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Revista Cafés de Rondônia: Aroma, flavor and origin. Technology, tradition, and sustainability bring new aromas and flavors from the forest. Many coffee producers in Rondônia have already become aware of this. Among them are populations of the Rio Branc... ... Repository: BDPA Publication year: 2018
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
Flavor of soybean cultivars: sensory descriptive analysis and eletronic tongue. Author(s): SILVA, J. B. da S.; CARRÃO-PANIZZI, M.C.; FONSECA, F. J.; PRUDÊNCIO, S. H. Soybean cultivars have different uses and are classified as food type and grain type. Grain type cultivars are for oil processing and animal feeding and present ?beany" flavor. Food type cultivars are... ... Repository: BDPA Publication year: 2010
Storage and flavor influence on the rheological properties of handmade mayonnaises. Author(s): CALDAS, C. M.; MAIA, J. L. V.; SILVA, J. P. L. da; CARVALHO, C. W. P. de; TAKEITI, C. Y. Repository: BDPA Publication year: 2013
Building multiple sequence alignments with a flavor of HSSP alignments. Author(s): HIGA, R. H.; CRUZ, S. A. B. da; KUSER, P. R.; YAMAGISHI, M. E. B.; FILETO, R.; OLIVEIRA, S. R. de M.; MAZONI, I.; SANTOS, E. H. dos; MANCINI, A. L.; NESHICH, G. 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?". Author(s): PIQUERAS-FISZMAN, B.; GARCÍA SEGOVIA, P.; DELIZA, R. Repository: BDPA Publication year: 2013
Changes in cashew apple juice flavor after tangential microfiltration process. Author(s): ANDRADE, M. I. R. de; SOUZA, A. C. R. de; ABREU, F. A. P. de; XIMENES, S. F.; GARRUTI, D. dos S. Repository: BDPA Publication year: 2018
Flavor precursors and sensory attributes of coffee submitted to different post-harvest processing. Author(s): KITZBERGER, C. S. G.; POT, D.; MARRACCINI, P.; PEREIRA, L. F. P.; SCHOLZ, M. B. dos S. 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
Rheological characterization of coffee-flavored yogurt with different types of thickener. Author(s): MATHIAS, T. R. dos S.; CARVALHO JUNIOR, I. C. de; CARVALHO, C. W. P. de; SÉRVULO, E. F. C. Repository: BDPA Publication year: 2011
'BRS Vitória': a novel seedless table grape cultivar exhibiting special flavor and tolerance to downy mildew (Pasmopara viticola). Author(s): MAIA, J. D. G.; RITSCHEL, P. S.; CAMARGO, U. A.; SOUZA, R. T. de; FAJARDO, T. V. M.; NAVES, R. de L.; GIRARDI, C. L. 'BRS Vitória' is a novel cultivar of black seedless table grape. Its main traits meet the most important demands from the viticulture segment in Brazil. It is recommended for cultivation in tropical a... ... Repository: BDPA Publication year: 2014

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