publicações selecionadas
- Grape Pomace Flour for Incorporation into Cookies: Evaluation of Nutritional, Sensory and Technological Characteristics
- Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans
- Elaboração e caracterização por dominância temporal de sensações de bolo adicionado de feijão crioulo
- Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers
- Microbiological and sensory evaluation of meat sausage using thyme (Thymus vulgaris, L.) essential oil and powdered beet juice (Beta vulgaris L., Early Wonder cultivar)
- Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis
- Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars
- Targeted Chemical and Sensory Profiling to Guide Consumption of Blood Orange
- Proteomic and physicochemical characteristics: the search for a quality profile of beans (Phaseolus vulgaris L.) during long-term storage
- Technological and sensory potential of creole cowpea: a study for consumption appreciation
- O GERENCIAMENTO DOS STAKEHOLDERS: UMA ABORDAGEM COMPETITIVA DE PORTOS PÚBLICOS BRASILEIROS.
- ANTIMICROBIAL POTENTIAL AND CHEMICAL AND BIOACTIVE COMPOUNDS IN AGROINDUSTRIAL BY-PRODUCTS FROM PEACH/ POTENCIAL ANTIMICROBIANO E COMPOSTOS QUÍMICOS E BIOATIVOS EM SUBPRODUTOS AGROINDUSTRIAIS DE PÊSSEGO
- Evaluation of total and bioaccessible concentration of minerals in Creole beans
- Analysis of the perception and behaviour of consumers regarding probiotic dairy products
- Understanding the perception of wine consumers using free word association technique
- Extrudate gluten-free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties
- Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application
- Consumer perception of breads made with germinated rice flour and its nutritional and technological properties
- Impact of different chicken meat production systems on consumers' purchase perception
- O GERENCIAMENTO DOS STAKEHOLDERS: UMA ABORDAGEM COMPETITIVA DO SISTEMA PORTUÁRIO
- Caracterização química e sensorial de cookies formulados com grãos crioulos e amido de pinhão (Araucaria angustifolia)
- Physicochemical characterization and microbiological analysis of Oligosarcus robustus fish raw meat and development a fish hamburger
