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Publications by Quirino Alison V. B. da Silva

Cinnamic Acid Use in the Conservation of Minimally Processed Pineapple

Amazonian Journal of Plant Research

English

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Factors Affecting the Post-Cutting Life and Quality of Minimally Processed Pineapple

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Application of Bacterial Cellulose Conservation of Minimally Processed Fruits

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Effect of Preservatives and Temperature on Microbial and Physico-Chemical Attributes of Minimally Processed Pineapple

International Journal of Current Microbiology and Applied Sciences

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Occurrence of Salmonella in Minimally Processed Vegetables

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2,3,4,5,6-Pentafluoro-Trans-Cinnamic Acid

Acta Crystallographica Section E Structure Reports Online

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Protocol Development for Minimally Processed Pomegranate Arils

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Antibacterial Activity of Cinnamic Acid - Chitosan Encapsulation

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Development and Application of Edible Coatings in Minimally Processed Fruit

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Structural Diversity of Solid Solutions Formed Between 3-Chloro-Trans-Cinnamic Acid and 3-Bromo-Trans-Cinnamic Acid

Crystal Growth and Design

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Condensed Matter Physics

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