Recovering and concentration of aroma compounds from industrial waste of cashew apple (Anacardium occidentale var. Nanum) by pervaporation. Author(s): COUTO, A. B. B.; SILVA, L. F. M.; SANTOS, M. C. S.; SOUZA, A. M.; LEITE, S. G. F.; BIZZO, H. R.; CABRAL, L. M. C. Repository: BDPA Publication year: 2010
Recuperação e concentração dos componentes do aroma do abacaxi por pervaporação. Author(s): CABRAL, L. M. C.; CARVALHO, R. A.; PALÁCIO, D. N. M.; MONTEIRO, F. S.; BIZZO, H. R.; MATTA, V. M. Repository: BDPA Publication year: 2006
Evaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor. Author(s): CABRAL, L. M. C.; ASSIS, A. R.; BIZZO, H. R.; MATTA, V. M.; SARAIVA, S. H. Repository: BDPA Publication year: 2008
Concentração de componentes do aroma do café por pervaporação. Author(s): CABRAL, L. M. C.; OLIVEIRA, A.; FREITAS, S. P.; BIZZO, H. R.; MATTA, V. M.; SOUZA, A. M. de Repository: BDPA Publication year: 2007
Land use mapping and identification of conflicts in municipalities producers of coffee in the Serra da Mantiqueira, Minas Gerais, Brazil. Author(s): BORÉM, R. A. T.; VOLPATO, M. M. L.; ALVES, H. M. R.; BOREM, F. M.; TARTARINI, L. A. F. Repository: BDPA Publication year: 2016

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