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Search on : NOGUEIRA, ALESSANDRO [Author]
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 Santos, Marli da Silva et al. Caracterização do suco de araçá vermelho (Psidium cattleianum Sabine) extraído mecanicamente e tratado enzimaticamente. Acta Sci., Agron., 2007, vol.29, suppl.spe, p.617-621. ISSN 1807-8621


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 Rocha, Andressa Schaia et al. Influence of processing on the quality of pomaceas juice (Pyrus communis and Malus domestica). Acta Sci., Agron., Mar 2013, vol.35, no.1, p.101-107. ISSN 1807-8621


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 Sato, Mariana Fátima et al. Apple pomace from eleven cultivars: an approach to identify sources of bioactive compounds. Acta Sci., Agron. (Online), Mar 2010, vol.32, no.1, p.29-35. ISSN 1807-8621


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 Sato, Mariana de Fátima et al. Chemical and instrumental characterization of pectin from dried pomace of eleven apple cultivars. Acta Sci., Agron. (Online), Sept 2011, vol.33, no.3, p.383-389. ISSN 1807-8621


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 Pinto, Rodrigo M. C. et al. DETECTION AND QUANTIFICATION OF PHYTOCHEMICAL MARKERS OF Ilex paraguariensis BY LIQUID CHROMATOGRAPHY. Quím. Nova, Nov 2015, vol.38, no.9, p.1219-1225. ISSN 0100-4042
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 Beltrame, Flávio Luís et al. A quantitative validated method using liquid chromatography and chemometric analysis for evaluation of raw material oF Maytenus ilicifolia (Schrad.) Planch., Celastraceae. Quím. Nova, 2012, vol.35, no.2, p.327-331. ISSN 0100-4042
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 Zielinski, Acácio Antonio Ferreira et al. Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil. Cienc. Rural, Apr 2015, vol.45, no.4, p.744-749. ISSN 0103-8478


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 Quast, Ernesto et al. Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in São Paulo State. Food Sci. Technol (Campinas), Sept 2013, vol.33, no.3, p.441-445. ISSN 0101-2061
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 Zielinski, Acácio Antonio Ferreira et al. Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage. Food Sci. Technol (Campinas), Mar 2014, vol.34, no.1, p.38-43. ISSN 0101-2061
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 Jaster, Henrique et al. Quality evaluation of parmesan-type cheese: a chemometric approach. Food Sci. Technol (Campinas), Mar 2014, vol.34, no.1, p.181-188. ISSN 0101-2061
    · abstract in english    · text in english


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