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Application of Chemometric Techniques In The Evaluation of Bioactive Compounds and Antioxidant Activity of Fruit From Brazilian Cerrado.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 3, p. 2095, doi. 10.1007/s11694-022-01736-0
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- Article
Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products.
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- Journal of Food Science & Technology, 2020, v. 57, n. 12, p. 4481, doi. 10.1007/s13197-020-04485-4
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- Article
Response surface optimization of SPME extraction conditions for the analysis of volatile compounds in Brazilian sugar cane spirits by HS-SPME-GC-MS.
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- Journal of the Institute of Brewing, 2017, v. 123, n. 2, p. 226, doi. 10.1002/jib.410
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Physicochemical profile and determination of volatile compounds in cachaça stored in new oak ( Quercus sp.), amburana ( Amburana cearensis), jatoba ( Hymenaeae carbouril), balsam ( Myroxylon peruiferum) and peroba ( Paratecoma peroba) casks by SPME-GC-MS
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- Journal of the Institute of Brewing, 2016, v. 122, n. 4, p. 624, doi. 10.1002/jib.372
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- Article
Effect of light on the concentration of ethyl carbamate in cachaça stored in glass bottles.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 238, doi. 10.1002/jib.214
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- Article
Multivariate analysis for the characterization of physico-chemical profiles of cachaça produced in copper stills over a period of six years in Minas Gerais state.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 244, doi. 10.1002/jib.216
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- Article
GC-MS analysis of ethyl carbamate in distilled sugar cane spirits from the northern and southern regions of Minas Gerais.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 516, doi. 10.1002/jib.159
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- Article