Zobrazeno 1 - 5 of 5 pro vyhledávání: '"Sílvia, Matos"'
1
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach
Autor: André M. Lemos, Sílvia Matos, Ana S. Abraão, Fernando M. Nunes, Alice Vilela
Publikováno v: Journal of Food Processing. 2015:1-14
Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b75fc7ff45c966eb891e1947d328d4e
https://doi.org/10.1155/2015/749740
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2
Desenvolvimento e validação de métodos analíticos em formulação de comprimidos
Autor: Santos, Sílvia Matos dos
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Tese de mestrado em Bioquímica, apresentada à Universidade de Lisboa, através da Faculdade de Ciências, 2017 Submitted by Cristina Manessiez (camanessiez@fc.ul.pt) on 2018-02-22T16:44:53Z No. of bitstreams: 1 ulfc124300_tm_Silvia_Santos.pdf: 3608
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::e453eaec72623ca0af6bd68df9680de7
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3
Right of housing and social management of valuing land
Autor: Magalhães, Carmem Sílvia Matos de
Publikováno v: Biblioteca Digital de Teses e Dissertações da UERJ
Universidade do Estado do Rio de Janeiro (UERJ)
instacron:UERJ
Submitted by Boris Flegr (boris@uerj.br) on 2021-01-05T21:20:14Z No. of bitstreams: 1 Carmem Silva Matos de Magalhaes Texto Completo.pdf: 838683 bytes, checksum: f5e1904b59a0b0386cd2ce9db2c3ce59 (MD5) Made available in DSpace on 2021-01-05T21:20:14Z
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::aaea9d3d02f838d1b147e015c8281ef2
http://www.bdtd.uerj.br/handle/1/9726
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4
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach
Autor: Alice, Vilela, Sílvia, Matos, Ana, S. Abraão, André, M. Lemos, Fernando, M. Nunes
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1c5579873e9fd2acea8a6f1e3b35d258
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5
O trabalho de projecto em aulas de ciências da natureza no 2º Ciclo do Ensino Básico: relato de uma experiência
Autor: Semedo, Sílvia Matos
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Tese de mestrado, Educação (Supervisão e Orientação da Prática Profissional), Universidade de Lisboa, Faculdade de Ciências, 2009 Submitted by Teresa Boa (tdboa@fc.ul.pt) on 2012-01-27T11:32:40Z No. of bitstreams: 1 ulfc095850_tm_Silvia_Semedo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::334982afb17cb0a73d162c4064ac5acc
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