Browsing by Author MATTA, V.
Showing results 1 to 7 of 7
| Issue Date | Title | Author(s) |
| 2013 | Bioactive compounds and antioxidant capacity of umbu (Spondias tuberosa) at two ripening stages. | GOUVEA, R. F.  ; MATTA, V.; PONTES, S. M.; CAVALCANTI, N. B. |
| 2010 | Evaluation of ascorbic acid content in different progenies of camu-camu from brazilian germoplasm bank. | MATTIETTO, R.; CARVALHO, A. V.; MATTA, V.; RIBEIRO, S. |
| 2009 | Evaluation of chemical composition and antioxidant activity of açaí pulp in three ripeness stages. | CRUZ, A. P.; MATTIETTO, R.; CABRAL, L.; DIB TAXI, C.; DONANGELO, C.; MATTA, V. |
| 2010 | Evaluation of coconut water preserved by different process. | LEAL JUNIOR, W.; NAKANO, L.; CABRAL, L.; PENHA, E.; MATTA, V. |
| 2013 | Evaluation of the acceptability of peach puree from different cultivars using CATA method. | ROSA, L. O.; MATTA, V.; FREITAS, D. G.; MATTOS, C. |
| 2010 | Strategy for a local intervention aiming the promotion of fruit and vegetables consumption. | OLIVEIRA, S.; FARIAS, S.; GOES, H.; CASTRO, F.; SILVA, A.; GOMES, F.; TABAI, K.; WOLKOFF, D.; COUTO, S.; CASTRO, I.; CASTRO, L.; MONTEIRO, R.; PENHA, E.; SILVA, S.; ROCHA, J.; MENDES, L.; MATTA, V. |
| 2010 | Total phenolics and anthocyanins contents of açaí pulp after pasteurization. | MATTIETTO, R.; MATTA, V.; FREITAS, D. de G. C. |
