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Author(s): SANTOS, P. M.; KOCK, F. V. C.; SANTOS, M. S.; LOBO, C. M. S.; CARVALHO, A. S.; COLNAGO, L. A.

Repository: BDPA     Publication year: 2017

Author(s): KOCK, F. V. C.; MONARETTO, T.; COLNAGO, L. A.

Repository: BDPA     Publication year: 2017

Author(s): MACHADO, G. O.; TEIXEIRA, G. G.; GARCIA, R. H. S.; MORAES, T. B.; BONA, E.; SANTOS, P. M.; COLNAGO, L. A.

Low Field Time-Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry was used to determine moisture, fat, and defatted dry matter contents in ?requeijão cremoso? (RC) processed cheese directly in com... ...

Repository: BDPA     Publication year: 2022

Author(s): MITRE, C. I. N.; PARIS, E. C.; LOBO, C. M. S.; ROTH, C.; COLNAGO, L. A.

The corrosion of metals is a major problem of modern societies, demanding new technologies and studies to understand and minimize it. Here we evaluated the effect of a magnetic field (B) on the corros... ...

Repository: BDPA     Publication year: 2022

Author(s): ESTRADA, R. A.; Rodrigo de Oliveira Silva; BONAGAMBA, T. J.; BALIEIRO, F. de C.; NOVOTNY, E. H.

Repository: BDPA     Publication year: 2013

Author(s): OLIVEIRA-SILVA, R. de; ESTRADA, R. A.; BALIEIRO, F. de C.; NOVOTNY, E. H.; BONAGAMBA, T. J.

Repository: BDPA     Publication year: 2013

Author(s): POSTIGO, M. P.; CHAGAS, A. C. de S.; OLIVEIRA, M. C. de S.; COLNAGO, L. A.

Repository: BDPA     Publication year: 2009

Author(s): CAROSIO, M. G. A.; COLNAGO, L. A.

Repository: BDPA     Publication year: 2009

Author(s): BYRNE, C. M.; NOVOTNY, E. H.; HATCHER, P. G.; HAYES, M. H. B.

Humin is defined as the fraction of the humic substances (HS) that is insoluble in aqueous solution at any pH value (1). Because of its insolubility it has been the least studied of all the humic frac... ...

Repository: BDPA     Publication year: 2008

Author(s): CÔNSOLO, N. R. B.; PAULA, A. P. M. DE; FOZ, B. M.; COLNAGO, L. A.; MORAES, T. B.; NASSU, R. T.; SANTOS, P. M. DOS; PFLANZER, S. B.

Aging process is an important technology used to improve meat quality and eating experience, but different types of aging produce differences on meat organoleptic traits.

Repository: BDPA     Publication year: 2023

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