v. 7 n. 4 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE

DOI: https://doi.org/10.18067/jbfs.v7i4

Publicado: 2020-10-04

Ciências agrárias

Uso do enxofre nos componentes de produção e qualidade de bulbos de cebola

Larissa Urzêdo Rodrigues, Taynar Coelho de Oliveira Tavares, alvaro jose Gomes Faria, Marcelo Cruz Tomazi, Rodrigo de Castro Tavares, Ildon Rodrigues do Nascimento

e2902020JBFS
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Multi-trait selection of sweet sorghum (Sorghum bicolor (L.) Moench) genotypes for bioenergy production

Michele Jorge da Silva, Pedro César de Olieveira Ribeiro, Ruane Alice da Silva, Karla Jorge da Silva, Robert Eugene Schaffert, Rafael Augusto da Costa Parrella

e2952020JBFS
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Ciência de Alimentos

Design and Modelling of a Milk Cooling and Storage Unit Based on Peltier and PV Panels

Caner Koc, Maksut Bars Eminoglu, Ugur Yegül, Gökturk Seyhan

e2962020JBFS
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Risk assessment of heavy metals (chromium, nickel, lead, copper and iron) in fast foods consumed in Isfahan, Iran

Roya Alsadat madani, shabnam kermani, Masoud sami, zahra Esfandiari, Ebrahim Karamian

e3032020JBFS
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Determination of anthocyanins content and antioxidant activity from Chicha Morada beer made with purple corn (Zea mays L.)

Fernando Ajala Spessoto, Nayane Tinno Fonteles, Sandriane Pizato, Sergio Sebastian Vega-Herrera, Javier Sulivan PAREDES-MUR, William Renzo Cortez-Vega

e3042020JBFS
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Morphological characterization of hydrocolloids using scanning electron microscopy and evaluation of their effects in a model system of low-calorie fruit jelly

Reginaldo de Souza Monteiro, Michelle Barbosa Lima, Ney Pinheiro Sampaio, Hygor Mezadri, Orlando David Henrique dos Santos, Patrícia Aparecida Pimenta Pereira

e3102020JBFS
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