Detalhe da pesquisa
1.
Brazilian indigenous nonstarter lactic acid bacteria enhance the diversification of volatile compounds in short-aged cheese.
Lett Appl Microbiol
; 77(4)2024 Apr 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-38573828
2.
Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools.
Food Res Int
; 167: 112697, 2023 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-37087263
3.
Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product.
Food Res Int
; 155: 111039, 2022 05.
Artigo
em Inglês
| MEDLINE | ID: mdl-35400428
4.
Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533.
Food Res Int
; 116: 973-984, 2019 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-30717030
5.
A sensometric approach to the development of mortadella with healthier fats.
Meat Sci
; 137: 176-190, 2018 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-29197766