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 Authorship: AMORIM, C.; ANTONIOLLI, L. R.; ORSI, B.; KLUGE, R. A. Persimmon fruits accumulate proanthocyanidins during development. Proanthocyanidins form insoluble complexes with saliva proteins, which promote a sensation of dryness in the mouth called astringency.... ... |
 Authorship: GOMEZ, H. A. G.; MARQUES, M. O. M; BORGES, C. O.; MINATE, I. O.; MONTEIRO, G. C.; RITSCHEL, P. S.; ZANUS, M. C.; DIAMANTE, M. S.; KLUGE, R. A.; LIMA; LIMA, G. P. P Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyrami... ... |
 Authorship: AGUILA, J. S. D.; GAZZOLA, A. E.; SILVA, M. M. da; ORTEGA, E. M. M.; AGUILA, L. S. H. D.; KLUGE, R. A.
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 Authorship: VITTI, M. C. D.; SASAKI, F. F.; MIGUEL, P.; JACOMINO, A. P.; MORETTI, C. L.; KLUGE, R. A. O presente trabalho teve como objetivo avaliar aspectos fisiológicos e microbiológicos de diferentes cultivares de batatas minimamente processadas. Batatas das cultivares 'Ágata', 'Asterix' e 'Monalis... ... |
 Authorship: MORETTI, C. L.; MATTOS, L. M.; MACHADO, C. M. M.; KLUGE, R. A.
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