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Araújo, Nkarthe Guerra
24
results:
Search for persons
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Format
Online (24)
Mediatypes
Articles (Online) (8)
OpenAccess-fulltext (16)
Languages
english (11)
portuguese (7)
Sorted by: Relevance
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?
1
Characterization of Physicochemical and Sensory Properties ..:
Barbosa, Idiana de Macêdo
;
Anaya, Katya
;
Macêdo, Cláudia Souza
...
Foods. 12 (2023) 24 - p. 4474 , 2023
Link:
https://doi.org/10.3390/..
?
2
Development and characterization of lactose-free probiotic ..:
Araújo, Nkarthe Guerra
;
Barbosa, Idiana Macêdo
;
Lima, Thamirys Lorranne Santos
..
Journal of Food Science and Technology. 59 (2022) 10 - p. 3806-3818 , 2022
Link:
https://doi.org/10.1007/..
?
3
Extração de compostos bioativos da polpa de jambo com difer..:
Araújo, Nkarthe Guerra
;
Navarro, Lucivânia Assis de Oliveira
;
Macêdo, Cláudia Souza
.
Research, Society and Development. 10 (2021) 10 - p. e261101018635 , 2021
Link:
https://doi.org/10.33448..
?
4
Effect of temperature and concentration of βeta-galactosida..:
ARAÚJO, Nkarthe Guerra
;
SILVA, José Barros da
;
MOREIRA, Ricardo Targino
.
Food Science and Technology. 41 (2021) 2 - p. 432-438 , 2021
Link:
https://doi.org/10.1590/..
?
5
Avaliação sensorial e composição centesimal de bolo adicion..:
Gonçalves Júnior, Tarcísio Augusto
;
Alves, Dárlio Inácio Teixeira
;
Macêdo, Cláudia Souza
...
Revista Ibero-Americana de Ciências Ambientais. 10 (2019) 2 - p. 322-330 , 2019
Link:
https://doi.org/10.6008/..
?
6
INFLUENCIA DA CONCENTRAÇÃO DE POLPA DE GOIABA NA ACEITAÇÃO ..:
Araújo, Nkarthe Guerra
;
Da Silva, José Barros
;
Barbosa, Idiana Macêdo
.
Revista do Instituto de Laticínios Cândido Tostes. 72 (2017) 4 - p. 184-191 , 2017
Link:
https://doi.org/10.14295..
?
7
BEBIDA LÁCTEA COM LEITE CAPRINO E SORO CAPRINO É ALTERNATIV..:
Araújo, Nkarthe Guerra
;
Barbosa, Fabrizio Fonseca
Revista do Instituto de Laticínios Cândido Tostes. 70 (2015) 2 - p. 85 , 2015
Link:
https://doi.org/10.14295..
?
8
Incorporation of Powdered Jambolan and Acerola Pulp in Conc..:
de Matos, Joana D'arc P.
;
de Figueirêdo, Rossana Maria F.
;
de Melo Queiroz, Alexandre J.
...
Journal of Culinary Science & Technology. , 2023
Link:
https://doi.org/10.1080/..
?
9
Desenvolvimento e caracterização de bebida láctea probiótic..:
Araújo, Nkarthe Guerra
https://repositorio.ufpb.br/jspui/handle/123456789/22798. , 2022
Link:
https://repositorio.ufpb..
?
10
Development and characterization of lactose-free probiotic ..:
Araújo, Nkarthe Guerra
;
Barbosa, Idiana Macêdo
;
Lima, Thamirys Lorranne Santos
..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9525539/. , 2022
Link:
http://www.ncbi.nlm.nih...
?
11
Extraction of bioactive compounds from jambo pulp with diff..:
Araújo, Nkarthe Guerra
;
Navarro, Lucivânia Assis de Oliveira
;
Macêdo, Cláudia Souza
.
https://rsdjournal.org/index.php/rsd/article/view/18635/16804. , 2021
Link:
https://rsdjournal.org/i..
?
12
Effect of temperature and concentration of βeta-galactosida..:
ARAÚJO, Nkarthe Guerra
;
SILVA, José Barros da
;
MOREIRA, Ricardo Targino
.
10.1590/fst.05220. , 2021
Link:
http://www.scielo.br/sci..
?
13
Desenvolvimento e aceitação de kefir com adição de polpa pa..:
Araújo, Nkarthe Guerra
;
Barbosa, Idiana Macêdo
;
de Matos, Joana D'arc Paz
...
https://www.brazilianjournals.com/index.php/BRJD/article/view/31487/pdf. , 2021
Link:
https://www.brazilianjou..
?
14
Elaboração de queijo coalho com reduzido teor de sódio pelo..:
Barbosa, Idiana Macêdo
;
Araújo, Nkarthe Guerra
;
Matos, Joana D'arc Paz de
...
https://www.brazilianjournals.com/index.php/BRJD/article/view/31686/pdf. , 2021
Link:
https://www.brazilianjou..
?
15
Effect of temperature and concentration of βeta-galactosida..:
ARAÚJO, Nkarthe Guerra
;
SILVA, José Barros da
;
MOREIRA, Ricardo Targino
.
10.1590/fst.05220. , 2020
Link:
http://www.scielo.br/sci..
1-15