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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
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
Olfactory response of Mahanarva spectabilis (Distant, 1909) (Hemiptera: Cercopidae) to volatile aqueous extracts of plant origin applied to elephant grass plants (Pennisetum purpureum Schum). Author(s): AUAD, A. M.; RESENDE, T. T. de In this study, we evaluate the olfactory responses of Mahanarva spectabilis adults to aqueous extracts from the following non-host plants for the pest insect: garlic (Allium sativum L.), rue (Ruta gra... ... Repository: BDPA Publication year: 2021
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
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
Volatile profile and potential predictors of astringency loss in fresh, whole ‘Rama Forte ’ persimmon fruit. Author(s): ANTONIOLLI, L. R.; GARRUTI, D. dos S.; CANUTO, K. M. Volatile profile of fresh, whole ‘Rama Forte’ persimmons treated with CO2 or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compounds (VOCs) with the l... ... Repository: BDPA Publication year: 2025
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
Volatile and Non-Volatile Compounds Profiling of Brazilian Pitanga (Eugenia uniflora L.) Varieties During Ripening using Gas Chromatography-Mass Spectrometry Approach. Author(s): FRANZON, R. C. Brazil is home to a rich biodiversity of native edible fruits renowned for their health-promoting compounds and flavors. Among these, Eugenia uniflora L. (Brazilian pitanga) is particularly notable. T... ... Repository: BDPA Publication year: 2025
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. Author(s): ZANUS, M. C.; LAZZAROTTO, M. The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribut... ... Repository: BDPA Publication year: 2014

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