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Author:Trugo, L.C.

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4 matching references were found.

Moreira, R.F.A.; Trugo, L.C.; Pietroluongo, M.; de Maria, C.A.B., Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys, J. Agric. Food Chem., 2002, 50, 26, 7616-7621, https://doi.org/10.1021/jf020464b . [all data]

Vendramini, A.L.; Trugo, L.C., Chemical composition of acerola fruit (Malpighia punicifolia L.) at three stages of maturity, Food Chem., 2000, 71, 2, 195-198, https://doi.org/10.1016/S0308-8146(00)00152-7 . [all data]

De Maria, C.A.B.; Trugo, L.C.; Neto, F.R.A.; Moreira, R.F.A.; Alviano, C.S., Composition of green coffee water-soluble fractions and identification of volatiles formed during roasting, Food Chem., 1996, 55, 3, 203-207, https://doi.org/10.1016/0308-8146(95)00104-2 . [all data]

Torres, A.G.; Trugo, N.M.F.; Trugo, L.C., Mathematical method for the prediction of retention times of fatty acid methyl esters in temperature-programmed capillary gas chromatography, J. Agric. Food Chem., 2002, 50, 15, 4156-4163, https://doi.org/10.1021/jf011259j . [all data]