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Perceptions, attitudes, and motivational factors for consumers and nonconsumers of traditional and craft beers

Journal of sensory studies, 2023-04, Vol.38 (2), p.n/a

2023

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Effect of NaCl replacement on physicochemical and sensory properties of the traditional cured coppa

Evidência (Joaçaba), 2024-07, Vol.24 (24), p.e33247

2024

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Monitoring of Pig Slaughter Stages and Correlation in the Prevalence of Pathogens and Levels of Microorganisms That Indicate Microbiological Quality and Hygiene Using a Predictive Model

Journal of food protection, 2023-01, Vol.86 (1), p.100034-100034, Article 100034

2023

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Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

Food engineering reviews, 2015-03, Vol.7 (1), p.33-44

2015

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Duty cycle and high-frequency effects on welfare and meat quality of broilers chicken: compliance with European animal stunning regulation

Ciência rural, 2024-01, Vol.54 (3)

2024

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Antimicrobial potential produced by Hansenulawingei and its use in mechanically deboned chicken meat

Ciência rural, 2024, Vol.54 (4)

2024

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Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

Scientia agricola, 2021-01, Vol.78 (6)

2021

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Microbiological quality and physicochemical characteristics of head cheeses produced by different manufacturers

Journal of food processing and preservation, 2020-05, Vol.44 (5), p.n/a

2020

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Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts

Scientia agricola, 2022-01, Vol.79 (3)

2022

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Physicochemical, antioxidant and sensory properties of fermented milk beverage with added prebiotic and caja-manga pulp

Científica (Jaboticabal), 2018-08, Vol.46 (3), p.207

2018

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Sinergismo entre ácidos orgânicos e sorbato de potássio no controle de Aspergillus flavus

Revista Segurança Alimentar e Nutricional (Online), 2018-10, Vol.25 (3), p.114-125

2018

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Role of killer factors in the inhibitory activity of bio-control yeasts against Penicillium expansum and Aspergillus ochraceus

Brazilian Archives of Biology and Technology, 2013-08, Vol.56 (4), p.619-627

2013

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Alternativas para um produto cárneo mais saudável: uma revisão

Brazilian Journal of Food Technology, 2013-09, Vol.16 (3), p.163-174

2013

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Duty cycle and high-frequency effects on welfare and meat quality of broilers chicken: compliance with European animal stunning regulation/Efeito do duty cycle e altas frequencias no bem estar animal e qualidade de carne de frango: atendimento do regulamento europeu de insensibilizacao animal

Ciência rural, 2024-03, Vol.54 (3), p.1

2024

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Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Acta scientiarum. Technology, 2024-11, Vol.46 (1), p.e64953

2024

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Queijo de Porco como Aproveitamento de Subprodutos do Abate de Suínos: Uma Revisão

Revista scientia agrária paranaensis, 2016-03, Vol.14 (3), p.141-147

2016

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Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

Drying technology, 2020-08, Vol.38 (11), p.1421-1432

2020

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Understanding the sensory profile of cheese ripeness description by trained and untrained assessors

Ciência e tecnologia de alimentos, 2022, Vol.42

2022

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Understanding consumer, consumption, and regional products: A case study on traditional colonial-type cheese from Brazil

International journal of gastronomy and food science, 2021-12, Vol.26, p.100418, Article 100418

2021

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Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

Ciência e tecnologia de alimentos, 2020-12, Vol.40 (4), p.877-884

2020

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Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

Ciência e tecnologia de alimentos, 2020-10, Vol.40 (4), p.877-884

2020

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Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production

Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.3931-3941

2021

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Edible coating containing carvacrol for postharvest microbiological conservation of tomato

Brazilian Journal of Development, 2020, Vol.6 (1), p.4786-4794

2020

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PNEUMATIC CONVEYING OF SUGAR: EFFECT ON THE RHEOLOGY OF COOKIE DOUGH

Carpathian Journal of Food Science and Technology, 2019-01, p.59-66

2019

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Editorial

Revista Brasileira de Tecnologia Agroindustrial, 2020-03, Vol.14 (1)

2020

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Perceptions, attitudes, and motivational factors for consumers and nonconsumers of traditional and craft beers

Effect of NaCl replacement on physicochemical and sensory properties of the traditional cured coppa

Monitoring of Pig Slaughter Stages and Correlation in the Prevalence of Pathogens and Levels of Microorganisms That Indicate Microbiological Quality and Hygiene Using a Predictive Model

Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

Duty cycle and high-frequency effects on welfare and meat quality of broilers chicken: compliance with European animal stunning regulation

Antimicrobial potential produced by Hansenulawingei and its use in mechanically deboned chicken meat

Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

Microbiological quality and physicochemical characteristics of head cheeses produced by different manufacturers

Sodium reduction in crackers: optimization of process to keep sensory quality without technological impacts

Physicochemical, antioxidant and sensory properties of fermented milk beverage with added prebiotic and caja-manga pulp

Sinergismo entre ácidos orgânicos e sorbato de potássio no controle de Aspergillus flavus

Role of killer factors in the inhibitory activity of bio-control yeasts against Penicillium expansum and Aspergillus ochraceus

Alternativas para um produto cárneo mais saudável: uma revisão

Duty cycle and high-frequency effects on welfare and meat quality of broilers chicken: compliance with European animal stunning regulation/Efeito do duty cycle e altas frequencias no bem estar animal e qualidade de carne de frango: atendimento do regulamento europeu de insensibilizacao animal

Word association and check-all-that-apply accessing the difference between yogurt and fermented whey beverage

Queijo de Porco como Aproveitamento de Subprodutos do Abate de Suínos: Uma Revisão

Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

Understanding the sensory profile of cheese ripeness description by trained and untrained assessors

Understanding consumer, consumption, and regional products: A case study on traditional colonial-type cheese from Brazil

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures

Cajá-manga peel: evolution of sensory, chemical and physical characteristics from flour to bread production

Edible coating containing carvacrol for postharvest microbiological conservation of tomato

PNEUMATIC CONVEYING OF SUGAR: EFFECT ON THE RHEOLOGY OF COOKIE DOUGH

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