Funder
Fundação de Amparo à Pesquisa do Estado de Minas Gerais
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Subject
Organic Chemistry,Food Science
Reference40 articles.
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2. Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology;Ammar;Food Chemistry,2021
3. Linear and non-linear quantification of extra virgin olive oil, soybean oil, and sweet almond oil in blends to assess their commercial labels;Aroca-Santos;Journal of Food Composition and Analysis,2019
4. Variable selection applied to the development of a robust method for the quantification of coffee blends using mid infrared spectroscopy;Assis;Food Analytical Methods,2018
5. Attenuated Total Reflectance Fourier Transform Spectroscopy (ATR - FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics;Belchior;Food Chemistry,2017