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 Author(s): KLAIC, R.; KANEKO, R.; OLIVEIRA, C. R. de; ZANGIROLAMI T. C.; FARINAS, C. S.
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 Author(s): COELHO, E. M.; PADILHA, C. V. da S.; MISKINIS, G. A.; SÁ, A. G. B. de; PEREIRA, G. E.; AZEVEDO, L. C. de; LIMA, M. dos S. Organic acids and sugars are related to the chemical balance of wines and grape juices, besides exerting a strong influence on the taste balance and sensorial acceptance by consumers. The aim of this... ... |
 Author(s): CARNEIRO, J. da C.; OLIVEIRA, J. S. e; LIMA, J. C. F.; RIBEIRO, M. T.; CARMO, A. L. M. The silage is based on spontaneous lactic fermentation, where under anaerobic conditions the soluble carbohydrates are fermented with lactic acid production and rapid decrease in pH. Corn is considere... ... |
 Author(s): PIRES, A. M. M.; MATTIAZZO, M. E.; GUILHERME, L. R. G.; MARCHI, G. Trace metals phytoavailability is a major concern related to land application of biosolids. Formation of soluble complexes between metals and organic acids exudates in the rhizosphere b plants or prod... ... |
 Author(s): TADEU, H. C.; XIMENES, V. F.; LOPES, M. T. G.; ESPINDULA, M. C.; ALVES, A. P. de C.; BORÉM, F. M. Coffea canephora beans are used for various industrial purposes, among which the use as soluble coffees stands out for producing beverages in blends with Coffea arabica. Due to the increase in demand,... ... |
 Author(s): PIRES, A. M. M.; MARCHI, G.; MATTIAZZO, M. E.; GUILHERME, L. R. G. The aim of this work was to quantify low molecular weight organic acids in the rhizosphere of plants grown in a sewage sludge-treated media, and to assess the correlation between the release of the ac... ... |
 Author(s): KOPP, M. M.; LUZ, B. K. da; SOUZA, V. Q. de; COIMBRA, J. L. M.; SOUSA, R. O. de; CARVALHO, F. E. F. de; OLIVEIRA, A. C. de The occurrence of anaerobic conditions in hydromorphic soils favors the development of anaerobic microorganisms that produce phytotoxic substances representing primarily by organic acids. The selectio... ... |
 Author(s): CARVALHO, E. S. S.; PALAZZO, A. B.; SILVA, I. S. O.; BIASOTO, A. C. T. The control of pH is essential for red wines, as this parameter plays an important role in the chemical stability and sensory balance of the beverage. The pH values>3.7 favor oxidative reactions and a... ... |
 Author(s): SCHERER, R.; RYBKA, A. C. P.; BALLUS, C. A.; MEINHART, A. D.; TEIXEIRA FILHO, J.; GODOY, H. T. A liquid chromatographic method for fast and simultaneous determination of tartaric, malic, ascorbic and citric acids was validated for further application to fruits and juices. Moreover, the organic... ... |
 Author(s): GOMES, R. S.; AZEVEDO, F. H. V.; ABREU, J. B. R.; CARNEIRO, J. da C. The ensiling process is the technique of converting soluble carbohydrates into lactic acid, causing decrease of pH silage mass to levels that inhibit the microbial activity, but retains its characteri... ... |
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