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Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 2390
PreviewIssue DateTitleAuthor(s)AdvisorType
2014The mycobiota of coffee beans and its influence on the coffee beverageIamanaka, B. T.; Teixeira, A. A.; Teixeira, A. R. R.; Copetti, M. V.; Bragagnolo, N.; Taniwaki, M. H.-Artigo
2016Novel and successful free comments method for sensory characterization of chocolate ice cream: a comparative study between pivot profile and comment analysisFonseca, Fernando G. A.; Esmerino, Erick A.; Tavares Filho, Elson R.; Ferraz, Juliana P.; Cruz, Adriano G. da; Bolini, Helena M. A.-Artigo
2016Manufacture of probiotic minas frescal cheese with lactobacillus casei zhangDantas, Aline B.; Jesus, Vitor F.; Silva, Ramon; Almada, Carine N.; Esmerino, E. A.; Cappato, Leandro P.; Silva, Marcia C.; Raices, Renata S. L.; Cavalcanti, Rodrigo N.; Carvalho, Celio C.; Sant’ Ana, Anderson S.; Bolini, Helena M. A.; Freitas, Monica Q.; Cruz, Adriano G.-Artigo
2015Structural modifications of gluten proteins in strong and weak wheat dough during mixingJazaeri, Sahar; Bock, Jayne E.; Bagagli, Marcela P.; Lametti, Stefania; Bonomi, Francesco; Seetharaman, Koushik-Artigo
2014Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beveragePaixão, J. A.; Rodrigues, J. B.; Esmerino, E. A.; Cruz, A. G.; Bolini, H. M. A.-Artigo
2016Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheesePereira, E. P. R.; Cavalcanti, R. N.; Esmerino, E. A.; Silva, R.; Guerreiro, L. R. M.; Cunha, R. L.; Bolini, H. M. A.; Meireles, M. A.; Faria, J. A. F.; Cruz, A. G.-Artigo
2014Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweetenersMorais, E. C.; Morais, A. R.; Cruz, A. G.; Bolini, H. M. A.-Artigo
2012Ideal and relative sweetness of high intensity sweeteners in mango nectarCadena, Rafael Silva; Bolini, Helena Maria André-Artigo
2017Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patientsAlencar, Natália Manzatti Machado; Morais, Elisa Carvalho de; Steel, Caroline Joy; Bolini, Helena Maria André-Artigo
2016Isosweetness concentrations of sucrose and high‐intensity sweeteners and antioxidant activity in white chocolate with functional propertiesMorais Ferreira, Janaína Madruga; Azevedo, Bruna Marcacini; Silva, Fernanda Guimarães Drummond e; Luccas, Valdecir; Bolini, Helena Maria André-Artigo
2015High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysisAzevedo, Bruna M.; Schmidt, Flávio L.; Bolini, Helena M. A.-Artigo
2013Analysis of various sweeteners in low‐sugar mixed fruit jam: equivalent sweetness, time‐intensity analysis and acceptance testSouza, Vanessa R. de; Pereira, Patrícia A. P.; Pinheiro, Ana Carla M.; Bolini, Helena M. A.; Borges, Soraia V.; Queiroz, Fabiana-Artigo
2016Synthesis of structured triacylglycerols enriched in n-3 fatty acids by immobilized microbial lipaseAraújo, Maria Elisa Melo Branco de; Campos, Paula Renata Bueno; Alberto, Thiago Grando; Contesini, Fabiano Jares; Carvalho, Patrícia de Oliveira-Artigo
2010Structural changes, mechanical properties and sensory preference of osmodehydrated melon pieces with sucrose and calcium lactate solutionsFerrari, Cristhiane Caroline; Carmello-Guerreiro, Sandra Maria; Bolini, Helena Maria André; Hubinger, Miriam Dupas-Artigo
2009Development of goat cheese whey‐flavoured beveragesTranjan, Bárbara C.; Cruz, Adriano G.; Walter, Eduardo H. M.; Faria, Jose A. F.; Bolini, Helena M. A.; Moura, Miriam R. L.; Carvalho, Lucia M. J.-Artigo
2012Evaluation of the use of syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impactTobal, Thaise Mariá; Silva, Roberto da; Gomes, Eleni; Bolini, Helena Maria André; Boscolo, Mauricio-Artigo
2007Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopyBragagnolo, Neura; Danielsen, Bente; Skibsted, Leif H.-Artigo
2013Method for the validation and uncertainty estimation of tocopherol analysis applied to soybean oil with addition of spices and TBHQDa Silva, M. G.; Almeida, C. A. S.; Miguel, A. M. R. O.; Gomide, B. H.; Parra, E. S. B.; Bragagnolo, N.-Artigo
2016Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweetenersFreitas, Mírian Luisa Faria; Dutra, Mariana Borges de Lima; Bolini, Helena Maria André-Artigo
2016The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in brazilian low-sodium frankfurters along shelf-lifeHorita, C. N.; Farías-Campomanes, A. M.; Barbosa, T. S.; Esmerino, E. A.; da Cruz, A. Gomes; Bolini, H. M. A.; Meireles, M. A. A.; Pollonio, M. A. R.-Artigo
Collection's Items (Sorted by Submit Date in Descending order): 1 to 20 of 2390