Embrapa Agroindústria de Alimentos (CTAA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/373982
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Ítem Effect of Crosslinking on the Physical Properties and Antifungal Activity of Active Coatings Containing Cinnamon Essential Oil for Anthracnose Control in Mangoes.OLIVEIRA, T. S. DE; COSTA, A. M. M.; COELHO, C. C. DE S; CHÁVEZ, D. W. H.; CABRAL, L. M. C.; FREITAS-SILVA, O.Ítem Nutritious corn extrudates enriched with Andean Lupin and pecan nut: Physicochemical, textural, nutraceutical and sensory properties.HUAMÁN-MEZA, K.; GONZALES-PÉREZ, S.; RIMARI-BARZOLA, R.; CHÁVEZ, D. W. H.; CARVALHO, C. W. P. de; SILVA-PAZ, R. J.; ELÍAS-PEÑAFIEL, C.; CASIMIRO-GONZALES, S.; COMETTANT-RABANAL, R.Ítem Acrylamide in Food: Bibliometric analysis, chemical-biological mitigation, and future research directions.SOUZA, J. G. de; CHÁVEZ, D. W. H.; GUERRA, A. F.; GOTTSCHALK, L. M. F.; FREITAS-SILVA, O.Ítem Correlation between hydrolytic enzymes produced by solid-state fermentation and bioactive compounds release from grape pomace.TELES, A. S. C.; CHÁVEZ, D. W. H.; GOTTSCHALK, L. M. F.; TONON, R. V.Ítem Correlation between hydrolytic enzymes produced by solid-state Fermentation and bioactive compounds release from grape pomace.TELES, A. S. C.; CHÁVEZ, D. W. H.; GOTTSCHALK, L. M. F.; TONON, R. V.