Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Gabriel D. Fernandes"'
Autor:
Gabriel D. Fernandes, Raquel B. Gómez-Coca, María del Carmen Pérez-Camino, Wenceslao Moreda, Daniel Barrera-Arellano
Publikováno v:
Journal of Chemistry, Vol 2017 (2017)
The aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller syste
Externí odkaz:
https://doaj.org/article/3b69056405e44af89b06f370f0d2303f
Autor:
Raquel B. Gómez-Coca, Rosario Cruz-Hidalgo, Gabriel D. Fernandes, María del Carmen Pérez-Camino, Wenceslao Moreda
Publikováno v:
MethodsX, Vol 1, Iss C, Pp 207-211 (2014)
This work provides a short and easy protocol that allows the analysis of both methanol and ethanol in the static headspace of olive oil. The procedure avoids any kind of sample pre-treatment beyond that of heating the oil to allow a maximum volatile
Externí odkaz:
https://doaj.org/article/32ba5ce4446f470fbff70d5b0967db14
Publikováno v:
Journal of the American Oil Chemists' Society. 98:1069-1082
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::128c04fd55141ac15e3e8d8130124b0b
https://doi.org/10.1002/aocs.12527
https://doi.org/10.1002/aocs.12527
Autor:
Gabriel D. Fernandes, Ana Paula Badan Ribeiro, Guilherme A. Calligaris, Valeria da Silva Santos, Maria Helena Andrade Santana, Lisandro Pavie Cardoso, M. Gomes Silva
Publikováno v:
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Agradecimentos: The authors thank the Brazilian funding agencies CNPq and FAPESP [grant number 16/11261-8], for the financial support of this work. This study was financed in part by the "Coordenação de Aperfeiçoamento de Pessoal de Nível Superio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39748cba7952556a8bfe6470efe3cecf
https://doi.org/10.1016/j.foodres.2019.04.006
https://doi.org/10.1016/j.foodres.2019.04.006
Publikováno v:
Grasas y Aceites, Vol 71, Iss 1, Pp e344-e344 (2020)
Grasas y Aceites; Vol. 71 No. 1 (2020); e344
Grasas y Aceites; Vol. 71 Núm. 1 (2020); e344
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 71 No. 1 (2020); e344
Grasas y Aceites; Vol. 71 Núm. 1 (2020); e344
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Lipids are key ingredients in the human diet. Because of the manipulation and modification of lipids in the food industry, the amount of trans and saturated fat has been substantially increasing in industrialized products. At the same time, the numbe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fdd3c0c154e156718a65038fdfc81e36
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1811
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1811
Publikováno v:
Grasas y Aceites; Vol. 71 No. 1 (2020); e337
Grasas y Aceites; Vol. 71 Núm. 1 (2020); e337
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 71, Iss 1, Pp e337-e337 (2020)
Grasas y Aceites; Vol. 71 Núm. 1 (2020); e337
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 71, Iss 1, Pp e337-e337 (2020)
This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a6b294404bcec647c8358159fef717c
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1804
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1804
Publikováno v:
Current Opinion in Food Science. 21:66-71
Sensory analysis of olive oils is one of the most important evaluations for determining the quality of virgin olive oils. Sensory evaluation is carried out by a panel of trained tasters, and the median values of the positive and negative attributes a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7f5e8812cc35fd5d490bf24690cc6a0
https://doi.org/10.1016/j.cofs.2018.06.001
https://doi.org/10.1016/j.cofs.2018.06.001
Autor:
Kamila Ferreira Chaves, Helena Maria André Bolini, Gabriel D. Fernandes, Juliana Burger Rodrigues, Thais Lomonaco Teodoro da Silva, Daniel Barrera Arellano
Publikováno v:
Journal of the American Oil Chemists' Society. 95:673-685
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3634b2f0c8d511b8ce3ba9bb886eee1b
https://doi.org/10.1002/aocs.12074
https://doi.org/10.1002/aocs.12074
Publikováno v:
INFORM International News on Fats, Oils, and Related Materials. 28:26-29
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7d734f8d932ef8764f729ddcd035d6b
https://doi.org/10.21748/inform.07.2017.26
https://doi.org/10.21748/inform.07.2017.26
Publikováno v:
Resumos do....
Partindo da proposta de Roberto Gambini de psiquizacao da historia, este projeto busca dar continuidade a investigacao iniciada anteriormente. Se antes procuravamos entender o lugar no imaginario brasileiro ao redor de Joao Ramalho, portugues exilado
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a53d8085b5870e92eed66b70662a1f1
https://doi.org/10.20396/revpibic2720192745
https://doi.org/10.20396/revpibic2720192745