Found: 6
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Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes.
- Published in:
- Molecules, 2023, v. 28, n. 20, p. 7006, doi. 10.3390/molecules28207006
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- Article
Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava.
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- Journal of Food Science & Technology, 2018, v. 55, n. 12, p. 4735, doi. 10.1007/s13197-018-3369-6
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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
Physicochemical Properties and Effects of Fruit Pulps from the Amazon Biome on Physiological Parameters in Rats.
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- Nutrients, 2021, v. 13, n. 5, p. 1484, doi. 10.3390/nu13051484
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- Article
Physical and morphological characteristics of edible coatings based on pectin and guava by-products applied to guava pieces.
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- Ciência Rural, 2022, v. 52, n. 7, p. 1, doi. 10.1590/0103-8478cr20210449
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- Article
Black garlic: Effects of the processing on the kinetics of browning and moisture transfer and on antioxidant properties.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfpp.14133
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- Article