de Resende, Jaime Vilela
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5

Preparation of mesoporous activated carbon from defective c..:

Batista, Giovanni Aleixo ; Silva, Maria Letícia Martins ; Gomes, Willian de Paula...
BATISTA, G. A. et al. Preparation of mesoporous activated carbon from defective coffee beans for adsorption of fresh whey proteins. Acta Scientiarum. Technology, Maringá, v. 42, 2020. DOI: https://doi.org/10.4025/actascitechnol.v42i1.45914..  , 2020
 
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Optimization for sensory and nutritional quality of a mixed..:

Schiassi, Maria Cecília Evangelista Vasconcelos ; Carvalho, Cynara dos Santos ; Lago, Amanda Maria Teixeira...
SCHIASSI, M. C. E. V. et al. Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water. Food Science and Technology, Campinas, v. 40, n. 4, p. 985-992, Oct./Dec. 2020..  , 2020
 
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How freezing methods affect the sensory profile of pasteuri..:

Gonçalves, Gilma Auxiliadora Santos ; Resende, Nathane Silva ; Gonçalves, Carla Saraiva...
GONÇALVES, G. A. S. et al. How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp. Ciência e Agrotecnologia, Lavras, 2020..  , 2020
 
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Behavior of the effective heat transfer coefficient and glo..:

Pereira, Cristina Guimarães ; Resende, Jaime Vilela de
PEREIRA, C. G.; RESENDE, J. V. de. Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages. Food Science and Technology, Campinas, v. 40, n. 4, p. 993-999, Oct./Dec. 2020. DOI: https://doi.org/10.1590/fst.29019..  , 2020
 
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Preparation of mesoporous activated carbon from defective c..:

Batista, Giovanni Aleixo ; Silva, Maria Letícia Martins ; Gomes, Willian de Paula...
http://eduemojs.uem.br/ojs/index.php/ActaSciTechnol/article/view/45914/751375149040.  , 2019
 
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Tecnologia de fabricação de polpa de mangaba congelada:

Gonçalves, Gilma Auxiliadora dos Santos ; Lago, Rafael Carvalho do ; Resende, Jaime Vilela.
GONÇALVES, G. A. dos S. et al. Tecnologia de fabricação de polpa de mangaba congelada. Universidade Federal de Lavras: Lavras, 2018. 16 p..  , 2018
 
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