Guimarães, Angélica Sousa GUIMARÃES, A. S. Accelerated aging by the freezing/thawing process: effects on the technological and sensorial quality of wet- and dry-aged beef. 2023. 124 p. Tese (Doutorado em Ciência dos Alimentos )–Universidade Federal de Lavras, Lavras, 2023..
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2023
Bemfeito, Carla Martino ; Guimarães, Angélica Sousa ; Oliveira, Alberto Lima de... BEMFEITO, C. M. et al. Do consumers perceive sensory differences by knowing information about coffee quality? LWT - Food Science and Technology, [S. I.], v. 138, Mar. 2021. DOI: https://doi.org/10.1016/j.lwt.2020.110778..
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2021
Oliveira, João Paulo Lima de ; Andrade, Amanda Cristina ; Guimarães, Jéssica Sousa... OLIVEIRA, J. P. L. et al. Percepção de oleogustus por indivíduos de diferentes estados nutricionais. Disciplinarum Scientia. Série: Ciências da Saúde, Santa Maria, v. 21, n. 1, p. 21-33, 2020. DOI: https://doi.org/10.37777/dscs.v21n1-003..
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2020
Carvalho, Raquel L ; Resende, Angelica F ; Barlow, Jos... The Synergize Network was developed through funding from the Brazilian Research Council (CNPq) under the Brazilian Synthesis Centre on Biodiversity and Ecosystem Services (Sinbiose) (grant CNPq/MCTIC 442354/2019-3). We also recognize support from the Conselho Nacional de Desenvolvimento Científico (CNPq) for research grants in support of R.L.C. (151221/2021-9) and A.F.R. (150196/2020-2) and São Paulo Research Foundation (FAPESP) for grants in support of R.L.C. (2022/07381-9), A.F.R. (2019/24049-5), and M.R.M. (2021/11840-6 and 2022/12231-6). J.B. thanks the Natural Environment Research Council ARBOLES project NE/S011811/1. F.M.F. thanks the University of Bristol (PolicyBristol, 1989427; Climate and Net Zero Impact Awards, 170839; and Elizabeth Blackwell Institute Rapid Research Funding, 2208557). E.B. thanks the Natural Environment Research Council (NE/S01084X/1) for supporting her work and part of that of the data curation team. F.A.-M. acknowledges funding from....
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2023
