1. Repositório Institucional da UFMG

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Issue DateTitleAuthor(s)Type
Oct-2020Bioactive amines in 70% cocoa dark chocolate: what you eat and what you getValterney Lima Deus; Bruno Martins Dala-Paula; Olga Luisa Tavano; Maria Beatriz de Abreu GlóriaArtigo de Evento
Jun-2020Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retentionBeatriz Alejandra Ortega Sanchez; Sonia Maria Costa Celestino; Maria Beatriz de Abreu Glória; Isadora Costa Celestino; María Isabel Ordóñez Lozada; Samuel Dias Araújo Júnior; Ernandes Rodrigues de Alencar; Lívia de Lacerda de OliveiraArtigo de Periódico
Jan-2020The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foodsDayla Badann Bueno; Sinézio Inácio da Silva Júnior; Aline Beatriz Seriani Chiarotto; Taila Martins Cardoso; João Alves Neto; Guilherme Coelho Lopes dos Reis; Maria Beatriz de Abreu Glória; Olga Luisa TavanoArtigo de Periódico
Nov-2020In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroomGuilherme Coelho Lopes Reis; Bruno Martins Dala-Paula; Olga Luísa Tavano; Letícia Rocha Guidi; Helena Teixeira Godoy; Maria Beatriz de Abreu GlóriaArtigo de Periódico
Dec-2020Influence of cocoa clones on the quality and functional properties of chocolate – nitrogenous compoundsValterney Lima Deus; Eliete da Silva Bispo; Adriana Silva Franca; Maria Beatriz de Abreu GlóriaArtigo de Periódico
Oct-2020In vitro bioaccessibility of amino acids in dark chocolateBruno Martins Dala-Paula; Valterney Lima Deus; Olga Luisa Tavano; Maria Beatriz de Abreu GlóriaArtigo de Evento

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