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Data do documentoTítuloAutor(es)
Ago-2015Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residuesMarques, Tamara Rezende; Corrêa, Angelita Duarte; Alves, Ana Paula de Carvalho; Simão, Anderson Assaid; Pinheiro, Ana Carla Marques; Ramos, Vinicius de Oliveira
Mar-2018Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheeseCuri, Paula Nogueira; Carvalho, Cynara dos Santos; Salgado, Derlyene Lucas; Pio, Rafael; Silva, Daniel Fernandes da; Pinheiro, Ana Carla Marques; Souza, Vanessa Rios de
Fev-2022A comparison of machine learning algorithms for predicting consumer responses based on physical, chemical, and physical–chemical data of fruitsRibeiro, Michele Nayara; Carvalho, Iago Augusto; Ferreira, Danton Diego; Pinheiro, Ana Carla Marques
Set-2017Controlled fermentation of semi-dry coffee (Coffea arabica) using starter cultures: a sensory perspectiveRibeiro, Luciana Silva; Ribeiro, Diego Egídio; Evangelista, Suzana Reis; Miguel, Maria Gabriela da Cruz Pedrozo; Pinheiro, Ana Carla Marques; Borém, Flávio Meira; Schwan, Rosane Freitas
2014Development and chemical and sensory characterization of pumpkin seed flour-based cereal barsSilva, Jovane Santana; Marques, Tamara Rezende; Simão, Anderson Assaid; Corrêa, Angelita Duarte; Pinheiro, Ana Carla Marques; Silva, Renato Leal
Set-2020Development of an electronic tongue based on a nanocomposite for discriminating flavor enhancers and commercial saltsFukushima, Katia Lumi; Scagion, Vanessa Priscila; Facure, Murilo Henrique Moreira; Pinheiro, Ana Carla Marques; Correa, Daniel Souza; Nunes, Cleiton Antônio; Oliveira, Juliano Elvis
6-Abr-2021Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibersMendes, Juliana Farinassi; Norcino, Laís Bruno; Martins, Heloísa Helena; Manrich, Anny; Otoni, Caio Gomide; Carvalho, Elisângela Elena Nunes; Piccolli, Roberta Hilsdorf; Oliveira, Juliano Elvis; Pinheiro, Ana Carla Marques; Mattoso, Luiz Henrique Capparelli
15-Out-2020Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous castingMendes, Juliana Farinassi; Norcino, Laís Bruno; Manrich, Anny; Pinheiro, Ana Carla Marques; Oliveira, Juliano Elvis; Mattoso, Luiz Henrique Capparelli
Jun-2018Drivers of liking by TDS and acceptance of orange juice subject to different preservation processesRodrigues, Daniela Maria; Veríssimo, Bethania Vilela Eiras; Pinheiro, Ana Carla Marques; Souza, Vanessa Rios de
2021Drivers of linking of Prato cheeses: an evaluation using the check all that apply (CATA) and temporal dominance of sensations (TDS) toolsRodrigues, Jessica Ferreira; Andrade, Rafaela da Silva; Souza, Vanessa Rios de; Abreu, Luiz Ronaldo de; Barcelos, Alessandra de Fatima; Cruz, Adriano Gomes da; Esmerino, Erick Almeida; Pinheiro, Ana Carla Marques
2015Dynamic behavior of saccharomyces cerevisiae, pichia kluyveri and hanseniaspora uvarum during spontaneous and inoculated cocoa fermentations and their effect on sensory characteristics of chocolateBatista, Nadia Nara; Ramos, Cíntia Lacerda; Ribeiro, Disney Dias; Pinheiro, Ana Carla Marques; Schwan, Rosane Freitas
Jan-2019Effect of different quantities of miracle fruit on sour and bitter beveragesAndrade, Amanda Cristina; Martins, Marina Böhme; Rodrigues, Jéssica Ferreira; Coelho, Sandra Bragança; Pinheiro, Ana Carla Marques; Bastos, Sabrina Carvalho
2017Elaboration and acceptability of restructured hams added with jabuticaba skinAlves, Ana Paula de Carvalho; Marques, Tamara Rezende; Carvalho, Thaís Cristina Lima de; Pinheiro, Ana Carla Marques; Ramos, Eduardo Mendes; Corrêa, Angelita Duarte
Dez-2014Elaboration of garlic and salt spice with reduced sodium intakeRodrigues, Jéssica F.; Junqueira, Gabriela; Gonçalves, Carla S.; Carneiro, João de Deus Souza; Pinheiro, Ana Carla Marques; Nunes, Cleiton A.
21-Jan-2011Evaluating consumer acceptance tests by three-way internal preference mapping obtained by parallel factor analysis (PARAFAC)Nunes, C.A.; Pinheiro, Ana Carla Marques; Bastos, S.C.
Mar-2014Evaluation of the jelly processing potential of raspberries adapted in BrazilSouza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Pinheiro, Ana Carla Marques; Nunes, Cleiton Antônio; Pio, Rafael; Queiroz, Fabiana
-Farinha e extrato antociânico da casca de jabuticaba utilizado como aditivos de alimentosCorrêa, Angelita Duarte; Alves, Ana Paula de Carvalho; Pinheiro, Ana Carla Marques; Barros, Ana Maria Dantas; Boari, Annete de Jesus; Oliveira, Flávia Cíntia de
22-Jan-2014Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristicsBastos, Sabrina Carvalho; Tavares, Tássia; Pimenta, Maria Emília de Sousa Gomes; Leal, Renato; Fabrício, Luís Felipe; Pimenta, Carlos José; Nunes, Cleiton Antônio; Pinheiro, Ana Carla Marques
9-Jan-2013Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurtAlves, Ana Paula de Carvalho; Corrêa, Angelita Duarte; Pinheiro, Ana Carla Marques; Oliveira, Flávia Cíntia de
Abr-2021Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffeesRabelo, Mariane Helena Sances; Borém, Flávio Meira; Lima, Renato Ribeiro de; Alves, Ana Paula de Carvalho; Pinheiro, Ana Carla Marques; Ribeiro, Diego Egídio; Santos, Cláudia Mendes dos; Pereira, Rosemary Gualberto Fonseca Alvarenga