Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Macedo, Maria Clara Coutinho"'
Autor:
Silva, Viviane Dias Medeiros, Neris dos Santos, Amanda, Macedo, Maria Clara Coutinho, Rodrigues, Camila Gonçalves, Correia, Vinicius Tadeu da Veiga, Lacerda, Inayara Cristina Alves, Fante, Camila Argenta
Publikováno v:
In Food Chemistry Advances October 2023 2
Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Correia, Vinícius Tadeu da Veiga, D'Angelis, Danielle Fátima, Macedo, Maria Clara Coutinho, Ramos, Ana Luiza Coeli Cruz, Vieira, Ana Luiza Santos, Queiroz, Valéria Aparecida Vieira, Augusti, Rodinei, Ferreira, Andreza Angélica, Fante, Camila Argenta, Melo, Júlio Onésio Ferreira
Publikováno v:
Research, Society and Development; Vol. 10 No. 1; e40710111414
Research, Society and Development; Vol. 10 Núm. 1; e40710111414
Research, Society and Development; v. 10 n. 1; e40710111414
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 10 Núm. 1; e40710111414
Research, Society and Development; v. 10 n. 1; e40710111414
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The objective of this study was to determine the chemical constituents of extruded sorghum flour (ESF) of genotype BRS 305 using mass spectrometry with paper spray ionization (PS/MS), a method that presents high precision, sensitivity and has low ope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::03ffffb188c2daaa72ded2b453f0e874
https://rsdjournal.org/index.php/rsd/article/view/11414
https://rsdjournal.org/index.php/rsd/article/view/11414
Autor:
Moura, Carla Cristiane de Melo, Pires, Christiano Vieira, Madeira, Ana Paula Coelho, Macedo, Maria Clara Coutinho
Publikováno v:
Research, Society and Development; Vol. 9 No. 9; e257997395
Research, Society and Development; Vol. 9 Núm. 9; e257997395
Research, Society and Development; v. 9 n. 9; e257997395
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 9; e257997395
Research, Society and Development; v. 9 n. 9; e257997395
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Organic foods are products originated from techniques that exclude any use of artificial inputs such as pesticides and chemical fertilizers. It should be noted that Brazil stands out as a major consumer of various types of pesticides, substances rela
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::54926cd468c03bca44323e9cb94ec53f
https://rsdjournal.org/index.php/rsd/article/view/7395
https://rsdjournal.org/index.php/rsd/article/view/7395
Autor:
Maro, Kelly de Freitas, Pires, Christiano Vieira, Junqueira, Mateus da Silva, Macedo, Maria Clara Coutinho, Silva, Luana Sousa
Publikováno v:
Research, Society and Development; Vol. 9 No. 8; e940986581
Research, Society and Development; Vol. 9 Núm. 8; e940986581
Research, Society and Development; v. 9 n. 8; e940986581
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 8; e940986581
Research, Society and Development; v. 9 n. 8; e940986581
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The public water supply in the municipality of Sete Lagoas (MG) is characterized as hard due to the limestone characteristics of the subsoil, generating an unpleasant taste and causing a high consumption of bottled mineral water. The wide variety of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::2df1c763014ff20d08482445aa0f6ca3
https://rsdjournal.org/index.php/rsd/article/view/6581
https://rsdjournal.org/index.php/rsd/article/view/6581
Autor:
Amante, Patricia Regina, Macedo, Maria Clara Coutinho, Silva, Viviane Dias Medeiros, Santos, Amanda Neris dos, Correia, Vinícius Tadeu da Veiga, Fante, Camila Argenta
Publikováno v:
Research, Society and Development; Vol. 9 No. 8; e240985244
Research, Society and Development; Vol. 9 Núm. 8; e240985244
Research, Society and Development; v. 9 n. 8; e240985244
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 Núm. 8; e240985244
Research, Society and Development; v. 9 n. 8; e240985244
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The purpose of this work is to evaluate the quality of spelt flour in different concentrations of Transglutaminase (TGase) for the production of natural fermentation breads of spelt flour is known as an ancestral grain which, despite its nutritional
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::2564fb66f19c0caf70530f0f6eaf306b
https://rsdjournal.org/index.php/rsd/article/view/5244
https://rsdjournal.org/index.php/rsd/article/view/5244