Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Cassia Inês Lourenzi Franco Rosa"'
Autor:
Cassia Inês Lourenzi Franco Rosa, Edmar Clemente, Dalany Menezes Oliveira, Katieli Martins Todisco, Jose Maria Correia da Costa
Publikováno v:
Revista Ciência Agronômica, Vol 47, Iss 4, Pp 624-632 (2016)
ABSTRACT The aim of this work was to analyse the effects of 1-MCP upon the post-harvest quality of the orange cv. Pera stored for 45 days at a temperature of 7 ºC. The fruit was divided into four treatments, and then submitted to the application of
Externí odkaz:
https://doaj.org/article/afe99eccfb814e32ab24fe315c7dd43c
Autor:
Alessandro Jefferson Sato, Cassia Inês Lourenzi Franco Rosa, Dalany Menezes, Angela Kwiatkowsk, Edmar Clemente, Sérgio Ruffo Roberto
Publikováno v:
Revista Brasileira de Fruticultura, Vol 34, Iss 1, Pp 116-123 (2012)
O objetivo do trabalho foi caracterizar a evolução da maturação fenólica das videiras 'Alicante' e 'Syrah' (Vitis vinifera L.) cultivadas fora de época. A área experimental foi instalada em uma propriedade pertencente à Vinícola Intervin®,
Externí odkaz:
https://doaj.org/article/76df80b0a03c4a6dab224bceeb71ec1b
Autor:
Kamilla Ulchak Meira, Andresa Caroline de Oliveira Cestário, Cassia Inês Lourenzi Franco Rosa, Robinson Luiz Contiero
Publikováno v:
Research, Society and Development; Vol. 10 No. 2; e2310212031
Research, Society and Development; Vol. 10 Núm. 2; e2310212031
Research, Society and Development; v. 10 n. 2; e2310212031
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 2; e2310212031
Research, Society and Development; v. 10 n. 2; e2310212031
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Olive oil is recognized due to its different properties, however, its most used form is in cold preparation, as there is still the belief that, once heated, olive oil would lose its beneficial properties to health and even form toxic substances. Thus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::310e4f5aa3d9ec39a7d130782a032407
https://rsdjournal.org/index.php/rsd/article/view/12031
https://rsdjournal.org/index.php/rsd/article/view/12031
Autor:
Gabriela Cristina Barion, Cassia Inês Lourenzi Franco Rosa, Paula Toshimi Matumoto-Pintro, Ana Carolina Pelaes Vital
Publikováno v:
Research, Society and Development, Vol 9, Iss 10 (2020)
Research, Society and Development; Vol. 9 No. 10; e2639108432
Research, Society and Development; Vol. 9 Núm. 10; e2639108432
Research, Society and Development; v. 9 n. 10; e2639108432
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 No. 10; e2639108432
Research, Society and Development; Vol. 9 Núm. 10; e2639108432
Research, Society and Development; v. 9 n. 10; e2639108432
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Guava (Psidium guajava) is a highly perishable fruit and is considered as climacteric. Therefore, some alternatives are studied to prolong post-harvest conservation, one of them being the application of edible coatings, which are based on polysacchar
Autor:
Ana Carolina Pelaes Vital, Carolina Itoda, Renato Vasconcelos Botelho, Letícia Naomi Yamamoto, Denise Felix da Silva, Lilian Yukari Yamamoto, Paula Toshimi Matumoto-Pintro, Cassia Inês Lourenzi Franco Rosa
Publikováno v:
Journal of Food Science and Technology. 55:4642-4649
Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were crea
Autor:
Cassia Inês Lourenzi Franco Rosa, Carolina Itoda, Yohanna Spirandeli Crepaldi, Thaysa Yumi Hokazono, Ana Carolina Pelaes Vital, Bianka Rocha Saraiva, Paula Toshimi Matumoto-Pintro
Publikováno v:
Research, Society and Development; Vol. 9 No. 11; e779119472
Research, Society and Development; Vol. 9 Núm. 11; e779119472
Research, Society and Development; v. 9 n. 11; e779119472
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 11 (2020)
Research, Society and Development; Vol. 9 Núm. 11; e779119472
Research, Society and Development; v. 9 n. 11; e779119472
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 11 (2020)
The objective of this study was to evaluate the effect of different protein sources incorporated into milk to produce low-fat yogurt (LF-yogurt). Five treatments were used: YC – yogurt control (without protein supplementation), YM – yogurt with m
Autor:
Lilian Yukari Yamamoto, Ademir Massahiro Moribe, Décio Sperandio, Cassia Inês Lourenzi Franco Rosa
Publikováno v:
Hortaliças-fruto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8c5355328fe95f97c1497decd753912
https://doi.org/10.7476/9786586383010.0017
https://doi.org/10.7476/9786586383010.0017
Autor:
Dalany Menezes Oliveira, Angela Kwiatkowski, Lucimar Peres de Moura Pontara, Edmar Clemente, Cassia Inês Lourenzi Franco Rosa, Charles Windson Isidoro Haminiuk
Publikováno v:
Food Science and Technology Research. 21:23-29
Autor:
José Maria Correia da Costa, Katieli Martins Todisco, Cassia Inês Lourenzi Franco Rosa, Edmar Clemente, Dalany Menezes Oliveira
Publikováno v:
Revista Ciência Agronômica, Volume: 47, Issue: 4, Pages: 624-632, Published: DEC 2016
Revista Ciência Agronômica, Vol 47, Iss 4, Pp 624-632 (2016)
Revista Ciência Agronômica v.47 n.4 2016
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
Revista Ciência Agronômica, Vol 47, Iss 4, Pp 624-632 (2016)
Revista Ciência Agronômica v.47 n.4 2016
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
The aim of this work was to analyse the effects of 1-MCP upon the post-harvest quality of the orange cv. Pera stored for 45 days at a temperature of 7 ºC. The fruit was divided into four treatments, and then submitted to the application of three con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f44f949661865b127ecbde4904f2857d
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000400624&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000400624&lng=en&tlng=en
Autor:
Angela Kwiatkowski, Cassia Inês Lourenzi Franco Rosa, Dalany Menezes Oliveira, Edmar Clemente
Publikováno v:
Revista Ciência Agronômica, Volume: 44, Issue: 2, Pages: 302-309, Published: JUN 2013
Revista Ciência Agronômica v.44 n.2 2013
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
Revista Ciência Agronômica v.44 n.2 2013
Revista ciência agronômica
Universidade Federal do Ceará (UFC)
instacron:UFC
Blackberry is a notable fruit due to bioactive compounds. However it has a fragile structure, which reduces the consumption in natura. The aim of this study was to evaluate the physical and chemical quality of the cv. Tupy blackberry fruits, produced