23 results on '"Coimbra, Manuel A."'
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2. Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution
3. Nonenzymatic Transglycosylation Reactions Induced by Roasting: New Insights from Models Mimicking Coffee Bean Regions with Distinct Polysaccharide Composition
4. Nature of Phenolic Compounds in Coffee Melanoidins
5. Origin of the Pinking Phenomenon of White Wines
6. Insight into the Mechanism of Coffee Melanoidin Formation Using Modified “in Bean” Models
7. Evaluation of the Effect of Roasting on the Structure of Coffee Galactomannans Using Model Oligosaccharides
8. Foamability and Foam Stability of Molecular Reconstituted Model Sparkling Wines
9. Synergistic Effect of High and Low Molecular Weight Molecules in the Foamability and Foam Stability of Sparkling Wines
10. Characterization of Plum Procyanidins by Thiolytic Depolymerization
11. Structural Ripening-Related Changes of the Arabinan-Rich Pectic Polysaccharides from Olive Pulp Cell Walls
12. Characterization of Galactomannan Derivatives in Roasted Coffee Beverages
13. Anatomy and Cell Wall Polysaccharides of Almond (Prunus dulcis D. A. Webb) Seeds
14. Chemical Characterization of the High-Molecular-Weight Material Extracted with Hot Water from Green and Roasted Robusta Coffees As Affected by the Degree of Roast
15. Composition of Phenolic Compounds in a Portuguese Pear (Pyrus communis L. Var. S. Bartolomeu) and Changes after Sun-Drying
16. Fourier Transform Infrared Spectroscopy and Chemometric Analysis of White Wine Polysaccharide Extracts
17. Chemical Characterization of Galactomannans and Arabinogalactans from Two Arabica Coffee Infusions As Affected by the Degree of Roast
18. Headspace Solid Phase Microextraction (SPME) Analysis of Flavor Compounds in Wines. Effect of the Matrix Volatile Composition in the Relative Response Factors in a Wine Model
19. Chemical Characterization of the High Molecular Weight Material Extracted with Hot Water from Green and Roasted Arabica Coffee
20. Demonstration of Pectic Polysaccharides in Cork Cell Wall from Quercus suber L.
21. Foamability, Foam Stability, and Chemical Composition of Espresso Coffee As Affected by the Degree of Roast
22. Effect of Processing on Cell Wall Polysaccharides of Green Table Olives
23. Melanoidins from coffee infusions. Fractionation, chemical characterization, and effect of the degree of roast.
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