Skip to Content 1
Ir para o menu 2
Ir para a busca 3

Portal Embrapa

Language Language

português English
Entrar

Search Publications

Sort by: date | alphabetically


Taste-odour interaction as a strategy to reduce sugar in yogurt. Author(s): OIGMAN, S. S.; ANDRADE, J. C.; RODRIGUES, F. R.; OLIVEIRA, D. C. R.; FONSECA, V. V. Repository: BDPA Publication year: 2014
Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction. Author(s): FRANCISCO, V. C.; ALMEIDA, L. C.; BOGUSZ JUNIOR, S.; OIANO NETO, J.; NASSU, R. T. Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the f... ... Repository: BDPA Publication year: 2020
Nano- and Micro- Carnauba Wax Emulsions versus Shellac Protective Coatings on Postharvest Citrus Quality. Author(s): MIRANDA, M.; SUN, X.; FERENCE, C.; PLOTTO, A.; BAI, J.; WOOD, D.; ASSIS, O. B. G. de; FERREIRA, M. D. Coatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. ‘Nova’ mandarins (Citrus reticulata) were coated with shellac or carnauba (Copernica cerifera) micr... ... Repository: BDPA Publication year: 2021
Caracterização das passifloras silvestres do cerrado brasileiro a partir do seu perfil de compostos voláteis. Author(s): MAMEDE, A. M. G. N.; FREITAS-SILVA, O.; SOARES, A. G.; FREITAS, S. P. O fruto do maracujá pertence ao gênero Passiflora, distribuído principalmente em regiões tropicais e subtropicais do mundo. No Brasil, são encontradas cerca de 150 espécies nativas de maracujá, das qu... ... Repository: BDPA Publication year: 2017
Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region. Author(s): COSTA, A. C. V. da; SOUSA, J. M. B.; SILVA, M. A. A. P. da; GARRUTI, D. dos S.; MADRUGA, M. S. Repository: BDPA Publication year: 2018
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
Recuperação e concentração dos componentes do aroma do abacaxi por pervaporação. Author(s): CABRAL, L. M. C.; CARVALHO, R. A.; PALÁCIO, D. N. M.; MONTEIRO, F. S.; BIZZO, H. R.; MATTA, V. M. Repository: BDPA Publication year: 2006
Evaluation of roasted coffee beverage pervaporation to aroma concentration: process efficiency and enrichment factor. Author(s): CABRAL, L. M. C.; ASSIS, A. R.; BIZZO, H. R.; MATTA, V. M.; SARAIVA, S. H. Repository: BDPA Publication year: 2008
Concentração de componentes do aroma do café por pervaporação. Author(s): CABRAL, L. M. C.; OLIVEIRA, A.; FREITAS, S. P.; BIZZO, H. R.; MATTA, V. M.; SOUZA, A. M. de Repository: BDPA Publication year: 2007
Concentração de componentes do aroma do café por pervaporação. Author(s): CABRAL, L.; BIZZO, H.; MATTA, V. M. da; SOUZA, A. M. de; SILVA, L. F. M. da; OLIVEIRA, A.; FREITAS, S. P. Repository: BDPA Publication year: 2007

Showing 1 - 10 of 304 results.

Observation

Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.

Access other publications

Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.