Add to ORKGThus the objective of the present research was to compare the efficiency of LLE, HS-SPME and DHS on the profile of the odour volatiles isolated from fresh cashew-apple juice
The volatile compounds of a largely consumed Brazilian cashew apple variety (Anacardium occidentale ...
The objective of the present work is to characterize the aroma of “Cerrado” cashew (Anacardium othon...
Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer accepta...
The aim of this study was to compare the performance of the following techniques on the isolation of...
BACKGROUND: There is a considerable loss of volatile compounds during the thermal concentration of c...
There is a considerable loss of volatile compounds during the thermal concentration of cashew apple ...
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do ...
The objective of this study was to identify and quantify the recovery of aroma volatiles during the ...
The objectives of the present research were to identify and quantify the loss and recovery of esters...
The alcoholic fermentation of cashew apple juice has been investigated as an attempt to develop a no...
This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds ...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The thermal degradation of carotenoids ...
AbstractConcentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer...
Cashew apple nectar is a secondary product from the production of cashew nuts and possesses an exoti...
The thermal degradation of carotenoids in cashew apple (Anacardium occidentale L.) juice leads to ch...
The volatile compounds of a largely consumed Brazilian cashew apple variety (Anacardium occidentale ...
The objective of the present work is to characterize the aroma of “Cerrado” cashew (Anacardium othon...
Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer accepta...
The aim of this study was to compare the performance of the following techniques on the isolation of...
BACKGROUND: There is a considerable loss of volatile compounds during the thermal concentration of c...
There is a considerable loss of volatile compounds during the thermal concentration of cashew apple ...
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do ...
The objective of this study was to identify and quantify the recovery of aroma volatiles during the ...
The objectives of the present research were to identify and quantify the loss and recovery of esters...
The alcoholic fermentation of cashew apple juice has been investigated as an attempt to develop a no...
This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds ...
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The thermal degradation of carotenoids ...
AbstractConcentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer...
Cashew apple nectar is a secondary product from the production of cashew nuts and possesses an exoti...
The thermal degradation of carotenoids in cashew apple (Anacardium occidentale L.) juice leads to ch...
The volatile compounds of a largely consumed Brazilian cashew apple variety (Anacardium occidentale ...
The objective of the present work is to characterize the aroma of “Cerrado” cashew (Anacardium othon...
Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer accepta...