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Sensorial and Aroma Profiles of Coffee By-Products—Coffee Leaves and Coffee Flowers †.
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- Proceedings (2504-3900), 2023, v. 89, n. 1, p. 5, doi. 10.3390/ICC2023-14837
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- Article
Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions.
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- European Food Research & Technology, 2022, v. 248, n. 4, p. 1179, doi. 10.1007/s00217-021-03954-0
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- Article
A Robust Fermentation Process for Natural Chocolate-like Flavor Production with Mycetinis scorodonius.
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- Molecules, 2022, v. 27, n. 8, p. N.PAG, doi. 10.3390/molecules27082503
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- Article
Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures.
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- Separations (2297-8739), 2023, v. 10, n. 3, p. 176, doi. 10.3390/separations10030176
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- Article
Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts.
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- Foods, 2024, v. 13, n. 4, p. 588, doi. 10.3390/foods13040588
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- Article
Coffee Leaf Tea from El Salvador: On-Site Production Considering Influences of Processing on Chemical Composition.
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- Foods, 2022, v. 11, n. 17, p. 2553, doi. 10.3390/foods11172553
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- Article
Risk Assessment of Caffeine and Epigallocatechin Gallate in Coffee Leaf Tea.
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- Foods, 2022, v. 11, n. 3, p. 263, doi. 10.3390/foods11030263
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- Article