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Shelf life of minimally processed pineapples treated with ascorbic and citric acids. Author(s): ANTONIOLLI, L. R.; BENEDETTI, B. C.; SOUZA FILHO, M. de S. M. de; GARRUTI, D. dos S.; BORGES, M. de F. Procurou-se determinar a vida útil de abacaxis ?Pérola? minimamente processados (MP), tratados com ácido ascórbico (AA) e ácido cítrico (AC), com base nos atributos físicos, químicos, sensoriais e mic... ... Repository: BDPA Publication year: 2012
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
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
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
Potential of híbrido de timor germplasm and its derived progenies for coffee quality improvement. Author(s): SOBREIRA, F. M.; OLIVEIRA, A. C. B. de; PEREIRA, A. A.; SAKYIAMA, N. S. This work evaluated the Híbrido de Timor germplasm and the potential of its derivedprogenies as genetic resources to improve coffee quality,with focus on the specialty coffee market. Thirty eight Coff... ... Repository: BDPA Publication year: 2015
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
Sensory quality of arabica coffee (Coffea arabica) genealogie groups the sensogram and content analysis. Author(s): SOBREIRA, F. M.; OLIVEIRA, A. C. B. de; PEREIRA, A. A.; SOBREIRA, M. F. C.; SAKYIAMA, N. S. This work evaluated the sensory quality of coffee genotype groups , discriminated by their genealogical origin, based on current methodology of the specialty coffee market and use of the "Sensogram" a... ... Repository: BDPA Publication year: 2015
Soja hortaliça uma opção além da "commodity". Author(s): CARRÃO-PANIZZI, M. C. Repository: BDPA Publication year: 2018
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

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