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Publications by Alessandra L. de Oliveira
Sensory and Composition Analyses of the Aqueous Phases From the Concentration of Guava (Psidium Guava L.) and Mango (Mangifera Indica L.) Juices and the Process-Induced Losses of Vitamin C
The Open Food Science Journal
Related publications
Chemical Composition, Fatty Acid Profile and Bioactive Compounds of Guava Seeds (Psidium Guajava L.)
Food Science and Technology
Biotechnology
Food Science
Freezing Tolerance and Cold Acclimation in Guava (Psidium Guajava L.)
Biotic and Abiotic Stress-Induced Phenylpropanoids in Leaves of the Mango (Mangifera Indica L., Anacardiaceae)
Journal of the Brazilian Chemical Society
Chemistry
Histopathology of Colletotrichum Gloeosporioides on Guava Fruits (Psidium Guajava L.)
Revista Brasileira de Fruticultura
Plant Science
Agronomy
Crop Science
Food Science
Effect of Nitrogen, Phosphorus and Potassium Sprays on Guava (Psidium Guajava L.)
Engei Gakkai zasshi
Anti-Estrogenic Activity of Guajadial Fraction, From Guava Leaves (Psidium Guajava L.)
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Composition of the Essential Oil From the Leaves of Tree Domestic Varieties and One Wild Variety of the Guava Plant (Psidium Guajava L., Myrtaceae)
Brazilian Journal of Pharmacognosy
Toxicology
Pharmaceutics
Pharmacology
Improvements in Quality and Antioxidant Capacity of Guava (Psidium Guajava L.) Exposed to UV-C Irradiation
Effect of Gum Arabic Coatings on Physico-Chemical and Sensory Qualities of Guava (Psidium Guajava L) Cv. Shweta
International Journal of Current Microbiology and Applied Sciences
