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Results 1381-1390 of 1735 (Search time: 0.036 seconds).
Issue DateTitleAuthor(s)
2008The fate of patulin in apple juice processing: a review.SANT'ANA, A. de S.; ROSENTHAL, A.; MASSAGUER, P. R. de
2011Preferences and attitudes towards açaí-based products among North American consumers.MENEZES, E.; DELIZA, R.; CHAN, H. L.; GUINARD, J.-X.
2012Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates.NASCIMENTO, E. M. da G. C. do; CARVALHO, C. W. P.; TAKEITI, C. Y.; FREITAS, D. de G. C.; ASCHERI, J. L. R.
2011Nutritional properties of yellow mombin (Spondias mombin L.) pulp.TIBURSKI, J. H.; ROSENTHAL, A.; DELIZA, R.; GODOY, R. L. de O.; PACHECO, S.
2012Total carotenoid content, a-carotene and b-carotene, of landrace pumpkins (Cucurbita moschata Duch): a preliminary study.CARVALHO, L. M. J. de; GOMES, P. B.; GODOY, R. L. de O.; PACHECO, S.; MONTE, P. H. F. do; CARVALHO, J. L. V. de; NUTTI, M. R.; NEVES, A. C. L.; VIEIRA, A. C. R. A.; RAMOS, S. R. R.
2013A study to guide breeding of new cultivars of organic cherry tomato following a consumer-driven approach.ROCHA, M. de C.; DELIZA, R.; CORRÊA, F. M.; CARMO, M. G. F. do; ABBOUD, A. C. S.
2014Physicochemical properties of expanded extrudates from colored sorghum genotypes.VARGAS-SOLÓRZANO, J. W.; CARVALHO, C. W. P.; TAKEITI, C. Y.; ASCHERI, J. L. R.; QUEIROZ, V. A. V.
2012Development and characterization of flexible film based on starch and passion fruit mesocarp flour with nanoparticles.NASCIMENTO, T. A.; CALADO, V.; CARVALHO, C. W. P.
2013Consumer perception of probiotic yogurt: performance of check all that apply (CATA), projective mapping, sorting and intensity scale.CRUZ, A. G.; CADENA, R. S.; CASTRO, W. F.; ESMERINO, E. A.; RODRIGUES, J. B.; GAZE, L.; FARIA, J. A. F.; FREITAS, M. Q.; DELIZA, R.; BOLINI, H. M. A.
2013Consumer perceptions, attitudes and acceptance of new and traditional mate tea products.GODOY, R. C. B. de; DELIZA, R.; GHENO, L. B.; LICODIEDOFF, S.; FRIZON, C. N. T.; RIBANI, R. H.; SANTOS, G. G. dos
Results 1381-1390 of 1735 (Search time: 0.036 seconds).

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