Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Thais M. Uekane"'
Autor:
Raquel D. C. C. Bandeira, Thais M. Uekane, Carolina P. da Cunha, Luths R. O. Geaquinto, Valnei S. Cunha, Janaina M. R. Caixeiro, Ronoel Luiz O. Godoy, Marcus Henrique C. de la Cruz
Publikováno v:
Química Nova, Vol 35, Iss 1, Pp 66-71 (2012)
A method using LC/ESI-MS/MS for the quantitative analysis of Ochratoxin A in roasted coffee was described. Linearity was demonstrated (r = 0.9175). The limits of detection and quantification were 1.0 and 3.0 ng g-1, respectively. Trueness, repeatabil
Externí odkaz:
https://doaj.org/article/9df1bf28f0044882982375fb52af58c7
Autor:
Giovana Mendonça De Medeiros, Thais M. Uekane, Claudia M. Rezende, Rayani Almeida De Lima, Andréa A. R. Alves
Publikováno v:
Periódico Tchê Química. 16:38-48
Dried herbs presents several chemical compounds that are precursor of pleasant aroma, which justifies its use in cooking. However, as in every agricultural product, they are subject to have agrochemical residue contamination. International Codex Alim
Publikováno v:
Journal of Chromatography A. 1477:91-99
Improved separation of both sesquiterpenes and diterpenic acids in Copaifera multijuga Hayne oleoresin, is demonstrated by using comprehensive two-dimensional gas chromatography (GC × GC) coupled to accurate mass time-of-flight mass spectrometry (ac
Autor:
Ana Carolina P. Costa, Thais M. Uekane, Claudia M. Rezende, Anna Paola Trindade Rocha Pierucci, Maria Helena M. Rocha-Leão
Publikováno v:
LWT. 70:342-348
The sulfur compounds 2-furfurylthiol (2FFT), dimethyl disulfide (DMDS) and thiophene (THIO) are important sulfur contributors to roasted coffee aromas. Their loss by evaporation and/or degradation directly impacts the freshness and aroma intensity of
Autor:
Carlo Bicchi, Patrizia Rubiolo, Maria Helena M. Rocha-Leão, Claudia M. Rezende, Thais M. Uekane, Alessandra Griglione, Humberto R. Bizzo, Luca Nicolotti
The volatile fraction of murici, bacuri and sapodilla are here studied because of their increasing interest for consumers, abundance of production in Brazil, and the general demand for new flavors and aromas. Their volatile profiles were studied by t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbd73e05bce8e94f151cf82e0b63b548
http://hdl.handle.net/2318/1633100
http://hdl.handle.net/2318/1633100
Autor:
Thais M. Uekane, Andréa A. R. Alves, Humberto R. Bizzo, Elisabete B. Paula Barros, Claudia M. Rezende, Aline S. Rodrigues
Publikováno v:
Food Analytical Methods. 7:1834-1839
The production of grape juice in Brazil is growing at a 30 % rate a year. To increase exports, a full complainment to food safety protocols, as those in the Codex Alimentarius, is mandatory. Simple and fast analytical methods are needed for quality a
Autor:
Claudia M. Rezende, Thais M. Uekane, Natália A. B. Tinoco, Cláudia M. L. L. Teixeira, Anna Tsukui, Paula Fernandes de Aguiar
Publikováno v:
Journal of the Brazilian Chemical Society.
The volatile compounds formed by thermal degradation of the carotenoids present in Dunaliella bardawil were investigated by microwave irradiation (MW) and water bath heating (WB) in different conditions of temperature and time using central composite
Autor:
Karine H Rebouças, Thais M. Uekane, Laidson P. Gomes, Maria Bt Inês, Vânia Mf Paschoalin, Eduardo Mere Del Aguila, Claudia M. Rezende, Analy Mo Leite, Eveline L Almeida
Publikováno v:
Journal of Food Processing & Technology.
The traditional fermentation of cassava starch was investigated by a polyphasic approach combining (i) microbial community identification using conventional and molecular techniques, (ii) analyses of organic acids, volatile compounds, fermentation pr
Publikováno v:
Química Nova, Vol 34, Iss 1, Pp 43-48 (2011)
Química Nova v.34 n.1 2011
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Volume: 34, Issue: 1, Pages: 43-48, Published: 2011
Química Nova v.34 n.1 2011
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Volume: 34, Issue: 1, Pages: 43-48, Published: 2011
A LC-ESI-MS/MS method was developed and validated according to the European Union decision 2002/657/EC, for the determination of tetracyclines (TCs) in chicken-muscle since Europe is one of the main markets for Brazilian products. Linearity of r > 0.
Autor:
João B. A. Bringel, Claudia M. Rezende, Débora A. Azevedo, Thais Matsue Uekane, Ana Cristina Rivas da Silva, Roberto F. Vieira, Humberto R. Bizzo
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
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Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76ea092070dfaad4a95fa7ce96e5a024
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1115726
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1115726