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Caqui cv. 'Mikado': análise de compostos voláteis em frutos adstringentes e destanizados. Author(s): MARTINELI, M.; ALVES, A. A. R.; FIGUEIREDO, G. M. de; REZENDE, C. M. de; FONSECA, M. J. de O. O objetivo do presente trabalho foi determinar os compostos voláteis em frutos de caqui Mikado adstringentes e destanizados, em dois períodos de armazenamento, utilizando microextração em fase sólida... ... Repository: BDPA Publication year: 2013
Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method. Author(s): NASSU, R. T. Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1]. Repository: BDPA Publication year: 2024
Identification and recovery of volatiles organic compounds (VOCs) in the coffee-producing wastewater. Author(s): CABRAL, L. M. C.; BIZZO, H. Repository: BDPA Publication year: 2014
Effects of winemaking on 'marselan' red wines: volatile compounds and sensory aspects. Author(s): GUERRA, C. C. Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ?Marselan? is a red grape variety grown in several countries such as France, Brazil and C... ... Repository: BDPA Publication year: 2020
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. Author(s): WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribut... ... Repository: BDPA Publication year: 2014
Aroma profile of Cabernet Sauvignon tropical wines produced in Northeastern of Brazil. Author(s): ARAÚJO, A. J. de B.; VANDERLINDE, R.; OLIVEIRA, J. B.; NASCIMENTO, R. L.; BIASOTO, A. C. T.; PEREIRA, G. E. 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
Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region. Author(s): GARRUTI, D. dos S. Repository: BDPA Publication year: 2018
Nano- and Micro- Carnauba Wax Emulsions versus Shellac Protective Coatings on Postharvest Citrus Quality. Author(s): 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
Volatile organic compounds from filamentous fungi: a chemotaxonomic tool of the Botryosphaeriaceae family. Author(s): FREIRE, F. das C. O. Repository: BDPA Publication year: 2015
Induced response of soybeans to phakopsora pachyrhizi inoculation and alternativa products used in organic production system. Author(s): HOFFMANN-CAMPO, C. B.; SEIXAS, C. D. S.; OLIVEIRA, M. C. N. de Alternative products for soybean Asian rust (Phakopsora pachyrhizi) management in organic production system were tested. Among them, calda viçosa (CV, mixture of Cu, Zn and Mg sulfates), Fish Fertil"... ... Repository: BDPA Publication year: 2010

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