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| Author: | Franco |
17 matching references were found.
Franco, J.; Patel, N.K., Solubility of benzoic acid in aqueous solutions of sodium chloride, Przem. Chem., 1975, 54, 120. [all data]
Patel, N.K.; Mehta, M.S.; Franco, J., Study of the surface tension of binary solutions of organic acids in aqueous media, Labdev, Part A, 1974, 12, 89-90. [all data]
Franco, J.J.; Perissinotti, L.; de Reca, N.E.W., Behavior of mixtures of iodine with anthracene, phenazine and thianthrene, Solid State Ionics, 1985, 15, 95. [all data]
Giorgianni, S.; Gambi, A.; Franco, L.; Ghersetti, S., J. Mol. Spectrosc., 1979, 75, 389. [all data]
Franco, Lina S.; Salamanca, Yina P.; Maldonado, Mauricio; Vargas, Edgar F., Solubility of Calix[4]resorcinarene in Water from (278.15 to 308.15) K, J. Chem. Eng. Data, 2010, 55, 2, 1042-1044, https://doi.org/10.1021/je9005097 . [all data]
Janzanntti, N.S.; Franco, M.R.B.; Lancas, F.M., Identificacao de compostos volateis de macas (Malus domestica) cultivar fuji, por chromatoghrafia gasosa-espectrometria de massas, 2007, retrieved from http://www.bibvirt.futuro.nsp.br/content/download/7005/56300/file/cta20u26.pdf. [all data]
Alves, G.L.; Franco, M.R.B., Headspace gas chromatography-mass spectrometry of volatile compounds in murici (Byrsonima crassifolia L. Rich), J. Chromatogr. A, 2003, 985, 1-2, 297-301, https://doi.org/10.1016/S0021-9673(02)01398-5 . [all data]
Franco, M.R.B.; Shibamoto, T., Volatile composition of some Brazilian fruits: umbu-caja (Spondias citherea), camu-camu (Myrciaria dubia), araca-boi (Eugenia stipitata), and cupuacu (Theobroma grandiflorum), J. Agric. Food Chem., 2000, 48, 4, 1263-1265, https://doi.org/10.1021/jf9900074 . [all data]
Garruti, D.S.; Franco, M.R.B.; da Silva, M.A.A.A.P.; Janzantti, N.S.; Alves, G.L., Compostos voláteis do sabor de pseudofrutos de cajueiro anão precoce (Anacardium occidentale L.) CCP-76, Boletim de Pesquisa e Desenvolvimento 4, Empresa Brasileira de Pesquisa Agropecuária, Fortaleza, Brazil, 2001, 29, retrieved from http://www.cnpat.embrapa.br/publica/pub/BolPesq/pd4.pdf. [all data]
Garruti, D.S.; Franco, M.R.B.; da Silva, M.A.A.P.; Janzantti, N.S.; Alves, G.L., Evaluation of volatile flavour compounds from cashew apple (Anacardium occidentale L) juice by the Osme gas chromatography/olfactometry technique, J. Sci. Food Agric., 2003, 83, 14, 1455-1462, https://doi.org/10.1002/jsfa.1560 . [all data]
Janzanntti, N.S.; Franco, M.R.B.; Lanças, F.M., Identificação de compostos voláteis de maçãs (Malus domestica) cultivar fuji, por cromatografia gasosa-espectrometria de massas, Cienc. Tecnol. Aliment., 2000, 20, 2, 164-171, retrieved from http://www.scielo.br/scielo.php?script=sciarttextpid=S0101-20612000000200007lng=ptnrm=iso. [all data]
Franco, M.R.B.; Rodriguez-Amaya, D.; Lancas, F.M., Compostos volateis de três cultivares de manga (Mangifera indica L.), Cienc. Tecnol. Aliment., 2004, 24, 2, 165-169, https://doi.org/10.1590/S0101-20612004000200002 . [all data]
Janzantti, N.S.; Franco, M.R.B.; Wosiacki, G., Effect of processing on the volatile composition of the clarified Fuji applie juice, Cienc. Tecnol. Aliment., 2003, 23, 3, 523-528, https://doi.org/10.1590/S0101-20612003000300037 . [all data]
Machado, C.C.B.; Bastos, D.H.M.; Janzantti, N.S.; Facanali, R.; Marques, M.M.; Franco, M.R.B., Determinação do perfil de compostos voláteis e avaliação do sabor e aroma de bebidas produzidas a partir da erva-mate (Ilex paraguariensis), Quim. Nova, 2007, 30, 3, 513-518, https://doi.org/10.1590/S0100-40422007000300002 . [all data]
Bastos, D.H.M.; Franco, M.R.B.; da Silva, M.A.A.P.; Janzantti, N.S.; Marques, M.O.M., Volatile composition and aroma and flavor profiles of eucalyptus and orange honeys, Cienc. Tecnol. Aliment., 2002, 22, 2, 122-129, https://doi.org/10.1590/S0101-20612002000200004 . [all data]
Jales, K.A.; Maia, G.A.; Garruti, D.S.; Neto, M.A.S.; Janzantti, N.S.; Franco, M.R.B., Evaluation de los compuestos odoriferos del jugo de maracuya amarillo por GC-MS y GC-O (OSME), Alimentis y bebidas, 2005, 3, 12-14. [all data]
Sampaio, K.S.; Garruti, D.S.; Franco, M.R.B.; Janzantti, N.S.; Da Silva, M.A.AP., Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration, J. Sci. Food Agric., 2011, 91, 10, 1801-1809, https://doi.org/10.1002/jsfa.4385 . [all data]