Found: 19
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Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 743, doi. 10.1007/s13197-023-05875-0
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- Article
Thiamine as a new ingredient for obtaining textured soy protein with meat odor.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16731
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- Article
Potential of Cheese-Associated Lactic Acid Bacteria to Metabolize Citrate and Produce Organic Acids and Acetoin.
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- Metabolites (2218-1989), 2023, v. 13, n. 11, p. 1134, doi. 10.3390/metabo13111134
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- Article
Microbiological and physical-chemical characteristics of honeys from the bee Melipona fasciculata produced in two regions of Brazil.
- Published in:
- Ciência Rural, 2018, v. 48, n. 5, p. 1, doi. 10.1590/0103-8478cr20180025
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- Article
Determinação da doçura ideal em néctar de mamão adicionado de açúcar.
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- Ciência Rural, 2014, v. 44, n. 4, p. 723, doi. 10.1590/S0103-84782014000400025
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- Article
Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses.
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- Journal of Texture Studies, 2022, v. 53, n. 2, p. 220, doi. 10.1111/jtxs.12666
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- Article
Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics.
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- Journal of Texture Studies, 2018, v. 49, n. 6, p. 569, doi. 10.1111/jtxs.12358
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- Article
Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 975, doi. 10.1007/s00217-022-04188-4
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- Article
Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 397, doi. 10.1007/s00217-022-04125-5
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- Article
FREQUÊNCIA DE DOR E COMPROMETIMENTO OCULAR EM PACIENTES PORTADORES DE HANSENÍASE EM REGIÃO HIPERENDÊMICA DO NORTE DO BRASIL.
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- Humanidades & Inovação, 2023, v. 10, n. 14, p. 144
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- Article
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 134, doi. 10.1002/jsfa.8447
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- Article
Validation of conventional PCR-like alternative to SARS-CoV-2 detection with target nucleocapsid protein gene in naso-oropharyngeal samples.
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- PLoS ONE, 2021, v. 16, n. 9, p. 1, doi. 10.1371/journal.pone.0257350
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- Article
Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam‐mat drying.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 1, p. 54, doi. 10.1111/ijfs.13900
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- Article
Honey from Tiúba stingless bees (Melipona fasciculata) produced in different ecosystems: physical and sensory studies.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 9, p. 3748, doi. 10.1002/jsfa.10415
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- Article
Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfpp.14936
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- Article
Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products.
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- Journal of Food Science & Technology, 2024, v. 61, n. 11, p. 2145, doi. 10.1007/s13197-024-05985-3
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- Article
Focus group and word association for evaluating consumer perception of microwave popcorn labels.
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- Journal of Sensory Studies, 2023, v. 38, n. 2, p. 1, doi. 10.1111/joss.12808
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- Article
Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks.
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- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12299
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- Article
An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings.
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- Acta Scientiarum: Technology, 2020, v. 43, p. 1, doi. 10.4025/actascitechnol.v43i1.49956
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- Article