E-LIB Suche - Ergebnisse für: Figueiredo, Luisa Pereira

1

Corrigendum to "Development and application of biopolymer c..:

Ferreira, Laura Fonseca ; de Abreu, Giselle Figueiredo ; Lago, Amanda Maria Teixeira...
LWT. 179 (2023) - p. 114525 , 2023

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

2

Armazenamento de café especial em acondicionamentos com atm..:

Ribeiro, Fabiana Carmanini ; Borém, Flávio Meira ; Figueiredo, Luísa Pereira..
DELOS: DESARROLLO LOCAL SOSTENIBLE. 16 (2023) 48 - p. 3488-3511 , 2023

Link: https://doi.org/10.55905..

3

Active coatings of thermoplastic starch and chitosan with a..:

Ferreira, Laura Fonseca ; Figueiredo, Luísa Pereira ; Martins, Maria Alice...
International Journal of Biological Macromolecules. 170 (2021) - p. 810-819 , 2021

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

4

Raman spectroscopy for the differentiation of Arabic coffee..:

Figueiredo, Luisa Pereira ; Borém, Flávio Meira ; Almeida, Mariana Ramos...
Food Chemistry. 288 (2019) - p. 262-267 , 2019

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

5

Sensory analysis and fatty acid profile of specialty coffee..:

Borém, Flávio Meira ; Ribeiro, Fabiana Carmanini ; Figueiredo, Luisa Pereira...
Journal of Food Science and Technology. 56 (2019) 9 - p. 4101-4109 , 2019

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

6

Development and application of biopolymer coatings to speci..:

Ferreira, Laura Fonseca ; de Abreu, Giselle Figueiredo ; Lago, Amanda Maria Teixeira...
LWT. 96 (2018) - p. 274-280 , 2018

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

7

Potential markers of coffee genotypes grown in different Br..:

da Silva Taveira, José Henrique ; Borém, Flávio Meira ; Figueiredo, Luísa Pereira...
Food Research International. 61 (2014) - p. 75-82 , 2014

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

8

Evaluation of the sensory and color quality of coffee beans..:

Borém, Flávio Meira ; Ribeiro, Fabiana Carmanini ; Figueiredo, Luisa Pereira...
Journal of Stored Products Research. 52 (2013) - p. 1-6 , 2013

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

9

Storage of green coffee in hermetic packaging injected with..:

Ribeiro, Fabiana Carmanini ; Borém, Flávio Meira ; Giomo, Gerson Silva...
Journal of Stored Products Research. 47 (2011) 4 - p. 341-348 , 2011

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

10

Sensory analysis and fatty acid profile of specialty coffee..:

Borém, Flávio Meira ; Ribeiro, Fabiana Carmanini ; Figueiredo, Luisa Pereira...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6706509/. , 2019

Link: http://www.ncbi.nlm.nih...

11

Fatty acid profiles and parameters of quality of specialty ..:

Figueiredo, Luisa Pereira ; Borem, Flávio Meira ; Ribeiro, Fabiana Carmanini...
FIGUEIREDO, L. P. et al. Fatty acid profiles and parameters of quality of specialty coffees produced in different brazilian regions. African Journal of Agricultural Research, [S.l.], v. 10, n. 35, p. 3484-3493, Aug. 2015.. , 2015

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

12

Perfil sensorial e químico de genótipos de cafeeiro Bourbon..:

Figueiredo, Luisa Pereira
FIGUEIREDO, L. P. Perfil sensorial e químico de genótipos de cafeeiro Bourbon de diferentes origens geográficas. 2010. 81 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2010.. , 2014

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

13

Influence of process parameters on the color and texture of..:

Figueiredo, Luisa Pereira ; Dias, Marali Vilela ; Valente, Wanderson Alexandre...
FIGUEIREDO, L. P. et al. Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup. Ciência e Tecnologia de Alimentos, Campinas, v. 33, n. 1, p. 116-121, Jan./Mar. 2013.. , 2012

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

14

Effect of different ingredients contents on physical, physi..:

Pereira, Patrícia Aparecida Pimenta ; Pereira, Anirene Galvão Tavares ; Borges, Soraia Vilela...
https://periodicos.saude.sp.gov.br/RIAL/article/view/32569/31400. , 2011

Link: https://periodicos.saude..

15

Utilização de casca de banana na fabricação de doces de ban..:

Oliveira, Lenice Freiman ; Borges, Soraia Vilela ; Nascimento, Juliene...
OLIVEIRA, L. F. et al. Utilização de casca de banana na fabricação de doces de banana em massa: avaliação da qualidade. Alimentos e Nutrição, Araraquara, v. 20, n. 4, p. 581-589, out./dez. 2009.. , 2009

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