Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Giliani Veloso Sartori"'
Autor:
Vitor Manfroi, Katia Rezzadori, Alessandro de Oliveira Rios, Giliani Veloso Sartori, Fernanda Camboim Rockett, Rafael C. Rodrigues, Giovana Ebert, Helena de Oliveira Schmidt
Publikováno v:
International Journal of Food Science & Technology. 56:4983-4994
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df3c148850835b4a33c2c596c7be7da3
https://doi.org/10.1111/ijfs.15223
https://doi.org/10.1111/ijfs.15223
Autor:
Luiz Stefanski, Diego Santiago Tupuna-Yerovi, Giliani Veloso Sartori, Alessandro de Oliveira Rios, Ana Carolina De Moura Sena Aquino
Publikováno v:
Revista Brasileira de Agrotecnologia. 11:690-697
A feijoa (Acca sellowiana) é uma fruta nativa brasileira que é cultivada em vários países alem do Brasil, e que apresenta aproximadamente 30% do seu peso em polpa sendo o restante descartado. O objetivo deste estudo foi extrair e caracterizar a p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1809d47de3d6be3c8ebea99bf26da3ec
https://doi.org/10.18378/rebagro.v12i2.8957
https://doi.org/10.18378/rebagro.v12i2.8957
Autor:
Milena De Souza Tomaz, Ana Carolina Moura de Sena Aquino, Diego Santiago Tupuna-Yerovi, Giliani Veloso Sartori
Publikováno v:
Revista Brasileira de Agrotecnologia. 11:854-858
Além do consumo para lazer, as bebidas alcoólicas têm sido cada vez mais procuradas pelo seu apelo nutricional e funcional mediante sua composição, muitas vezes rica em compostos com atividade antioxidante. Uma das formas de agregar valor nutric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62be2181810a77bfbf5c0a43dc61003e
https://doi.org/10.18378/rebagro.v12i2.8784
https://doi.org/10.18378/rebagro.v12i2.8784
Autor:
Alessandro de Oliveira Rios, Vitor Manfroi, Giovani Furini, William Gustavo Sganzerla, Ana Paula de Lima Veeck, Maria Jara Montibeller, Patrícia Carolina Beling, Giliani Veloso Sartori
Publikováno v:
International Journal of Agriculture and Natural Resources. 47:35-45
This study aimed to prepare a feijoa wine and to assess its physicochemical parameters, bioactive compounds, and antioxidant activity. Feijoa were harvested at physiological maturation, and their pulp was fermented in a BOD device at 16 ± 2 °C for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aeeda7409f6fe88e1073e8f4f601a32c
https://doi.org/10.7764/ijanr.v47i1.1939
https://doi.org/10.7764/ijanr.v47i1.1939
Autor:
Helena de Oliveira Schmidt, Fernanda Camboim Rockett, Giliani Veloso Sartori, Katia Rezzadori, Bruna Tischer, Eliseu Rodrigues, Alessandro de Oliveira Rios, Vitor Manfroi
Publikováno v:
Journal of Food Composition and Analysis. 114:104769
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77c85020761952deedf3754a438381a5
https://doi.org/10.1016/j.jfca.2022.104769
https://doi.org/10.1016/j.jfca.2022.104769
Autor:
Katia Rezzadori, Fernanda Camboim Rockett, Giovana Ebert, Helena de Oliveira Schmidt, Vitor Manfroi, Giliani Veloso Sartori, Alessandro de Oliveira Rios, Rafael C. Rodrigues
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24d89deb2f702acfc4079a45115ba58a
https://doi.org/10.1111/ijfs.15223/v2/response1
https://doi.org/10.1111/ijfs.15223/v2/response1
Publikováno v:
Avanços em Ciência e Tecnologia de Alimentos-Volume 5 ISBN: 9786553600317
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::915ce41db66bed8c9fe36a35aad0544d
https://doi.org/10.37885/211006410
https://doi.org/10.37885/211006410