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3. A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread

14. Contributors

19. BALANÇO ENERGÉTICO DO SISTEMA INTEGRADO DE BIO-COMBUSTÃO

21. Determination of lipid metabolites in microalgae

23. Pectic hydrolysates in the diet of Nile tilapia ( Oreochromis niloticus ): Performance, nutritional composition, histological parameters, enzymatic activity, hepatic parameters and intestinal contents

24. Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils

25. Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil

26. WITHDRAWN: Jabuticaba peel extract obtained by microwave hydrodiffusion and gravity extraction: A green strategy to improve the oxidative and sensory stability of beef burgers produced with healthier oils

27. Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

28. Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers

31. Oxidative stability of burgers containing chia oil microparticles enriched with rosemary by green-extraction techniques

32. Cyanobacteria lipid metabolites determination

34. Polar and non-polar intracellular compounds from microalgae: Methods of simultaneous extraction, gas chromatography determination and comparative analysis

39. Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life.

40. Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC12 during processing and storage.

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