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Refinado por: Nome da Publicação: Food Chemistry remover assunto: Physical Sciences remover
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1
Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.)
Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.)
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Six months under uncontrolled relative humidity and room temperature changes technological characteristics and maintains the physicochemical and functional properties of carioca beans (Phaseolus vulgaris L.)

E G Alves, Natália ; J C Gomes, Mariana ; M Vasconcelos, Christiane ; C Lima, Ana ; L S de Lima, Sâmara ; S Brito, Edy ; Z Bassinello, Priscila ; S D Martino, Hércia

Food chemistry, 2021-04, Vol.342, p.128390-128390, Article 128390 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Increased significance of food wastes: Selective recovery of added-value compounds
Increased significance of food wastes: Selective recovery of added-value compounds
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Increased significance of food wastes: Selective recovery of added-value compounds

Reis, Igor A.O. ; Santos, Samuel B. ; Santos, Ludmila A. ; Oliveira, Naiana ; Freire, Mara G. ; Pereira, Jorge F.B. ; Ventura, Sónia P.M. ; Coutinho, João A.P. ; Soares, Cleide M.F. ; Lima, Álvaro S.

Food chemistry, 2012-12, Vol.135 (4), p.2453-2461 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffees
Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffees
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Using Real-Time PCR as a tool for monitoring the authenticity of commercial coffees

Ferreira, Thiago ; Farah, Adriana ; Oliveira, Tatiane C. ; Lima, Ivanilda S. ; Vitório, Felipe ; Oliveira, Edna M.M.

Food chemistry, 2016-05, Vol.199, p.433-438 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?
Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?
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Can artisanal “Coalho” cheese from Northeastern Brazil be used as a functional food?

Silva, R.A. ; Lima, M.S.F. ; Viana, J.B.M. ; Bezerra, V.S. ; Pimentel, M.C.B. ; Porto, A.L.F. ; Cavalcanti, M.T.H. ; Lima Filho, J.L.

Food chemistry, 2012-12, Vol.135 (3), p.1533-1538 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE
Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE
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Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE

Brito, T.B.N. ; R.S. Lima, L. ; B. Santos, M.C. ; A. Moreira, R.F. ; Cameron, L.C. ; C. Fai, A.E. ; S.L. Ferreira, M.

Food chemistry, 2021-03, Vol.339, p.127882-127882, Article 127882 [Periódico revisado por pares]

Elsevier Ltd

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6
Selective carbonaceous-based (nano)composite sensors for electrochemical determination of paraquat in food samples
Selective carbonaceous-based (nano)composite sensors for electrochemical determination of paraquat in food samples
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Selective carbonaceous-based (nano)composite sensors for electrochemical determination of paraquat in food samples

Sant'Anna, Mércia V.S. ; Silva, Jonatas de Oliveira S. ; Gevaerd, Ava ; Lima, Lucas S. ; Monteiro, Michael D.S. ; Carregosa, Ingred S.C. ; Wisniewski, Alberto ; Marcolino-Junior, Luiz H. ; Bergamini, Márcio F. ; Sussuchi, Eliana Midori

Food chemistry, 2022-03, Vol.373 (Pt B), p.131521-131521, Article 131521 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Mineral and centesimal composition evaluation of conventional and organic cultivars sweet potato (Ipomoea batatas (L.) Lam) using chemometric tools
Mineral and centesimal composition evaluation of conventional and organic cultivars sweet potato (Ipomoea batatas (L.) Lam) using chemometric tools
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Mineral and centesimal composition evaluation of conventional and organic cultivars sweet potato (Ipomoea batatas (L.) Lam) using chemometric tools

dos Santos, Ana M.P. ; Lima, Jeane S. ; dos Santos, Ivanice F. ; Silva, Emmanuelle F.R. ; de Santana, Fernanda A. ; de Araujo, Dominique G.G.R. ; dos Santos, Liz O.

Food chemistry, 2019-02, Vol.273, p.166-171 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Multivariate assessment for predicting antioxidant activity from clove and pomegranate extracts by MCR-ALS and PLS models combined to IR spectroscopy
Multivariate assessment for predicting antioxidant activity from clove and pomegranate extracts by MCR-ALS and PLS models combined to IR spectroscopy
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Multivariate assessment for predicting antioxidant activity from clove and pomegranate extracts by MCR-ALS and PLS models combined to IR spectroscopy

Câmara, Anne B.F. ; de Oliveira, Keverson G. ; Santos, Marfran C.D. ; de Lima, Ramoni R.S. ; de Lima, Kássio M.G. ; S. de Carvalho, Luciene

Food chemistry, 2022-08, Vol.384, p.132321-132321, Article 132321 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages
Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages
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Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages

Lima, Vera L.A.G. ; Mélo, Enayde A. ; Maciel, Maria Inês S. ; Prazeres, Flávia G. ; Musser, Rosimar S. ; Lima, Daisyvângela E.S.

Food chemistry, 2005-05, Vol.90 (4), p.565-568 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
Biological activity of proteins from pulps of tropical fruits
Biological activity of proteins from pulps of tropical fruits
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Biological activity of proteins from pulps of tropical fruits

Araújo, Carina L. ; Bezerra, Ingrid W.L. ; Dantas, Isabelle C. ; Lima, Tônia V.S. ; Oliveira, Adeliana S. ; Miranda, Maria Raquel A. ; Leite, Edda L. ; Sales, Maurı́cio P.

Food chemistry, 2004-03, Vol.85 (1), p.107-110 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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