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GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute.
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- Fermentation (Basel), 2024, v. 10, n. 5, p. 228, doi. 10.3390/fermentation10050228
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- Article
Cocoa powder and fermented jackfruit seed flour: A comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 10, p. 4956, doi. 10.1002/jsfa.12568
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- Article
An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-01709-1
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- Article
Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder.
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- PLoS ONE, 2018, v. 13, n. 8, p. 1, doi. 10.1371/journal.pone.0197654
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- Article
Adição de carotenóides naturais e artificiais na alimentação de galinhas poedeiras: efeitos na qualidade de ovos frescos e armazenados.
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- Ciência Rural, 2012, v. 42, n. 2, p. 346, doi. 10.1590/S0103-84782012000200025
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- Article