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Refinado por: Base de dados/Biblioteca: EZB Free E-Journals remover Nome da Publicação: International Food Research Journal remover
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1
Influence of the addition of pollen and brewer's yeast on growth of Saccharomyces cerevisiae in honey-must
Influence of the addition of pollen and brewer's yeast on growth of Saccharomyces cerevisiae in honey-must
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Influence of the addition of pollen and brewer's yeast on growth of Saccharomyces cerevisiae in honey-must

Kempka, A P ; Frühauf, M ; Pagliarini, M A ; Matiello, J A ; Fachinello, F ; Prestes, R C

International food research journal, 2015-01, Vol.22 (3), p.1288 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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2
Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours
Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours
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Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours

Rosa, C S ; Tessele, K ; Prestes, R C ; Silveira, M ; Franco, F

International food research journal, 2015-01, Vol.22 (5), p.2111 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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3
Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts (Salvia hispanica) obtained by different extraction conditions
Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts (Salvia hispanica) obtained by different extraction conditions
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Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts (Salvia hispanica) obtained by different extraction conditions

Scapin, G ; Schmidt, M M ; Prestes, R C ; Rosa, C S

International food research journal, 2016-12, Vol.23 (6), p.2341 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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4
Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound
Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound
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Artigo 		Adicionar ao Meu Espaço

Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound

Köhn, C R ; Almeida, J C ; Schmidt, M M ; Vidal, A R ; Kempka, A P ; Demiate, I M ; Rosa, C S ; Kubota, E H ; Mello, R O ; Prestes, R C

International food research journal, 2016-01, Vol.23 (2), p.653 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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5
Eletrophoretic profile of exudate of chicken breast submitted to different thawing methods
Eletrophoretic profile of exudate of chicken breast submitted to different thawing methods
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Eletrophoretic profile of exudate of chicken breast submitted to different thawing methods

Bustamante-Vargas, C E ; Trentini, M S ; Backes, G T ; Cansian, R L ; Mello, R O ; Kubota, E H ; Demiate, I M ; Prestes, R C

International food research journal, 2016-01, Vol.23 (1), p.55 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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6
Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour
Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour
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Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour

Rosa, C S ; Prestes, R C ; Tessele, K ; Crauss, M

International food research journal, 2015-01, Vol.22 (2), p.691 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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7
Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry
Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry
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Artigo 		Adicionar ao Meu Espaço

Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry

Köhn, C R ; Fontoura, A M ; Kempka, A P ; Demiate, I M ; Kubota, E H ; Prestes, R C

International food research journal, 2015-01, Vol.22 (1), p.356 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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8
Is it possible to produce meatballs made with lamb from animals fed on whole cottonseed without altering the sensory characteristics?
Is it possible to produce meatballs made with lamb from animals fed on whole cottonseed without altering the sensory characteristics?
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Is it possible to produce meatballs made with lamb from animals fed on whole cottonseed without altering the sensory characteristics?

Monego, M A ; Pellegrini, L G ; Roman, S S ; Kubota, E H ; Prestes, R C ; Mello, R O

International food research journal, 2018-12, Vol.25 (6), p.2486-2496 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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9
Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage
Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage
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Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage

Scapin, G ; Schimdt, M M ; Prestes, R C ; Ferreira, S ; Silva, A F C ; da Rosa, C S

International food research journal, 2015-01, Vol.22 (3), p.1195 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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10
Development and utilization of pork skin emulsion in mortadella as a soy protein substitute
Development and utilization of pork skin emulsion in mortadella as a soy protein substitute
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Development and utilization of pork skin emulsion in mortadella as a soy protein substitute

Benelli, J ; Toniazzo, G ; Prestes, R C ; Tres, M V

International food research journal, 2015-01, Vol.22 (5), p.2126 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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