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Volatile constituents of exotic fruits from Brazil. Author(s): BICAS, J. L.; MOLINA, G.; DIONISIO, A. P.; BARROS, F. F. C.; WAGNER, R.; MARÓSTICA JÚNIOR, M. R.; PASTORE, G. M. Repository: BDPA Publication year: 2011
Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Author(s): SOUSA, A.; SOUZA NETO, M. A. de; GARRUTI, D. dos S.; SOUSA, J. A. de; BRITO, E. S. de Repository: BDPA Publication year: 2010
Characterization of the aroma profile of novel Brazilian wines by solid-phase microextraction using polymeric ionic liquid sorbent coatings. Author(s): CRUCELLO, J.; MIRON, L. F. O.; FERREIRA, V. H. C.; NAN, H.; MARQUES, M. O. M.; RITSCHEL, P. S.; ZANUS, M. C.; ANDERSON, J. L.; POPPI, R. J.; HANTAO, L. W. 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
The beverage quality of Conilon coffee that is kept in the field after harvesting: quantifying daily losses. Author(s): VERDIN FILHO, A. C.; VOLPI, P. S.; RODRIGUES, W. N.; COLODETTI, T. V.; MAURI, A. L.; FERRÃO, R. G.; FONSECA, A. F. A. da; FERRAO, M. A. G.; MARTINS, L. D.; BRINATE, S. V. B.; TOMAZ, M. A.; COMÉRIO, M.; ANDRADE JUNIOR, S. de; PINHEIRO, C. A. In search to maintain the coffee quality, the period of time for which the coffee is kept in the plantation afterharvest (waiting transportation for the processing site) is one of the several factors... ... Repository: BDPA Publication year: 2016
Volatile compounds from organic and conventional passion fruit (Passiflora edulis F. Flavicarpa) pulp. Author(s): MACORIS, M. S.; JANZANTTI, N. S.; GARRUTI, D. dos S.; MONTEIRO, M. Repository: BDPA Publication year: 2011
Volatile compounds profile in aged beef using lipidic sources coatings. Author(s): NASSU, R. T.; FRANCISCO, V. C.; SOUZA, J. H. R.; PFLANZER, S. B. Volatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking. Repository: BDPA Publication year: 2023
Electronic tongue system to evaluate flavor of soybean (Glycine max (l.) Merrill) genotypes. Author(s): ZOLDAN, S. M.; BRAGA, G. de S.; FONSECA, F. J.; CARRÃO-PANIZZI, M. C. An electronic tongue system was tested as a fast and efficient analytical tool for flavor evaluation of soybean genotypes. Grain samples of 25 soybean lines were analyzed using 0.25 g of milled sample... ... Repository: BDPA Publication year: 2014
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
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
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

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