Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Paula Freitas Filoda"'
Publikováno v:
Revista Brasileira de Fruticultura, Vol 43, Iss 3 (2021)
Abstract The sensory quality of olive oils is influenced by the diversity and concentration of volatile and non-volatile compounds that vary according to cultivar, and edaphic, climatic, and cultivation conditions, which allows for establishing the o
Externí odkaz:
https://doaj.org/article/6191d345c50b4cfdb068c621f4a2e8a0
Autor:
Paula Freitas Filoda, Fábio Clasen Chaves, Leandro José Dallagnol, Alfonso Daniel Victoria Arellano
Publikováno v:
European Journal of Plant Pathology. 161:993-998
Olive (O. europaea L.) is an expanding crop in the south of Brazil. Blossom blight and typical anthracnose symptoms on fruit were observed in olive trees in an orchard in Rio Grande do Sul, Brazil. Fungi were isolated from symptomatic flowers. Fungal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee57350cb49f4054b6238eb6ead913cf
https://doi.org/10.1007/s10658-021-02372-y
https://doi.org/10.1007/s10658-021-02372-y
Autor:
Ronaldo Bastos do Santos, Bruna Tischer, Juliano Smanioto Barin, Iberê Damé Teixeira, Roberta Oliveira Santos, Alessandra Stangherlin Oliveira, Gilson Augusto Helfer, Paula Freitas Filoda, Adilson Ben da Costa
Publikováno v:
Talanta. 200:67-71
In this work, a simple and inexpensive flow thermal infrared enthalpimetry (TIE-F) method was developed through a combination of flow injection analysis and thermal infrared enthalpimetry (TIE) to determine the alcohol content of distilled beverages
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f413d130cddbf68afcb6bad314d58fd7
https://doi.org/10.1016/j.talanta.2019.03.044
https://doi.org/10.1016/j.talanta.2019.03.044
Autor:
Gilson Augusto Helfer, Paula Freitas Filoda, Aline Teichmann, Bruna Tischer, Adilson Ben da Costa, Rosana de Cassia de Souza Schneider, Lucas Flores Fetter, Franccesca Fornasier
Publikováno v:
Food Analytical Methods. 12:293-304
This paper investigated the application of Fourier transform infrared spectroscopy (FTIR) with partial least squares regression algorithms (PLS) and variable selection methods for the rapid identification of extra virgin olive oil (EVOO) adulterated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0d1e4d556722d1d86a474deb1f6c527
https://doi.org/10.1007/s12161-018-1360-5
https://doi.org/10.1007/s12161-018-1360-5
Autor:
Ronaldo Bastos dos Santos, Layane Lenardon Vinciguerra, Juliano Smanioto Barin, Paula Freitas Filoda, Alessandra Betina Parckert, Bruna Tischer, Adilson Ben da Costa, Gilson Augusto Helfer, Marco Flôres Ferrão
Publikováno v:
Food Analytical Methods. 11:2022-2028
This article describes the development of a new tool for interpreting the thermal stability of raw milk by means of the alizarol test, using a multivariate calibration model on a mobile device. The alizarol test is a semiquantitative test that uses a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f75f6e1acf6640abee9db94222c8176
https://doi.org/10.1007/s12161-018-1190-5
https://doi.org/10.1007/s12161-018-1190-5
Autor:
Paula Freitas Filoda, Fábio Clasen Chaves, Daiane Machado Souza, Claudio Eduardo dos Santos Cruxen, Patricia Radatz Thiel, Roger Junges da Costa, Ângela Maria Fiorentini
Publikováno v:
Food Bioscience. 44:101449
In addition to providing nourishment, functional foods have the potential to promote consumer health benefits. Novel fish (Oligosarcus robustus and Loricariichthys anus) pâtes containing prebiotic fructooligosaccharides and probiotic Lactobacillus a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c542d28a80e546b9d5e6509b4d4aed2
https://doi.org/10.1016/j.fbio.2021.101449
https://doi.org/10.1016/j.fbio.2021.101449
Autor:
Keiti Oliveira Alessio, Liane Mahlmann Kipper, Paula Freitas Filoda, Juliano Smanioto Barin, Adilson Ben da Costa, Iberê Damé Teixeira, Gilson Augusto Helfer, Fabio A. Duarte, Bruna Tischer
Publikováno v:
Food chemistry. 305
This work developed a new technique and an application of an existing approach to determine sodium in food sauces, involving enthalpimetric reactions in the infrared. Infrared Thermometric Titration (TT-IR) was utilized, with simple analyzers and low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d21bf08039f1c3327006ed8fa9075bf0
https://pubmed.ncbi.nlm.nih.gov/31525594
https://pubmed.ncbi.nlm.nih.gov/31525594
Autor:
Fernanda Arnhold Pagnussatt, Larine Kupski, Francine Toralles Darley, Paula Freitas Filoda, Émerson Medeiros Del Ponte, Jaqueline Garda-Buffon, Eliana Badiale-Furlong
Publikováno v:
Food Science and Technology, Vol 33, Pp 75-80 (2013)
The application of natural antifungal substances is motivated by the need for alternatives to existing methods that are not always applicable, efficient, or that do not pose risk to consumers or the environment. Furthermore, studies on the behaviour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::a7e5f4108d9a775e31f76fc003686a18
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500012
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500012
Autor:
Lucas Flores Fetter, Roberta Oliveira Santos, Gilson Augusto Helfer, Rosana de Cassia de Souza Schneider, Paula Freitas Filoda, Aline Teichmann, Adilson Ben da Costa, Bruna Tischer
Publikováno v:
Journal of Food Process Engineering. 41:e12891
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9eacc6ac211f828d7ec5361a67b10b3
https://doi.org/10.1111/jfpe.12891
https://doi.org/10.1111/jfpe.12891
Autor:
Emerson M. Del Ponte, Paula Freitas Filoda, Francine Toralles Darley, Jaqueline Garda-Buffon, Fernanda Arnhold Pagnussatt, Eliana Badiale-Furlong, Larine Kupski
Publikováno v:
Publons
Repositório Institucional da FURG (RI FURG)
Universidade Federal do Rio Grande (FURG)
instacron:FURG
Food Science and Technology, Volume: 33 Supplement 1, Pages: 75-80, Published: FEB 2013
Food Science and Technology v.33 suppl.1 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 33, Iss suppl 1, Pp 75-80 (2013)
Repositório Institucional da FURG (RI FURG)
Universidade Federal do Rio Grande (FURG)
instacron:FURG
Food Science and Technology, Volume: 33 Supplement 1, Pages: 75-80, Published: FEB 2013
Food Science and Technology v.33 suppl.1 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 33, Iss suppl 1, Pp 75-80 (2013)
The application of natural antifungal substances is motivated by the need for alternatives to existing methods that are not always applicable, efficient, or that do not pose risk to consumers or the environment. Furthermore, studies on the behaviour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6711caa69574bd11d70a7479dd84c1e3
https://publons.com/publon/11230794/
https://publons.com/publon/11230794/
