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Caqui cv. 'Mikado': análise de compostos voláteis em frutos adstringentes e destanizados. Author(s): MARTINELI, M.; ALVES, A. A. R.; FIGUEIREDO, G. M. de; REZENDE, C. M. de; FONSECA, M. J. de O. O objetivo do presente trabalho foi determinar os compostos voláteis em frutos de caqui Mikado adstringentes e destanizados, em dois períodos de armazenamento, utilizando microextração em fase sólida... ... Repository: BDPA Publication year: 2013
Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. Author(s): LIMA, R.; SILVA, M. V. T.; GOMES, B. A.; MACEDO, E. H. B. C.; SANTANA, M. N.; AMARAL, A. C. F.; SILVA, J. R. A.; CORRÊA, P. G.; GODOY, R. L. de O.; SANTIAGO, M. C. P. de A.; LEITÃO, S. G.; SIMAS, R. C.; CARNEIRO, C. S.; RODRIGUES, I. A. The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred... ... Repository: BDPA Publication year: 2023
Rootstock-scion interaction: 3. Effect on the composition of Cabernet Sauvignon wine. Author(s): MIELE, A.; RIZZON, L. A. The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Bra... ... Repository: BDPA Publication year: 2019
Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method. Author(s): FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JUNIOR, S.; NASSU, R. T. Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1]. Repository: BDPA Publication year: 2024
Atratividade de Aleurodicus cocois a compostos voláteis liberados por folhas de cajueiro-anão. Author(s): DIAS, N. da S.; MATEUS, A. E.; MACIEL, G. P. DE S.; SARAIVA, W. V. A.; RODRIGUES, T. H. S.; SILVA, C. S. B. D.; VIDAL NETO, F. das C.; FANCELLI, M.; CANUTO, K. M.; ZOCOLO, G. J. O manejo da mosca-branca-do-cajueiro (Aleurodicus cocois) é de suma importância para o sucesso do cultivo do cajueiro, já que a mesma é praga-chave da cultura. O uso de produtos semioquímicos comercia... ... Repository: BDPA Publication year: 2021
Identification and recovery of volatiles organic compounds (VOCs) in the coffee-producing wastewater. Author(s): OLIVEIRA, A.; CABRAL, L. M. C.; BIZZO, H.; ARRUDA, N. P.; FREITAS, S. P. Repository: BDPA Publication year: 2014
Effects of winemaking on 'marselan' red wines: volatile compounds and sensory aspects. Author(s): POZZATTI, M.; GUERRA, C. C.; MARTINS, G.; SANTOS, I. D. dos; WAGNER, R.; FERRÃO, M. F.; MANFROI, V. Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ?Marselan? is a red grape variety grown in several countries such as France, Brazil and C... ... Repository: BDPA Publication year: 2020
Aroma profile of Cabernet Sauvignon tropical wines produced in Northeastern of Brazil. Author(s): ARAÚJO, A. J. de B.; VANDERLINDE, R.; OLIVEIRA, J. B.; NASCIMENTO, R. L.; BIASOTO, A. C. T.; PEREIRA, G. E. Volatile composition of wines is a very complex and is derived from many sources, including the grape. The aroma profile in wines can be influenced mainly due to climatic, agronomic practices and huma... ... Repository: BDPA Publication year: 2011
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
Composição química volátil, em diferentes estádios de maturação, de manga "Tommy Atkins" produzida no Vale do São Francisco. Author(s): CANUTO, K. M.; SOUZA NETO, M. A. de; GARRUTI, D. dos S. Repository: BDPA Publication year: 2009

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