E-LIB Suche - Ergebnisse für: Badaró, Amanda Teixeira

1

Oxidation of whey protein isolate after thermal convection ..:

Bordignon, Juliany Cristiny Sonda ; Badaró, Amanda Teixeira ; Barbin, Douglas Fernandes..
Heliyon. 9 (2023) 7 - p. e17981 , 2023

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

2

Near infrared techniques applied to analysis of wheat-based..:

Badaró, Amanda Teixeira ; Hebling e Tavares, João Pedro ; Blasco, Jose..
Food Control. 140 (2022) - p. 109115 , 2022

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

3

Near infrared hyperspectral imaging and spectral unmixing m..:

Badaró, Amanda Teixeira ; Amigo, José Manuel ; Blasco, Jose...
Food Chemistry. 343 (2021) - p. 128517 , 2021

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

4

Automated Method for Determination of Cheese Meltability by..:

Badaró, Amanda Teixeira ; de Matos, Gustavo Vechin ; Karaziack, Caroline Bilhar..
Food Analytical Methods. 14 (2021) 12 - p. 2630-2641 , 2021

Link: https://doi.org/10.1007/..

5

Identification of turkey meat and processed products using ..:

Barbin, Douglas Fernandes ; Badaró, Amanda Teixeira ; Honorato, Danielle C.B...
Food Control. 107 (2020) - p. 106816 , 2020

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

6

Occurrence of wooden breast and white striping in Brazilian..:

de Carvalho, Leila Moreira ; Madruga, Marta Suely ; Estévez, Mario..
Journal of Food Science. 85 (2020) 10 - p. 3102-3112 , 2020

Link: https://doi.org/10.1111/..

7

Determination of pectin content in orange peels by near inf..:

Badaró, Amanda Teixeira ; Garcia-Martin, Juan Francisco ; López-Barrera, María del Carmen..
Food Chemistry. 323 (2020) - p. 126861 , 2020

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

8

Identification of Copper in Stems and Roots of Jatropha cur..:

García-Martín, Juan Francisco ; Badaró, Amanda Teixeira ; Barbin, Douglas Fernandes.
Processes. 8 (2020) 7 - p. 823 , 2020

Link: https://doi.org/10.3390/..

9

Advantages of Multi-Target Modelling for Spectral Regressio:

, In: Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis,

Junior, Sylvio Barbon ; Santana, Everton José ; Badaró, Amanda Teixeira.. - p. 95-121 , 2020

Link: https://doi.org/10.1007/..

10

Compositional analysis of semolina with added fibers by nea..:

Clerici, Maria Teresa Pedrosa Silva ; Ferreira, Amanda Rios ; Badaró, Amanda Teixeira..
Revista dos Trabalhos de Iniciação Científica da UNICAMP. , 2019

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

11

Present and future of portable/handheld near-infrared spect..:

Perez, Irene Marivel Nolasco ; Cruz-Tirado, Luis Jam Pier ; Badaró, Amanda Teixeira..
NIR news. 30 (2019) 5-6 - p. 26-29 , 2019

Link: https://doi.org/10.1177/..

12

Identification of fiber added to semolina by near infrared ..:

Badaró, Amanda Teixeira ; Morimitsu, Fernanda Lie ; Ferreira, Amanda Rios..
Food Chemistry. 289 (2019) - p. 195-203 , 2019

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

13

Classification of Chicken Parts Using a Portable Near-Infra..:

Nolasco Perez, Irene Marivel ; Badaró, Amanda Teixeira ; Barbon Jr, Sylvio...
Applied Spectroscopy. 72 (2018) 12 - p. 1774-1780 , 2018

Link: https://doi.org/10.1177/..

14

Oxidation of whey protein isolate after thermal convection ..:

Bordignon, Juliany Cristiny Sonda ; Badaró, Amanda Teixeira ; Barbin, Douglas Fernandes..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10373659/. , 2023

Link: http://www.ncbi.nlm.nih...

15

Near infrared techniques applied to analysis of wheat-based..:

Badaró, Amanda Teixeira ; Hebling e Tavares, João Pedro ; Blasco, José..
Badaró, A. T., Hebling e Tavares, J. P., Blasco, J., Aleixos, N. & Barbin, D. F. (2022). Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends. Food Control, 140, 109115.. , 2022

Link: https://hdl.handle.net/2..