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Green Chemistry, ISSN 1463-9262, 2016, Volume 18, Issue 9, pp. 2651 - 2665
Detailed insight into the structure and composition of industrial (technical) lignins is needed to devise efficient thermal, bio- or chemocatalytic... 
Pollution | Environmental Chemistry | BBP Biorefinery & Sustainable Value Chains | FBR BP Biorefinery & Sustainable Value Chains | FBR Sustainable Chemistry & Technology | VLAG | BBP Sustainable Chemistry & Technology
Journal Article
Frontiers in Bioscience - Elite, ISSN 1945-0494, 01/2011, Volume 3, Issue 2, pp. 711 - 735
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2015, Volume 180, pp. 280 - 287
Although Brazil is the third largest fruit producer in the world, several specimens consumed are not well studied from the chemical viewpoint, especially for... 
Flavonoids | Quantification | Tropical fruits | Mass spectrometry | Phenolic acids | ACIDS | FOOD SCIENCE & TECHNOLOGY | NUTRIENT COMPOSITION | ANTIOXIDANT CAPACITY | LC-ESI-MS/MS | PERFORMANCE LIQUID-CHROMATOGRAPHY | POLYPHENOLS | NUTRITION & DIETETICS | PRODUCTS | OLIVE OIL | CHEMISTRY, APPLIED | MILK | Brazil | Phenols - analysis | Fruit - chemistry | Mass Spectrometry | Hydroxybenzoates - chemistry
Journal Article
Food Research International, ISSN 0963-9969, 08/2011, Volume 44, Issue 7, pp. 1728 - 1732
Camu-camu ( ) fruits are promising sources of various bioactive compounds such as vitamin C, phenolic compounds and carotenoids. Camu-camu fruits are also good... 
Antioxidant capacity | Carotenoids | Camu-camu | Phenolic compounds | Vitamin C | COMMERCIAL FROZEN PULPS | BIOACTIVE COMPOUNDS | HBK MCVAUGH | HPLC-MS | FOOD SCIENCE & TECHNOLOGY | BRAZIL | TROPICAL FRUITS | CHEMICAL-COMPOSITION | FOOD | Antioxidants | Fruit | Functional foods
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 06/2016, Volume 84, pp. 294 - 304
The chemical composition and thermal behavior of the pulp and kernel oils extracted from the macauba ( ) palm fruit were investigated. The analyses revealed... 
Triglycerides | Trilaurin | Sterols | Lauric acid | Fatty acids | AGRONOMY | AGRICULTURAL ENGINEERING | GAS-CHROMATOGRAPHY | Unsaturated fatty acids | Lipids | Saturated fatty acids | Analysis | Cosmetics industry
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 04/2018, Volume 120, Issue 4, pp. 1700381 - n/a
Olive seeds are promising industrial by‐products whose study acquires relevance both for valuing their biotechnological potential and for discriminating the... 
olive seeds | mass spectrometry | triacylglycerol | fatty acids | lipidomics | VARIETY | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | DIFFERENT PARTS | PULP | EXTRACTION | NUTRITION & DIETETICS | FRUIT | Lipids | Seeds | Lipid composition | Oil | Mass spectroscopy | Olives | Triglycerides | Olive oil | Mass spectrometry | Fatty acids | Biochemical markers
Journal Article
Doklady Chemistry, ISSN 0012-5008, 8/2019, Volume 487, Issue 2, pp. 221 - 225
Cellulose nitrates corresponding in the basic properties to high-viscosity lacquer-grade colloxylin were prepared by esterification of cellulose pulp, isolated... 
Industrial Chemistry/Chemical Engineering | Chemistry/Food Science, general | Chemistry | SENSITIVITY | NITROCELLULOSE | CHEMISTRY, MULTIDISCIPLINARY | Nuclear magnetic resonance spectroscopy | Nitrates | Phthalates | Chromatography | Cellulose
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 2011, Volume 34, Issue 1, pp. 1173 - 1181
► The main waste product of cocoa production is cacao pod husk (CPH). ► Significant proportions of fibers were found. Phenolics are also present. ► Among the... 
Cacao pod husks | Chemical composition | Rheology | Pectins | Cocoa waste | Theobroma cacao | RHAMNOGALACTURONAN-I | AGRONOMY | RHEOLOGICAL PROPERTIES | SUGAR-BEET PULP | RESPONSE-SURFACE METHODOLOGY | STRUCTURAL-CHARACTERIZATION | BY-PRODUCTS | EXTRACTION CONDITIONS | CELL-WALL | AGRICULTURAL ENGINEERING | PHYSICOCHEMICAL CHARACTERIZATION | EXPERIMENTAL-DESIGN
Journal Article
Food Chemistry, ISSN 0308-8146, 07/2016, Volume 203, pp. 491 - 497
Sugar, organic acid, triterpenoid and phenolic composition as well as antioxidant capacity of different anatomical parts of pear were studied. Fruits and... 
Correlation | DPPH | Triterpenoids | FRAP | Phenolics | Organic acids | Sugars | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | LEAVES | FLESH | CULTIVARS | NUTRITION & DIETETICS | LIQUID-CHROMATOGRAPHY | FRUIT | BIOSYNTHESIS | PEEL | CHEMISTRY, APPLIED