MRMery Yovana Rendón
Mery Yovana Rendón
*This is an algorithmically generated author record based on publicly available information.
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Mery Yovana Rendón has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
Maria Brígida dos Santos Scholz
Instituto Agronômico do Paraná, Área de Ecofisiologia Vegetal, Londrina, Paraná, Brazil
2 shared publications- Neura Bragagnolo
Universidade Estadual de Campinas, Campinas, Brasil
2 shared publications - Terezinha de Jesus Garcia Salva
Instituto Agronômico
2 shared publications Neura Bragagnolo
1 shared publication- Neura Bragagnolo
Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil
1 shared publication - Priscila Lupino Gratão
Department of Biology Applied to Agriculture, School of Agricultural and Veterinarian Sciences, Sao Paulo State University (UNESP), Jaboticabal, Brazil
1 shared publication
Latest Publications
- 1 June 2018
- Published by Elsevier in Food Research International
- Vol. 108, 280-285
Physical characteristics of the paper filter and low cafestol content filter coffee brews
- 1 June 2018
- Published by Elsevier in Food Research International
- Vol. 108, 280-285
Physical characteristics of the paper filter and low cafestol content filter coffee brews
- 1 October 2017
- Published by Elsevier in Food Research International
- Vol. 100, 798-803
Is cafestol retained on the paper filter in the preparation of filter coffee?
- 1 October 2017
- Published by Elsevier in Food Research International
- Vol. 100, 798-803
Is cafestol retained on the paper filter in the preparation of filter coffee?
- 1 March 2014
- Published by Elsevier in Food Chemistry
- Vol. 147, 279-286
Impact of chemical changes on the sensory characteristics of coffee beans during storage
- 1 March 2014
- Published by Elsevier in Food Chemistry
- Vol. 147, 279-286
Impact of chemical changes on the sensory characteristics of coffee beans during storage
- 2 March 2013
- Published by Springer Nature in European Food Research and Technology
- Vol. 236 (5) , 753-758
Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans
- 2 March 2013
- Published by Springer Nature in European Food Research and Technology
- Vol. 236 (5) , 753-758
Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans