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Microbial diversity and chemical characteristics of Coffea canephora grown in different environments and processed by dry method.
World J Microbiol Biotechnol. 2021 Feb 17;37(3):51. doi: 10.1007/s11274-021-03017-2.
World J Microbiol Biotechnol. 2021.
PMID: 33594606
New propositions about coffee wet processing: Chemical and sensory perspectives.
Pereira LL, Guarçoni RC, Pinheiro PF, Osório VM, Pinheiro CA, Moreira TR, Ten Caten CS.
Pereira LL, et al. Among authors: osorio vm.
Food Chem. 2020 Apr 25;310:125943. doi: 10.1016/j.foodchem.2019.125943. Epub 2019 Dec 2.
Food Chem. 2020.
PMID: 31816532
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Evaluation of genetic divergence of coffee genotypes using the volatile compounds and sensory attributes profile.
Machado JL, Tomaz MA, da Luz JMR, Osório VM, Costa AV, Colodetti TV, Debona DG, Pereira LL.
Machado JL, et al. Among authors: osorio vm.
J Food Sci. 2022 Jan;87(1):383-395. doi: 10.1111/1750-3841.15986. Epub 2021 Dec 14.
J Food Sci. 2022.
PMID: 34907528
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Determination of formaldehyde in hair creams by gas chromatography-mass spectrometry.
Lobo FA, Santos TM, Vieira KM, Osório VM, Taylor JG.
Lobo FA, et al. Among authors: osorio vm.
Drug Test Anal. 2015 Sep;7(9):848-52. doi: 10.1002/dta.1808. Epub 2015 Apr 29.
Drug Test Anal. 2015.
PMID: 25929824
No abstract available.
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Determination of acrolein in french fries by solid-phase microextraction gas chromatography and mass spectrometry.
Osório VM, de Lourdes Cardeal Z.
Osório VM, et al.
J Chromatogr A. 2011 May 27;1218(21):3332-6. doi: 10.1016/j.chroma.2010.11.068. Epub 2010 Dec 4.
J Chromatogr A. 2011.
PMID: 21168848
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