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Effect of the concentration by reverse osmosis of grape juice on its aroma profile. Reverse osmosis (RO) is a membrane process applied for fruit juices concentration as it is carried out under mild temperature, preserving the natural aroma profile of these beverages. In Brazil, grape... ... Repository: BDPA Publication year: 2009
Evaluation of the aroma stability of tropical white wines from Brazil. This study aimed to evaluate the aroma stability of tropical withe wines elaborated with Sauvignon Blanc grapes produced in the Louwer-middle Sao francisco River Valley, Northeast of Brazil, located i... ... Repository: BDPA Publication year: 2011
Aroma-active compounds of Capsicum chinense var. Biquinho. Repository: BDPA Publication year: 2014
Aroma profile of Cabernet Sauvignon tropical wines produced in Northeastern of Brazil. Volatile composition of wines is a very complex and is derived from many sources, including the grape. The aroma profile in wines can be influenced mainly due to climatic, agronomic practices and huma... ... Repository: BDPA Publication year: 2011
Concentração de componentes do aroma do café por pervaporação. Repository: BDPA Publication year: 2007
Concentração de componentes do aroma do café por pervaporação. Repository: BDPA Publication year: 2007
Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings. In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs) from Brazilian wines using headspace solid-phase mic... ... Repository: BDPA Publication year: 2018
Volatile composition of concentrated aroma extracts of soluble coffee beverage obtained by pervaporation. Repository: BDPA Publication year: 2008
Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). The objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a th... ... Repository: BDPA Publication year: 2013
Reprodutibilidade de diferentes técnicas no isolamento de compostos voláteis importantes para o aroma de suco de caju. O objetivo desta pesquisa foi avaliar a reprodutibilidade das três técnicas no isolamento do aroma de suco de caju. Repository: BDPA Publication year: 2012

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