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Adriana   S.   Franca

doi:10.2174/2772574X1401230711161314

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[1]
LS Oliveira, , AS Franca , JCF Mendonça , MC Barros-Júnior . Proximate composition and fatty acids profile of green and roasted defective coffee beans. LWT-Food Science and Technology  2006; 39(3): 235-9.

[2]
ER Dutra , LS Oliveira , AS Franca , VP Ferraz , R Afonso. . A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast. Journal of Food Engineering  2001; 47(3): 241-6.

[3]
PDCM Agresti , AS Franca , LS Oliveira , R Augusti . Discrimination between defective and non-defective Brazilian coffee beans by their volatile profile. Food chemistry  2008; 106(2): 787-96.

[4]
LS Oliveira , AS Franca . An overview of the potential uses for coffee husks. Coffee in health and disease prevention  2015; 283-91.

[5]
N Reis , AS Franca , LS Oliveira . Discrimination between roasted coffee, roasted corn and coffee husks by Diffuse Reflectance Infrared Fourier Transform Spectroscopy. LWT-Food Science and Technology  2013; 50(2): 715-22.

[6]
DP Leão , AS Franca , LS Oliveira , R Bastos , MA Coimbra . Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products. Food Chemistry  2017; 225: 146-53. 2772-5758

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DOI https://dx.doi.org/10.2174/2772574X1401230711161314	Print ISSN 2772-574X
Publisher Name Bentham Science Publisher	Online ISSN 2772-5758

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