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Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil.
J Food Sci Technol. 2019 Jun;56(6):2874-2887. doi: 10.1007/s13197-019-03736-3. Epub 2019 May 20.
J Food Sci Technol. 2019.
PMID: 31205343
Free PMC article.
Studies on the volatile fraction composition of three native Amazonian-Brazilian fruits: Murici (Byrsonima crassifolia L., Malpighiaceae), bacuri (Platonia insignis M., Clusiaceae), and sapodilla (Manilkara sapota L., Sapotaceae).
Uekane TM, Nicolotti L, Griglione A, Bizzo HR, Rubiolo P, Bicchi C, Rocha-Leão MH, Rezende CM.
Uekane TM, et al.
Food Chem. 2017 Mar 15;219:13-22. doi: 10.1016/j.foodchem.2016.09.098. Epub 2016 Sep 16.
Food Chem. 2017.
PMID: 27765208
Free article.
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Kombucha: A review of substrates, regulations, composition, and biological properties.
de Miranda JF, Ruiz LF, Silva CB, Uekane TM, Silva KA, Gonzalez AGM, Fernandes FF, Lima AR.
de Miranda JF, et al. Among authors: uekane tm.
J Food Sci. 2022 Feb;87(2):503-527. doi: 10.1111/1750-3841.16029. Epub 2022 Jan 14.
J Food Sci. 2022.
PMID: 35029317
Review.
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Qualitative analysis of Copaifera oleoresin using comprehensive two-dimensional gas chromatography and gas chromatography with classical and cold electron ionisation mass spectrometry.
Wong YF, Uekane TM, Rezende CM, Bizzo HR, Marriott PJ.
Wong YF, et al. Among authors: uekane tm.
J Chromatogr A. 2016 Dec 16;1477:91-99. doi: 10.1016/j.chroma.2016.11.038. Epub 2016 Nov 22.
J Chromatogr A. 2016.
PMID: 27912967
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