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CONSUMER INNOVATIVE BEHAVIOR AND PERCEPTION ABOUT INNOVATIVE PROCESSING TECHNOLOGIES: A CASE STUDY WITH SLICED PRATO CHEESE PROCESSED BY ULTRAVIOLET RADIATION
Vol 14, 2021 -144477 -
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis
Vol 14, 2021 -144496 -
THERMOSONICATION EXTENDS SHEL LIFE AND IMPROVES THE RETENTION OF BIOACTIVE COMPOUNDS IN WHEY-ORANGE JUICE DRINK
Vol 14, 2021 -144471 -
BRAZILIAN CONSUMER PERCEPTION ABOUT HONEY: EFFECT OF PACKAGING DESIGN ON THE PERCEIVED QUALITY
Vol 14, 2021 -144478 -
THERMOSONICATION IN ORANGE WHEY DRINKS IMPROVES RHEOLOGICAL PROPERTIES AND THE VOLATILE PROFILE WHITOUT EFFECT ON COLOR PARAMENTERS
Vol 14, 2021 -144490
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SENSELATAM 2026
AROMA CHARACTERIZATION OF DAIRY BEVERAGES ADDED WITH PINEAPPLE POWDER USING SENSORY ANALYSIS AND ELECTRONIC NOSE
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SENSELATAM 2026
AROMA CHARACTERIZATION OF DAIRY BEVERAGES ADDED WITH GUAVA POWDER USING SENSORY ANALYSIS AND ELECTRONIC NOSE
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SLACAN 2023
EFFECT OF THERMOSONICATION ON PROTEOMICS, FATTY ACIDS AND VOLATILE COMPOUNDS IN MINAS FRESCAL CHEESE
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SLACAN 2023
THERMOSONICATION APPLIED TO RAW MILK INCREASES MICROBIAL SHELF LIFE OF MINAS FRESCAL CHEESE: A PREDICTIVE MODEL APPROACH
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SLACAN 2023
EFEITO DO ULTRASSOM DE ALTA INTENSIDADE EM REQUEIJÃO ADICIONADO DE CONCENTRADO PROTEICO DE SORO DE LEITE
Discussões Científicas de Qualidade
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