Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Trugo Luiz Carlos"'
Publikováno v:
Química Nova, Vol 29, Iss 5, Pp 965-971 (2006)
The decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the chemical composition of C. arabic
Externí odkaz:
https://doaj.org/article/c9a1f428197840c38e6c6efd2f8bf8c3
Publikováno v:
In Process Biochemistry 2005 40(2):951-954
Publikováno v:
Química Nova, Volume: 29, Issue: 5, Pages: 965-971, Published: OCT 2006
The decaffeinated coffee market has been expanding increasingly in the last years. During decaffeination, aroma precursors and bioactive compounds may be extracted. In the present study we evaluate the changes in the chemical composition of C. arabic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::bd3ecf6889f358b8b33d193e589ffbe2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422006000500015&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422006000500015&lng=en&tlng=en
Publikováno v:
Química Nova v.28 n.4 2005
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Volume: 28, Issue: 4, Pages: 637-641, Published: AUG 2005
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Volume: 28, Issue: 4, Pages: 637-641, Published: AUG 2005
Coffee is a product consumed all around the world, Brazil being the biggest exporter. However, little is known about the difference in composition of the different brands in terms of bioactive substances. In the present study, ten of the most consume
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::423e2a0f5df8fd9b22576b5c0c2c7c2b
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400016
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400016
Publikováno v:
Química Nova, Volume: 23, Issue: 2, Pages: 195-203, Published: APR 2000
This review is about the aliphatic, alicyclic and aromatic compounds (non-heterocyclic compounds) that are present in the volatile fractions of roasted coffees. Herein, the contents, aroma precursors and the sensorial properties of volatile phenols,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::583f2cfe45254c8a25e84dd3f36d5dac
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422000000200010&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422000000200010&lng=en&tlng=en
Akademický článek
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Autor:
Soares, Antonio Gomes1 antonio.gomes@infolink.com.br, Trugo, Luiz Carlos2 lctrugo@iq.ufrj.br, Botrel, Neide1, da Silva Souza, Luis Francisco3
Publikováno v:
Postharvest Biology & Technology. Feb2005, Vol. 35 Issue 2, p201-207. 7p.
Autor:
Da Silva Pierro, Viviane Santos, Pires Abdelnur, Juliana, Cople Maia, Lucianne, Trugo, Luiz Carlos
Publikováno v:
Community Dental Health; Sep2005, Vol. 22 Issue 3, p180-183, 4p, 2 Charts
Autor:
Pierro VS; Department of Pediatric Dentistry and Orthodontics, School of Dentistry, Federal University of Rio de Janeiro, Brazil. vivigus@bol.com.br, Abdelnur JP, Maia LC, Trugo LC
Publikováno v:
Community dental health [Community Dent Health] 2005 Sep; Vol. 22 (3), pp. 180-3.
Autor:
dos Santos Pereira A; LADETEC, Departamento de Química Orgânica, Instituto de Química, Universidade Federal do Rio de Janeiro, Ilha do Fundão, CT, Bloco A, Sala 607, Rio de Janeiro, RJ, Brazil-21949-900. ladetec@iq.ufrj.br, de Miranda Pereira AF, Trugo LC, de Aquino Neto FR
Publikováno v:
Zeitschrift fur Naturforschung. C, Journal of biosciences [Z Naturforsch C J Biosci] 2003 Jul-Aug; Vol. 58 (7-8), pp. 590-3.