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Artigo de periodico
Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee (2009)
Oliveira, Alessandra Lopes de; Cabral, Fernando Antonio; Eberlin, Marcos Nogueira; Cordello, Helena Maria André Bolini
Source: Ciência e Tecnologia de Alimentos. Unidade: FZEA
Subjects: CAFÉ TRATADO, AROMATIZANTES, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Alessandra Lopes de et al. Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee. Ciência e Tecnologia de Alimentos, v. 29, n. ja/mar. 2009, p. 76-80, 2009Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612009000100012. Acesso em: 23 ago. 2024.
APA
Oliveira, A. L. de, Cabral, F. A., Eberlin, M. N., & Cordello, H. M. A. B. (2009). Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee. Ciência e Tecnologia de Alimentos, 29( ja/mar. 2009), 76-80. doi:10.1590/s0101-20612009000100012
NLM
Oliveira AL de, Cabral FA, Eberlin MN, Cordello HMAB. Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee [Internet]. Ciência e Tecnologia de Alimentos. 2009 ; 29( ja/mar. 2009): 76-80.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1590/s0101-20612009000100012
Vancouver
Oliveira AL de, Cabral FA, Eberlin MN, Cordello HMAB. Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee [Internet]. Ciência e Tecnologia de Alimentos. 2009 ; 29( ja/mar. 2009): 76-80.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1590/s0101-20612009000100012
Artigo de periodico
Prediction of the solubility of aromatic compounds from brazilian roasted coffee (2-methylpyrazine; 2-furfurylalcohol; 2,5-dimethylpyrazine; 'gama'-butyrolactone and 2-furfurylacetate) in SC-CO2 (2009)
Oliveira, Alessandra Lopes de; Eberlin, Marcos Nogueira; Cabral, Fernando Antonio
Source: Journal of Chemical Engineering of Japan. Unidade: FZEA
Subjects: SOLUBILIDADE, CAFÉ TRATADO, COMPOSTOS AROMÁTICOS, DIÓXIDO DE CARBONO, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Alessandra Lopes de e EBERLIN, Marcos Nogueira e CABRAL, Fernando Antonio. Prediction of the solubility of aromatic compounds from brazilian roasted coffee (2-methylpyrazine; 2-furfurylalcohol; 2,5-dimethylpyrazine; 'gama'-butyrolactone and 2-furfurylacetate) in SC-CO2. Journal of Chemical Engineering of Japan, v. 42, n. 4, p. 219-230, 2009Tradução . . Disponível em: http://repositorio.unicamp.br/bitstream/REPOSIP/92972/1/2-s2.0-67749116018.pdf. Acesso em: 23 ago. 2024.
APA
Oliveira, A. L. de, Eberlin, M. N., & Cabral, F. A. (2009). Prediction of the solubility of aromatic compounds from brazilian roasted coffee (2-methylpyrazine; 2-furfurylalcohol; 2,5-dimethylpyrazine; 'gama'-butyrolactone and 2-furfurylacetate) in SC-CO2. Journal of Chemical Engineering of Japan, 42( 4), 219-230. Recuperado de http://repositorio.unicamp.br/bitstream/REPOSIP/92972/1/2-s2.0-67749116018.pdf
NLM
Oliveira AL de, Eberlin MN, Cabral FA. Prediction of the solubility of aromatic compounds from brazilian roasted coffee (2-methylpyrazine; 2-furfurylalcohol; 2,5-dimethylpyrazine; 'gama'-butyrolactone and 2-furfurylacetate) in SC-CO2 [Internet]. Journal of Chemical Engineering of Japan. 2009 ; 42( 4): 219-230.[citado 2024 ago. 23 ] Available from: http://repositorio.unicamp.br/bitstream/REPOSIP/92972/1/2-s2.0-67749116018.pdf
Vancouver
Oliveira AL de, Eberlin MN, Cabral FA. Prediction of the solubility of aromatic compounds from brazilian roasted coffee (2-methylpyrazine; 2-furfurylalcohol; 2,5-dimethylpyrazine; 'gama'-butyrolactone and 2-furfurylacetate) in SC-CO2 [Internet]. Journal of Chemical Engineering of Japan. 2009 ; 42( 4): 219-230.[citado 2024 ago. 23 ] Available from: http://repositorio.unicamp.br/bitstream/REPOSIP/92972/1/2-s2.0-67749116018.pdf
Artigo de periodico
Volatile compounds from pitanga fruit (Eugenia uniflora L.) (2006)
Oliveira, Alessandra Lopes de; Lopes, Roberta Bazzo; Cabral, Fernando Antonio; Eberlin, Marcos Nogueira
Source: Food Chemistry. Unidade: FZEA
Subjects: COMPOSTOS AROMÁTICOS, PITANGA, FRUTAS TROPICAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Alessandra Lopes de et al. Volatile compounds from pitanga fruit (Eugenia uniflora L.). Food Chemistry, v. 99, n. 1, p. 1-5, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.07.012. Acesso em: 23 ago. 2024.
APA
Oliveira, A. L. de, Lopes, R. B., Cabral, F. A., & Eberlin, M. N. (2006). Volatile compounds from pitanga fruit (Eugenia uniflora L.). Food Chemistry, 99( 1), 1-5. doi:10.1016/j.foodchem.2005.07.012
NLM
Oliveira AL de, Lopes RB, Cabral FA, Eberlin MN. Volatile compounds from pitanga fruit (Eugenia uniflora L.) [Internet]. Food Chemistry. 2006 ; 99( 1): 1-5.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.012
Vancouver
Oliveira AL de, Lopes RB, Cabral FA, Eberlin MN. Volatile compounds from pitanga fruit (Eugenia uniflora L.) [Internet]. Food Chemistry. 2006 ; 99( 1): 1-5.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.012
Artigo de periodico
Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS (2005)
Oliveira, Alessandra Lopes de; Cruz, Paulo Márcio; Eberlin, Marcos Nogueira; Cabral, Fernando Antonio
Source: Ciência e Tecnologia de Alimentos. Unidade: FZEA
Subjects: CAFÉ, ANÁLISE SENSORIAL DE ALIMENTOS, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Alessandra Lopes de et al. Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS. Ciência e Tecnologia de Alimentos, v. 25, n. 4, p. 677-682, 2005Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612005000400009. Acesso em: 23 ago. 2024.
APA
Oliveira, A. L. de, Cruz, P. M., Eberlin, M. N., & Cabral, F. A. (2005). Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS. Ciência e Tecnologia de Alimentos, 25( 4), 677-682. doi:10.1590/s0101-20612005000400009
NLM
Oliveira AL de, Cruz PM, Eberlin MN, Cabral FA. Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS [Internet]. Ciência e Tecnologia de Alimentos. 2005 ; 25( 4): 677-682.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1590/s0101-20612005000400009
Vancouver
Oliveira AL de, Cruz PM, Eberlin MN, Cabral FA. Brazilian roasted coffee oil obtained by mechanical expelling: compositional analysis by GC-MS [Internet]. Ciência e Tecnologia de Alimentos. 2005 ; 25( 4): 677-682.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1590/s0101-20612005000400009

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