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pesquisas

artigos publicados

Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination

2018

LWT - Food Science and Technology

Liquid chromatography with mass spectrometry analysis of mycotoxins in food samples using silica hydride based stationary phases

2017

Journal of Separation Science

Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process

2017

Food Chemistry

Foliar desiccators glyphosate, carfentrazone, and paraquat affect the technological and chemical properties of cowpea grains

2017

Journal of Agricultural and Food Chemistry

Production, characterization, and stability of orange or eucalyptus essential oil/β-cyclodextrin inclusion complex

2017

Journal of Food Science

Fatty acid profile, phytochemicals and antioxidant activity from barnyardgrass (Echinochloa crus-galli)

2017

International Food Research Journal

Phosphate fertilizer and growing environment change the phytochemicals, oil quality, and nutritional composition of roundup ready genetically modified and conventional soybean

2017

Journal of Agricultural and Food Chemistry

Mycotoxin and fungicide residues in wheat grains from fungicide-treated plants measured by a validated LC-MS method

2017

Food Chemistry

Incidence of aflatoxin M1 in fresh milk from small farms

2017

Food Science and Technology

Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months

2017

Food Chemistry

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