Detalhe da pesquisa
1.
The MRC National Survey of Health and Development reaches age 70: maintaining participation at older ages in a birth cohort study.
Eur J Epidemiol
; 31(11): 1135-1147, 2016 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-27995394
2.
Second order kinetic modeling of headspace solid phase microextraction of flavors released from selected food model systems.
Molecules
; 19(9): 13894-908, 2014 Sep 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-25255763
3.
Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels.
Food Chem
; 211: 925-36, 2016 Nov 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-27283714
4.
Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee.
Food Chem
; 211: 916-24, 2016 Nov 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-27283713
5.
Coffee fermentation and flavor--An intricate and delicate relationship.
Food Chem
; 185: 182-91, 2015 Oct 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-25952856
6.
Lipase-catalysed ester synthesis in solvent-free oil system: is it esterification or transesterification?
Food Chem
; 141(3): 2828-32, 2013 Dec 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-23871030
7.
Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.
Microb Biotechnol
; 6(4): 385-93, 2013 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-23171032
8.
Pressurised liquid extraction of volatile compounds in coffee bean.
Talanta
; 115: 300-7, 2013 Oct 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-24054595
9.
Simultaneous quantitation of volatile compounds in citrus beverage through stir bar sorptive extraction coupled with thermal desorption-programmed temperature vaporization.
Talanta
; 107: 118-26, 2013 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-23598201
10.
Optimisation of flavour ester biosynthesis in an aqueous system of coconut cream and fusel oil catalysed by lipase.
Food Chem
; 135(4): 2714-20, 2012 Dec 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-22980863
11.
Characterisation of calamansi (Citrus microcarpa). Part I: volatiles, aromatic profiles and phenolic acids in the peel.
Food Chem
; 134(2): 686-95, 2012 Sep 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-23107679
12.
Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice.
Food Chem
; 135(4): 2505-13, 2012 Dec 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-22980835
13.
Characterization of the volatility of flavor compounds in alcoholic beverages through headspace solid-phase microextraction (HS-SPME) and mathematical modeling.
J Food Sci
; 77(1): C61-70, 2012 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-22132700
14.
Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii.
Int J Food Microbiol
; 158(1): 28-35, 2012 Aug 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-22800660
15.
Characterisation of calamansi (Citrus microcarpa). Part II: volatiles, physicochemical properties and non-volatiles in the juice.
Food Chem
; 134(2): 696-703, 2012 Sep 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-23107680
16.
Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
J Agric Food Chem
; 57(1): 239-44, 2009 Jan 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-19061307