Detalhe da pesquisa
1.
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties.
J Food Sci Technol
; 60(10): 2607-2618, 2023 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-37599843
2.
Vinegar from Anacardium othonianum Rizzini using submerged fermentation.
J Sci Food Agric
; 101(7): 2855-2862, 2021 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-33145766
3.
Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz).
J Food Sci Technol
; 58(4): 1441-1448, 2021 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-33746272
4.
Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour.
J Food Sci Technol
; 57(10): 3843-3851, 2020 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-32903943
5.
The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal.
J Food Sci Technol
; 57(1): 143-151, 2020 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-31975717
6.
Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds.
Int J Food Sci Nutr
; 70(2): 150-160, 2019 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-30014726
7.
Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties.
J Food Sci Technol
; 56(3): 1337-1348, 2019 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-30956313
8.
The Impact of Heat-Moisture Treatment on the Properties of Musa paradisiaca L. Starch and Optimization of Process Variables.
Food Technol Biotechnol
; 56(4): 506-515, 2018 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-30923447
9.
Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.
J Food Sci Technol
; 55(1): 72-81, 2018 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-29358797
10.
Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature.
Foods
; 12(14)2023 Jul 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-37509840
11.
High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.
Food Sci Technol Int
; 29(2): 181-191, 2023 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-35253452
12.
Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method.
Food Chem
; 356: 129718, 2021 Sep 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-33836354
13.
Physicochemical, structural, and thermal properties of "batata-de-teiú" starch.
Int J Biol Macromol
; 145: 332-340, 2020 Feb 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-31881299
14.
Waxy maize starch modified by sun-drying after spontaneous or backslopping fermentation.
Int J Biol Macromol
; 135: 553-559, 2019 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-31125651
15.
Extraction, characterization and technological properties of white garland-lily starch.
Int J Biol Macromol
; 135: 422-428, 2019 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-31128191
16.
Use of agricultural by-products in extruded gluten-free breakfast cereals.
Food Chem
; 297: 124956, 2019 Nov 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-31253306
17.
Quantitative Cellular Evaluation and Anatomical Organization of the External Region of Different Genetic Materials and Maturation Stages of Tomato Processing
Braz. arch. biol. technol
; 63: e20190348, 2020. tab, graf
Artigo
em Inglês
| LILACS | ID: biblio-1132239
18.
Nutritional value of gluten-free rice and bean based cake mix / Valor nutricional de mistura de bolo sem glúten a base de arroz e feijão
Ciênc. rural (Online)
; 50(6): e20190653, 2020. tab, graf
Artigo
em Inglês
|
LILACS-Express
| ID: biblio-1098187
19.
Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment / Características físico-químicas e tecnológicas da farinha de araruta modificada por ultrassom e por tratamento térmico de baixa umidade
Ciênc. rural (Online)
; 49(10): e20181037, 2019. tab, graf
Artigo
em Inglês
| LILACS | ID: biblio-1045256
20.
Roasting soybeans in a microwave for manufacturing chocolate dragées / Torração de soja em micro-ondas para desenvolvimento de drágeas de chocolate
Ciênc. rural (Online)
; 49(10): e20180743, 2019. tab, graf
Artigo
em Inglês
| LILACS | ID: biblio-1045246