Filtros de búsqueda

Lista de obras de Marta de Toledo Benassi

Characterization of different annatto extracts based on antioxidant and colour properties

Comparison of Extraction Methods for Kahweol and Cafestol Analysis in Roasted Coffee

article by Rafael C. E. Dias et al published 2013 in Journal of the Brazilian Chemical Society

Correlation between the composition of green Arabica coffee beans and the sensory quality of coffee brews

artículo científico publicado en 2019

Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

article

Development of an instant coffee enriched with chlorogenic acids.

artículo científico publicado en 2016

Efficiency of Different Solvents on the Extraction of Bioactive Compounds from the Amazonian FruitCaryocar villosumand the Effect on its Antioxidant and Colour Properties

Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening

artículo científico publicado en 2018

Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation

artículo científico publicado en 2022

Roasting process affects the profile of diterpenes in coffee

article by Rafael Carlos Eloy Dias et al published 29 July 2014 in European Food Research and Technology

Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee

scientific article published on 13 March 2018

Steam pressure treatment of defective Coffea canephora beans improves the volatile profile and sensory acceptance of roasted coffee blends

artículo científico publicado en 2017

Sugar profile, physicochemical and sensory aspects of monofloral honeys produced by different stingless bee species in Brazilian semi-arid region

article

Dominio Público Uruguay está sostenido por:

Acerca de Dominio Público Uruguay

Ayuda