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1
Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry
Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry

Claudio Lima de Aguiar Renato Haddad; Marcos N Eberlin; Mercedes Concórdia Carrão-Panizzi; Siu Mui Tsai; Yong Kun Park

LWT - Food Science and Technology Amsterdan v. 48, n. 1, p. 114-119, 2012

Amsterdan 2012

Item não circula. Consulte sua biblioteca.(Acessar)

2
Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry
Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry

Claudio Lima de Aguiar Renato Haddad; Marcos N Eberlin; Mercedes Concórdia Carrão-Panizzi; Siu Mui Tsai; Yong Kun Park

LWT - Food Science and Technology Amsterdan v. 48, n. 1, p. 114-119, 2012

Amsterdan 2012

Item não circula. Consulte sua biblioteca.(Acessar)

3
Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes

Helena de Fazio Aguiar Andre Shigueo Yamashita; Jorge Andrey Wilhelms Gut 1976-

LWT - Food Science and Technology Amsterdam v. 47, n. 1, p. 110-116, Jun. 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

4
Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes

Helena de Fazio Aguiar Andre Shigueo Yamashita; Jorge Andrey Wilhelms Gut 1976-

LWT - Food Science and Technology Amsterdam v. 47, n. 1, p. 110-116, Jun. 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

5
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Material Type:
Artigo 		Adicionar ao Meu Espaço

Acidification rates of probiotic bacteria in Minas frescal cheese whey

Keila Emilio de Almeida A. Y Tamine; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 41, n. 2, p. 311-316, 2007

Amsterdam 2007

Item não circula. Consulte sua biblioteca.(Acessar)

6
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Material Type:
Artigo 		Adicionar ao Meu Espaço

Acidification rates of probiotic bacteria in Minas frescal cheese whey

Keila Emilio de Almeida A. Y Tamine; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 41, n. 2, p. 311-316, 2007

Amsterdam 2007

Item não circula. Consulte sua biblioteca.(Acessar)

7
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Keila Emílio de Almeida Adnan Yahia Tamime; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 2, p. 672-678, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

8
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Keila Emílio de Almeida Adnan Yahia Tamime; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 2, p. 672-678, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

9
The optimal time-temperature conditions for orange juice microwave−assisted pasteurization
The optimal time-temperature conditions for orange juice microwave−assisted pasteurization
Material Type:
Artigo 		Adicionar ao Meu Espaço

The optimal time-temperature conditions for orange juice microwave−assisted pasteurization

Kaiky Cesar Amaro Carmen Cecília Tadini 1954-

LWT - Food Science and Technology Amsterdam v. 150, p. 1-7, October 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

10
Evaluation of mycotoxins and their estimated daily intake in popcorn and cornflakes using LC-MS techniques
Evaluation of mycotoxins and their estimated daily intake in popcorn and cornflakes using LC-MS techniques
Material Type:
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Evaluation of mycotoxins and their estimated daily intake in popcorn and cornflakes using LC-MS techniques

G. C. R. Moura Andrade Rodrigo Floriano Pimpinato; Jeane Gisele Francisco; S.H Monteiro; Maria Antonia Calori-Domingues; Valdemar Luiz Tornisielo

LWT - Food Science and Technology Amsterdam v. 95, p. 240-246, 2018

Amsterdam 2018

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Oliveira, M
  2. Fávaro-Trindade, C
  3. Tadini, C
  4. Silva, A
  5. Trindade, M

Neste Assunto:

  1. Probióticos
  2. Análise Sensorial De Alimentos
  3. Lactobacillus
  4. Microencapsulação
  5. Iogurte

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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