Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Vilma Mota da Silva"'
Autor:
Vilma Mota da Silva, Luciana Almeida Silva, Jailson B. de Andrade, Márcia C. da Cunha Veloso, Gislaine Vieira Santos
Publikováno v:
Química Nova, Vol 31, Iss 4, Pp 901-905 (2008)
The water content in seafoods is very important since it affects their sensorial quality, microbiological stability, physical characteristics and shelf life. In this study, thermoanalytical techniques were employed to develop a simple and accurate me
Externí odkaz:
https://doaj.org/article/347228765cf544319c6557a27cf4c20a
Autor:
Vilma Mota da Silva, Wilson Araújo Lopes, Jailson B. de Andrade, Márcia C. da Cunha Veloso, Gislaine Vieira dos Santos, Aline S. Oliveira
Publikováno v:
Química Nova, Vol 30, Iss 3, Pp 629-635 (2007)
The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the s
Externí odkaz:
https://doaj.org/article/19ab9510af254f7ab719f206b36d8e59
Autor:
Márcia Cristina da Cunha Veloso, Jailson B. de Andrade, Gislaine Vieira dos Santos, Luciana A. Silva, Vilma Mota da Silva
Publikováno v:
Química Nova, Vol 31, Iss 4, Pp 901-905 (2008)
The water content in seafoods is very important since it affects their sensorial quality, microbiological stability, physical characteristics and shelf life. In this study, thermoanalytical techniques were employed to develop a simple and accurate me
Autor:
Aline S. Oliveira, Pedro Afonso de Paula Pereira, Gislaine Vieira dos Santos, Jailson B. de Andrade, Márcia Cristina da Cunha Veloso, Vilma Mota da Silva
Publikováno v:
Talanta. 68:323-328
Brominated phenols 2- and 4-bromophenol (2-BP and 4-BP); 2,4- and 2,6-dibromophenol (2,4-DBP and 2,6-DBP) and 2,4,6-tribromophenol (2,4,6-TBP) have been identified as key flavor compounds found in seafoods. Depending on their concentrations, they wer
Autor:
Gislaine Vieira dos Santos, Márcia Cristina da Cunha Veloso, Vilma Mota da Silva, Jailson B. de Andrade
Publikováno v:
Repositório Institucional da UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
Texto completo: acesso restrito. p. 173-176 Submitted by Edileide Reis (leyde-landy@hotmail.com) on 2014-02-10T10:57:24Z No. of bitstreams: 1 Márcia Cristina da Cunha Veloso.pdf: 145800 bytes, checksum: ffe2c4ba8960270d6e20f4fe6c1b7e00 (MD5) Made av
Autor:
Márcia Cristina da Cunha Veloso, Aline S. Oliveira, Jailson B. de Andrade, Vilma Mota da Silva, Gislaine Vieira dos Santos
Publikováno v:
Anais da Academia Brasileira de Ciências v.81 n.2 2009
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC
Anais da Academia Brasileira de Ciências, Volume: 81, Issue: 2, Pages: 165-172, Published: JUN 2009
Anais da Academia Brasileira de Ciências, Vol 81, Iss 2, Pp 165-172 (2009)
Repositório Institucional da UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC
Anais da Academia Brasileira de Ciências, Volume: 81, Issue: 2, Pages: 165-172, Published: JUN 2009
Anais da Academia Brasileira de Ciências, Vol 81, Iss 2, Pp 165-172 (2009)
Repositório Institucional da UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
The main objective of this work is to evaluate the occurrence of bromophenols (2bromophenol, 4bromophenol, 2,4dibromophenol, 2,6dibromophenol and 2,4,6tribromophenol), in the flesh and guts in two species of the LutjanidaeFamily: Lutjanus synagris an
Autor:
Gislaine Vieira dos Santos, Wilson Araújo Lopes, Vilma Mota da Silva, Jailson B. de Andrade, Aline S. Oliveira, Márcia Cristina da Cunha Veloso
Publikováno v:
Química Nova, Volume: 30, Issue: 3, Pages: 629-635, Published: JUN 2007
Química Nova v.30 n.3 2007
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova v.30 n.3 2007
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71426dbbae93563d2e3b8a83f263ef14
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300024&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422007000300024&lng=en&tlng=en
Autor:
Vilma Mota da Silva, Pedro Afonso de Paula Pereira, Márcia Cristina da Cunha Veloso, Jailson B. de Andrade, Gislaine Vieira dos Santos, Eliane Teixeira Sousa, Miguel da Costa Accioly
Publikováno v:
Repositório Institucional da UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
Universidade Federal da Bahia (UFBA)
instacron:UFBA
Texto completo: acesso restrito. p.233-238 Submitted by Edileide Reis (leyde-landy@hotmail.com) on 2013-07-04T14:04:03Z No. of bitstreams: 1 233.full.pdf: 160550 bytes, checksum: 3642121710f8e8152bbc86ed34cf9cec (MD5) Made available in DSpace on 2013
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c493ee19af3951347d57c2e7b93248f9
http://www.repositorio.ufba.br/ri/handle/ri/12097
http://www.repositorio.ufba.br/ri/handle/ri/12097
Autor:
Vilma Mota da Silva, Márcia Cristina da Cunha Veloso, Eliane Teixeira Sousa, Gislaine Vieira Santos, Miguel C. Accioly, Pedro Afonso de P. Pereira, Jailson B. de Andrade
Publikováno v:
Journal of Chromatographic Science; May2006, Vol. 44 Issue 5, p233-238, 6p