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Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness

Food science & technology, 2014-12, Vol.59 (2), p.612-620

2014

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HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation

Journal of food science and technology, 2017-07, Vol.54 (8), p.2594-2601

2017

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Sarcopenia: a predictor of mortality and the need for early diagnosis and intervention

Aging clinical and experimental research, 2015-06, Vol.27 (3), p.249-254

2015

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Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit

Food science & technology, 2012-05, Vol.46 (2), p.511-518

2012

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Interaction of IL1B and IL1RN polymorphisms, smoking habit, gender, and ethnicity with aggressive and chronic periodontitis susceptibility

Contemporary clinical dentistry, 2016-07, Vol.7 (3), p.349-356

2016

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Consumer interpretation of ready to drink orange juice and nectar labelling

International journal of food science & technology, 2013-06, Vol.48 (6), p.1296-1302

2013

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Volatile and odoriferous compounds changes during frozen concentrated orange juice processing

Food research international, 2015-11, Vol.77, p.591-598

2015

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Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice

Innovative food science & emerging technologies, 2018-02, Vol.45, p.106-114

2018

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Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

Food science and technology international, 2018-09, Vol.24 (6), p.507-518

2018

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An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model

Food research international, 2016-06, Vol.84, p.160-169

2016

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Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content

Food science & technology, 2020-03, Vol.122, p.109001, Article 109001

2020

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Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques

Food research international, 2015-09, Vol.75, p.281-288

2015

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Effect of High Hydrostatic Pressure on Ascorbic Acid, Phenolic Compounds and Antioxidant Activity of Pera Rio Orange Juice

Journal of food processing & technology, 2015, Vol.6 (2)

Magali Monteiro, Antonio Bisconsin

2015

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Trajetória Profissional do Enfermeiro Auditor: oportunidades, desafios e motivações na escolha profissional

Revista brasileira de pesquisa (auto)biográfica, 2021-09, Vol.6 (18), p.757-773

2021

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Avaliação crítica da legislação brasileira de sucos de fruta, com ênfase no suco de fruta pronto para beber

Revista de Nutrição, 2010-08, Vol.23 (4), p.667-677

2010

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The influence of rootstock and extraction setting on the Limonin and Flavonoids levels in orange juice during ripeness: A influência do porta-enxerto e do ajuste de extração nos níveis de Limonina e Flavonóides no suco de laranja durante a maturação

Brazilian Journal of Development, 2022-11, Vol.8 (11), p.74904-74920

2022

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O programa de desenvolvimento educacional do Paraná: avanços, retrocessos na formação de professores

Revista HISTEDBR on-line, 2023-11, Vol.23, p.e023029

2023

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Auditoria e a prática do enfermeiro auditor: uma revisão integrativa da literatura

Revista de gestão em sistemas de saúde, 2020-06, Vol.9 (1), p.71-93

2020

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AUDITORIA E A PRÁTICA DO ENFERMEIRO AUDITOR: UMA REVISÃO INTEGRATIVA DA LITERATURA /AUDIT AND THE PRACTICE OF THE NURSE AUDITOR: AN INTEGRATING LITERATURE REVIEW

Revista de gestão em sistemas de saúde, 2020-01, Vol.9 (1), p.71

2020

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Educação ambiental à luz do referencial curricular do Paraná: limites e ausências

Cadernos de Pesquisa : Pensamento Educacional (Curitiba. Online), 2020-12, Vol.15 (41), p.177-196

2020

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Antioxidant Activity of Commercial Ready-to-Drink Orange Juice and Nectar

Journal of food science, 2011-04, Vol.76 (3), p.C392-C397

2011

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The influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulp

Journal of the science of food and agriculture, 2012-07, Vol.92 (9), p.1886-1891

2012

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Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice

Food and bioprocess technology, 2014-06, Vol.7 (6), p.1670-1677

2014

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A GC–FID Method to Determine Styrene in Polystyrene Glasses

Food analytical methods, 2012-12, Vol.5 (6), p.1411-1418

2012

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Capillary electrophoresis to approach sorbate usage in processed meat products in Brazil

Journal of food science and technology, 2018-01, Vol.55 (1), p.443-447

2018

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Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness

HS–GC–MS–O analysis and sensory acceptance of passion fruit during maturation

Sarcopenia: a predictor of mortality and the need for early diagnosis and intervention

Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit

Interaction of IL1B and IL1RN polymorphisms, smoking habit, gender, and ethnicity with aggressive and chronic periodontitis susceptibility

Consumer interpretation of ready to drink orange juice and nectar labelling

Volatile and odoriferous compounds changes during frozen concentrated orange juice processing

Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice

Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

An exploratory study on the influence of orange juice on gut microbiota using a dynamic colonic model

Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content

Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques

Effect of High Hydrostatic Pressure on Ascorbic Acid, Phenolic Compounds and Antioxidant Activity of Pera Rio Orange Juice

Trajetória Profissional do Enfermeiro Auditor: oportunidades, desafios e motivações na escolha profissional

Avaliação crítica da legislação brasileira de sucos de fruta, com ênfase no suco de fruta pronto para beber

The influence of rootstock and extraction setting on the Limonin and Flavonoids levels in orange juice during ripeness: A influência do porta-enxerto e do ajuste de extração nos níveis de Limonina e Flavonóides no suco de laranja durante a maturação

O programa de desenvolvimento educacional do Paraná: avanços, retrocessos na formação de professores

Auditoria e a prática do enfermeiro auditor: uma revisão integrativa da literatura

AUDITORIA E A PRÁTICA DO ENFERMEIRO AUDITOR: UMA REVISÃO INTEGRATIVA DA LITERATURA /AUDIT AND THE PRACTICE OF THE NURSE AUDITOR: AN INTEGRATING LITERATURE REVIEW

Educação ambiental à luz do referencial curricular do Paraná: limites e ausências

Antioxidant Activity of Commercial Ready-to-Drink Orange Juice and Nectar

The influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulp

Optimisation of High Hydrostatic Pressure Processing of Pêra Rio Orange Juice

A GC–FID Method to Determine Styrene in Polystyrene Glasses

Capillary electrophoresis to approach sorbate usage in processed meat products in Brazil

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