Valderrama P - Search Results

1

Kurtosis-based projection pursuit analysis to evaluate South American rapadura.

Baqueta MR, Pizano FP, Villani JD, Toro SJH, Bragotto APA, Valderrama P, Pallone JAL. Baqueta MR, et al. Among authors: valderrama p. Food Chem. 2022 Jan 30;368:130731. doi: 10.1016/j.foodchem.2021.130731. Epub 2021 Jul 30. Food Chem. 2022. PMID: 34404003

2

Thermal edible oil evaluation by UV-Vis spectroscopy and chemometrics.

Gonçalves RP, Março PH, Valderrama P. Gonçalves RP, et al. Among authors: valderrama p. Food Chem. 2014 Nov 15;163:83-6. doi: 10.1016/j.foodchem.2014.04.109. Epub 2014 May 9. Food Chem. 2014. PMID: 24912699

3

Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy.

Dias RCE, Valderrama P, Março PH, Dos Santos Scholz MB, Edelmann M, Yeretzian C. Dias RCE, et al. Among authors: valderrama p. Food Chem. 2018 Jul 30;255:132-138. doi: 10.1016/j.foodchem.2018.02.076. Epub 2018 Feb 14. Food Chem. 2018. PMID: 29571458 Free article.

4

Evaluation of olive oils from the Mediterranean region by UV-Vis spectroscopy and Independent Component Analysis.

Alves FCGBS, Coqueiro A, Março PH, Valderrama P. Alves FCGBS, et al. Among authors: valderrama p. Food Chem. 2019 Feb 1;273:124-129. doi: 10.1016/j.foodchem.2018.01.126. Epub 2018 Jan 31. Food Chem. 2019. PMID: 30292357

5

Thermal rice oil degradation evaluated by UV-Vis-NIR and PARAFAC.

Rosa LN, Coqueiro A, Março PH, Valderrama P. Rosa LN, et al. Among authors: valderrama p. Food Chem. 2019 Feb 1;273:52-56. doi: 10.1016/j.foodchem.2018.03.065. Epub 2018 Mar 15. Food Chem. 2019. PMID: 30292374

6

Evaluation of total polyphenol content of wines by means of voltammetric techniques: Cyclic voltammetry vs differential pulse voltammetry.

Vilas-Boas Â, Valderrama P, Fontes N, Geraldo D, Bento F. Vilas-Boas Â, et al. Among authors: valderrama p. Food Chem. 2019 Mar 15;276:719-725. doi: 10.1016/j.foodchem.2018.10.078. Epub 2018 Oct 15. Food Chem. 2019. PMID: 30409654

7

Brazilian Coffee Blends: A Simple and Fast Method by Near-Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping.

Baqueta MR, Coqueiro A, Valderrama P. Baqueta MR, et al. Among authors: valderrama p. J Food Sci. 2019 Jun;84(6):1247-1255. doi: 10.1111/1750-3841.14617. Epub 2019 May 22. J Food Sci. 2019. PMID: 31116425

8

Multivariate classification for the direct determination of cup profile in coffee blends via handheld near-infrared spectroscopy.

Baqueta MR, Coqueiro A, Março PH, Valderrama P. Baqueta MR, et al. Among authors: valderrama p. Talanta. 2021 Jan 15;222:121526. doi: 10.1016/j.talanta.2020.121526. Epub 2020 Aug 15. Talanta. 2021. PMID: 33167236 Free article.

9

Integrated ¹H NMR fingerprint with NIR spectroscopy, sensory properties, and quality parameters in a multi-block data analysis using ComDim to evaluate coffee blends.

Rocha Baqueta M, Coqueiro A, Henrique Março P, Mandrone M, Poli F, Valderrama P. Rocha Baqueta M, et al. Among authors: valderrama p. Food Chem. 2021 Sep 1;355:129618. doi: 10.1016/j.foodchem.2021.129618. Epub 2021 Mar 19. Food Chem. 2021. PMID: 33873120 Free article.

10

Attenuated total reflectance Fourier transform (ATR-FTIR) spectroscopy and chemometrics for organic cinnamon evaluation.

da Silva Bruni AR, de Oliveira VMAT, Fernandez AST, Sakai OA, Março PH, Valderrama P. da Silva Bruni AR, et al. Among authors: valderrama p. Food Chem. 2021 Dec 15;365:130466. doi: 10.1016/j.foodchem.2021.130466. Epub 2021 Jun 26. Food Chem. 2021. PMID: 34247048 Free article.

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