Search Results - Baffa Júnior, José Carlos

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  1. 1
    Conservation of Bakery Products Through Cinnamaldehyde Antimicrobial Films

    Conservation of Bakery Products Through Cinnamaldehyde Antimicrobial Films by Lopes, Franceline Aparecida, de Fátima Ferreira Soares, Nilda, de Cássia Pires Lopes, Cristiane, da Silva, Washington Azevedo, Júnior, José Carlos Baffa, Medeiros, Eber Antonio Alves

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  2. 2
    Development of active plastic crate and evaluation of phytopathogenic and pathogenic food spoilage micro-organism inhibition

    Development of active plastic crate and evaluation of phytopathogenic and pathogenic food spoilage micro-organism inhibition by Pinto, Michele da Silva, Ferreira Soares, Nilda de Fátima, Filomeno Fontes, Edimar Aparecida, Maia Geraldine, Robson, Baffa Júnior, José Carlos, Ramos Melo, Nathália

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  3. 3
    Immobilization of an alpha-galactosidase from Debaryomyces hansenni UFV-1 in cellulose film and its application in oligosaccharides hydrolysis

    Immobilization of an alpha-galactosidase from Debaryomyces hansenni UFV-1 in cellulose film and its application in oligosaccharides hydrolysis by Baffa Júnior, José Carlos, Viana, Pollyanna Amaral, de Rezende, Sebastião Tavares, Soares, Nilda de Fátima Ferreira, Guimarães, Valéria Monteze

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  4. 4
    Synchronization between photosynthetic responses to seasonality during fruit development and fatty acid profile of mesocarp oil in macauba (Acrocomia aculeata)

    Synchronization between photosynthetic responses to seasonality during fruit development and fatty acid profile of mesocarp oil in macauba (Acrocomia aculeata) by Oliveira, Cassia Duarte, Pereira e Silveira, Bianca Marise, Fernanda de Assis, Natalia, Rios, Gustavo Resende, Siqueira-Silva, Advanio Inácio, Baffa Júnior, José Carlos, Viana, Pollyanna Amaral, Pereira, Eduardo Gusmão

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  5. 5
    Ethyl-carbamate determination by gas chromatography–mass spectrometry at different stages of production of a traditional Brazilian spirit

    Ethyl-carbamate determination by gas chromatography–mass spectrometry at different stages of production of a traditional Brazilian spirit by Baffa Júnior, José Carlos, Mendonça, Regina Célia Santos, Pereira, Joesse Maria de Assis Teixeira Kluge, Marques Pereira, José Antonio, Soares, Nilda de Fátima Ferreira

    Published in Food chemistry
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  6. 6
    Use of Allyl Isothiocyanate-containing Sachets to Reduce Aspergillus flavus Sporulation in Peanuts

    Use of Allyl Isothiocyanate-containing Sachets to Reduce Aspergillus flavus Sporulation in Peanuts by Otoni, Caio Gomide, Soares, Nilda de Fátima Ferreira, da Silva, Washington Azevêdo, Medeiros, Eber Antonio Alves, Baffa Junior, José Carlos

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  7. 7
    Aflatoxin M1 occurrence in ultra high temperature (UHT) treated fluid milk from Minas Gerais/Brazil

    Aflatoxin M1 occurrence in ultra high temperature (UHT) treated fluid milk from Minas Gerais/Brazil by Oliveira, Cristiane Patrícia de, Soares, Nilda de Fátima Ferreira, Oliveira, Taíla Veloso de, Baffa Júnior, José Carlos, Silva, Washington Azevedo da

    Published in Food control
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  8. 8
    Conservation of Bakery Products Through Cinnamaldehyde Antimicrobial Films: CONSERVATION OF BAKERY PRODUCTS WITH ANTIMICROBIAL FILM

    Conservation of Bakery Products Through Cinnamaldehyde Antimicrobial Films: CONSERVATION OF BAKERY PRODUCTS WITH ANTIMICROBIAL FILM by Lopes, Franceline Aparecida, de Fátima Ferreira Soares, Nilda, de Cássia Pires Lopes, Cristiane, da Silva, Washington Azevedo, Júnior, José Carlos Baffa, Medeiros, Eber Antonio Alves

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