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Author:de Maria, C.A.B.

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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]

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]

Moreira, R.F.A.; de Maria, C.A.B., Investiation of the aroma compounds from headspace and aqueous solution from the cambará (Gochnatia Velutina) honey, Flavour Fragr. J., 2005, 20, 1, 13-17, https://doi.org/10.1002/ffj.1396 . [all data]

Pinto, A.B.; Guedes, C.M.; Moreira, R.F.A.; de Maria, C.A.B., Volatile constituents from headspace and aqueous solution of genipap (Genipa americana) fruit isolated by the solid-phase extraction method, Flavour Fragr. J., 2006, 21, 3, 488-491, https://doi.org/10.1002/ffj.1623 . [all data]