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Valéria de Aguiar, Etiene
24  Ergebnisse:
Personensuche X
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1

Current status and future prospects of sensory and consumer..:

Capriles, Vanessa Dias ; Valéria de Aguiar, Etiene ; Garcia dos Santos, Fernanda...
Food Research International.  173 (2023)  - p. 113389 , 2023
Link: https://doi.org/10.1016/..
 
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2

A Decade of Evidence of Sorghum Potential in the Developmen..:

Aguiar, Etiene Valéria ; Santos, Fernanda Garcia ; Queiroz, Valéria Aparecida Vieira.
Foods.  12 (2023)  20 - p. 3790 , 2023
Link: https://doi.org/10.3390/..
 
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3

Sensory Analysis Tools in Developing Gluten-Free Bakery and..:

, In: Designing Gluten Free Bakery and Pasta Products,
Dias Capriles, Vanessa ; de Aguiar, Etiene Valéria ; Garcia Santos, Fernanda... - p. 307-359 , 2023
Link: https://doi.org/10.1007/..
 
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4

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Glu..:

Aguiar, Etiene Valéria ; Santos, Fernanda Garcia ; Centeno, Ana Carolina Ladeia Solera.
Foods.  11 (2022)  6 - p. 848 , 2022
Link: https://doi.org/10.3390/..
 
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5

Correlations among SRC, Mixolab®, process, and technologica..:

Nogueira, Amanda de Cássia ; Aguiar, Etiene Valéria de ; Capriles, Vanessa Dias.
Cereal Chemistry.  98 (2021)  3 - p. 716-728 , 2021
Link: https://doi.org/10.1002/..
 
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6

Potencial da farinha de feijão no desenvolvimento de pão se..:

Faggian, Letícia ; Aguiar, Etiene Valéria de ; Araujo, Marielle Batista da Silveira..
Research, Society and Development.  9 (2020)  11 - p. e98991110929 , 2020
Link: https://doi.org/10.33448..
 
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7

A Decade of Evidence of Sorghum Potential in the Developmen..:

Etiene Valéria Aguiar ; Fernanda Garcia Santos ; Valéria Aparecida Vieira Queiroz.
https://www.mdpi.com/2304-8158/12/20/3790.  , 2023
Link: https://doi.org/10.3390/..
 
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8

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Glu..:

Etiene Valéria Aguiar ; Fernanda Garcia Santos ; Ana Carolina Ladeia Solera Centeno.
Grain.  , 2022
Link: https://doi.org/10.3390/..
 
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9

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Glu..:

Etiene Valéria Aguiar ; Fernanda Garcia Santos ; Ana Carolina Ladeia Solera Centeno.
https://www.mdpi.com/2304-8158/11/6/848.  , 2022
Link: https://doi.org/10.3390/..
 
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10

Potential of bean flour in the development of gluten-free b..:

Faggian, Letícia ; Aguiar, Etiene Valéria de ; Araujo, Marielle Batista da Silveira..
https://rsdjournal.org/index.php/rsd/article/view/10929/9574.  , 2020
Link: https://rsdjournal.org/i..
 
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11

Defining Whole Grain Sorghum Flour and Water Levels to Impr..:

Centeno, Ana Carolina L. ; Aguiar, Etiene ; Santos, Fernanda...
Applied Sciences.  11 (2021)  17 - p. 8186 , 2021
Link: https://doi.org/10.3390/..
 
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12

Defining Whole Grain Sorghum Flour and Water Levels to Impr..:

Ana Carolina L. Centeno ; Etiene Aguiar ; Fernanda Santos...
Food Science and Technology.  , 2021
Link: https://doi.org/10.3390/..
 
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13

Defining Whole Grain Sorghum Flour and Water Levels to Impr..:

Ana Carolina L. Centeno ; Etiene Aguiar ; Fernanda Santos...
https://www.mdpi.com/2076-3417/11/17/8186.  , 2021
Link: https://doi.org/10.3390/..
 
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14

L-arginine and glycine supplementation in the repair of the..:

de Aguiar Picanço, Etiene ; Lopes-Paulo, Francisco ; Marques, Ruy G....
International Journal of Colorectal Disease.  26 (2011)  5 - p. 561-568 , 2011
Link: https://doi.org/10.1007/..
 
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15

An integrated instrumental and sensory techniques for asses..:

Aguiar, Etiene V. ; Santos, Fernanda G. ; Faggian, Letícia...
Food Research International.  154 (2022)  - p. 110999 , 2022
Link: https://doi.org/10.1016/..
 
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