Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Beatriz Ripper"'
Autor:
Beatriz Ripper, Maysa Silva Barreto, Fabio Junior Moreira Novaes, Mateus Gomes de Godoy, Denise Maria Guimarães Freire, Claudia Moraes de Rezende, Juliana Cortes Nunes, Daniel Perrone
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Exotic coffees may be defined as extravagant and unique coffees, primarily due to their production mode, including unusual bioprocessing or fermentation conditions associated with superior sensorial characteristics. The aim of the present study was t
Externí odkaz:
https://doaj.org/article/5b3f753f148d4f5ebde121ff6fd7a718
Autor:
Klícia Carla de Santana de Lima, Victor Magno Paiva, Daniel Perrone, Beatriz Ripper, Grazieli Simões, Maria Luiza M. Rocco, Amanda Garcez da Veiga, Eliane D’Elia
Publikováno v:
Journal of Materials Research and Technology, Vol 9, Iss 6, Pp 12756-12772 (2020)
The soybean (Glycine Max) meal extracts inhibitory action, the aqueous extract by infusion (AE), its high molecular weight fraction (HMWF) and the aqueous extract by infusion of a commercially isolated soy protein (CIP) towards the mild steel corrosi
Externí odkaz:
https://doaj.org/article/1be2582eae754deb8a85da1bf2b527d0
Publikováno v:
ACS Food Science & Technology. 2:888-894
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3657d3a7ac9e161a8087817b49c6fa1
https://doi.org/10.1021/acsfoodscitech.2c00054
https://doi.org/10.1021/acsfoodscitech.2c00054
Autor:
Amanda G. Veiga, Beatriz Ripper, Eliane D'Elia, Daniel Perrone, Klícia Carla de Santana de Lima, Victor Magno Paiva, Grazieli Simões, Maria Luiza M. Rocco
Publikováno v:
Journal of Materials Research and Technology, Vol 9, Iss 6, Pp 12756-12772 (2020)
The soybean (Glycine Max) meal extracts inhibitory action, the aqueous extract by infusion (AE), its high molecular weight fraction (HMWF) and the aqueous extract by infusion of a commercially isolated soy protein (CIP) towards the mild steel corrosi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a8dcaa74e80d42ddd896c5157b742bd
https://doi.org/10.1016/j.jmrt.2020.09.019
https://doi.org/10.1016/j.jmrt.2020.09.019
Publikováno v:
Journal of Food Composition and Analysis. 87:103399
We aimed to investigate the effect of roasting time on the chemical structure of coffee melanoidins and how the incorporation of chlorogenic acids (CGA) occurs using one-dimensional and two-dimensional Nuclear Magnetic Resonance spectroscopy (1D and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a1ec020afca901c524a1379b382789c
https://doi.org/10.1016/j.jfca.2019.103399
https://doi.org/10.1016/j.jfca.2019.103399
Publikováno v:
Materials Research, Volume: 19, Issue: 6, Pages: 1276-1285, Published: 26 SEP 2016
Materials Research v.19 n.6 2016
Materials research (São Carlos. Online)
Universidade Federal de São Carlos (UFSCAR)
instacron:ABM ABC ABPOL
Materials Research, Vol 19, Iss 6, Pp 1276-1285 (2016)
Materials Research v.19 n.6 2016
Materials research (São Carlos. Online)
Universidade Federal de São Carlos (UFSCAR)
instacron:ABM ABC ABPOL
Materials Research, Vol 19, Iss 6, Pp 1276-1285 (2016)
The behavior of roasted coffee extract and its isolated high molecular weight fraction have been investigated as carbon steel corrosion inhibitors in HCl solution by weight loss measurements, potentiodynamic polarization curves, electrochemical imped
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9d5d7787973b26cded5bbbc4ac30511
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-14392016000601276&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-14392016000601276&lng=en&tlng=en
