área de pesquisa
- Antioxidant capacity evaluation of phenolic compounds from berry fruits
- Attenuated total reflectance Fourier transform (ATR-FTIR) spectroscopy and chemometrics for organic cinnamon evaluation
- AUTENTICAÇÃO DE ORÉGANO (Origanum vulgare L.) ORGÂNICO UTILIZANDO ESPECTROSCOPIA NIR E QUIMIOMETRIA
- Cell wall and oxidative metabolisms of ripening `Paluma? guava under potassium fertilization
- Digital images and independent components analysis in the determination of bioactive compounds from grape juice
- FUNCTIONAL POTENTIAL AND FOOD SAFETY OF FRESH-CUT ?PALUMA? GUAVA UNDER EDIBLE COATINGS
- Handmade solar dryer: an environmentally and economically viable alternative for small and medium producers
- Kurtosis-based projection pursuit analysis to extract information from sensory attributes of cachaça
- MicroNIR spectroscopy and multivariate calibration in the proximal composition determination of human milk
- Multivariate classification for the direct determination of cup profile in coffee blends via handheld near-infrared spectroscopy
- N-Way NIR Data Treatment through PARAFAC in the Evaluation of Protective Effect of Antioxidants in Soybean Oil
- Natural deep eutectic solvent of choline chloride with oxalic or ascorbic acids as efficient starch-based film plasticizers
- Natália Aparecida Mello
- PARTIAL LEAST SQUARES DISCRIMINATION APPLIED TO A FEW SAMPLES DATASET: A CASE FOR PREDICTING THE PRESENCE OF PESTICIDE IN LETTUCE
- Processing and characterization of the surimi-like material from mechanically deboned turkey meat
- Proof-of-concept on the effect of human milk storage time: Lipid degradation and spectroscopic characterization using portable near-infrared spectrometer and chemometrics
- Pseudo-Univariate Calibration Based on NIR Spectroscopy in the Determination of Anthocyanins and Antioxidant Activity in Grape Juices
- Sensory profile and technological characterization of boneless dry-cured ham with lactulose added as a prebiotic
- The use of Chemometrics to Discriminate Sample Adulteration in Different Levels: the case of Peruvian Maca