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Prediction of embryo implantation potential by mass spectrometry fingerprinting of the culture medium
(Bioscientifica LtdBristolInglaterra, 2013)
Mass spectrometry fingerprinting of media used for in vitro production of bovine embryos
(John Wiley & Sons LtdChichesterInglaterra, 2009)
Monitoring of wine aging process by electrospray ionization mass spectrometry
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2011)
Electrospray ionization mass spectrometry fingerprinting of Brazilian artisan cachaca aged in different wood casks
(Amer Chemical SocWashingtonEUA, 2007)
Identificarion of contaminant bacteria in cachaça yeast by 16s rDNA gene sequencing
(São Paulo - Escola Superior de Agricultura "Luiz de Queiroz", 2008)
Cachaça is a typical Brazilian liquor produced from the distillation of fermented sugarcane juice mainly by Saccharomyces cerevisiae. Most of the domestic production is artisanal, and producers usually are not concerned ...
Determinantes da formulação de estratégia em indústrias emergentes: análise do setor de destilarias de cachaça artesanal de qualidade (AMPAQ)
(Universidade Federal de Minas GeraisUFMG, 2004-02-02)
The emerging industry of artisanal cachaça, a quality sealed product, attained importance in the State of Minas Gerais/Brazil a little more than 15 years ago. During this time, many problems have arisen, but one of the ...
Avaliação de cachaças de Morretes - PR empregando ferramentas quimiométricas: proje1ction pursuit e análise de componentes principais
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2019-11-12)
Projection Pursuit (PP) and Principal Component Analysis (PCA) are unsupervised multivariate pattern recognition tools that were employed to evaluate twenty cachaça samples for sensory attributes. It was considered ...
Addition of proteic nitrogen during alcoholic fermentation for the production of cachaçaAdição de nitrogênio protéico durante a fermentação alcoólica de caldo de cana para produção de cachaça
(São Paulo - Escola Superior de Agricultura "Luiz de Queiroz", 2008)
Addition of proteic nitrogen during alcoholic fermentation for the production of cachaca
(Univ Sao PaoloPiracicabaBrasil, 2008)