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Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds.
Iasnaia Maria de Carvalho T, Nogueira TYK, Mauro MA, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Lago-Vanzela ES. Iasnaia Maria de Carvalho T, et al. Among authors: lago vanzela es. Food Res Int. 2017 Dec;102:32-42. doi: 10.1016/j.foodres.2017.09.068. Epub 2017 Sep 28. Food Res Int. 2017. PMID: 29195954 Free article.
Corrigendum to "Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds" [Food Research International 102 (2017) 32-42].
Tavares IMC, Nogueira TYK, Mauro MA, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Lago-Vanzela ES. Tavares IMC, et al. Among authors: lago vanzela es. Food Res Int. 2018 Mar;105:1060. doi: 10.1016/j.foodres.2017.12.077. Epub 2018 Jan 9. Food Res Int. 2018. PMID: 29433197 No abstract available.
Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.
Olivati C, de Oliveira Nishiyama YP, de Souza RT, Janzantti NS, Mauro MA, Gomes E, Hermosín-Gutiérrez I, da Silva R, Lago-Vanzela ES. Olivati C, et al. Among authors: lago vanzela es. Food Res Int. 2019 Feb;116:190-199. doi: 10.1016/j.foodres.2018.08.012. Epub 2018 Aug 3. Food Res Int. 2019. PMID: 30716936 Free article.
The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase.
de Carvalho Tavares IM, Umsza-Guez MA, Martin N, Tobal TM, Boscolo M, Gomes E, Da-Silva R, Lago-Vanzela ES. de Carvalho Tavares IM, et al. Among authors: lago vanzela es. J Food Sci Technol. 2020 Apr;57(4):1565-1573. doi: 10.1007/s13197-019-04192-9. Epub 2019 Nov 28. J Food Sci Technol. 2020. PMID: 32180653 Free PMC article.
11 results