ReP USP - Resultado da busca

Parte de monografia/livro
How food structure influences the physical, sensorial, and nutritional quality of food products (2023)
Rojas, Meliza Lindsay; Kubo, Mirian T. K; Caetano-Silva, Maria Elisa; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Food structure engineering and design for improved nutrition, health and well-being. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS, VALOR NUTRITIVO
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ABNT
ROJAS, Meliza Lindsay et al. How food structure influences the physical, sensorial, and nutritional quality of food products. Food structure engineering and design for improved nutrition, health and well-being. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-85513-6.00012-8. Acesso em: 13 nov. 2024.
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., Carvalho, G. R., & Augusto, P. E. D. (2023). How food structure influences the physical, sensorial, and nutritional quality of food products. In Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier. doi:10.1016/B978-0-323-85513-6.00012-8
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Parte de monografia/livro
Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger (2022)
Menegali, Beatriz Schmidt ; Saldaña, Erick; Braz, Giovana Thomaz; Patinho, Iliani ; Pimentel-Filho, Natan de Jesus; Diaz-Valencia, Yemina Karen; Contreras-Castillo, Carmen Josefina ; Selani, Miriam M
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, ARMAZENAGEM DE ALIMENTOS, FRANGOS DE CORTE, HAMBÚRGUER, PIMENTA, REFRIGERAÇÃO
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ABNT
MENEGALI, Beatriz Schmidt et al. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00021-7. Acesso em: 13 nov. 2024.
APA
Menegali, B. S., Saldaña, E., Braz, G. T., Patinho, I., Pimentel-Filho, N. de J., Diaz-Valencia, Y. K., et al. (2022). Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00021-7
NLM
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
Vancouver
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
Parte de monografia/livro
Flash Profile for the characterization of beef burger: A case study (2022)
Patinho, Iliani ; Saldaña, Erick; Santos-Donado, Priscila Robertina dos ; Rios-Mera, Juan D; Merlo, Thais Cardoso; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, COGUMELOS COMESTÍVEIS, GORDURAS, HAMBÚRGUER
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ABNT
PATINHO, Iliani et al. Flash Profile for the characterization of beef burger: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00018-7. Acesso em: 13 nov. 2024.
APA
Patinho, I., Saldaña, E., Santos-Donado, P. R. dos, Rios-Mera, J. D., Merlo, T. C., Selani, M. M., & Contreras-Castillo, C. J. (2022). Flash Profile for the characterization of beef burger: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00018-7
NLM
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Vancouver
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Parte de monografia/livro
Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues (2022)
Saldaña, Erick; Valentin, Dominique; Behrens, Jorge ; Selani, Miriam M; Patinho, Iliani ; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, MÍDIAS SOCIAIS, PERCEPÇÃO DO PALADAR, PESQUISA DE OPINIÃO
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ABNT
SALDAÑA, Erick et al. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00013-8. Acesso em: 13 nov. 2024.
APA
Saldaña, E., Valentin, D., Behrens, J., Selani, M. M., Patinho, I., & Contreras-Castillo, C. J. (2022). Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00013-8
NLM
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8
Vancouver
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8
Parte de monografia/livro
An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science (2022)
Martins, Mariana Marinho ; Saldaña, Erick; Rios-Mera, Juan D; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, CARNES E DERIVADOS, CONSUMIDOR, CONSUMO DE ALIMENTOS, EMOÇÕES
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ABNT
MARTINS, Mariana Marinho et al. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00012-6. Acesso em: 13 nov. 2024.
APA
Martins, M. M., Saldaña, E., Rios-Mera, J. D., & Contreras-Castillo, C. J. (2022). An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00012-6
NLM
Martins MM, Saldaña E, Rios-Mera JD, Contreras-Castillo CJ. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00012-6
Vancouver
Martins MM, Saldaña E, Rios-Mera JD, Contreras-Castillo CJ. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00012-6
Parte de monografia/livro
Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers (2022)
Rios-Mera, Juan D; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, PERCEPÇÃO DO PALADAR, SÓDIO
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ABNT
RIOS-MERA, Juan D e SALDAÑA, Erick e CONTRERAS-CASTILLO, Carmen Josefina. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00009-6. Acesso em: 13 nov. 2024.
APA
Rios-Mera, J. D., Saldaña, E., & Contreras-Castillo, C. J. (2022). Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00009-6
NLM
Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00009-6
Vancouver
Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00009-6
Parte de monografia/livro
Free sorting task method to optimize the development of smoked bacon: A case study (2022)
Merlo, Thais Cardoso; Saldaña, Erick; Patinho, Iliani ; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, PERCEPÇÃO DO PALADAR
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ABNT
MERLO, Thais Cardoso et al. Free sorting task method to optimize the development of smoked bacon: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00010-2. Acesso em: 13 nov. 2024.
APA
Merlo, T. C., Saldaña, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (2022). Free sorting task method to optimize the development of smoked bacon: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00010-2
NLM
Merlo TC, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Free sorting task method to optimize the development of smoked bacon: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00010-2
Vancouver
Merlo TC, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Free sorting task method to optimize the development of smoked bacon: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00010-2
Parte de monografia/livro
Projective mapping in the development of sausages: A case study (2022)
Selani, Miriam M; Patinho, Iliani ; Rios-Mera, Juan D; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, EMBUTIDOS, SALSICHA
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ABNT
SELANI, Miriam M et al. Projective mapping in the development of sausages: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00011-4. Acesso em: 13 nov. 2024.
APA
Selani, M. M., Patinho, I., Rios-Mera, J. D., Saldaña, E., & Contreras-Castillo, C. J. (2022). Projective mapping in the development of sausages: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00011-4
NLM
Selani MM, Patinho I, Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Projective mapping in the development of sausages: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4
Vancouver
Selani MM, Patinho I, Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Projective mapping in the development of sausages: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4
Trabalho de evento-resumo
Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars (2017)
Bomdespacho, Laura de Queiroz; Casado, L. F.; Sarti, J. L.; Lapa-Guimarães, Judite das Graças; Petrus, Rodrigo Rodrigues
Source: Abstracts. Conference titles: Innovations in Food Packaging, Shelf Life and Food Safety Conference. Unidade: FZEA
Subjects: VIDA-DE-PRATELEIRA, CALDO DE CANA, BEBIDAS NÃO ALCOÓLICAS, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
BOMDESPACHO, Laura de Queiroz et al. Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars. 2017, Anais.. Munich: Elsevier, 2017. . Acesso em: 13 nov. 2024.
APA
Bomdespacho, L. de Q., Casado, L. F., Sarti, J. L., Lapa-Guimarães, J. das G., & Petrus, R. R. (2017). Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars. In Abstracts. Munich: Elsevier.
NLM
Bomdespacho L de Q, Casado LF, Sarti JL, Lapa-Guimarães J das G, Petrus RR. Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars. Abstracts. 2017 ;[citado 2024 nov. 13 ]
Vancouver
Bomdespacho L de Q, Casado LF, Sarti JL, Lapa-Guimarães J das G, Petrus RR. Sensory acceptability and shelf life of sugarcane juice extracted from different cultivars. Abstracts. 2017 ;[citado 2024 nov. 13 ]
Trabalho de evento-resumo
Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage (2017)
Valadão, Natali Knorr; Shimoda, Silmara Yukari; Jory, Jacqueline Costa; Fratassi, G. C.; Petrus, Rodrigo Rodrigues
Source: Abstracts. Conference titles: Innovations in Food Packaging, Shelf Life and Food Safety Conference. Unidade: FZEA
Subjects: VIDA-DE-PRATELEIRA, BEBIDAS ISOTÔNICAS, RICOTA, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
VALADÃO, Natali Knorr et al. Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage. 2017, Anais.. Munich: Elsevier, 2017. . Acesso em: 13 nov. 2024.
APA
Valadão, N. K., Shimoda, S. Y., Jory, J. C., Fratassi, G. C., & Petrus, R. R. (2017). Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage. In Abstracts. Munich: Elsevier.
NLM
Valadão NK, Shimoda SY, Jory JC, Fratassi GC, Petrus RR. Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage. Abstracts. 2017 ;[citado 2024 nov. 13 ]
Vancouver
Valadão NK, Shimoda SY, Jory JC, Fratassi GC, Petrus RR. Commercial sterility and shelf life evaluation of a ricotta cheese whey-based isotonic beverage. Abstracts. 2017 ;[citado 2024 nov. 13 ]
Monografia/livro-ed/org
Química, bioquímica, análise sensorial e nutrição no processamento de leite e derivados (2016)
Cruz, Adriano Gomes da (Organizador); Zacarchenco, Patrícia Blumer (Organizador); Oliveira, Carlos Augusto Fernandes de (Organizador); Corassin, Carlos Humberto (Organizador)
Unidade: FZEA
Subjects: SAÚDE, NUTRIÇÃO, TECNOLOGIA DE ALIMENTOS, QUÍMICA DE ALIMENTOS, BIOQUÍMICA DE ALIMENTOS, ANÁLISE SENSORIAL DE ALIMENTOS, LEITE, LATICÍNIOS
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ABNT
Química, bioquímica, análise sensorial e nutrição no processamento de leite e derivados. . Rio de Janeiro: Elsevier. . Acesso em: 13 nov. 2024. , 2016
APA
Química, bioquímica, análise sensorial e nutrição no processamento de leite e derivados. (2016). Química, bioquímica, análise sensorial e nutrição no processamento de leite e derivados. Rio de Janeiro: Elsevier.
NLM
Química, bioquímica, análise sensorial e nutrição no processamento de leite e derivados. 2016 ;[citado 2024 nov. 13 ]
Vancouver
Química, bioquímica, análise sensorial e nutrição no processamento de leite e derivados. 2016 ;[citado 2024 nov. 13 ]
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
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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: 13 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. 13 ]
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. 13 ]
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
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ABNT
DITCHFIELD, Cynthia et al. Consumer acceptance of eggless cake made with green coconut pulp foam. 2011, Anais.. New York: Elsevier, 2011. . Acesso em: 13 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. 13 ]
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. 13 ]
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
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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: 13 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. 13 ]
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. 13 ]
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: 13 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. 13 ]
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. 13 ]
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: 13 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. 13 ]
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. 13 ]

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