E-LIB Suche - Ergebnisse für: Paula, Marielle Maria de Oliveira

1

Technological and sensory characteristics of hamburgers mad..:

Paula, Marielle Maria de Oliveira ; de Moura, Ana Paula Rocha ; Buchili, Adelaide Florência Mateus...
Food Science and Technology International. , 2023

Link: https://doi.org/10.1177/..

2

Application of electrical impedance spectroscopy for the ch..:

Meira, Ana Cristina Freitas de Oliveira ; Morais, Larissa Carolina de ; Paula, Marielle Maria de Oliveira..
International Dairy Journal. 141 (2023) - p. 105625 , 2023

Link: https://doi.org/10.1016/..

3

Extraction of proteins from aqueous and salt solutions of p..:

Paula, Marielle Maria de Oliveira ; Buchili, Adelaide Florência Mateus ; Fontes, Paulo Rogério..
Food Chemistry Advances. 3 (2023) - p. 100486 , 2023

Link: https://doi.org/10.1016/..

4

Restructured Fish Cooked Ham: Effects of the Use of Carrage..:

Alves, Maysa Costa ; Paula, Marielle Maria de Oliveira ; Costa, Claudine Garcia Chaves da...
Journal of Aquatic Food Product Technology. 30 (2021) 4 - p. 451-461 , 2021

Link: https://doi.org/10.1080/..

5

Effects of PSE meat and salt concentration on the technolog..:

Paula, Marielle Maria de Oliveira ; Haddad, Gabriela de Barros Silva ; Rodrigues, Lorena Mendes...
Meat Science. 152 (2019) - p. 96-103 , 2019

Link: https://doi.org/10.1016/..

6

Temporal dominance of sensations and check-all-that-apply a..:

de Oliveira Paula, Marielle Maria ; Massingue, Armando Abel ; de Moura, Ana Paula Rocha...
Food Science and Technology International. 27 (2020) 1 - p. 73-83 , 2020

Link: https://doi.org/10.1177/..

7

Rabbit as sustainable meat source: carcass traits and techn..:

Paula, Marielle Maria de Oliveira ; Bittencourt, Márcia Teixeira ; Oliveira, Thales Leandro Coutinho de...
https://rsdjournal.org/index.php/rsd/article/view/9906/9039. , 2020

Link: https://rsdjournal.org/i..

8

Rabbit as sustainable meat source: carcass traits and techn..:

Paula, Marielle Maria de Oliveira ; Bittencourt, Márcia Teixeira ; Oliveira, Thales Leandro Coutinho de...
PAULA, M. M. de O. et al. Rabbit as sustainable meat source: carcass traits and technological quality of meat and of mechanically deboned meat. Research, Society and Development, Vargem Grande Paulista, v. 9, n.11, e5029119906, 2020. DOI: http://dx.doi.org/10.33448/rsd-v9i11.9906.. , 2020

Link: http://repositorio.ufla...

9

Technological and sensory characteristics of hamburgers add..:

Paula, Marielle Maria de Oliveira ; Silva, Juliana Resende Gonçalves ; Oliveira, Karoliny Lamas de...
PAULA, M. M. de O. et al. Technological and sensory characteristics of hamburgers added with chia seed as fat replacer. Ciência Rural, Santa Maria, v. 49, n. 8, 2019.. , 2019

Link: http://repositorio.ufla...

10

Protein concentrates obtained from pig by-products using pH..:

Costa, Claudine Garcia Chaves da ; Paula, Marielle Maria de Oliveira ; Massingue, Armando Abel...
COSTA, C. G. C. da et al. Protein concentrates obtained from pig by-products using pH-shifting technique: a preliminary study. Ciência Rural, Santa Maria, v. 49, n. 6, 2019.. , 2019

Link: http://repositorio.ufla...

11

Protein concentrates obtained from pig by-products using pH..:

Costa, Claudine Garcia Chaves da ; Paula, Marielle Maria de Oliveira ; Massingue, Armando Abel...
10.1590/0103-8478cr20181048. , 2019

Link: http://www.scielo.br/sci..

12

Technological and sensory characteristics of hamburgers add..:

Paula, Marielle Maria de Oliveira ; Silva, Juliana Resende Gonçalves ; Oliveira, Karoliny Lamas de...
10.1590/0103-8478cr20190090. , 2019

Link: http://www.scielo.br/sci..

13

Extraction of proteins from aqueous and salt solutions of p..:

Marielle Maria de Oliveira Paula ; Adelaide Florência Mateus Buchili ; Paulo Rogério Fontes..
http://www.sciencedirect.com/science/article/pii/S2772753X23003076. , 2023

Link: https://doi.org/10.1016/..

14

Influence of intrinsic and extrinsic factors on the sensory..:

Bruna Fernandes Andrade ; Marielle Maria de Oliveira Paula ; João de Deus Souza Carneiro...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100448&tlng=en. , 2022

Link: https://doi.org/10.1590/..

15

Protein concentrates obtained from pig by-products using pH..:

Claudine Garcia Chaves da Costa ; Marielle Maria de Oliveira Paula ; Armando Abel Massingue...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000600751&lng=en&tlng=en. ,

Link: https://doi.org/10.1590/..