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Resultados de 11 a 20 de 54  para Produção Intelectual da USP

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11
Fermentation box cleaning can impair cacao seed fermentation
Fermentation box cleaning can impair cacao seed fermentation
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Fermentation box cleaning can impair cacao seed fermentation

Gildemberg Amorim Leal Júnior Tiago Marques Tito; Marcela Borges Martins Marques; Ana Paula Maria da Silva; Marcos Pinto Monteiro de Oliveira; Luiz Humberto Gomes; Irene da Silva Coelho; Antonio Vargas de Oliveira Figueira

Food Science and Technology v. 43, e109322, 2023

Campinas 2023

Item não circula. Consulte sua biblioteca.(Acessar)

12
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle
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Artigo 		Adicionar ao Meu Espaço

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Alessandra Aparecida Silva Carmen Josefina Contreras Castillo; Eduardo Francisquine Delgado; Gerson Barreto Mourão; Priscila Robertina dos Santos

LWT - Food Science and Technology London v. 44, n. 1, p. 109-144, jan. 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

13
Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose
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Artigo 		Adicionar ao Meu Espaço

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

Larissa Fernanda Volpini-Rapina Fabiana Ruriko Sokei; Ana Carolina Conti e Silva

LWT - Food Science and Technology Amsterdam v. 48, n. 1, p.37-42, 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

14
Cheese-flavored expanded snacks with low lipid content Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
Cheese-flavored expanded snacks with low lipid content Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Cheese-flavored expanded snacks with low lipid content Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products

Michele Eliza Cortazzo Menis-Henrique Natália Soares Janzantti; Isabelle Andriot; Etienne Sémon; Olivier Berdeaux; Pascal Schlich; Ana Carolina Conti e Silva

LWT - Food Science and Technology v. 105, p.30-36, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

15
Papaya nectar formulated with prebiotics Chemical characterization and sensory acceptability
Papaya nectar formulated with prebiotics Chemical characterization and sensory acceptability
Material Type:
Artigo 		Adicionar ao Meu Espaço

Papaya nectar formulated with prebiotics Chemical characterization and sensory acceptability

Héberly Fernandes Braga Ana Carolina Conti e Silva

LWT - Food Science and Technology v. 62, n. 1, part. 2, p.854-860, 2015

Amsterdam 2015

Item não circula. Consulte sua biblioteca.(Acessar)

16
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle
Material Type:
Artigo 		Adicionar ao Meu Espaço

Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle

Alessandra Aparecida Silva Carmen Josefina Contreras Castillo; Eduardo Francisquine Delgado; Gerson Barreto Mourão; Priscila Robertina dos Santos

LWT - Food Science and Technology London v. 44, n. 1, p. 109-144, jan. 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

17
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose Chemical, physical and sensory characterization
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose Chemical, physical and sensory characterization
Material Type:
Artigo 		Adicionar ao Meu Espaço

Potentiality of gluten-free chocolate cookies with added inulin/oligofructose Chemical, physical and sensory characterization

Tatiane Ferreira da Silva Ana Carolina Conti e Silva

LWT - Food Science and Technology v. 90, p. 172-179, 2018

Amsterdam 2018

Item não circula. Consulte sua biblioteca.(Acessar)

18
Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
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Artigo 		Adicionar ao Meu Espaço

Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

Maurício Bonatto Machado de Castilhos Marília Gonçalves Cattelan; Ana Carolina Conti e Silva; Vanildo Luiz Del Bianchi

LWT - Food Science and Technology v. 54, n. 2, p.360-366, 2013

Amsterdam 2013

Item não circula. Consulte sua biblioteca.(Acessar)

19
Effect of replacing antibiotics with functional oils following an abrupt transition to high-concentrate diets on performance and carcass traits of Nellore cattle
Effect of replacing antibiotics with functional oils following an abrupt transition to high-concentrate diets on performance and carcass traits of Nellore cattle
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Effect of replacing antibiotics with functional oils following an abrupt transition to high-concentrate diets on performance and carcass traits of Nellore cattle

Ana Paula dos Santos Silva Claiton André Zotti; Roberta Ferreira Carvalho; Rosana Ruegger Pereira da Silva Corte; Nara Regina Brandão Cônsolo; Saulo da Luz e Silva; Paulo Roberto Leme

Animal Feed Science and Technology Amsterdam v. 247, p. 53-62, Jan. 2019

Amsterdam 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Eff )(Acessar)

20
Extrusion of flavored corn grits Structural characteristics, volatile compounds retention and sensory acceptability
Extrusion of flavored corn grits Structural characteristics, volatile compounds retention and sensory acceptability
Material Type:
Artigo 		Adicionar ao Meu Espaço

Extrusion of flavored corn grits Structural characteristics, volatile compounds retention and sensory acceptability

Michele Eliza Cortazzo Menis Talita Maira Goss Milani; Amanda Jordano; Maurício Boscolo; Ana Carolina Conti e Silva

LWT - Food Science and Technology v. 54, n. 2, p. 434-439, 2013

Amsterdam 2013

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 11 a 20 de 54  para Produção Intelectual da USP

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