Thaiza Serrano Pinheiro de Souza in

Departamento de Ciência de Alimentos / Universidade Federal do Estado do Rio de Janeiro and Food Science and Technology / University of California Davis

Thaiza Serrano Pinheiro de Souza

Also published on: SLACA 2021

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Papers 1

IDENTIFICATION OF α-GLUCOSIDASE INHIBITORY ACTIVITY FROM COLD PRESSED ALMOND CAKE AFTER ENZYME-ASSISTED EXTRACTION
Thaiza Serrano Pinheiro de Souza ¹
Juliana Leite Nobrega de Moura Bell ²
Maria Gabriela Koblitz ³
¹ Departamento de Ciência de Alimentos / Universidade Federal do Estado do Rio de Janeiro and Food Science and Technology / University of California Davis
² Food Science and Technology / Agricultural and Environmental Sciences / University of California Davis
³ Departamento de Ciência de Alimentos / Universidade Federal do Estado do Rio de Janeiro
vol. 4, 2019 -
114559

5. Process Engeineering and Emerging Technologies (ET)

Pôster

Co-authors (2)

Maria Gabriela Koblitz
6 publications
Juliana Leite Nobrega de Moura Bell
2 publications

Publications in other proceedings

SLACA 2021
INSIGHTS FOR FOODSERVICE INDUSTRY DURING COVID-19: A BIBLIOMETRICS ANALYSIS
SLACA 2021
PERSIMMON-BASED PRODUCTS – A BIBLIOMETRIC REVIEW

SLACA 2019

Anais do Simpósio Latino Americano de Ciências de Alimentos

Thaiza Serrano Pinheiro de Souza

IDENTIFICATION OF α-GLUCOSIDASE INHIBITORY ACTIVITY FROM COLD PRESSED ALMOND CAKE AFTER ENZYME-ASSISTED EXTRACTION

Co-authors (2)

Maria Gabriela Koblitz

Juliana Leite Nobrega de Moura Bell

Publications in other proceedings

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