Authors: LUZIA MR TRUGO LC DAPAIXAO KCC MARCILIO R DEMARIA CAB QUINTEIRO LMC

Citation: Mr. Luzia et al., EFFECT OF 5-CAFFEOYLQUINIC ACID IN THE PRESENCE OF METAL CHELATORS ONSOYBEAN OIL OXIDATIVE STABILITY, Lebensmittel-Wissenschaft + Technologie, 31(1), 1998, pp. 64-68

Authors: LUZIA MR DAPAIXAO KCC MARCILIO R TRUGO LC QUINTEIRO LMC DEMARIA CAB

Citation: Mr. Luzia et al., EFFECT OF 5-CAFFEOYLQUINIC ACID ON SOYBEAN OIL OXIDATIVE STABILITY, International journal of food science & technology, 32(1), 1997, pp. 15-19

Authors: DEMARIA CAB TRUGO LC NETO FRA MOREIRA RFA ALVIANO CS

Citation: Cab. Demaria et al., COMPOSITION OF GREEN COFFEE WATER-SOLUBLE FRACTIONS AND IDENTIFICATION OF VOLATILES FORMED DURING ROASTING, Food chemistry, 55(3), 1996, pp. 203-207

Authors: DEMARIA CAB TRUGO LC MOREIRA RFA PETRACCO M

Citation: Cab. Demaria et al., SIMULTANEOUS DETERMINATION OF TOTAL CHLOROGENIC ACID, TRIGONELLINE AND CAFFEINE IN GREEN COFFEE SAMPLES BY HIGH-PERFORMANCE GEL-FILTRATION CHROMATOGRAPHY, Food chemistry, 52(4), 1995, pp. 447-449

Authors: DEMARIA CAB TRUGO LC NETO FRA MOREIRA RFA

Citation: Cab. Demaria et al., ARABINOGALACTAN AS A POTENTIAL FURFURAL PRECURSOR IN ROASTED COFFEE, International journal of food science & technology, 29(5), 1994, pp. 559-562

Authors: DEMARIA CAB TRUGO LC MOREIRA RFA WERNECK CC

Citation: Cab. Demaria et al., COMPOSITION OF GREEN COFFEE FRACTIONS AND THEIR CONTRIBUTION TO THE VOLATILE PROFILE FORMED DURING ROASTING, Food chemistry, 50(2), 1994, pp. 141-145