E-LIB Suche - Ergebnisse für: Tiago André Kaminski - Sprache DE

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1

Obtenção e caracterização físico-química de concentrados pr..:

Arena, Raul Vinicius Pujol ; Ribeiro, Paula Ferreira de Araújo ; Kaminski, Tiago André
Research, Society and Development. 12 (2023) 6 - p. e14112642058 , 2023

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

2

Elaboração de pães de fôrma com adição de farinha de ora-pr..:

Simão, Yasmin Ohana Ananias Domingues ; Ribeiro, Paula Ferreira de Araújo ; Kaminski, Tiago André
Research, Society and Development. 12 (2023) 11 - p. e09121143643 , 2023

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

3

Dietas alternativas à base de farelo e farinha de arroz par..:

Pinheiro, Millena Dorneles ; Boeira, Silvana Peterini ; Kaminski, Tiago André...
Research, Society and Development. 12 (2023) 2 - p. e6212239942 , 2023

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

4

Fumonisin B1 induces toxicity in human leukocytes at low co..:

Kaminski, Taís Fernanda Andrzejewski ; Dalla Lana, Daiane Flores ; Quintana, Luciane Dias...
Toxicon. 182 (2020) - p. 7-12 , 2020

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

5

Teor de sódio em preparações oferecidas por restaurantes co..:

Borges, Carla Adriana Thones Machado ; Kaminski, Tiago André
Segurança Alimentar e Nutricional. 24 (2017) 1 - p. 33 , 2017

Link: https://doi.org/10.20396..

6

Changes in culinary, viscoamylographic and sensory characte..:

Kaminski, Tiago André ; Brackmann, Auri ; da Silva, Leila Picolli..
Journal of Stored Products Research. 53 (2013) - p. 37-42 , 2013

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

7

Composição centesimal e mineral de diferentes formulações d..:

Kaminski, Tiago André ; Silva, Leila Picolli da ; Bagetti, Milena
Revista do Instituto Adolfo Lutz. 65 (2006) 3 - p. 186-193 , 2006

Link: https://doi.org/10.53393..

8

Muffins adicionados de farinha de feijão de diferentes clas..:

Lúcia Fabiane Trindade de Barros ; Thomas Duzac Escobar ; Paula Ferreira de Araújo Ribeiro.
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100455&lng=en&tlng=en. , 2018

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

9

Teor de sódio em preparações oferecidas por restaurantes co..:

Carla Adriana Thones Machado Borges ; Tiago André Kaminski
https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8648663. , 2017

Link: https://doi.org/10.20396..

10

Adubação nitrogenada sobre rendimento industrial e composiç..:

Leila Picolli da Silva ; Bruna Mendonça Alves ; Leandro Souza Da Silva...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782013000600029. , 2013

Link: https://doaj.org/article..

11

Chemical composition and structural changes of irrigated ri..:

Tiago André Kaminski ; Auri Brackmann ; Leila Picolli da Silva..
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13226. , 2013

Link: https://doi.org/10.5433/..

12

Diferentes formulações de multimisturas sobre a resposta bi..:

Tiago André Kaminski ; Leila Picolli da Silva ; Milena Bagetti..
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782008000800036. , 2008

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

13

Inclusão de fibra alimentar em pães isentos de glúten:

Andressa Luciane Ceccon Saueressig ; Tiago André Kaminski ; Thomas Duzac Escobar
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100501&lng=en&tlng=en. ,

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

14

Inclusion of dietary fiber in gluten-free breads:

Andressa Luciane Ceccon Saueressig (10424341) ; Tiago André Kaminski (5667134) ; Thomas Duzac Escobar (5667128)
https://figshare.com/articles/dataset/Inclusion_of_dietary_fiber_in_gluten-free_breads/14290717. , 2016

Link: https://doi.org/10.6084/..

15

Obtenção e caracterização físico-química de concentrados pr..:

Arena, Raul Vinicius Pujol ; Ribeiro, Paula Ferreira de Araújo ; Kaminski, Tiago André
https://rsdjournal.org/index.php/rsd/article/view/42058/34105. , 2023

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

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