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Results 1-10 of 33 (Search time: 0.01 seconds).
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PreviewIssue DateTitleAuthor(s)AdvisorType
2014Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalenceFreitas, Mírian Luisa Faria; Dutra, Mariana Borges de Lima; Bolini, Helena Maria André-Artigo
2014Temporal changes of tenderness and juiciness of beef strip loin steaksGomes, Carolina Lugnani; Pflanzer, Sérgio Bertelli; Felício, Pedro Eduardo de; Bolini, Helena Maria Andre-Artigo
2016Spray Dried Microparticles Of Chia Oil Using Emulsion Stabilized By Whey Protein Concentrate And Pectin By Electrostatic DepositionNoello, C.; Carvalho, A. G. S.; Silva, V. M.; Hubinger, M. D.-Artigo
2014Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beveragePaixão, J. A.; Rodrigues, J. B.; Esmerino, E. A.; Cruz, A. G.; Bolini, H. M. A.-Artigo
2012Correlation of quantitative sensorial descriptors and chromatographic signals of beer using multivariate calibration strategiesSilva, Gilmare A. da; Maretto, Danilo A.; Bolini, Helena Maria A.; Teófilo, Reinaldo F.; Augusto, Fabio; Poppi, Ronei J. Ronei J. Poppi B.-Artigo
2009Increase of cholesterol oxidation and decrease of PUFA as a result of thermal processing and storage in eggs enriched with n-3 fatty acidsMazalli, Mônica Roberta; Bragagnolo, Neura-Artigo
2014Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumersVoorpostel, Cristiane Ramos; Dutra, Mariana Borges de Lima; Bolini, Helena Maria André-Artigo
2006Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovinoSilva, Karla; Bolini, Helena Maria André-Artigo
2015Rapid microwave assisted extraction of meat lipidsMedina, Aline Lisbôa; Silva, Marcelo Ancelmo Oseas da; Barbosa, Herbert de Sousa; Arruda, Marco Aurélio Zezzi; Marsaioli Jr., Antonio; Bragagnolo, Neura-Artigo
2015Inhibition of cholesterol and polyunsaturated fatty acids oxidation through the use of annatto and bixin in high-pressure processed fishFigueirêdo, Bruno C.; Bragagnolo, Neura; Skibsted, Leif H.; Orlien, Vibeke-Artigo