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Aguiar, Etiene Faria
19  results:
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1

Influence of aging on bond strength of artificial teeth to ..:

Aguiar, Etiene Faria ; Tonani, Rafaella ; Paiola, Fabiana de Goes...
Brazilian Journal of Oral Sciences.  17 (2018)  - p. 1-9 , 2018
Link: https://doi.org/10.20396..
 
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2

Influence of aging on bond strength of artificial teeth to ..:

Etiene Faria Aguiar ; Rafaella Tonani ; Fabiana de Goes Paiola...
https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8652929.  , 2018
Link: https://doi.org/10.20396..
 
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3

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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4

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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5

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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6

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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7

An integrated instrumental and sensory approach to describe..:

Santos, Fernanda G. ; Aguiar, Etiene V. ; Braga, Anna Rafaela C....
Food Packaging and Shelf Life.  28 (2021)  - p. 100659 , 2021
Link: https://doi.org/10.1016/..
 
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8

Potential of chickpea and psyllium in gluten-free breadmaki..:

Santos, Fernanda G. ; Aguiar, Etiene V. ; Rosell, Cristina M..
Food Hydrocolloids.  113 (2021)  - p. 106487 , 2021
Link: https://doi.org/10.1016/..
 
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9

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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10

Influence of pseudocereals on gluten-free bread quality: A ..:

Aguiar, Etiene V. ; Santos, Fernanda G. ; Centeno, Ana Carolina L.S..
Food Research International.  150 (2021)  - p. 110762 , 2021
Link: https://doi.org/10.1016/..
 
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11

Nutritional facts regarding commercially available gluten-f..:

Aguiar, Etiene V. ; Santos, Fernanda G. ; Krupa-Kozak, Urszula.
Critical Reviews in Food Science and Nutrition.  63 (2021)  5 - p. 693-705 , 2021
Link: https://doi.org/10.1080/..
 
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12

Effect of added psyllium and food enzymes on quality attrib..:

Santos, Fernanda G. ; Aguiar, Etiene V. ; Centeno, Ana Carolina L.S...
LWT.  134 (2020)  - p. 110025 , 2020
Link: https://doi.org/10.1016/..
 
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13

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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14

Analysis of ingredient and nutritional labeling of commerci..:

Santos, Fernanda G. ; Aguiar, Etiene V. ; Capriles, Vanessa D.
International Journal of Food Sciences and Nutrition.  70 (2019)  5 - p. 562-569 , 2019
Link: https://doi.org/10.1080/..
 
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15

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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