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Publications by Gabriel H. H. de Oliveira
Preservation of Roasted and Ground Coffee During Storage Part 1: Moisture Content and Repose Angle
Revista Brasileira de Engenharia Agricola e Ambiental
Environmental Engineering
Agronomy
Crop Science
Mathematical Models to Describe the Volumetric Shrinkage Rate of Red Beans During Drying
Engenharia Agricola
Agricultural
Biological Sciences
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Identification of Fresh and Expired Ground Roasted Robusta Coffee Using UV-visible Spectroscopy and Chemometrics
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
Flavor and Acceptance of Roasted California Almonds During Accelerated Storage
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
Optimizing Headspace Temperature and Time Sampling for Identification of Volatile Compounds in Ground Roasted Arabica Coffee
Journal of Agricultural and Food Chemistry
Agricultural
Chemistry
Biological Sciences
Drying Kinetics of Processed Natural Coffee With High Moisture Content
Coffee Science
Soil Science
Plant Science
Food Science
Initial Moisture Content of Corncobs Plays an Important Role in Maintaining Its Quality During Storage
Agritech
The Measurement of the Angle of Repose and the Angle of Internal Friction of Powder and Granular Materials
Journal of the Research Association of Powder Technology, Japan
Modeling Sorption Isotherms and Isosteric Heat of Sorption of Roasted Coffee Beans
Effects of Moisture Barrier and Initial Moisture Content on the Storage Life of Some Horticultural Produce in Evaporative Coolant
African Journal of Biotechnology
Discrimination of Roast and Ground Coffee Aroma
Flavour
