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Results 1-10 of 34 (Search time: 0.03 seconds).
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Issue DateTitleAuthor(s)
2012Optimization of sweet guava (Psidium guajava, L) using the acceptance test, response surface methodology and preference mapMenezes, Camila Carvalho; Borges, Soraia Vilela; Carneiro, João de Deus Souza; Cirillo, Marcelo Angelo; Pinheiro, Ana Carla Marques; Oliveira, Letícia Fernandes de
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
6-Sep-2009Monte Carlo based test for inferring about the unidimensionality of a Brazilian coffee sensory panelAmorim, Isabel de Sousa; Ferreira, Eric Batista; Lima, Renato Ribeiro de; Pereira, Rosemary Gualberto Fonseca Alvarenga
Jan-2016Temporal dominance of sensations of chocolate bars with different cocoa contents: a multivariate approach to assess TDS profilesRodrigues, Jéssica Ferreira; Condino, João Paulo Ferreira; Pinheiro, Ana Carla Marques; Nunes, Cleiton Antônio
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
Aug-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
17-Mar-2016Lombo tipo canadense elaborado com diferentes teores de carne PSE e cloreto de sódioSilva, Gabriela de Barros
12-Sep-2017Ação antimicrobiana da própolis verde em microrganismos isolados e identificados na superfície de queijo tipo gorgonzolaCorrea, Frederico Teixeira
14-Dec-2017Analytical study of cocoa beans and characterization of chocolates of different cocoa hybrids during the spontaneous and inoculated fermentation processesMoreira, Igor Magalhães da Veiga
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