Universidade Federal do Paraná-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2022

  1. Biological activities, chromatographic profile and thermal stability of organic and conventional goji berry

    Journal of Food Measurement and Characterization, Vol. 16, Núm. 2, pp. 1263-1273

2020

  1. Chemical properties, rheological behavior, and melissopalynological analysis of selected Brazilian honeys from Hovenia dulcis flowering

    Brazilian Archives of Biology and Technology, Vol. 63

2019

  1. Qualitative and nutritional comparison of goji berry fruits produced in organic and conventional systems

    Scientia Horticulturae, Vol. 257

2017

  1. Physical Properties and Rheological Behavior of Pseudofruits of Hovenia dulcis Thunb. In Different Maturity Stages

    Journal of Texture Studies, Vol. 48, Núm. 1, pp. 31-38

2015

  1. Antioxidant phytochemicals of Hovenia dulcis Thunb. peduncles in different maturity stages

    Journal of Functional Foods, Vol. 18, pp. 1117-1124

  2. Evolution of the nutritional composition of Hovenia dulcis Thunb. pseudofruit during the maturation process

    Fruits, Vol. 70, Núm. 3, pp. 181-187