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Characterization of volatile and odor-active compounds of the essential oil from Bidens graveolens Mart. (Asteraceae). Repository: BDPA Publication year: 2020
Volatile compounds in off-odor honey. EN-US: Climatic conditions in the mid-northern region of Mato Grosso State in Brazil are favorable for beekeeping. However, since 2011, the honey production chain has suffered losses because the produ... ... Repository: BDPA Publication year: 2021
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. 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
Volatile profile of syrah red sparkling wines produced with different cold pre-fermentative maceration times and their evolution during aging on lees. The growing interest in the production of red sparkling wines has encouraged research into their chemical composition and the contributions of these characteristics to enhance their quality and comple... ... Repository: BDPA Publication year: 2023
Potentiometric E-Tongue system for geosmin/isoborneol presence monitoring in drinkable water. A potentiometric E-tongue system based on low-selective polymeric membrane and chalcogenide-glass electrodes is employed to monitor the taste-and-odor-causing pollutants, geosmin (GE) and 2-methyl-iso... ... Repository: BDPA Publication year: 2020
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of v... ... Repository: BDPA Publication year: 2014
Cortinas Vegetais: Usos e Conceitos. Repository: BDPA Publication year: 2018
Qualidade sensorial da carne de cabritos e cordeiros criados na região das Palmas - Alto Camaquã. O objetivo deste trabalho foi caracterizar, a qualidade sensorial da carne de cabritos e cordeiros produzidos na região do ?Alto Camaquã?, com vistas a uma possível diferenciação destes produtos no me... ... Repository: BDPA Publication year: 2015
Síntese de nanprata via química verde e caracterização por potencial zeta visando aplicação em têxteis de algodão. Repository: BDPA Publication year: 2011
The beverage quality of Conilon coffee that is kept in the field after harvesting: quantifying daily losses. 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

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