Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Lidiany Mendonça Zacaroni LIMA"'
Autor:
Ana Clara Garcia Guimarães, Marcos de Souza Gomes, Lidiany Mendonça Zacaroni Lima, Priscila Ferreira Sales, Mariana Crivelari da Cunha, Luiz José Rodrigues, Hanna Elisia Araújo de Barros, Caroline Roberta Freitas Pires, Viviane Ferreira dos Santos, Caio Vinicius Lima Natarelli, Eduardo Valério de Barros Vilas Boas
Publikováno v:
Journal of Food Measurement and Characterization. 17:2095-2106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::067ba8d12dc7fd158a93d214dda447a8
https://doi.org/10.1007/s11694-022-01736-0
https://doi.org/10.1007/s11694-022-01736-0
Autor:
Whasley Ferreira Duarte, Ana Cláudia Alencar Lopes, Lidiany Mendonça Zacaroni Lima, Maria das Graças Cardoso, Rayssa Costa, Wilder Douglas Santiago, Rafaela Pereira Andrade
Publikováno v:
European Food Research and Technology. 246:2175-2185
The sensory quality of fermented beverages, such as mead, is directly related to the raw material, microorganisms, and production process. The aim of this study was to evaluate the impact of Saccharomyces cerevisiae as single inoculum and co-inoculat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f80b37f2f7c65a4cecf2cc8525eba980
https://doi.org/10.1007/s00217-020-03563-3
https://doi.org/10.1007/s00217-020-03563-3
Autor:
Joanna Oliveira MARÇAL, Giulia Piva OLIVEIRA, Adriano GERALDO, José Rafael MIRANDA, Cesar Augusto Pospissil GARBOSSA, Lidiany Mendonça Zacaroni LIMA, Peter Bitencourt FARIA
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e07222, Published: 04 JUL 2022
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e07222, Published: 04 JUL 2022
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
This research study aimed to evaluate the influence of sexual maturity on meat quality parameters in chickens raised in a free-range system. The fully randomized design (FRD) used a (2x2) factorial scheme, with two sexes (male and female) and two cat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::903210ddc0aaeba4375a18629cce907e
https://doi.org/10.1590/fst.07222
https://doi.org/10.1590/fst.07222
Autor:
Rafaela Pereira Andrade, Maria das Graças Cardoso, Lauany Caroline Carvalho de Oliveira, Wilder Douglas Santiago, Ana Cláudia Alencar Lopes, Lidiany Mendonça Zacaroni Lima, Whasley Ferreira Duarte, Mário Lúcio Vilela de Resende
Publikováno v:
J Food Sci Technol
Coffee is one of the most important commodities worldwide. The industrial processing of coffee cherries generates a considerable volume of by-products such as wastewater, coffee pulp, mucilage, and husk. These by-products have sugars and nutrients th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::764c84c39835006741fd292f2a7f2c5e
https://pubmed.ncbi.nlm.nih.gov/33087961
https://pubmed.ncbi.nlm.nih.gov/33087961
Publikováno v:
ForScience. 9:e00769
A qualidade sensorial do chá está relacionada com a presença de voláteis que são formados nas etapas do processamento, assim o objetivo desse trabalho consistiu em investigar o perfil de Compostos Orgânicos Voláteis (COV´s) em amostras de ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a01da0be238212c7ad9bd338958e17c0
https://doi.org/10.29069/forscience.2021v9n1.e769
https://doi.org/10.29069/forscience.2021v9n1.e769
Autor:
Maria das Graças Cardoso, David Lee Nelson, Leonardo Milani Avelar Rodrigues, Lidiany Mendonça Zacaroni Lima, Wilder Douglas Santiago, Juliana de Andrade Santiago, Richard Bispo Barbosa
Publikováno v:
Research, Society and Development; Vol. 9 No. 7; e930974879
Research, Society and Development; Vol. 9 Núm. 7; e930974879
Research, Society and Development; v. 9 n. 7; e930974879
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 7, Pp e930974879-e930974879 (2020)
Research, Society and Development; Vol. 9 Núm. 7; e930974879
Research, Society and Development; v. 9 n. 7; e930974879
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 7, Pp e930974879-e930974879 (2020)
The present work aimed to characterize and quantify four contaminants (ethyl carbamate, 2,3-butanedione, furfural and 5-hydroxymethylfurfural) present in still and industrial cachaça. The four contaminants ethyl carbamate, 2,3-butanedione, furfural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97d6beab43d22897f10c8b5a624070b2
https://doi.org/10.33448/rsd-v9i7.4879
https://doi.org/10.33448/rsd-v9i7.4879