Search Results - Deus, Valterney L.

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  1. 1
    In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get

    In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get by Dala-Paula, Bruno M., Deus, Valterney L., Tavano, Olga L., Gloria, Maria Beatriz A.

    Published in Food chemistry
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  2. 2
    FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates

    FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates by Deus, Valterney L., Resende, Laís M., Bispo, Eliete S., Franca, Adriana S., Gloria, Maria Beatriz A.

    Published in Food chemistry
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  3. 3
    Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation

    Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation by Deus, Valterney L., Bispo, Eliete S., Franca, Adriana S., Gloria, Maria Beatriz A.

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  4. 4
    Influence of cocoa clones on the quality and functional properties of chocolate – Nitrogenous compounds

    Influence of cocoa clones on the quality and functional properties of chocolate – Nitrogenous compounds by Deus, Valterney L., Bispo, Eliete S., Franca, Adriana S., Gloria, Maria Beatriz A.

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  5. 5
    Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure

    Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure by Costa, Barbara S., Custódio, Flávia B., Deus, Valterney L., Hoyos, Daniela C.M., Gloria, Maria Beatriz A.

    Published in Food control
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