Quantitative Structure−Odor Relationships of Aliphatic Esters Using Topological Indices

Autor: Heinzen Ve, Yunes Ra, da Silva Junkes B, de Mello Castanho Amboni Rd

Publikováno v: Journal of Agricultural and Food Chemistry. 48:3517-3521

Quantitative structure-activity relationships (QSAR) were used in this study to relate the structural parameters (electronic, topological, etc.) to the odor of 27 aliphatic esters previously evaluated by Rossiter. Rossiter used the Hansch approach, p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79e3527708de1965e510f3635095dc89
https://doi.org/10.1021/jf991039u

Impact of pre-fermentative maceration techniques on the chemical characteristics, phenolic composition, in vitro bioaccessibility, and biological activities of alcoholic and acetic fermented products from jaboticaba (Plinia trunciflora).

Autor: da Silva Monteiro Wanderley BR; Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., de Lima ND; Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., Deolindo CTP; Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil; Ministry of Agriculture and Livestock (MAPA), Federal Agricultural Defense Laboratory, São José, SC 88102-600, Brazil., Kempka AP; Santa Catarina State University (UDESC), Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC 89870-000, Brazil., Moroni LS; Santa Catarina State University (UDESC), Department of Food Engineering and Chemical Engineering, Pinhalzinho, SC 89870-000, Brazil., Gomes VV; Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., Gonzaga LV; Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., Costa ACO; Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., de Mello Castanho Amboni RD; Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., de Sena Aquino ACM; Federal Institute of Santa Catarina (IFSC), Campus Urupema, Urupema, SC 88625-000, Brazil., Fritzen-Freire CB; Federal University of Santa Catarina (UFSC), Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil. Electronic address: carlise.freire@ufsc.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 1), pp. 115246. Date of Electronic Publication: 2024 Oct 23.

An opportunity for acerola pulp (Malpighia emarginata DC) valorization evaluating its performance during the block cryoconcentration by physicochemical, bioactive compounds, HPLC-ESI-MS/MS, and multi-elemental profile analysis.

Autor: Marafon K; Postgraduate Program in Food Engineering, Technology Center, Federal University of Santa Catarina, Trindade, Florianópolis, SC, Brazil., Pereira-Coelho M; Department of Chemical, Federal University of Santa Catarina, Florianópolis, SC, Brazil., da Silva Haas IC; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC, Brazil. Electronic address: isabelhaas91@gmail.com., da Silva Monteiro Wanderley BR; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC, Brazil., de Gois JS; Department of Analytical Chemistry, Rio de Janeiro State University, Rio de Janeiro, RJ, Brazil., Vitali L; Department of Chemical, Federal University of Santa Catarina, Florianópolis, SC, Brazil., Luna AS; Department of Analytical Chemistry, Rio de Janeiro State University, Rio de Janeiro, RJ, Brazil., Canella MHM; Postgraduate Program in Food Engineering, Technology Center, Federal University of Santa Catarina, Trindade, Florianópolis, SC, Brazil., Hernández E; Department of Agri-Food Engineering and Biotechnology, Universitat Politécnica de Catalunya BarcelonaTech, 8. 08860, Castelldefels, Barcelona, Spain., de Mello Castanho Amboni RD; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC, Brazil., Prudencio ES; Postgraduate Program in Food Engineering, Technology Center, Federal University of Santa Catarina, Trindade, Florianópolis, SC, Brazil; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, SC, Brazil. Electronic address: elane.prudencio@ufsc.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jan; Vol. 176, pp. 113793. Date of Electronic Publication: 2023 Dec 04.

Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass.

Autor: Marenda FRB; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, Brazil., Colodel C; Department of Biochemistry and Molecular Biology, Federal University of Parana, Curitiba, Brazil., Canteri MHG; Department of Chemistry and Biology, Federal University of Technology-Parana, Francisco Beltrão, Brazil., de Olivera Müller CM; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, Brazil., Amante ER; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, Brazil., de Oliveira Petkowicz CL; Department of Biochemistry and Molecular Biology, Federal University of Parana, Curitiba, Brazil., de Mello Castanho Amboni RD; Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2019 Jul; Vol. 99 (9), pp. 4363-4372. Date of Electronic Publication: 2019 Apr 05.

Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions.

Autor: Verruck S; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., de Liz GR; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Dias CO; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., de Mello Castanho Amboni RD; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Prudencio ES; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil. Electronic address: elane.prudencio@ufsc.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2019 May; Vol. 119, pp. 643-652. Date of Electronic Publication: 2018 Oct 12.