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Data do documentoTítuloAutor(es)
2020Sustainable performance of cold-set gelation in the confectionery manufacturing and its effects on perception of sensory quality of jelly candiesAvelar, Matheus Henrique Mariz de; Queiroz, Guilherme de Castilho; Efraim, Priscilla; ; ; ; ; ; ; ;
2019Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried ac¸ai (Euterpe oleracea)Augusto, P. P. C.; et. al.; ; ; ; ; ; ; ;
2017Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristicsAzevedo, Bruna Marcacini; et. al.; ; ; ; ; ; ; ;
2017Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)Ferreira, Janaína Madruga Morais; et. al.; ; ; ; ; ; ; ;
2016FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU (Theobroma grandiflorum Schum.) PUREE1Freire, Maria T. de Alvarenga; et. al.; ; ; ; ; ; ; ;
2016Correlating physical and sensory texture measurements of hearts of palm in conserveOrmenese, Rita de Cássia Salvucci Celeste; ; ; ; ; ; ; ;
2018Sensory profile of conilon coffee brews from the state of Espírito Santo, BrazilMori, André Luiz Buzzo; et al.; ; ; ; ; ; ; ;
2015Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chickenAlmeida, Marcio Aurelio de; et al.; ; ; ; ; ; ; ;
2011Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken MeatBrito, Poliana P.; et al.; ; ; ; ; ; ; ;
2010The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptidesLinde, Giani Andrea; et al.; ; ; ; ; ; ; ;

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