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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 -
BRAZILIAN CONSUMER PERCEPTION ABOUT HONEY: EFFECT OF PACKAGING DESIGN ON THE PERCEIVED QUALITY
Vol 14, 2021 -144478 -
Characterization of a sonicated (HIUS) and pasteurized (HTST) whey beverage: in vitro functional activities and bioactive peptides.
Vol 14, 2021 -141233 -
Effects of sonicated prebiotic whey beverage consumption in healthy Wistar rats
Vol 14, 2021 -141236
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INCORPORATION OF BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE FLOUR INTO HIGH-PROTEIN CHOCOLATE ICE CREAM: PROXIMATE COMPOSITION AND BIOACTIVITY
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SLACAN 2025
HIGH-PROTEIN CHOCOLATE ICE CREAM WITH BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE FLOUR: OPTICAL, PHYSICAL, MICROSTRUCTURAL PARAMETERS AND AMINO ACID PROFILE
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WHAT DO STUDENTS FEEL ABOUT INSECTS IN SCHOOL MEALS? INSIGHTS FROM A FREE LISTING TASK IN BRAZIL
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ICBC 2024
IMPACT OF LABELING ELEMENTS ON BRAZILIAN CONSUMER CHOICE BETWEEN TRADITIONAL AND PLANT-BASED MUÇARELA
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ICBC 2024
FREE JAR PROFILING: AN INNOVATIVE APPROACH TO OBTAIN THE DRIVER OF LIKING OF DULCE DE LECHE ADDED WITH PREBIOTICS
Discussões Científicas de Qualidade
Com ~200 mil publicações revisadas por pesquisadores do mundo todo, o Galoá impulsiona cientistas na descoberta de pesquisas de ponta por meio de nossa plataforma indexada.
Confira nossos produtos e como podemos ajudá-lo a dar mais alcance para sua pesquisa:
