Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Lary Souza Olegario"'
Publikováno v:
Foods, Vol 10, Iss 9, p 1983 (2021)
The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a r
Externí odkaz:
https://doaj.org/article/e008d2356b84475fa456b1212c97604e
Autor:
Samara de Macêdo MORAIS, Mércia de Sousa GALVÃO, Leila Moreira de CARVALHO, Lary Souza OLEGARIO, Giuliano Elias PEREIRA, Luciana Leite de Andrade LIMA, Flávio Luiz Honorato da SILVA, Marta Suely MADRUGA
Publikováno v:
Food Analytical Methods. 15:3346-3364
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fc00d87fef00b014c5b3bdb870e131b
https://doi.org/10.1007/s12161-022-02374-4
https://doi.org/10.1007/s12161-022-02374-4
Autor:
Lary Souza Olegario, Alberto González‐Mohino, Mario Estevéz, Marta Suely Madruga, Sonia Ventanas
Publikováno v:
Journal of the Science of Food and Agriculture.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79e6399fe0314bcf4a32460e4f90701c
https://doi.org/10.1002/jsfa.12571
https://doi.org/10.1002/jsfa.12571
Autor:
Samara de Macêdo Morais, Mércia de Sousa Galvão, Lary Souza Olegario, Leila Moreira de Carvalho, Giuliano Elias Pereira, Luciana Leite de Andrade Lima, Flávio Luiz Honorato da Silva, Marta Suely Madruga
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
The aim of this study was to identify chemical markers of commercial tropical red wines with the potential to apply for the Geographical Indication-GI São Francisco Valley. Volatile organic compounds of nine diferent commercial red wines from the S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b6f0af1e5a0c6ab52a57f78e1ffff80
https://doi.org/10.1007/s12161-021-02225-8
https://doi.org/10.1007/s12161-021-02225-8
Autor:
Alberto González-Mohino, Trinidad Pérez-Palacios, Teresa Antequera, Jorge Ruiz-Carrascal, Lary Souza Olegario, Silvia Grassi
Publikováno v:
Foods, Vol 9, Iss 9, p 1294 (2020)
This work studies the ability of a MicroNIR (VIAVI, Santa Rosa, CA) device to monitor the dry fermented sausage process with the use of multivariate data analysis. Thirty sausages were made and subjected to dry fermentation, which was divided into fo
Externí odkaz:
https://doaj.org/article/8a700e2b1d4b4e1aa9241e1a515ea9b3
Autor:
Flávia Izabely Nunes Moreira, Lorena Lucena de Medeiros, Leila Moreira de Carvalho, Lary Souza Olegario, Mércia de Sousa Galvão, Simone Alves Monteiro da Franca, Taliana Kênia Alencar Bezerra, Marcos dos Santos Lima, Marta Suely Madruga
Publikováno v:
Food chemistry. 404
Honeys produced by stingless bees Cephalotrigona capitata and Scutellaris Latrelle in the Caatinga and Atlantic Forest biomes were characterized in terms of chemical composition, antioxidant activity and phenolic, volatile and sensory profile. 'Mombu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::065ecf057b0e6d1fb1f7f80235102007
https://pubmed.ncbi.nlm.nih.gov/36283315
https://pubmed.ncbi.nlm.nih.gov/36283315
Autor:
Janne Santos de Morais, Lucélia Cabral, Whyara Karoline Almeida da Costa, Lilian Osmari Uhlmann, Marcos dos Santos Lima, Melline Fontes Noronha, Silvana Alves dos Santos, Marta Suely Madruga, Lary Souza Olegario, Roger Wagner, Anderson S. Sant'Ana, Marciane Magnani
Publikováno v:
Food research international (Ottawa, Ont.). 162
Edible flowers have been widely consumed fresh in drinks, salads, desserts and salty dishes. This study evaluated the color parameters, chemical composition (phenolics, sugars, organic acids), volatiles compounds and microbiota (bacterial and fungal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::787a94c361d3106e2563b7fb993f7d6c
https://pubmed.ncbi.nlm.nih.gov/36461288
https://pubmed.ncbi.nlm.nih.gov/36461288
Autor:
Jorge Behrens, Ada Braghieri, Giovana Thomaz Braz, Paulo Cezar Bastianello Campagnol, Carmen J. Contreras-Castillo, Maria Di Cairano, Alexandre José Cichoski, Yemina Karen Diaz-Valencia, Rubén Domínguez, Bibiana Alves dos Santos, Priscila Robertina dos Santos-Donado, Mario Estévez, Maria João Fraqueza, Maria Freire, Alberto Gonzalez-Mohíno, Natan de Jesus Pimentel-Filho, José Manuel Lorenzo, Mariana Marinho Martins, Beatriz Schmidt Menegali, Thais Cardoso Merlo, Paulo E.S. Munekata, Fabio Napolitano, Lary Souza Olegario, Mirian Pateiro, Iliani Patinho, Adriana A. Pazos, Laura Purriños, Juan D. Rios-Mera, Marcelo Rosmini, Erick Saldaña, Eva M. Santos, Miriam M. Selani, Néstor Sepúlveda, Andrea C.S. Barretto, Alfredo Teixeira, Dominique Valentin, Marta Sonia Ventanas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ac01bd218e51c4840c5895176c8d9b1
https://doi.org/10.1016/b978-0-12-822832-6.09992-6
https://doi.org/10.1016/b978-0-12-822832-6.09992-6
Autor:
Maria Freire, Alberto Gonzalez-Mohíno, Lary Souza Olegario, Mario Estévez, Marta Sonia Ventanas
Publikováno v:
Sensory Analysis for the Development of Meat Products ISBN: 9780128228326
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48e5441d8d6d1d9e8b2ad4263b0f85f6
https://doi.org/10.1016/b978-0-12-822832-6.00004-7
https://doi.org/10.1016/b978-0-12-822832-6.00004-7
Publikováno v:
International Journal of Gastronomy and Food Science. 29:100553
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfbeeb90ceb0075a17a25a69ee4030bc
https://doi.org/10.1016/j.ijgfs.2022.100553
https://doi.org/10.1016/j.ijgfs.2022.100553