Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Estefania Júlia Dierings de Souza"'
Autor:
Felipe Nardo dos Santos, Estefania Júlia Dierings de Souza, Jaqueline Ferreira de Souza, Juliani Buchveitz Pires, Tatiane Jéssica Siebeneichler, Dianini Hüttner Kringel, André Ricardo Fajardo, Cesar Valmor Rombaldi, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Publikováno v:
Food Biophysics. 18:133-147
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a0b8e1a2f9ea0934307e6f7b7531f7b
https://doi.org/10.1007/s11483-022-09758-3
https://doi.org/10.1007/s11483-022-09758-3
Autor:
Roberta Bascke Santos, Aline Machado Pereira, Adriano Hirsch Ramos, Bianca Pio Ávila, Mauro Fontana, Estefania Júlia Dierings de Souza, Márcia Arocha Gularte
Publikováno v:
Journal of Culinary Science & Technology. :1-13
The present study considers the perception of the wine consumer from the perspective of the method of word association and specifically examines what leads the research participants to consume wine. A total of 524 questionnaires were obtained from wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::086c70bcc1764d527d1935de14578c2f
https://doi.org/10.1080/15428052.2021.1971133
https://doi.org/10.1080/15428052.2021.1971133
Autor:
Dianini Hüttner Kringel, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias, Wyller Max Ferreira da Silva, Estefania Júlia Dierings de Souza
Publikováno v:
Food and Bioprocess Technology. 15:1-27
In recent years, the search for alternatives to the use of synthetic chemical additives in food has led to an increase in research focused on essential oils (EOs). Among the EOs with food applications already described in the literature, the essentia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57caa706942fb34174be50028e87515f
https://doi.org/10.1007/s11947-021-02690-3
https://doi.org/10.1007/s11947-021-02690-3
Autor:
Estefania Júlia Dierings de Souza, Marcio Schmiele, Bianca Pio Ávila, Aline Machado Pereira, Adriano Hirsch Ramos, Márcia Arocha Gularte, Elessandra da Rosa Zavareze
Publikováno v:
International Journal of Food Science & Technology. 56:4182-4190
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0607024fa4b13ffd8fd3edf85178c0de
https://doi.org/10.1111/ijfs.15048
https://doi.org/10.1111/ijfs.15048
Autor:
Felipe Nardo dos Santos, Estefania Júlia Dierings de Souza, Jaqueline Ferreira de Souza, Juliani Buchveitz Pires, Tatiane Jéssica Siebeneichler, Dianini Hüttner Kringel, André Ricardo Fajardo, Cesar Valmor Rombaldi, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Jambolan is a fruit rich in anthocyanins, among other bioactive compounds. In addition to the biological properties, jambolan anthocyanins have the potential for the production of food packaging, considering that they are antioxidants and can change
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c717b2600593bc1b7681278ab36b7e21
https://doi.org/10.21203/rs.3.rs-1769424/v1
https://doi.org/10.21203/rs.3.rs-1769424/v1
Autor:
Márcia Arocha Gularte, Aline Machado Pereira, Mauro Fontana, Nathan Levien Vanier, Estefania Júlia Dierings de Souza
Publikováno v:
British Food Journal. 123:1810-1820
PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fcf45c5cb0081aade39e50e4ea5bf6a
https://doi.org/10.1108/bfj-09-2020-0860
https://doi.org/10.1108/bfj-09-2020-0860
Publikováno v:
Descomplicando a Análise Sensorial: Grãos e Derivados
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c830b77f425fc072e186046c0e96d66
https://doi.org/10.4322/mp.978-65-994457-1-2.c3
https://doi.org/10.4322/mp.978-65-994457-1-2.c3
Publikováno v:
Descomplicando a Análise Sensorial: Grãos e Derivados
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53be59406c7be4414026e476029c6970
https://doi.org/10.4322/mp.978-65-994457-1-2.c1
https://doi.org/10.4322/mp.978-65-994457-1-2.c1
Publikováno v:
Descomplicando a Análise Sensorial: Grãos e Derivados
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4263b33221780341c604551201ef4c54
https://doi.org/10.4322/mp.978-65-994457-1-2.c2
https://doi.org/10.4322/mp.978-65-994457-1-2.c2