artigo científico

Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species

JORDÃO A.M., CORREIA A.C., BOTELHO R.V., ORTEGA-HERAS M., GONZÁLEZ-SANJOSÉ M.L. (2025) Phenolic content, volatile composition and sensory profile of red wines macerated with toasted woods from different South American botanical species. Journal of Food Composition and Analysis, 137 (part A), 106854 https://doi.org/10.1016/j.jfca.2024.106854

Comparative Analysis of Secondary Metabolite Production by Cophinforma mamane and Aspergillus niger Preserved for Long-Term Methods

Padrón-Antonio, Y.; Falcão, L.d.S.; de Souza, A.T.F.; de Andrade, C.P.; da Silva, P.V.M.; Barbosa, L.K.; Duvoisin, S., Jr.; Correia, A.C.; Jordão, A.M.; Albuquerque, P.M. (2025). Comparative Analysis of Secondary Metabolite Production by Cophinforma mamane and Aspergillus niger Preserved for Long-Term Methods. Processes 2025, 13, 3834. https://doi.org/10.3390/pr13123834

Optimized Production of Fungal Polygalacturonase Using Cupuaçu (Theobroma grandiflorum) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice

Falcão, L.d.S.; Monteiro, T.E.d.A.; do Amaral, T.S.; Azevedo, S.C.M.; Batista, B.N.; Jordão, A.M.; Albuquerque, P.M. (2025). Optimized Production of Fungal Polygalacturonase Using Cupuaçu (Theobroma grandiflorum) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice. Beverages 2025, 11, 6. https://doi.org/10.3390/beverages11010006

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