ReP USP - Resultado da busca

Trabalho de evento-resumo
Impact of cropping system, price and convenience on the willingness to purchase lettuce (2013)
Rizzo, Denise Lutgens; De Carli, André Augusto; Kushida, Marta Mitsui; Fávaro-Trindade, Carmen Silvia; Lapa-Guimarães, Judite das Graças
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FZEA
Subjects: ALFACE, OLERICULTURA, CUSTO ECONÔMICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIZZO, Denise Lutgens et al. Impact of cropping system, price and convenience on the willingness to purchase lettuce. 2013, Anais.. New York: Elsevier, 2013. . Acesso em: 17 nov. 2024.
APA
Rizzo, D. L., De Carli, A. A., Kushida, M. M., Fávaro-Trindade, C. S., & Lapa-Guimarães, J. das G. (2013). Impact of cropping system, price and convenience on the willingness to purchase lettuce. In Program Booklet. New York: Elsevier.
NLM
Rizzo DL, De Carli AA, Kushida MM, Fávaro-Trindade CS, Lapa-Guimarães J das G. Impact of cropping system, price and convenience on the willingness to purchase lettuce. Program Booklet. 2013 ;[citado 2024 nov. 17 ]
Vancouver
Rizzo DL, De Carli AA, Kushida MM, Fávaro-Trindade CS, Lapa-Guimarães J das G. Impact of cropping system, price and convenience on the willingness to purchase lettuce. Program Booklet. 2013 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Acceptability and differences perceived in high cocoa content chocolates conched at different temperatures (2011)
Ditchfield, Cynthia; Lapa-Guimarães, Judite das Graças; Kushida, Marta Mitsui; Pedroso, A A; Bonfleuher, Bia; Carpinetti, Julia Moras
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FZEA
Subjects: CHOCOLATE, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Acceptability and differences perceived in high cocoa content chocolates conched at different temperatures. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 nov. 2024.
APA
Ditchfield, C., Lapa-Guimarães, J. das G., Kushida, M. M., Pedroso, A. A., Bonfleuher, B., & Carpinetti, J. M. (2011). Acceptability and differences perceived in high cocoa content chocolates conched at different temperatures. In Program Booklet. New York: Elsevier.
NLM
Ditchfield C, Lapa-Guimarães J das G, Kushida MM, Pedroso AA, Bonfleuher B, Carpinetti JM. Acceptability and differences perceived in high cocoa content chocolates conched at different temperatures. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Vancouver
Ditchfield C, Lapa-Guimarães J das G, Kushida MM, Pedroso AA, Bonfleuher B, Carpinetti JM. Acceptability and differences perceived in high cocoa content chocolates conched at different temperatures. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Effect of inulin and milk-derived components (caseinomacropeptide and whey protein concentrate) on sensory acceptance of probiotic and synbiotic margarine (2011)
Souza, C. H. B; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: PROBIÓTICOS, MARGARINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, C. H. B e GIOIELLI, Luiz Antonio e SAAD, Susana Marta Isay. Effect of inulin and milk-derived components (caseinomacropeptide and whey protein concentrate) on sensory acceptance of probiotic and synbiotic margarine. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 nov. 2024.
APA
Souza, C. H. B., Gioielli, L. A., & Saad, S. M. I. (2011). Effect of inulin and milk-derived components (caseinomacropeptide and whey protein concentrate) on sensory acceptance of probiotic and synbiotic margarine. In Program Booklet. New York: Elsevier.
NLM
Souza CHB, Gioielli LA, Saad SMI. Effect of inulin and milk-derived components (caseinomacropeptide and whey protein concentrate) on sensory acceptance of probiotic and synbiotic margarine. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Vancouver
Souza CHB, Gioielli LA, Saad SMI. Effect of inulin and milk-derived components (caseinomacropeptide and whey protein concentrate) on sensory acceptance of probiotic and synbiotic margarine. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Consumer acceptance of eggless cake made with green coconut pulp foam (2011)
Ditchfield, Cynthia; Nicoletti, Giovana; Makishi, Fausto; Gabas, Ana Lúcia; Monterrey-Quintero, Edneli Soraya
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FZEA
Subjects: PRODUTOS DA PANIFICAÇÃO, COCO, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Consumer acceptance of eggless cake made with green coconut pulp foam. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 nov. 2024.
APA
Ditchfield, C., Nicoletti, G., Makishi, F., Gabas, A. L., & Monterrey-Quintero, E. S. (2011). Consumer acceptance of eggless cake made with green coconut pulp foam. In Program Booklet. New York: Elsevier.
NLM
Ditchfield C, Nicoletti G, Makishi F, Gabas AL, Monterrey-Quintero ES. Consumer acceptance of eggless cake made with green coconut pulp foam. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Vancouver
Ditchfield C, Nicoletti G, Makishi F, Gabas AL, Monterrey-Quintero ES. Consumer acceptance of eggless cake made with green coconut pulp foam. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Correlation among viscosity, microbial count, and sensory acceptance on estimating pasteurized milk stability (2011)
Gonçalves, Cíntia Bernardo; Aracava, Keila Kazue; Petrus, Rodrigo Rodrigues
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FZEA
Subjects: LEITE (ANÁLISE), ANÁLISE SENSORIAL DE ALIMENTOS, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONÇALVES, Cíntia Bernardo e ARACAVA, Keila Kazue e PETRUS, Rodrigo Rodrigues. Correlation among viscosity, microbial count, and sensory acceptance on estimating pasteurized milk stability. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 nov. 2024.
APA
Gonçalves, C. B., Aracava, K. K., & Petrus, R. R. (2011). Correlation among viscosity, microbial count, and sensory acceptance on estimating pasteurized milk stability. In Program Booklet. New York: Elsevier.
NLM
Gonçalves CB, Aracava KK, Petrus RR. Correlation among viscosity, microbial count, and sensory acceptance on estimating pasteurized milk stability. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Vancouver
Gonçalves CB, Aracava KK, Petrus RR. Correlation among viscosity, microbial count, and sensory acceptance on estimating pasteurized milk stability. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Pasteurization and storage temperatures affecting sensory self life of milk (2011)
Petrus, Rodrigo Rodrigues; Setogute, Leone de Camargo; Higajo, Viviane Midori; Freire, Maria Teresa de Alvarenga; Kamimura, Eliana Setsuko
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FZEA
Subjects: LEITE (ANÁLISE), ANÁLISE SENSORIAL DE ALIMENTOS, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PETRUS, Rodrigo Rodrigues et al. Pasteurization and storage temperatures affecting sensory self life of milk. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 nov. 2024.
APA
Petrus, R. R., Setogute, L. de C., Higajo, V. M., Freire, M. T. de A., & Kamimura, E. S. (2011). Pasteurization and storage temperatures affecting sensory self life of milk. In Program Booklet. New York: Elsevier.
NLM
Petrus RR, Setogute L de C, Higajo VM, Freire MT de A, Kamimura ES. Pasteurization and storage temperatures affecting sensory self life of milk. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Vancouver
Petrus RR, Setogute L de C, Higajo VM, Freire MT de A, Kamimura ES. Pasteurization and storage temperatures affecting sensory self life of milk. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Developing of quality index method (QIM) for red tilapia (Oreochromis sp) (2011)
Lapa-Guimarães, Judite das Graças; Girao, Pamela Jenny Montes; Silva, M. P; Bovi, Graziele Grossi; Jesus, Daniele Almeida de
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FZEA
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, PESCADO (QUALIDADE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LAPA-GUIMARÃES, Judite das Graças et al. Developing of quality index method (QIM) for red tilapia (Oreochromis sp). 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 nov. 2024.
APA
Lapa-Guimarães, J. das G., Girao, P. J. M., Silva, M. P., Bovi, G. G., & Jesus, D. A. de. (2011). Developing of quality index method (QIM) for red tilapia (Oreochromis sp). In Program Booklet. New York: Elsevier.
NLM
Lapa-Guimarães J das G, Girao PJM, Silva MP, Bovi GG, Jesus DA de. Developing of quality index method (QIM) for red tilapia (Oreochromis sp). Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Vancouver
Lapa-Guimarães J das G, Girao PJM, Silva MP, Bovi GG, Jesus DA de. Developing of quality index method (QIM) for red tilapia (Oreochromis sp). Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese (2011)
Matias, N. S; Bedani, Raquel; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: ALIMENTOS FUNCIONAIS, PROBIÓTICOS, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATIAS, N. S et al. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 nov. 2024.
APA
Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2011). Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. In Program Booklet. New York: Elsevier.
NLM
Matias NS, Bedani R, Castro IA de, Saad SMI. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Vancouver
Matias NS, Bedani R, Castro IA de, Saad SMI. Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Effect of inulin and okara flour on sensory acceptance of a fermented soy product (2011)
Bedani, Raquel; Matias, N. S; Castro, Inar Alves de ; Rossi, E. A; Saad, Susana Marta Isay
Source: Program Booklet. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Subjects: ALIMENTOS FERMENTADOS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BEDANI, Raquel et al. Effect of inulin and okara flour on sensory acceptance of a fermented soy product. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 17 nov. 2024.
APA
Bedani, R., Matias, N. S., Castro, I. A. de, Rossi, E. A., & Saad, S. M. I. (2011). Effect of inulin and okara flour on sensory acceptance of a fermented soy product. In Program Booklet. New York: Elsevier.
NLM
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI. Effect of inulin and okara flour on sensory acceptance of a fermented soy product. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Vancouver
Bedani R, Matias NS, Castro IA de, Rossi EA, Saad SMI. Effect of inulin and okara flour on sensory acceptance of a fermented soy product. Program Booklet. 2011 ;[citado 2024 nov. 17 ]
Trabalho de evento-resumo
Texture profile and consumer preferences for filled chocolate in Brazil (2006)
Miquelim, Joice Natali; Behrens, Jorge Herman; Lannes, Suzana Caetano da Silva
Source: Symposium Programme & Abstract Book. Conference titles: Pangborn Sensory Science Symposium. Unidade: FCF
Assunto: CHOCOLATE (ANÁLISE SENSORIAL)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIQUELIM, Joice Natali e BEHRENS, Jorge Herman e LANNES, Suzana Caetano da Silva. Texture profile and consumer preferences for filled chocolate in Brazil. 2006, Anais.. London: Elsevier, 2006. . Acesso em: 17 nov. 2024.
APA
Miquelim, J. N., Behrens, J. H., & Lannes, S. C. da S. (2006). Texture profile and consumer preferences for filled chocolate in Brazil. In Symposium Programme & Abstract Book. London: Elsevier.
NLM
Miquelim JN, Behrens JH, Lannes SC da S. Texture profile and consumer preferences for filled chocolate in Brazil. Symposium Programme & Abstract Book. 2006 ;[citado 2024 nov. 17 ]
Vancouver
Miquelim JN, Behrens JH, Lannes SC da S. Texture profile and consumer preferences for filled chocolate in Brazil. Symposium Programme & Abstract Book. 2006 ;[citado 2024 nov. 17 ]

USP Schools

ReP

Filtros

Authors

USP affiliated authors

Subjects