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Proposta de uma correção de Hermite em modelos de mistura: uma abordagem comparativa ao modelo de Scheffé no estudo de caso de avaliação sensorial de blends de café.
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- GeSec: Revista de Gestao e Secretariado, 2024, v. 15, n. 2, p. 1, doi. 10.7769/gesec.v15i2.3463
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- Article
Influência da altitude em cafés produzidos na Serra da Canastra utilizando modelos com covariâncias espaciais.
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- Nativa, 2024, v. 12, n. 1, p. 154, doi. 10.31413/nat.v12i1.15699
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- Article
Chloride Applied via Fertilizer Affects Plant Nutrition and Coffee Quality.
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- Plants (2223-7747), 2023, v. 12, n. 4, p. 885, doi. 10.3390/plants12040885
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- Article
Numerical simulation of the temperature distribution of coffee stored in cooled and natural environments.
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- Revista Ciência e Natura, 2023, v. 45, p. 1, doi. 10.5902/2179460X74111
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- Article
Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.
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- PLoS ONE, 2021, v. 16, n. 6, p. 1, doi. 10.1371/journal.pone.0251312
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- Article
Monte Carlo simulation and importance sampling applied to sensory analysis validation of specialty coffees.
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- Revista Ciência Agronômica, 2021, v. 52, n. 2, p. 1, doi. 10.5935/1806-6690.20210020
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- Article
Sensory analysis and fatty acid profile of specialty coffees stored in different packages.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4101, doi. 10.1007/s13197-019-03879-3
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- Article
A mixed model applied to joint analysis in experiments with coffee blends using the least squares method.
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- Revista Ciência Agronômica, 2019, v. 50, n. 3, p. 345, doi. 10.5935/1806-6690.20190041
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- Article
Statistical procedure for the composition of a sensory panel of blends of coffee with different qualities using the distribution of the extremes of the highest scores.
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- Acta Scientiarum: Agronomy, 2019, v. 41, p. 1, doi. 10.4025/actasciagron.v41i1.39323
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- Article
Physiological and sensorial quality of Arabica coffee subjected to different temperatures and drying airflows.
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- Acta Scientiarum: Agronomy, 2017, v. 39, n. 2, p. 225, doi. 10.4025/actasciagron.v39i2.31065
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- Article
Qualidade de cafés especiais: uma avaliação sensorial feita com consumidores utilizando a técnica MFACT.
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- Revista Ciência Agronômica, 2017, v. 48, n. 1, p. 92, doi. 10.5935/1806-6690.20170010
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- Article
Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID method.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 10, p. 3543, doi. 10.1002/jsfa.7539
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- Article
Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin.
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- Acta Scientiarum: Technology, 2014, v. 36, n. 4, p. 721, doi. 10.4025/actascitechnol.v36i4.19305
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- Article
ESTUDOS MORFO-ANATÔMICOS DE SEMENTES DE DOIS GENÓTIPOS DE MAMAO (Carica papaya L.).
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- Revista Brasileira de Sementes, 2009, v. 31, n. 2, p. 116, doi. 10.1590/S0101-31222009000200013
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- Article