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Effect of pre-extrusion application of flavour and extrusion conditions on molecular interactions and aroma retention in different materials

Grant number: 08/05797-6
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): December 01, 2008
Effective date (End): December 31, 2009
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:José Alfredo Gomes Arêas
Grantee:Ana Carolina Conti
Home Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
CONTI-SILVA, ANA C.; BASTOS, DEBORAH H. M.; AREAS, JOSE A. G. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 47, n. 9, p. 1896-1902, SEP 2012. Web of Science Citations: 8.

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