Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Ricardo Scherer"'
Autor:
Marcos Eliseu Losekann, João Radünz Neto, Tatiana Emanuelli, Fabio de Araújo Pedron, Rafael Lazzari, Giovani Taffarel Bergamin, Viviani Corrêia, Ricardo Scherer Simões
Publikováno v:
Ciência Rural, Vol 38, Iss 1, Pp 225-230 (2008)
O objetivo deste trabalho foi avaliar a influência de óleos vegetais no desenvolvimento corporal e composição do filé de jundiás. Foram testadas seis dietas (32%PB), sendo avaliados óleos de arroz, canola ou soja com 5 ou 10% de inclusão, dur
Externí odkaz:
https://doaj.org/article/a184202744214ffbb92f2f0a29f49ec7
Akademický článek
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Autor:
Matheus Soldatelli, Álvaro de Oliveira Franco, Felipe Picon, Juliana Ávila Duarte, Ricardo Scherer, Janete Bandeira, Maxciel Zortea, Iraci Lucena da Silva Torres, Felipe Fregni, Wolnei Caumo
Publikováno v:
The Korean journal of pain. 36(1)
Resting-state functional connectivity (rs-FC) may aid in understanding the link between pain-modulating brain regions and the descending pain modulatory system (DPMS) in fibromyalgia (FM). This study investigated whether the differences in rs-FC of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0653a0b9c334b504ad37a87f12d38652
https://pubmed.ncbi.nlm.nih.gov/36581601
https://pubmed.ncbi.nlm.nih.gov/36581601
Autor:
Jeferson Cunha da Rocha, Volnei Luiz Meneghetti, Maurício de Oliveira, Ricardo Scherer Pohndorf, Moacir Cardoso Elias
Publikováno v:
Biosystems Engineering. 194:28-39
The effects of compaction pressures at 50, 130, and 210 kPa on airflow resistance on different classes of paddy rice (long thin, long, and short) were evaluated. The pressure drop was analysed by fitting the Shedd, Ergun, and Hukill & Ives models to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fae61c9768575db4e4089d9753fd39ad
https://doi.org/10.1016/j.biosystemseng.2020.03.007
https://doi.org/10.1016/j.biosystemseng.2020.03.007
Autor:
Cristiano Dietrich Ferreira, Ricardo Scherer Pohndorf, Maurício de Oliveira, Valmor Ziegler, Jorge Tiago Schwanz Goebel, Newiton da Silva Timm
Publikováno v:
International Journal of Biological Macromolecules. 145:568-574
Popcorn consumption is becoming increasingly attractive, and the effects of post-harvest operations are essential for the improvement of industrial processes. In this context, the objective of this study was to evaluate the effects of drying temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de41cf94c6b5525c0995c66a97efcba8
https://doi.org/10.1016/j.ijbiomac.2019.12.198
https://doi.org/10.1016/j.ijbiomac.2019.12.198
Autor:
Patrick P. Peres, Micheli L. Monte, Luiz Antonio de Almeida Pinto, J. I. Engelmann, Valéria Terra Crexi, Ricardo Scherer Pohndorf, Andrei V. Igansi, Tito R.S. Cadaval
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5b68d6f32f7f26a3f455a0d78e8d1bb
https://doi.org/10.1111/jfpp.15154
https://doi.org/10.1111/jfpp.15154
Autor:
Pohndorf, Ricardo Scherer1 ricardoscherer.eng@gmail.com, Rocha, Jeferson Cunha da1, Lindemann, Igor1, Peres, Wilner Brod1, Oliveira, Maurício de1, Elias, Moacir Cardoso1
Publikováno v:
Journal of Food Process Engineering. Feb2018, Vol. 41 Issue 1, p1-1. 9p.
Autor:
Cristiano Dietrich Ferreira, Adriano Hirsch Ramos, Maurício de Oliveira, Gustavo Heinrich Lang, Ricardo Scherer Pohndorf, Newiton da Silva Timm
Publikováno v:
Journal of Food Processing and Preservation. 44
The objective of this study was to investigate the effects of drying methods (tempering–10 min, tempering–30 min, fixed-bed, and infrared radiation) and drying air temperature (70 °C and 90 °C) on proteins, thermal, and pasting properties of wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4cfba6b2c02a56260184ef13ee3d74a9
https://doi.org/10.1111/jfpp.14767
https://doi.org/10.1111/jfpp.14767
Autor:
Maurício de Oliveira, Cristiano Dietrich Ferreira, Gustavo Heinrich Lang, Ricardo Scherer Pohndorf, Newiton da Silva Timm
Publikováno v:
Journal of Food Process Engineering. 43
The main objective of this study was to optimize the infrared radiation (IR) drying of parboiled rice on the temperatures of 70, 100, and 130°C and grain bed depth of 5, 10, and 15 mm. The effects of the temperature and grain bed depth on drying kin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98d4fd2b9e3a7f3add7039bdabf6aced
https://doi.org/10.1111/jfpe.13375
https://doi.org/10.1111/jfpe.13375
Autor:
Maurício de Oliveira, Ricardo Scherer Pohndorf, Nathan Levien Vanier, Cristiano Dietrich Ferreira, Igor da Silva Lindemann, Gustavo Heinrich Lang
Publikováno v:
Cereal Chemistry. 95:564-574
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1599bd4d0f854a3672df9ed576ee0fa7
https://doi.org/10.1002/cche.10060
https://doi.org/10.1002/cche.10060