Zobrazeno 1 - 9
of 9
pro vyhledávání: '"de Maria, Carlos Alberto Bastos"'
Publikováno v:
In Journal of Functional Foods November 2017 38 Part A:308-320
Autor:
Ribeiro, Mariana Carvalho, Santos, Ândria, Riachi, Liza Ghassan, Rodrigues, Antonio Carlos Babo, Coelho, Geraldo Ceni, Marcellini, Paulo Sérgio, Bento, Cleonice Alves de Melo, de Maria, Carlos Alberto Bastos
Publikováno v:
In Journal of Functional Foods January 2017 28:240-245
Publikováno v:
Química Nova, Vol 27, Iss 4, Pp 586-592 (2004)
This paper describes the analytical methods for determination of total chlorogenic acid (CGA) and their individual isomers. Spectrofotometric methods are adequate for total CGA analysis in green coffee but they can provide inflated results for coffee
Externí odkaz:
https://doaj.org/article/0b21c7178b6a43baa15c6397d8f794af
Publikováno v:
Fisioterapia Brasil; 2022, Vol. 23 Issue 5, p786-797, 12p
Publikováno v:
Química Nova, Vol 24, Iss 4, Pp 516-525 (2001)
A review about composition, origin and importance of carbohydrates in honey is presented. Fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. Other minor carbohydrates, chiefly di- and trisaccharides, h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::67db8db151e17492819eeaeecc54fffb
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000400013
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000400013
Publikováno v:
Química Nova, Volume: 27, Issue: 4, Pages: 586-592, Published: AUG 2004
This paper describes the analytical methods for determination of total chlorogenic acid (CGA) and their individual isomers. Spectrofotometric methods are adequate for total CGA analysis in green coffee but they can provide inflated results for coffee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::bbbc0a9f69c6a48122db903eb1b37d29
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422004000400013&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422004000400013&lng=en&tlng=en
Publikováno v:
Química Nova, Volume: 24, Issue: 4, Pages: 516-525, Published: AUG 2001
A review about composition, origin and importance of carbohydrates in honey is presented. Fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. Other minor carbohydrates, chiefly di- and trisaccharides, h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::71e874d060a3e87fa27a6b96a651d3e0
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000400013&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000400013&lng=en&tlng=en
Publikováno v:
Química Nova v.24 n.4 2001
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
A review about composition, origin and importance of carbohydrates in honey is presented. Fructose and glucose are the major carbohydrates, ranging from 65-85 % of the total soluble solids. Other minor carbohydrates, chiefly di- and trisaccharides, h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::71e874d060a3e87fa27a6b96a651d3e0
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000400013
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422001000400013
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