Characterization of Odor-Active Compounds in Gabiroba Fruits (Campomanesia xanthocarpa O. Berg)

Formation of volatile compounds from lycopene by autoxidation in a model system simulating dehydrated foods

(2014) C.N. Kobori et al.   FOOD RESEARCH INTERNATIONAL

Characterization and Antioxidant Potential of Brazilian Fruits from the Myrtaceae Family

(2012) Marina C. Pereira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile constituents of jabuticaba (Myrciaria jaboticaba(Vell.) O. Berg) fruits

(2012) Ina Plagemann et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Conservação pós-colheita de guavira (Campomanesia sp.)

(2012) Raquel Pires Campos et al.   Revista Brasileira de Fruticultura

Volatile compounds and descriptive odor attributes in umbu (Spondias tuberosa) fruits during maturation

(2011) Mércia de Sousa Galvão et al.   FOOD RESEARCH INTERNATIONAL

Volatile constituents of exotic fruits from Brazil

(2011) Juliano Lemos Bicas et al.   FOOD RESEARCH INTERNATIONAL

Essential oils of four Myrtaceae species from the Brazilian southeast

(2010) Marcos J. Nakamura et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu

(2010) Whasley F. Duarte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Composição química dos frutos de Campomanesia xanthocarpa Berg-Myrtaceae

(2009) Maria Isabel Vallilo et al.   Food Science and Technology

Bioconversion of aliphatic and aromatic alcohols to their corresponding esters in melons (Cucumis melo L. cv. Prince melon and cv. Earl's favorite melon)

(2008) M. Mahmuda Khanom et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Gas chromatography–olfactometry in food flavour analysis

(2007) Barbara d’Acampora Zellner et al.   JOURNAL OF CHROMATOGRAPHY A