Search Results - "Scholz, M B S" :: K.UTB vyhledávací portál

Gene expression and enzymatic activity of pectin methylesterase during fruit development and ripening in Coffea arabica L

by Cação, S M B, Leite, T F, Budzinski, I G F, dos Santos, T B, Scholz, M B S, Carpentieri-Pipolo, V, Domingues, D S, Vieira, L G E, Pereira, L F P
Published in Genetics and molecular research (01.01.2012)

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Validation of near-infrared spectroscopy for the quantification of cafestol and kahweol in green coffee

by Scholz, M.B.S., Pagiatto, N.F., Kitzberger, C.S.G., Pereira, L.F.P., Davrieux, F., Charmetant, P., Leroy, T.
Published in Food research international (01.07.2014)

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Validation of near-infrared spectroscopy for the quantification of cafestol and kahweol in green coffee: Coffee - Science, Technology and Impacts on Human Health

by SCHOLZ, M. B. S, PAGIATTO, N. F, KITZBERGER, C. S. G, PEREIRA, L. F. P, DAVRIEUX, F, CHARMETANT, P, LEROY, T
Published in Food research international (2014)

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Application of response surface methodology for the optimization of oxidants in wheat flour

by Junqueira, R.M., Castro, I.A., Arêas, J.A.G., Silva, A.C.C., Scholz, M.B.S., Mendes, S., Oliveira, K.C.
Published in Food chemistry (2007)

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Journal Article

Gene expression and enzymatic activity of pectin methylesterase during fruit development and ripening in Coffea arabica L

Validation of near-infrared spectroscopy for the quantification of cafestol and kahweol in green coffee

Validation of near-infrared spectroscopy for the quantification of cafestol and kahweol in green coffee: Coffee - Science, Technology and Impacts on Human Health

Application of response surface methodology for the optimization of oxidants in wheat flour

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