E-LIB Suche - Ergebnisse für: Costa, Gilmar Freire da - Sprache DE

Personensuche X

Sortierung: Relevanz

Sortierung: Jahr

1

Replacing the animal fat in Bologna sausages using high int..:

Galvão, Andrêssa Maria Medeiros Theóphilo ; Costa, Gilmar Freire da ; Santos, Mirian dos..
Meat Science. 216 (2024) - p. 109589 , 2024

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

2

Use of ultrasound and acerola (Malpighia emarginata) residu..:

ARAÚJO, Chimenes Darlan Leal de ; COSTA, Gilmar Freire da ; DANTAS, Terezinha Domiciano...
Food Science and Technology. 43 (2023) - p. , 2023

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

3

Vegetable oils in emulsified meat products: a new strategy ..:

LIMA, Thamirys Lorranne Santos ; Costa, Gilmar Freire da ; ALVES, Rerisson do Nascimento...
Food Science and Technology. 42 (2022) - p. , 2022

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

4

Effect of storage time on colorimetric, physicochemical, an..:

LIMA, Thamirys Lorranne Santos ; COSTA, Gilmar Freire da ; CRUZ, George Rodrigo Beltrão da...
Food Science and Technology. 42 (2022) - p. , 2022

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

5

Elaboração de salsichas de frango com redução de gordura e ..:

Araujo, Chimenes Darlan Leal de ; Costa, Gilmar Freire da ; Oliveira, Fernando Luiz Nunes de.
Brazilian Journal of Food Technology. 24 (2021) - p. , 2021

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

6

The feasibility of use of sweet potato (ipomoea potatoes l...:

Lafia, Aliou Toro ; Ketounou, Tankpinou Richard ; Costa, Gilmar Freire da...
Research, Society and Development. 9 (2020) 10 - p. e8199109286 , 2020

Link: https://doi.org/10.33448..

7

Collagen films, cassava starch and their blends: Physical–c..:

da Costa, Gilmar Freire ; Grisi, Cristiani Viegas Brandão ; de Albuquerque Meireles, Bruno Raniere Lins..
Packaging Technology and Science. 35 (2021) 3 - p. 229-240 , 2021

Link: https://doi.org/10.1002/..

8

Pre‐emulsioned linseed oil as animal fat replacement in she..:

Lima, Thamirys Lorranne Santos ; da Costa, Gilmar Freire ; da Silva Araújo, Íris Braz...
Journal of Food Processing and Preservation. 45 (2020) 1 - p. , 2020

Link: https://doi.org/10.1111/..

9

Elaboração de salsichas de frango com redução de gordura e ..:

Araujo, Chimenes Darlan Leal de ; Costa, Gilmar Freire da ; Oliveira, Fernando Luiz Nunes de.
10.1590/1981-6723.33419. , 2021

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

10

The feasibility of use of sweet potato (ipomoea potatoes l...:

Lafia, Aliou Toro ; Ketounou, Tankpinou Richard ; Costa, Gilmar Freire da...
https://rsdjournal.org/index.php/rsd/article/view/9286/8251. , 2020

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

11

Physico-Chemical and Microbiological Quality of Sausages wi..:

Darlan Leal de Araujo, Chimenes ; Freire da Costa, Gilmar ; Luiz Nunes de Oliveira, Fernando.
Journal of Culinary Science & Technology. , 2022

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

12

Effect of storage time on colorimetric, physicochemical, an..:

Thamirys Lorranne Santos LIMA ; Gilmar Freire da COSTA ; George Rodrigo Beltrão da CRUZ...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005047205&tlng=en. , 2021

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

13

Elaboração de salsichas de frango com redução de gordura e ..:

Chimenes Darlan Leal de Araujo ; Gilmar Freire da Costa ; Fernando Luiz Nunes de Oliveira.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100413&tlng=pt. , 2021

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

14

APLICAÇÃO DE REVESTIMENTOS COMESTÍVEIS NA QUALIDADE E CONSE..:

Meira Júnior, Daniel Batista ; De Sousa, Solange ; Da Costa, Gilmar Freire
https://revistas.ufpr.br/alimentos/article/view/60910/43675. , 2021

Link: https://revistas.ufpr.br..

15

Desenvolvimento de filmes biodegradáveis antioxidantes e an..:

Freire da Costa, Gilmar
https://repositorio.ufpb.br/jspui/handle/123456789/22740. , 2022

Link: https://repositorio.ufpb..

1-15