1. Instituto de Tecnologia de Alimentos

Navegando por Assunto Coffee

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Data do documentoTítuloAutor(es)
2021Coffee by-products in topical formulations: A reviewCamargo, Gisele Anne; et al.; ; ; ; ; ; ; ;
2012Effect of roasting on chlorogenic acids, caffeine and polycyclic aromatic hydrocarbons levels in two Coffea cultivars: Coffea arabica cv. Catuaı´ Amarelo IAC-62 and Coffea canephora cv. Apoata˜ IAC-2258Tfouni, Silvia A. V.; et al.; ; ; ; ; ; ; ;
2010Kinetics of ochratoxin A destruction during coffee roastingFerraz, Mariano B. M.; et al.; ; ; ; ; ; ; ;
2012Occurrence of furan in commercial processed foods in BrazilArisseto, A. P.; et al.; ; ; ; ; ; ; ;
2014Ochratoxigenic fungi and ochratoxin A in defective coffee beansTaniwaki, M.H.; et al.; ; ; ; ; ; ; ;
2014Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverageIamanaka, B.T.; et al.; ; ; ; ; ; ; ;
2019Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and OpportunitiesTaniwaki, Marta H.; et. al.; ; ; ; ; ; ; ;
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