E-LIB Suche - Ergebnisse für: DELIZA, R.

1

Análise comparativa da importância do número de linfonodos ..:

Robles, T. ; Canever, M.B.B. ; Martins, C.N....
Journal of Coloproctology. 39 (2019) - p. 162-163 , 2019

2

Viability of Probiotics in Goat Cheese During Storage and U..:

Martins, I. B. A. ; Deliza, R. ; dos Santos, K. M. O....
Food and Bioprocess Technology. 11 (2018) 4 - p. 853-863 , 2018

Link: https://doi.org/10.1007/..

3

Sensory analysis and species-specific PCR detect bovine mil..:

Golinelli, L.P. ; Carvalho, A.C. ; Casaes, R.S....
Journal of Dairy Science. 97 (2014) 11 - p. 6693-6699 , 2014

Link: https://doi.org/10.3168/..

4

Consumer Sensory Characterization of Cooked Ham Using the C..:

Henrique, N. A. ; Deliza, R. ; Rosenthal, A.
Food Engineering Reviews. 7 (2014) 2 - p. 265-273 , 2014

Link: https://doi.org/10.1007/..

5

Consumer perception of probiotic yogurt: Performance of che..:

Cruz, A.G. ; Cadena, R.S. ; Castro, W.F....
Food Research International. 54 (2013) 1 - p. 601-610 , 2013

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

6

Development of probiotic dairy beverages: Rheological prope..:

Castro, W.F. ; Cruz, A.G. ; Bisinotto, M.S....
Journal of Dairy Science. 96 (2013) 1 - p. 16-25 , 2013

Link: https://doi.org/10.3168/..

7

Developing a prebiotic yogurt: Rheological, physico-chemica..:

Cruz, A.G. ; Cavalcanti, R.N. ; Guerreiro, L.M.R....
Journal of Food Engineering. 114 (2013) 3 - p. 323-330 , 2013

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

8

Cheese. What is its contribution to the sodium intake of Br..:

Felicio, T.L. ; Esmerino, E.A. ; Cruz, A.G....
Appetite. 66 (2013) - p. 84-88 , 2013

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

9

Brazilian meals:

, In: Meals in Science and Practice,

Deliza, R. ; Casotti, L. - p. 377-393 , 2009

Link: https://doi.org/10.1533/..

10

Free-Choice Profiling of Passion Fruit Juice Processed by H..:

, In: Food Engineering: Integrated Approaches; Food Engineering series,

Deliza, R. ; Laboissiere, L. H. E. S. ; Rosenthal, A... - p. 359-365 , 2008

Link: https://doi.org/10.1007/..

11

Effects of high hydrostatic pressure (HHP) on sensory chara..:

Laboissière, L.H.E.S. ; Deliza, R. ; Barros-Marcellini, A.M....
Innovative Food Science & Emerging Technologies. 8 (2007) 4 - p. 469-477 , 2007

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

12

Consumer research: extrinsic variables in food studies:

Iop, S.C.F ; Teixeira, E. ; Deliza, R.
British Food Journal. 108 (2006) 11 - p. 894-903 , 2006

Link: https://doi.org/10.1108/..

13

Application of high pressure technology in the fruit juice ..:

Deliza, R. ; Rosenthal, A. ; Abadio, F.B.D...
Journal of Food Engineering. 67 (2005) 1-2 - p. 241-246 , 2005

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

14

Consumer attitude towards information on non conventional t..:

Deliza, R ; Rosenthal, A ; Silva, A.L.S
Trends in Food Science & Technology. 14 (2003) 1-2 - p. 43-49 , 2003

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

15

THE EFFECTS OF COLORED TEXTURED SOYBEAN PROTEIN (TSP) ON SE..:

DELIZA, R. ; SALDIVAR, S.O. SERNA ; GERMANI, R...
Journal of Sensory Studies. 17 (2002) 2 - p. 121-132 , 2002

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