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Queiroz, Marise Bonifácio
53  Ergebnisse:
Personensuche X
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1

Co-crystallized sucrose-soluble fiber matrix: Physicochemic..:

Queiroz, Marise Bonifácio ; Sousa, Felipe Resende ; Silva, Lidiane Bataglia da..
LWT.  154 (2022)  - p. 112685 , 2022
Link: https://doi.org/10.1016/..
 
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2

Co-crystallized Honey with Sucrose: Storage Evaluation and ..:

Quast, Leda Battestin ; Zanette, Mariani ; Zanella Pinto, Vania...
Journal of Culinary Science & Technology.  20 (2020)  2 - p. 117-133 , 2020
Link: https://doi.org/10.1080/..
 
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3

Co-crystallization of paprika oleoresin and storage stabili..:

FEDERZONI, Veronica ; ALVIM, Izabela Dutra ; FADINI, Ana Lúcia..
Food Science and Technology.  39 (2019)  suppl 1 - p. 182-189 , 2019
Link: https://doi.org/10.1590/..
 
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4

Innovative strategy based on combined microencapsulation te..:

Fadini, Ana Lúcia ; Alvim, Izabela Dutra ; Ribeiro, Isabela Porto...
LWT.  91 (2018)  - p. 345-352 , 2018
Link: https://doi.org/10.1016/..
 
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5

Chewy candy as a model system to study the influence of pol..:

Silva, Lidiane Bataglia da ; Queiroz, Marise Bonifácio ; Fadini, Ana Lúcia...
LWT.  65 (2016)  - p. 268-274 , 2016
Link: https://doi.org/10.1016/..
 
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6

Effect of differently processed açai (Euterpe oleracea Mart..:

da Silva, Lidiane Bataglia ; Annetta, Fernanda Elena ; Alves, Adriana Barreto...
International Journal of Food Science & Technology.  51 (2016)  12 - p. 2603-2612 , 2016
Link: https://doi.org/10.1111/..
 
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7

Optimization of the production of double-shell microparticl..:

Fadini, Ana Lúcia ; Dutra Alvim, Izabela ; Paganotti, Katyri Bezerra de Freitas...
Food Science and Technology International.  25 (2019)  5 - p. 359-369 , 2019
Link: https://doi.org/10.1177/..
 
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8

Co-crystallization of paprika oleoresin and storage stabili..:

FEDERZONI, Veronica ; ALVIM, Izabela Dutra ; FADINI, Ana Lúcia..
10.1590/fst.41617.  , 2019
Link: http://www.scielo.br/sci..
 
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9

Co-crystallization of paprika oleoresin and storage stabili..:

FEDERZONI, Veronica ; ALVIM, Izabela Dutra ; FADINI, Ana Lúcia..
10.1590/fst.41617.  , 2018
Link: http://www.scielo.br/sci..
 
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10

INFLUÊNCIA DE DIFERENTES INGREDIENTES NA TEXTURA DE BALAS M..:

FADINI, ANA LÚCIA ; FACCHINI, FERNANDA ; QUEIROZ, MARISE BONIFÁCIO..
https://revistas.ufpr.br/alimentos/article/view/1154/955.  , 2003
Link: https://revistas.ufpr.br..
 
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11

AVALIAÇÃO DO PERFIL SENSORIAL DE AMÊNDOAS DE CUPUAÇU E CACA..:

QUEIROZ, MARISE BONIFÁCIO ; GARCIA, NELSON HORÁCIO PEZOA
https://revistas.ufpr.br/alimentos/article/view/1214/1014.  , 2000
Link: https://revistas.ufpr.br..
 
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12

Co-crystallization of paprika oleoresin and storage stabili..:

Veronica FEDERZONI ; Izabela Dutra ALVIM ; Ana Lúcia FADINI..
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005030110&lng=en&tlng=en.  , 2018
Link: https://doi.org/10.1590/..
 
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13

Influence of temperature and homogenization on honey crysta..:

Lucília Carolina Vardenski Costa ; Elaine Kaspchak ; Marise Bonifácio Queiroz...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000200155&lng=en&tlng=en.  , 2015
Link: https://doi.org/10.1590/..
 
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14

Avaliação da cristalização de mel utilizando parâmetros de ..:

Alini Mari Kuroishi ; Marise Bonifácio Queiroz ; Mareci Mendes de Almeida.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000100009.  , 2012
Link: https://doi.org/10.1590/..
 
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15

Otimização do processo de cristalização em cristalizador co..:

Marise Bonifácio Queiroz ; Theo Guenter Kieckbusch
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000400001.  , 2012
Link: https://doaj.org/article..
 
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