Menu

Filtros : "Journal of the Science of Food and Agriculture" "Indexado no ECODISC/Ecological Abstracts (Elsevier)" Removido: "Amorim, Aline Teixeira" Limpar

Filtros

Refine with date range

  • 1

1 - 4 (4 records)

  • Artigo de periodico

    Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread (2008)

    Junqueira, Roberto Moraes; Cocato, Maria Lucia; Colli, Célia; Castro, Inar Alves de

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: ÁCIDOS ASCÓRBICOS, PÃO (ANÁLISE SENSORIAL)

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      JUNQUEIRA, Roberto Moraes et al. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, v. 88, n. 2, p. 194-198, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3071. Acesso em: 21 maio 2024.

    • APA

      Junqueira, R. M., Cocato, M. L., Colli, C., & Castro, I. A. de. (2008). Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, 88( 2), 194-198. doi:10.1002/jsfa.3071

    • NLM

      Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198.[citado 2024 maio 21 ] Available from: https://doi.org/10.1002/jsfa.3071

    • Vancouver

      Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198.[citado 2024 maio 21 ] Available from: https://doi.org/10.1002/jsfa.3071

  • Artigo de periodico

    Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse (2008)

    Cardarelli, Haíssa Roberta; Aragon-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Castro, Inar Alves de ; Saad, Susana Marta Isay

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: LACTOBACILLUS, CHOCOLATE (ANÁLISE SENSORIAL)

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      CARDARELLI, Haíssa Roberta et al. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, v. 88, n. 8, p. 1318-1324, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3208. Acesso em: 21 maio 2024.

    • APA

      Cardarelli, H. R., Aragon-Alegro, L. C., Alegro, J. H. A., Castro, I. A. de, & Saad, S. M. I. (2008). Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, 88( 8), 1318-1324. doi:10.1002/jsfa.3208

    • NLM

      Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 maio 21 ] Available from: https://doi.org/10.1002/jsfa.3208

    • Vancouver

      Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 maio 21 ] Available from: https://doi.org/10.1002/jsfa.3208

  • Artigo de periodico

    Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava (2008)

    Gomez, Maria Luiza Passanezi Araujo; Lajolo, Franco Maria

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: ÁCIDOS ASCÓRBICOS, MANGA, ENZIMAS, BIOQUÍMICA DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      GOMEZ, Maria Luiza Passanezi Araujo e LAJOLO, Franco Maria. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava. Journal of the Science of Food and Agriculture, v. 88, n. 5, p. 756-762, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3042. Acesso em: 21 maio 2024.

    • APA

      Gomez, M. L. P. A., & Lajolo, F. M. (2008). Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava. Journal of the Science of Food and Agriculture, 88( 5), 756-762. doi:10.1002/jsfa.3042

    • NLM

      Gomez MLPA, Lajolo FM. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 5): 756-762.[citado 2024 maio 21 ] Available from: https://doi.org/10.1002/jsfa.3042

    • Vancouver

      Gomez MLPA, Lajolo FM. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 5): 756-762.[citado 2024 maio 21 ] Available from: https://doi.org/10.1002/jsfa.3042

  • Artigo de periodico

    Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil (2007)

    Behrens, Jorge Herman; Heinemann, Riana Jordão Barrozo; Lanfer Marquez, Úrsula Maria

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: CONSUMO DE ALIMENTOS, NUTRIÇÃO, ARROZ

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BEHRENS, Jorge Herman e HEINEMANN, Riana Jordão Barrozo e LANFER MARQUEZ, Úrsula Maria. Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil. Journal of the Science of Food and Agriculture, v. 87, n. 6, p. 992-999, 2007Tradução . . Disponível em: https://doi.org/10.1002/jsfa.2794. Acesso em: 21 maio 2024.

    • APA

      Behrens, J. H., Heinemann, R. J. B., & Lanfer Marquez, Ú. M. (2007). Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil. Journal of the Science of Food and Agriculture, 87( 6), 992-999. doi:10.1002/jsfa.2794

    • NLM

      Behrens JH, Heinemann RJB, Lanfer Marquez ÚM. Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil [Internet]. Journal of the Science of Food and Agriculture. 2007 ; 87( 6): 992-999.[citado 2024 maio 21 ] Available from: https://doi.org/10.1002/jsfa.2794

    • Vancouver

      Behrens JH, Heinemann RJB, Lanfer Marquez ÚM. Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil [Internet]. Journal of the Science of Food and Agriculture. 2007 ; 87( 6): 992-999.[citado 2024 maio 21 ] Available from: https://doi.org/10.1002/jsfa.2794
  • 1

1 - 4 (4 records)

Digital Library of Intellectual Production of Universidade de São Paulo     2012 - 2024