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Storage and flavor influence on the rheological properties of handmade mayonnaises. Repository: BDPA Publication year: 2013
Building multiple sequence alignments with a flavor of HSSP alignments. The present study describes the processing used for building SH2QS as well as a comparison of the degree of residue conservation reported by SH2QS and HSSP. The comparison of the profiles from two ali... ... Repository: BDPA Publication year: 2006
Children's preference and ability to identify flavor: "the flavor of my smoothie, its color, or the color of its packaging?". Repository: BDPA Publication year: 2013
Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. Post-harvest processing (PHP) modifies the quality of the coffee and increases the value of coffee production. The choice of PHP to apply depends primarily on the available infrastructure, local clima... ... Repository: BDPA Publication year: 2020
Changes in cashew apple juice flavor after tangential microfiltration process. Repository: BDPA Publication year: 2018
Rheological characterization of coffee-flavored yogurt with different types of thickener. Repository: BDPA Publication year: 2011

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