Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Henriqueta Talita Guimarães Barboza"'
Autor:
Rosiane Costa Bonfim, Thayrine Rodrigues Martins, Márcio Rodrigues de Andrade, Fabiano Alves Oliveira, Davy William Hidalgo Chávez, Eduardo Henrique Miranda Walter, Henriqueta Talita Guimarães Barboza, Carlos Adam Conte Junior, Ronoel Luiz de Oliveira Godoy, Amauri Rosenthal
Publikováno v:
Ciência Rural, Vol 54, Iss 10 (2024)
ABSTRACT: Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High
Externí odkaz:
https://doaj.org/article/695a65e6220c46efb9b5166fd5be6a04
Autor:
Henriqueta Talita Guimarães Barboza, Antonio Gomes Soares, Otniel Freitas-Silva, João Batista Neves DaCosta
Publikováno v:
Data in Brief, Vol 20, Iss , Pp 1314-1324 (2018)
The present work refers to the synthesis of novel dialkylacylphosphonylhydrazones that occurs in three reaction steps: the first one is the synthesis of different dialkyl acetate phosphonoacetates obtained by the reaction of ethyl bromoacetate with t
Externí odkaz:
https://doaj.org/article/a45c6f60a4864b67acadfe231577a8f9
Autor:
Aynini Batista Fernandes de Assis, Henriqueta Talita Guimarães Barboza, Antônio Gomes Soares, Otniel Freitas-Silva, Victor Jonas da Rocha Esperança
Publikováno v:
Research, Society and Development. 11:e234111133691
O Kombuchá é uma bebida naturalmente fermentada que vem ganhando grande destaque na indústria de bebidas. Por seu sabor levemente ácido, amargo e com presença de gases, estes chás têm sido colocados por muitos como uma alternativa às bebidas
Autor:
Henriqueta Talita Guimarães Barboza, Antonio Gomes Soares, José Carlos Sá Ferreira, Otniel Freitas Silva
Publikováno v:
Research, Society and Development. 11:e9911931418
Até recentemente, o sabor e a aparência eram os mais importantes atributos de frutas e outros vegetais frescos, mas, atualmente, os consumidores estão mais preocupados com a segurança de alimentos e os valores nutricionais, exigindo o uso de meno
Autor:
Tânia Gonçalves Albuquerque, Sana Ben Amara, Usha Antony, Reşat Apak, Michele Balzano, Henriqueta Talita Guimarães Barboza, Edoardo Bartolucci, Kevser Sözgen Başkan, Dana Cecilia Bernhardt, Indra D. Bhatt, Chiranjib Bhattacharjee, Torsten Bohn, Phetcharat Boonruamkaew, Jaouad Bouayed, Ángel A. Carbonell-Barrachina, Gianluca Caruso, Ana Maria Carvalho, Savita Chaurasia, Pennapa Chonpathompikunlert, Anita Chouksey, Caroline Corrêa de Souza Coelho, Helena S. Costa, Ranjana Das, Samir C. Debnath, María Teresa Blanco Díaz, Cinthia Santo Domingo, Şeyda Karaman Ersoy, Gulsun Akdemir Evrendilek, Tiziana Falco, Sami Fattouch, Juana Fernández-López, Isabel C.F.R. Ferreira, Marta Fibiani, Eliana Noemi Fissore, Rafael Font, María Isabel Fortea, Natale G. Frega, Otniel Freitas-Silva, José Antonio Gabaldón, Francisco-Javier García-Alonso, Verónica García-Valverde, Lía Noemi Gerschenson, Tesnime Ghazouani, Nadezhda Golubkina, Pedro Gómez, Julia Gonzalez, Gustavo A. González-Aguilar, Rocío González-Barrio, Rafael Guillén-Bejarano, Amel Hamdi, Niamh Harper, Chafik Hdider, Alice Hepsiba, Francisca Hernández-García, Pilar Hernández-Sánchez, Riadh Ilahy, Amit K. Jaiswal, Swarna Jaiswal, Sara Jaramillo-Carmona, G.K. Jayaprakasha, Ana Jiménez-Araujo, Antonia M. Jiménez-Monreal, Dipankar Kalita, Yun Lei, Mariarosaria Leporini, Chunyang Li, Roberto Lo Scalzo, Monica Rosa Loizzo, Santiago López-Miranda, Paolo Lucci, Charu Lata Mahanta, Lovemore N. Malunga, Alexandra Mara Goulart Nunes Mamede, Shivapriya Manchali, Magdalena Martínez-Tomé, Gala Martín-Pozuelo, Kabo Masisi, Nora Moreb, M. Antonia Murcia, Amy Murphy, Kotamballi N. Chidambara Murthy, Geetha Shree Nagraj, Ancuta Nartea, Inmaculada Navarro-González, Estrella Núñez-Delicado, Maribel Ovando-Martínez, Caron O’Dwyer, Deborah Pacetti, Silvia Pastoriza, Bhimanagouda S. Patil, José Antonio Pellicer, Paula Pereira, José Angel Pérez-Alvarez, Sergio Pérez-Burilo, María Jesús Periago, Valentina Picchi, José Pinela, Renata Ramalho, Ali Rashidinejad, Kavitha Ravichandran, Ranbeer S. Rawal, Sandeep Rawat, Mercedes Del Río Celestino, Rocio Rodríguez-Arcos, María Isabel Rodríguez-López, Ana María Rojas, Kelly A. Ross, José A. Rufián-Henares, Chiraz Ben Sassi, Shubham Sharma, Mafalda Alexandra Silva, Yaw Siow, Iryna Smetanska, Antonio Gomes Soares, Yuwei Song, Krishnapura Srinivasan, Wanida Sukketsiri, Wafa Talbi, Imen Tlili, Rosa Tundis, Esma Tütem, Sibel Uzuner, Fabrice Vaillant, Filipa Vicente, Manuel Viuda-Martos, Han Wu, Wanpeng Xi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca7122d79b882cc39b25b021e9ad9ce9
https://doi.org/10.1016/b978-0-12-812780-3.00050-7
https://doi.org/10.1016/b978-0-12-812780-3.00050-7
Autor:
Alexandra Mara Goulart Nunes Mamede, Caroline Corrêa de Souza Coelho, Otniel Freitas-Silva, Henriqueta Talita Guimarães Barboza, Antonio Gomes Soares
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdbc781538a07f82fd57abc140cd3fc7
https://doi.org/10.1016/b978-0-12-812780-3.00023-4
https://doi.org/10.1016/b978-0-12-812780-3.00023-4
Autor:
Ingrid Vieira Machado de Moraes, Sérgio Agostinho Cenci, Benedito Carlos Benedetti, Alexandra Mara Goulart Nunes Mamede, Antônio Gomes Soares, Henriqueta Talita Guimarães Barboza
Publikováno v:
Food Science and Technology, Vol 28, Iss 2, Pp 274-281 (2008)
Morangos cv. Oso Grande foram processados minimamente e mantidos em três diferentes atmosferas: 3% O2 + 10% CO2 (balanço N2), 3% O2 + 15% CO2 (balanço N2) e atmosfera ambiente (controle), a 5 e 10 ºC, durante 7 dias, com o objetivo de avaliar sua
Autor:
Basto, Gabriela Jardim1, Carvalho, Carlos Wanderlei Piler2 carlos.piler@embrapa.br, Soares, Antonio Gomes2, Costa, Henriqueta Talita Guimarães Barboza2, Chávez, Davy William Hidalgo1, Godoy, Ronoel Luiz de Oliveira2, Pacheco, Sidney2
Publikováno v:
LWT - Food Science & Technology. Jun2016, Vol. 69, p312-318. 7p.