Analytical feasibility of a solvent‐assisted flavour evaporation method for aroma analyses in bread crumb.
- Published in:
- Journal of Separation Science, 2018, v. 41, n. 20, p. 3902, doi. 10.1002/jssc.201800336
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- Publication type:
- Article
Works by Pico, Joana
Results: 13
1
2
Epigenetic regulation of N‐hydroxypipecolic acid biosynthesis by the AIPP3‐PHD2‐CPL2 complex.
- Published in:
- Journal of Integrative Plant Biology, 2023, v. 65, n. 12, p. 2660, doi. 10.1111/jipb.13577
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- Publication type:
- Article
3
Influence of different flours and starches on gluten-free bread aroma.
- Published in:
- Journal of Food Science & Technology, 2017, v. 54, n. 6, p. 1433, doi. 10.1007/s13197-017-2562-3
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- Publication type:
- Article
4
Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2023, v. 63, n. 19, p. 3574, doi. 10.1080/10408398.2021.1990849
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- Publication type:
- Article
5
Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 8, p. 1755, doi. 10.1007/s00217-019-03279-z
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- Publication type:
- Article
6
Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 684, doi. 10.3390/foods12040684
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- Publication type:
- Article
7
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1498, doi. 10.3390/foods9101498
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- Publication type:
- Article
8
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1498, doi. 10.3390/foods9101498
- By:
- Publication type:
- Article
9
Monolignol export by diffusion down a polymerization-induced concentration gradient.
- Published in:
- Plant Cell, 2022, v. 34, n. 5, p. 2080, doi. 10.1093/plcell/koac051
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- Publication type:
- Article
10
Berries as a case study for crop wild relative conservation, use, and public engagement in Canada.
- Published in:
- Plants, People, Planet, 2022, v. 4, n. 6, p. 558, doi. 10.1002/ppp3.10291
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- Publication type:
- Article
11
Inhibition of fermentation evolution in bread doughs for aroma analyses.
- Published in:
- Flavour & Fragrance Journal, 2017, v. 32, n. 6, p. 461, doi. 10.1002/ffj.3405
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- Publication type:
- Article
12
Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten‐free breads by direct PTR‐ToF‐MS and fast‐GC‐PTR‐ToF‐MS.
- Published in:
- Journal of Mass Spectrometry, 2018, v. 53, n. 9, p. 893, doi. 10.1002/jms.4258
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- Publication type:
- Article
13
Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds.
- Published in:
- Molecules, 2021, v. 26, n. 3, p. 644, doi. 10.3390/molecules26030644
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- Publication type:
- Article