E-LIB Suche - Ergebnisse für: Laurindo, Jaqueline

1

Relação da duração da avaliação entre o tempo de uso do ace..:

Balbé, Giovane Pereira ; Zeni, Francielle ; Laurindo, Jaqueline.
Saúde e meio ambiente: revista interdisciplinar. 11 (2022) - p. 71-84 , 2022

Link: https://doi.org/10.24302..

2

Physicochemical characterization, fatty acids profile and l..:

Laurindo, Jaqueline ; Picinatto, Maiara Bruna ; Melati, Janaína..
Conjecturas. 22 (2022) 2 - p. 709-722 , 2022

Link: https://doi.org/10.53660..

3

Quantification, migration and decline of natamycin in blue ..:

Laurindo, Jaqueline ; Prado, Naimara Vieira do ; Morés, Silvane.
Brazilian Journal of Food Technology. 22 (2019) - p. , 2019

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

4

COMPOSIÇÃO PROXIMAL, COR E QUALIDADE LIPÍDICA DE QUEIJO AZU..:

Laurindo, Jaqueline ; Tonial, Ivane Benedetti ; Prado, Naimara Vieira do..
Revista do Instituto de Laticínios Cândido Tostes. 72 (2017) 3 - p. 163-173 , 2017

Link: https://doi.org/10.14295..

5

Relationship the duration of the evaluation between the tim..:

Balbé, Giovane Pereira ; Zeni, Francielle ; Laurindo, Jaqueline.
http://www.periodicos.unc.br/index.php/sma/article/view/3517/1817. , 2022

Link: http://www.periodicos.un..

6

Teor de natamicina, caracterização físico-química, perfil d..:

Laurindo, Jaqueline
LAURINDO, Jaqueline. Teor de natamicina, caracterização físico-química, perfil de ácidos graxos e índices de qualidade lipídica em queijo azul e tipo gorgonzola. 100 f. Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Tecnológica Federal do Paraná, Londrina, 2017.. , 2017

Link: http://repositorio.utfpr..

7

Quantification, migration and decline of natamycin in blue ..:

Jaqueline Laurindo ; Naimara Vieira do Prado ; Silvane Morés.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100459&tlng=en. , 2019

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

8

Proximal composition, color and lipid quality of fresh and ..:

Jaqueline Laurindo ; Ivane Benedetti Tonial ; Naimara Vieira do Prado..
https://revistadoilct.com.br/rilct/article/view/613. , 2017

Link: https://doi.org/10.14295..

9

Physicochemical characterization and quantification of bioa..:

FRABETTI, Ana Caroline ; DURIGON, Angelise ; LAURINDO, João..
Food Science and Technology. 42 (2022) - p. , 2022

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

10

Imbalance between nitric oxide and superoxide anion induced..:

Gonçalves, Diego Assis ; Xisto, Ricardo ; Gonçalves, Jéssica Domingues...
The International Journal of Biochemistry & Cell Biology. 115 (2019) - p. 105592 , 2019

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

11

Extramedullary relapse of acute myeloid leukemia mimicking ..:

Laurindo, Roberta ; Souza, Sergio ; Moura, Jaqueline...
Brazilian Journal of Otorhinolaryngology. 82 (2016) 4 - p. 487-490 , 2016

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

12

PARALYSIS OF MULTIPLE SECONDARY CRANIAL PAIRS THE DOLICHOEC..:

Moura, Jaqueline ; Barbosa, Maria ; Cruz, Fabiana...
International Archives of Otorhinolaryngology. , 2012

Link: https://doi.org/10.7162/..

13

Biopolymers to overcome challenges in açaí pulp drying: Pro..:

Simão, Raquel S. ; de Moraes, Jaqueline O. ; Zhang, Lu...
Powder Technology. 435 (2024) - p. 119424 , 2024

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

14

Kappaphycus alvarezii flours as an ingredient for seaweed‐e..:

Lopes, Julia Serpa ; Simão, Raquel da Silva ; Mendes, Gabrielly da Silva...
International Journal of Food Science & Technology. 58 (2023) 5 - p. 2448-2457 , 2023

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

15

Effect of Nonthermal Treatments on the Properties of Natura..:

, In: Natural Additives in Foods,

Laroque, Denise Adamoli ; Sá, Amanda Gomes Almeida ; de Moraes, Jaqueline Oliveira... - p. 269-301 , 2022

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