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Artigo de periodico
GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute (2024)
Spada, Fernanda Papa ; Alencar, Severino Matias de ; Bogusz Junior, Stanislau ; Purgatto, Eduardo
Source: Fermentation. Unidades: ESALQ, IQSC, FCF
Subjects: AROMATIZANTES, BEBIDAS NÃO ALCOÓLICAS, CACAU, CHOCOLATE, JACA, OLFATO, SEMENTES, SUBPRODUTOS COMO ALIMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPADA, Fernanda Papa et al. GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute. Fermentation, v. 10, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.3390/fermentation10050228. Acesso em: 31 out. 2024.
APA
Spada, F. P., Alencar, S. M. de, Bogusz Junior, S., & Purgatto, E. (2024). GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute. Fermentation, 10, 1-14. doi:10.3390/fermentation10050228
NLM
Spada FP, Alencar SM de, Bogusz Junior S, Purgatto E. GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute [Internet]. Fermentation. 2024 ; 10 1-14.[citado 2024 out. 31 ] Available from: https://doi.org/10.3390/fermentation10050228
Vancouver
Spada FP, Alencar SM de, Bogusz Junior S, Purgatto E. GC-olfactometric analysis as a tool for comprehensive characterization of aromatic profiles in cocoa-based beverages with a natural chocolate substitute [Internet]. Fermentation. 2024 ; 10 1-14.[citado 2024 out. 31 ] Available from: https://doi.org/10.3390/fermentation10050228
Artigo de periodico
Effect of methyl Jasmonate on the biosynthesis of volatile compounds associated with the ripening of grape tomato fruits (2023)
Magalhães, Hilton César Rodrigues ; Alves Filho, Elenilson G ; Meza, Silvia Leticia Rivero ; Oliveira, Aline A ; Garruti, Deborah S ; Purgatto, Eduardo
Source: Journal of Agricultural and Food Chemistry. Unidades: FCF, IQSC
Subjects: COMPOSTOS ORGÂNICOS, TOMATE, GENÉTICA, HIDROCARBONETOS, ALIMENTOS DE ORIGEM VEGETAL, COMPOSTOS VOLÁTEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAGALHÃES, Hilton César Rodrigues et al. Effect of methyl Jasmonate on the biosynthesis of volatile compounds associated with the ripening of grape tomato fruits. Journal of Agricultural and Food Chemistry, v. 71, p. 4696−4705, 2023Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.2c06215. Acesso em: 31 out. 2024.
APA
Magalhães, H. C. R., Alves Filho, E. G., Meza, S. L. R., Oliveira, A. A., Garruti, D. S., & Purgatto, E. (2023). Effect of methyl Jasmonate on the biosynthesis of volatile compounds associated with the ripening of grape tomato fruits. Journal of Agricultural and Food Chemistry, 71, 4696−4705. doi:10.1021/acs.jafc.2c06215
NLM
Magalhães HCR, Alves Filho EG, Meza SLR, Oliveira AA, Garruti DS, Purgatto E. Effect of methyl Jasmonate on the biosynthesis of volatile compounds associated with the ripening of grape tomato fruits [Internet]. Journal of Agricultural and Food Chemistry. 2023 ; 71 4696−4705.[citado 2024 out. 31 ] Available from: https://doi.org/10.1021/acs.jafc.2c06215
Vancouver
Magalhães HCR, Alves Filho EG, Meza SLR, Oliveira AA, Garruti DS, Purgatto E. Effect of methyl Jasmonate on the biosynthesis of volatile compounds associated with the ripening of grape tomato fruits [Internet]. Journal of Agricultural and Food Chemistry. 2023 ; 71 4696−4705.[citado 2024 out. 31 ] Available from: https://doi.org/10.1021/acs.jafc.2c06215
Artigo de periodico
Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile (2021)
Spricigo, Poliana Cristina ; Freitas, Thais Padua de ; Purgatto, Eduardo ; Ferreira, Marcos David ; Correa, Daniel S. ; Bai, Jinhe ; Brechtf, Jeffrey Karl
Source: Postharvest Biology and Technology. Unidades: ESALQ, FCF, IQSC
Subjects: COMPOSTOS VOLÁTEIS, TOMATE, PÓS-COLHEITA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPRICIGO, Poliana Cristina et al. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile. Postharvest Biology and Technology, v. 176, p. 1-9 art. 111503, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2021.111503. Acesso em: 31 out. 2024.
APA
Spricigo, P. C., Freitas, T. P. de, Purgatto, E., Ferreira, M. D., Correa, D. S., Bai, J., & Brechtf, J. K. (2021). Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile. Postharvest Biology and Technology, 176, 1-9 art. 111503. doi:10.1016/j.postharvbio.2021.111503
NLM
Spricigo PC, Freitas TP de, Purgatto E, Ferreira MD, Correa DS, Bai J, Brechtf JK. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile [Internet]. Postharvest Biology and Technology. 2021 ; 176 1-9 art. 111503.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.postharvbio.2021.111503
Vancouver
Spricigo PC, Freitas TP de, Purgatto E, Ferreira MD, Correa DS, Bai J, Brechtf JK. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile [Internet]. Postharvest Biology and Technology. 2021 ; 176 1-9 art. 111503.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.postharvbio.2021.111503

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