Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators von Toci, Aline T., Farah, Adriana

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Deep eutectic solvents applied in the extraction and stabilization of rosemary (Rosmarinus officinalis L.) phenolic compounds von Barbieri, Júlia B., Goltz, Caroline, Batistão Cavalheiro, Flávia, Theodoro Toci, Aline, Igarashi-Mafra, Luciana, Mafra, Marcos R.

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Effect of roasting speed on the volatile composition of coffees with different cup quality von Toci, Aline T., Azevedo, Débora A., Farah, Adriana

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Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques von Crupi, Pasquale, Dipalmo, Tiziana, Clodoveo, Maria Lisa, Toci, Aline T., Coletta, Antonio

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Volatile compounds as potential defective coffee beans’ markers von Toci, Aline T., Farah, Adriana

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Effect of phytic acid, tannic acid and saponin on asparagine-glucose Maillard reaction von Kaspchak, Elaine, Theodoro Toci, Aline, Rocha Alencar Menezes, Leociley, Igarashi Mafra, Luciana, Mafra, Marcos R.

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Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds von Toledo, Paulo R.A.B., Pezza, Leonardo, Pezza, Helena R., Toci, Aline T.

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Solid-state NMR spectroscopy of roasted and ground coffee samples: Evidences for phase heterogeneity and prospects of applications in food screening von Freitas, Jair C.C., Ejaz, Maryam, Toci, Aline T., Romão, Wanderson, Khimyak, Yaroslav Z.

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Using 1H low-field NMR relaxometry to detect the amounts of Robusta and Arabica varieties in coffee blends von Muniz, Rafael Oliari, Gonzalez, Jorge L., Toci, Aline T., Freitas, Jair C.C.

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Changes in triacylglycerols and free fatty acids composition during storage of roasted coffee von Toci, Aline T., Neto, Virgílio J.M.F., Torres, Alexande G., Farah, Adriana

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OPTIMIZATION AND VALIDATION OF LIQUID-LIQUID EXTRACTION (LLE) METHOD AND THE APPLICATION OF GAS CHROMATOGRAPHY WITH FID DETECTOR FOR THE DETERMINATION AND QUANTIFICATION OF VOLATIL... von Lourenço, Emilene, Oliveira, Camila, Somer, Juliana, Marteres, Tiago, Luiz, Franciele, Boroski, Marcela, Toci, Aline

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Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines von de Souza, João Carlos, Crupi, Pasquale, Colletta, Antonio, Antonacci, Donato, Toci, Aline Theodoro

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COSMO-SAC model approach for deep eutectic solvent selection to extract quercetin from macela (A. satureioides) and experimental process optimization von Goltz, Caroline, Barbieri, Júlia Bortoluzzi, Cavalheiro, Flávia Batistão, Toci, Aline Theodoro, Farias, Fabiane Oliveira, Mafra, Marcos R.

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Identification of Adulterants in Extra Virgin Olive Oil Using HS-SPME-GC-MS and Multivariate Data Analysis von Knaul, Luana, Santos, Leticia Maria, Ramos, Priscila Maria, Cabrera, Martha, Rüdiger, André Luis, Kapp, Marcelo, Toci, Aline, Boroski, Marcela

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Free and bound aroma compounds characterization by GC-MS of Negroamaro wine as affected by soil management von Toci, Aline T., Crupi, Pasquale, Gambacorta, Giuseppe, Dipalmo, Tiziana, Antonacci, Donato, Coletta, Antonio

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Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound Pretreatments von de Chaves, Joyce Lavinia Faria, Dias, Roger Elpídio Guimarães, Barboza, Thiago Thomas, Fitz, Vinícius Amaral, Godoy, Cristian Acker, Toci, Aline Theodoro, Masson, Maria Lucia, Reis, Felipe Richter

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Fast, cheap and easy routine quantification method for atrazine and its transformation products in water matrixes using a DLLME-GC/MS method von Della-Flora, Alexandre, Becker, Raquel W., Ferrão, Marco F., Toci, Aline T., Cordeiro, Gilcélia A., Boroski, Marcela, Sirtori, Carla

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Natural Extracts from Eugenia brasiliensis Lam Leaves to Improve the Shelf-Life of Fresh Tomatoes von de Souza, Pércia Graczyk, Toci, Aline Theodoro, Mafra, Marcos R., Farias, Fabiane Oliveira, Igarashi-Mafra, Luciana

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Design of volatile organic compounds profiles of roasted Coffea arabica extracts produced by supercritical and conventional solvents von Toledo, Paulo R. A. B., Melo, Marcelo M. R., Rodrigues, Vítor H., Pezza, Helena R., Rocha, Sílvia M., Toci, Aline T., Pezza, Leonardo, Portugal, Inês, Silva, Carlos M.

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Effect of pollination on the composition of raw arabica coffee (Coffea arabica L.): antioxidant capacity, bioactive compounds, and volatiles precursors von Canzi, Francisco Antonio, Meireles, Desirée Ayume Lopes, Valdez, Aldo Sindulfo Barboza, Abrantes, Lidia Stadtlober, Boroski, Marcela, Augusto, Solange Cristina, Valderrama, Patrícia, Toci, Aline Theodoro

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