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Journal of the Science of Food and Agriculture|November 24, 2015
Discrimination of the sensory quality of the Coffea arabica L. (cv. Yellow Bourbon) produced in different altitudes using decision trees obtained by the CHAID methodMariana Figueira Ramos, Diego Egídio Ribeiro, Marcelo Ângelo Cirillo, et al.Anais Da Academia Brasileira De Ciencias|June 4, 2020
Nutritional assay Pereskia spp.: unconventional vegetableMelissa G Silveira, Camila T R Picinin, Marcelo Ângelo Cirillo, et al.Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]|December 3, 2013
Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in BrazilElisângela de Fátima Rezende, Josiane Gonçalves Borges, Marcelo Ângelo Cirillo, et al.Journal of the Science of Food and Agriculture|October 12, 2024
Joint modeling of longitudinal and survival data for the evaluation of the impact of irrigation systems on the time until the occurrence of phoma leaf spot in Arabica coffee plantsDaiane de Oliveira Gonçalves, Natalia da Silva Martins Fonseca, Renata Cristina Martins Pereira, et al.Experimental & Applied Acarology|January 8, 2020
Functional response of Euseius concordis feeding on Oligonychus ilicis (Acari: Phytoseiidae, Tetranychidae)Erika Carla da Silveira, Paulo Rebelles Reis, Melina Flávia Siqueira, et al.Journal of Microencapsulation|March 29, 2013
Matrix structure selection in the microparticles of essential oil oregano produced by spray dryerJoyce Maria Gomes da Costa, Soraia Vilela Borges, Ariel Antonio Campos Toledo Hijo, et al.Pageof 1