BRAZILIAN JOURNAL OF FOOD TECHNOLOGY (ONLINE)

Qualis

• B2

código do país

• BR

tipo

• journal

publicação venue de

• Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat.  26:1-14. 2023-01-01
• Antimicrobial effect of phenolic-rich jaboticaba peel aqueous extract on Staphylococcus aureus and Escherichia coli.  26:e2022087. 2023-01-01
• Antioxidant activity and bioactive compounds in ora-pro-nóbis flour (Pereskia aculeata Miller).  26:1-9. 2023-01-01
• Bioactive compounds of Eugenia punicifolia fruits: a rich source of lycopene.  26:1-11. 2023-01-01
• Determination of exogenous water in grape juice through the isotopic analysis of 18O/16O.  26:1-14. 2023-01-01
• Effect of different processing conditions to obtain expanded extruded based on cowpea.  26:1-13. 2023-01-01
• Food packaging and the new coronavirus: challenges and opportunities for the packaging industry post-Covid-19.  26:1-11. 2023-01-01
• Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water.  26:1-7. 2023-01-01
• Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars.  26:, e2022075-10. 2023-01-01
• Nutritional evaluation and palatability of pet biscuits for dogs.  26:1-11. 2023-01-01
• Physicochemical composition and functional properties of bee pollen produced in different locations.  26:01-10. 2023-01-01
• Salmonella spp. in non-edible animal products: a burden on the broiler industry.  26:1-14. 2023-01-01
• Spectrophotometry of Winkler and White's official methods for the determination of hydroxymethylfurfural in bee honey.  26:1-7. 2023-01-01
• The impact of color on food choice.  26:1-12. 2023-01-01
• Variability of volatile compound profiles during two coffee fermentation times in northern Peru using SPME-GC/MS.  26:1-14. 2023-01-01
• Viability and resistance of Lacticaseibacillus rhamnosus GG to passion fruit beverages with whey protein isolate.  26:01-13. 2023-01-01
• A review on refractance window drying process of fruits and vegetables: its integration with renewable energies.  25:1-15. 2022-01-01
• AVALIAÇÃO MICROBIOLOGIA DE MAIONESE CASEIRA E AÇAI SELF-SERVICE COMERCIALIZADOA EM ARAGUAINA -TO.  25:17-23. 2022-01-01
• Adição de farinha de casca de guavira em pão: características físico-químicas e sensoriais.  25:1-11. 2022-01-01
• Arabica coffee flow properties assessed using different roasts and particle sizes during storage.  25:1-12. 2022-01-01
• Assessment of dairy products stability by physicochemical and spectroscopic analyses and digital images.  25:1-14. 2022-01-01
• Avaliação da adequação da rotulagem de suplementos alimentares whey protein.  25:1-1. 2022-01-01
• Avaliação de atributos tecnológicos de pão francês com adição de farinhas de vegetais.  25:2021113. 2022-01-01
• Avaliação de rótulos de suplementos alimentares frente à legislação brasileira vigente.  25:1-14. 2022-01-01
• Bibliometric review of achachairu (Garcinia humilis): a promising agent for health and future food applications.  1:1-13. 2022-01-01
• Bioacessibilidade in vitro de carotenoides e compostos fenólicos e capacidade antioxidante de farinhas do fruto pequi (Caryocar brasiliense Camb.).  25:1-12. 2022-01-01
• Brewing of craft beer enriched with freeze-dried cape gooseberry: a promising source of antioxidants.  25:019. 2022-01-01
• Caracterização tecnológica da farinha de grão-de-bico variedade BRS cristalino.  25:1-8. 2022-01-01
• Características físico-químicas e compostos bioativos de acessos de batata-doce na região centro-sul do Paraná.  25:1-11. 2022-01-01
• Carbon footprint of Brazilian cocoa produced in Pará state.  25:1-14. 2022-01-01
• Chemometric studies of hops degradation at different storage forms using UV-Vis, NIRS and UPLC analyses.  25:1-13. 2022-01-01
• Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer).  25:e2021106. 2022-01-01
• Conservation of minimally processed pinhão using chitosan and gelatin coatings.  25:1-11. 2022-01-01
• Conventional and emerging techniques for extraction of bioactive compounds from fruit waste.  25:1-18. 2022-01-01
• Desenvolvimento e caracterização de sorvete funcional de alto teor proteico com ora-pro-nóbis (Pereskia aculeata Miller) e inulina.  25:X. 2022-01-01
• Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product.  25:1-12. 2022-01-01
• Effects of different drying conditions on bioactive potential of Brazilian olive leaf.  25:1. 2022-01-01
• Evaluation of two analytical methods of detection for intestinal parasites in curly lettuce sold in food stalls.  25:1. 2022-01-01
• Expeller pressing of passion fruit seed oil: Pressing efficiency and quality of oil.  25:1-12. 2022-01-01
• Green banana and ora-pro-nóbis mixed flours: nutritional and technological characteristics.  25:e2022081. 2022-01-01
• Impact of drying method as pretreatment for extraction of bioactive compounds from jambolan (Syzygium cumini (L.) Skeels).  25:1-10. 2022-01-01
• Impacto do retardo do resfriamento na manutenção da qualidade de morangos `San Andreas?.  25:01-8. 2022-01-01
• Industrially concentrated tocopherols from soybean oil deodorizer distillate.  25:1-13. 2022-01-01
• Influence of intrinsic and extrinsic factors on the sensory perception and intention to purchase buffalo meat by consumers in Southeast Brazil.  25:1-17. 2022-01-01
• Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits.  25:1-7. 2022-01-01
• Lactose-free dulce de leche with different concentrations of green banana biomass.  25:1-9. 2022-01-01
• Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material.  25:1-12. 2022-01-01
• Nutrient biomass production from agro-industrial residues using Yarrowia lipolytica: screening and optimization of growing conditions.  25:1-14. 2022-01-01
• Nutritional and functional compounds in dahlia flowers and roots.  25:1-13. 2022-01-01
• Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour.  25:1-1. 2022-01-01
• PERCEPÇÃO DE CONSUMIDORES SOBRE DOENÇAS VEICULADAS POR ALIMENTOS..  25:1-9. 2022-01-01
• Perfil do consumidor de alimentos funcionais: identidade e hábitos de vida.  25:e2021072. 2022-01-01
• Physicochemical characterization of national and commercial cocoa butter used in Brazil to manufacture chocolate.  2:14. 2022-01-01
• Phytochemical evaluation of lipoxygenase-free soybean genotypes for human consumption.  25:e2021032-1. 2022-01-01
• Práticas ambientalmente sustentáveis em unidades de alimentação e nutrição hospitalares.  25:e2020091. 2022-01-01
• Semi-hard buffalo cheese: how cow's milk affects sensory acceptance?.  25:1-8. 2022-01-01
• Storage stability of freeze-dried powder of jambolan (Syzygium cumini (L.)) fruits at different degrees of maturity and packages.  25:1-13. 2022-01-01
• The combination of monoglycerides, wax and hardfat on oleogels structuration.  25:1-16. 2022-01-01
• Whey butter: a promising perspective for the dairy industry.  25:e2021088. 2022-01-01
• 5'-Ribonucleotides production using 5'-phosphodiesterase from spent malt roots.  24:1-13. 2021-01-01
• Advances in yeast autolysis technology - a faster and safer new bioprocess.  24:1-14. 2021-01-01
• Analysis of phenolic compounds from cowpea (Vigna unguiculata) by HPLC-DAD-MS/MS.  24:1-9. 2021-01-01
• Aplicação de metodologia clássica para determinação de cobre em cachaça artesanal.  24:1. 2021-01-01
• Aplicação do ultrassom no processamento de frutas e hortaliças.  24:1-17. 2021-01-01
• Aromatic profiling of flavor active compounds in sugarcane spirits aged in tropical wooden barrels.  24:1-14. 2021-01-01
• Avaliação de métodos de detecção da fosfatase alcalina em leite bovino, bubalino e caprino.  24:1-6. 2021-01-01
• Avaliação físico-química e nutricional de farinhas de banana verde com casca elaboradas a partir de variedades distintas.  24:1-9. 2021-01-01
• Bacteria and yeasts associated to Colonial cheese production chain and assessment of their hydrolytic potential.  24:01-10. 2021-01-01
• Banana liqueur elaborated with yacon syrup: evaluation of stability during maturation.  24:01-11. 2021-01-01
• Bebida fermentada probiótica de extrato de arroz: uma alternativa alimentar aos intolerantes à lactose e aos alérgicos às proteínas do leite bovino e da soja.  24:1-13. 2021-01-01
• Biospeckle Laser Technique for mechanical damage assessment in Tommy atkins mango fruits.  24:1-8. 2021-01-01
• Caracterização do fruto cruá vermelho (Sicana odorifera Naudin) e acompanhamento da estabilidade de seus compostos bioativos durante o armazenamento congelado.  24:1-13. 2021-01-01
• Caracterizações físico-química e sensorial de estruturados da polpa concentrada de jabuticaba.  24:1-11. 2021-01-01
• Complex coacervates between bovine serum albumin and anionic polysaccharides: formation and characterization.  24:e2021070. 2021-01-01
• Comportamento reológico de iogurte sabor bacuri: efeitos da temperatura e do teor de gordura.  24:1-13. 2021-01-01
• Composição físico-química e compostos bioativos do extrato aquoso de amendoim sem pele e enriquecido com pele.  24:1-8. 2021-01-01
• Continuous flow process to make fermented cassava starch substitute. I. Physicochemical and functional properties ..  24:1-9. 2021-01-01
• Desenvolvimento de embalagens inteligentes com alteração colorimétrica incorporadas com antocianinas: uma revisão crítica.  24:e2021033. 2021-01-01
• Desenvolvimento de sorvete com adição de leitelho.  24:1-12. 2021-01-01
• Detecção de valores aberrantes em alguns experimentos interlaboratoriais para alimentos.  24:273. 2021-01-01
• Determinação de resíduo de bifentrina em banana após a colheita e na água de lavagem.  24:1-10. 2021-01-01
• Development and application of a liquid chromatography-mass spectrometry method for the determination of sugars and organics acids in araza, ceriguela, guava, mango and pitanga.  24:1-14. 2021-01-01
• Efeito antibacteriano do vinagre de arroz e qualidade microbiológica de sushis comercializados na cidade de Brasília, Distrito Federal, Brasil.  24:1-1. 2021-01-01
• Efeito dos ácidos ascórbico e cítrico em propriedades físico-químicas e sensoriais de bolos vegetarianos com suplementação de farinha de bagaço de uva.  24:1-12. 2021-01-01
• Effect of temperature, pH and storage time on the stability of an extracellular fructosyltransferase from Aspergillus oryzae IPT-301.  24:1-11. 2021-01-01
• Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava.  24:1-13. 2021-01-01
• Elaboração de salsichas de frango com redução de gordura e adição de inulina..  24:1/10-10/10. 2021-01-01
• Extraction, characterization and antioxidant properties of phenolic compounds in açaí Juçara (Euterpe edulis Mart.) from Atlantic forest.  24:1-11. 2021-01-01
• Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products.  24:e2020240. 2021-01-01
• Good hygiene practices in school canteens: evaluation between types of schools and administration as well as presence of technical professional.  24:1-11. 2021-01-01
• Influência da radiação ultravioleta e aditivos na conservação de kiwis minimamente processados.  24:1-11. 2021-01-01
• Insetos comestíveis como potenciais fontes de proteínas para obtenção de peptídeos bioativos.  24:1-13. 2021-01-01
• Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential.  24:1-15. 2021-01-01
• Iogurte simbiótico sabor cajá (Spondias Mombin L.): características físico-químicas, microbiológicas e de aceitabilidade.  24:1-7. 2021-01-01
• Iron species and proteins distribution in unconventional food plants.  24:1-11. 2021-01-01
• Kinetic modeling of inactivation of foodborne bacterial pathogens in serrano artisanal cheese during ripening.  24:1-10. 2021-01-01
• Manufacture of uvaia nectar and evaluation of physicochemical stability during storage.  24:1-8. 2021-01-01
• Microencapsulation of guava pulp using prebiotic wall material.  24:1-8. 2021-01-01
• Modelagem e propriedades termodinâmicas da secagem do epicarpo, mesocarpo e endocarpo do tucumã (Astrocaryum aculeatum).  24:1-13. 2021-01-01
• Modeling and simulation of heat and mass transfer during drying of coffee in a box dryer using C++ programming language.  24:155-161. 2021-01-01
• Modelling to obtain expanded cowpea products in a twin screw extruder.  24:e2020111-13. 2021-01-01
• Muffin with pumpkin flour: technological, sensory and nutritional quality.  24:1-12. 2021-01-01
• Nutritional quality and sensory acceptance of biofortified cassava.  24:1-10. 2021-01-01
• Nutritional quality of commercial butters.  24:1-12. 2021-01-01
• Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger.  24:1-9. 2021-01-01
• Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain.  24:1-13. 2021-01-01
• Ora-pro-nobis (Pereskia aculeata Miller): a potential alternative for iron supplementation and phytochemical compounds.  24:1. 2021-01-01
• PLANT-BASED FROZEN DESSERTS: TEMPORAL SENSORY PROFILE AND PREFERENCE.  24:1-12. 2021-01-01
• PROBIOTIC FERMENTED BEVERAGE FROM RICE EXTRACT: AN ALTERNATIVE FOOD FOR LACTOSE INTOLERANTS AND ALLERGICS TO BOVINE MILK AND SOY PROTEIN.  24:e2020119. 2021-01-01
• Physical, chemical, sensory and mineral characterization of salty muffins enriched with Tetragonia tetragonoides.  24:1-9. 2021-01-01
• Physicochemical properties and sensory acceptability of beetroot chips pre-treated by osmotic dehydration and ultrasound.  24:1-11. 2021-01-01
• Porungo cheese whey: β-galactosidase production, characterization and lactose hydrolysis.  24:1-11. 2021-01-01
• Propriedades físico-químicas da polpa de tamarillo (Solanum betaceum) e sua aplicabilidade na elaboração de sorvetes.  24:1-11. 2021-01-01
• Propriedades químicas e mecânicas de filme bioativo de amido de mandioca com adição de extrato de jamelão (Syzygium cumini L.).  24:1-11. 2021-01-01
• Quality and storage stability of tamarind juice.  24:1-9. 2021-01-01
• Removal of color and turbidity in sugarcane juice treated by electrocoagulation with aluminum electrodes.  24:e2020236. 2021-01-01
• Sensory analysis of curly kale produced under conventional and hydroponic systems.  24:1-8. 2021-01-01
• Solar drying of residue from Brazil nut processing.  24:1-12. 2021-01-01
• Stability of jabuticaba flakes obtained by drum drying with cassava starch as additive.  24:1. 2021-01-01
• Suplementos alimentares: uma fonte de doping não intencional?.  24:1-16. 2021-01-01
• Texture profile of surimi-like material from mechanically deboned turkey meat.  24:1-11. 2021-01-01
• Uma abordagem dos ensaios in vitro para estimar a absorção dos minerais em fórmulas infantis.  24:1/e2020098. 2021-01-01
• Use of barley malt pomace in the production of fresh sausage.  24:e2020217. 2021-01-01
• Uso de diferentes embalagens e atmosferas modificadas no armazenamento pós-colheita de muricis in natura.  24:1-13. 2021-01-01
• Utilização de polpa de frutas em pó carregadoras de probióticos como alimento funcional: aspectos gerais e perspectivas.  24:1-11. 2021-01-01
• Validação de métodos microbiológicos alternativos: uma visão geral.  24:1-9. 2021-01-01
• Aspectos físico-químicos de genótipos de Passiflora alata Curtis.  23:e2019188-10. 2020-01-01
• Avaliação do teor de sódio em salgadinhos comerciais e da rotulagem de acordo com a RDC nº 26/2015 sobre alergênicos alimentares.  23:1-12. 2020-01-01
• Avaliação físico-química e microbiológica de polpas de frutas congeladas comercializadas em Santarém-PA.  23:1-10. 2020-01-01
• Biodegradability assessment of starch/glycerol foam and poly(butylene adipate-co-terephthalate)/starch film by respirometric tests.  23:1-15. 2020-01-01
• Caracterização físico-química e sensorial de sucos da uva Isabel em cortes com diferentes variedades produzidas na região do Vale do Rio do Peixe-SC.  23:1-11. 2020-01-01
• Chemical characterization and antioxidant potential of native fruits of the Cerrado of northern Minas Gerais.  23:1-9. 2020-01-01
• Composição química de aguardente de cana obtida por diferentes métodos de destilação.  23:Epub Feb 10. 2020-01-01
• Conhecimento dos consumidores e eficiência dos métodos de lavagem e desinfecção de alface (Lactuca sativa) comercializada em supermercados em uma cidade do sul do Brasil.  23:1-13. 2020-01-01
• Conservação pós-colheita de pêssegos com aplicação de revestimentos aditivados de extrato de erva-mate.  23:1-13. 2020-01-01
• Correlation of polyphenol content and antioxidant capacity of selected teas and tisanes from Brazilian market.  23:--15. 2020-01-01
• Creme de leite UHT homogeneizado: perfil sensorial e sua relação com a expectativa de consumo.  23:1-12. 2020-01-01
• Desenvolvimento e caracterização de bioplásticos de amido de milho contendo farinha de subproduto de broto.  23:1-13. 2020-01-01
• Determination of organic acids and carbohydrates in -Salustiana? orange fruit from different rootstocks.  23:1. 2020-01-01
• Drum drying process of jabuticaba pulp using corn starch as an additive.  23:1-13. 2020-01-01
• Efeito das concentrações de farinha de cascas de banana e de sacarose nas características físicas e químicas de bolos.  23:1-12. 2020-01-01
• Efeitos da radiação UV-C em alface e maçã minimamente processadas: uma revisão.  23:1-13. 2020-01-01
• Effect of potato peel, pumpkin seed, and quinoa flours on sensory and chemical characteristics of gluten-free breads.  23:1-12. 2020-01-01
• Enterococci used as complementary indicator of fecal contamination to assess water quality from public schools in the city of Curitiba, Paraná, Brazil.  23:1-12. 2020-01-01
• Estabilidade física e química de hidrolisados proteicos de okara microencapsulados por spray drying.  23:1-14. 2020-01-01
• Estudo da transferência de massa de cortes de frango durante o tratamento osmótico em diferentes soluções salinas.  23:1-10. 2020-01-01
• Estudo sensorial de bebidas alcoólicas de mangaba (Hancornia speciosa Gomes).  23:1-9. 2020-01-01
• Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits.  23:00-1. 2020-01-01
• Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES.  23:00-13. 2020-01-01
• FARINHAS DE MANDIOCA COMERCIALIZADAS EM BELÉM-PARÁ, BRASIL APRESENTAM DIFERENTES CLASSIFICAÇÕES, CARACTERÍSTICAS NUTRICIONAIS E TECNOLÓGICAS.  23:1-11. 2020-01-01
• Flow behavior of cocoa pulp powder containing maltodextrin.  23:e2020034. 2020-01-01
• Fruto-oligossacarídeos: aspectos nutricionais, tecnológicos e sensoriais.  23:1-9. 2020-01-01
• Geração de resíduos na aquisição de vegetais in natura e minimamente processados por serviço de nutrição e dietética de um hospital público.  23:1-9. 2020-01-01
• Higienic-sanitary quality and effect of freezing time and temperature on total antioxidant capacity of human milk.  23:1. 2020-01-01
• How the heat treatment affects the constituents of infant formulas: a review.  1:1-11. 2020-01-01
• Impact of soy consumption on human health: integrative review.  23:1. 2020-01-01
• Indústria do Ovo: qual é o significado e uso dessa expressão?.  23:e2019211-11. 2020-01-01
• Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp.  23:e2019254. 2020-01-01
• Influence of wall materials on the microencapsulation of pequi oil by spray drying.  23:1-12. 2020-01-01
• Influência da incorporação de polidextrose como substituto de gordura na qualidade de pão de queijo.  23:1-12. 2020-01-01
• Kefir fermentation as a bioprocess to improve lentils antioxidant properties: is it worthwhile?.  23:e2019120. 2020-01-01
• Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté.  23:1-13. 2020-01-01
• Microbiological quality and presence of extraneous matter in industrialized tomato sauces.  23:e2019276. 2020-01-01
• Nutritional enrichment of beef burgers by adding components of non-conventional food plants.  23:1-12. 2020-01-01
• Occurrence of filamentous fungi isolated from matured blue cheese.  23:1-8. 2020-01-01
• Ocorrência de bactérias patogênicas e deteriorantes em sashimi de salmão: avaliação de histamina e de susceptibilidade a antimicrobianos.  23:1-15. 2020-01-01
• Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source.  23:1-11. 2020-01-01
• Otimização por Page do processo de secagem em leito de espuma para produção de café solúvel.  23:e2019145-9. 2020-01-01
• Pasting properties of raw and extruded cowpea cotyledons flours.  23:1-11. 2020-01-01
• Perdas e desperdícios de alimentos: reflexões sobre o atual cenário brasileiro.  23:1-12. 2020-01-01
• Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food.  23:1-8. 2020-01-01
• Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions.  23:01-13. 2020-01-01
• Proposição de uma metodologia preditiva para avaliação do efeito caking em diferentes tipos de açúcares comerciais.  23:e2019076. 2020-01-01
• Qualidade de frutos de Physalis peruviana L. em função de diferentes tipos de tutoramento e poda.  23:1-10. 2020-01-01
• Quality aspects of pepino dulce fruits in distinct ripening stages, packaging forms and storage conditions.  23:1-7. 2020-01-01
• Secagem da polpa de jambolão (Syzygium cumini) em secador de leito de jorro: Efeito da clara de ovo como agente carreador de secagem na qualidade do produto.  23:e2019075. 2020-01-01
• Selection of raw cow?s milk thermophilic lactic acid bacteria obtained from southwest Parana, Brazil, with potential use as autochthonous starter.  23:1-10. 2020-01-01
• Sensory quality and consumers? acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss).  23:e2019104. 2020-01-01
• Sorvetes de chocolate simbiótico de baixa caloria: análise tempo-intensidade múltipla e estudo de preferência.  23:e2019108.-e2019120. 2020-01-01
• Stability of vitamin C in acerola and camu-camu powder obtained by spray drying.  12:1-13. 2020-01-01
• Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics.  23:1-9. 2020-01-01
• The best late season peaches profile.  23:e2018330-11. 2020-01-01
• The increase of atherogenic index on fatty acids composition as a consequence of trans fat acids reduction in industrialized foods: the Brazilian scenery.  23:1-11. 2020-01-01
• Thermostability of the visual color and anthocyanins from Rio-Grande-Cherry (Eugenia involucrata DC).  23:1/e2019140-13. 2020-01-01
• Use of Prochilodus lineatus meat for burger making..  23:1-8. 2020-01-01
• Valor nutricional de hortaliças folhosas não convencionais cultivadas no Bioma Cerrado.  23:1-8. 2020-01-01

tem uma área de assunto

• ADMINISTRACAO PUBLICA E DE EMPRESAS, CIENCIAS CONTABEIS E TURISMO
• BIODIVERSIDADE
• BIOTECNOLOGIA
• CIENCIA DE ALIMENTOS
• CIENCIAS AGRARIAS I
• CIENCIAS AMBIENTAIS
• CIENCIAS BIOLOGICAS I
• CIENCIAS BIOLOGICAS II
• CIENCIAS BIOLOGICAS III
• ENFERMAGEM
• ENGENHARIAS I
• ENGENHARIAS II
• ENGENHARIAS III
• ENSINO
• FARMACIA
• INTERDISCIPLINAR
• MATERIAIS
• MEDICINA I
• MEDICINA II
• MEDICINA VETERINARIA
• NUTRICAO
• QUIMICA
• SAUDE COLETIVA
• ZOOTECNIA / RECURSOS PESQUEIROS

publisher

• Institute of Food Technology

is open access

• True invalid format

is in DOAJ

• True invalid format

2 year mean citedness

• 0.9428571428571428

H index

• 23

i10 index

• 123

ISSN-L

• 1516-7275

openalex identifier

• https://openalex.org/S180768888

International Standard Serial Number (ISSN)

• 1516-7275
• 1519-0900
• 1981-6723

moeda do APC

• BRL

valor do APC

• 850