M. D. da Silva

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.

N. S. Janzantti, D. Garruti, K. L. Sampaio, 2011, Journal of the science of food and agriculture.

Comparison of techniques for the isolation of volatiles from cashew apple juice.

K. L. Sampaio, A. Biasoto, M. D. da Silva, 2015, Journal of the science of food and agriculture.

The Impact of Hybridization on the Volatile and Sensorial Profile of Ocimum basilicum L.

P. Alves, A. Blank, M. F. Arrigoni-Blank, 2014, TheScientificWorldJournal.

Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country

F. Netto, R. Deliza, H. Rodrigues, 2020 .

Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations

M. H. Damásio, M. D. da Silva, H. Cardello, 1999, Plant foods for human nutrition.

Thermal degradation kinetics of carotenoids in a cashew apple juice model and its impact on the system color.

Adriana Zerlotti Mercadante, Leila Queiroz Zepka, Leila Q. Zepka, 2009, Journal of agricultural and food chemistry.

Adding lysine and yeast extract improves sensory properties of low sodium salted meat.

E. Esmerino, M. Q. Freitas, A. Cruz, 2019, Meat science.

Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region.

M. Madruga, M. D. da Silva, Ana Caroliny Vieira da Costa, 2018, Food research international.

Chemical characterization of four Brazilian brown propolis: An insight in tracking of its geographical location of production and quality control.

L. S. Olegario, G. R. Andrade, N. Narain, 2019, Food research international.

What are the cultural effects on consumers' perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association.

E. Esmerino, M. Q. Freitas, A. Cruz, 2017, Food research international.