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Burgardt, Vânia de Cássia da Fonseca
8  results:
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1

Perceptions, attitudes, and motivational factors for consum..:

Steinbach, Juliana ; Burgardt, Vânia de Cássia da Fonseca ; Machado‐Lunkes, Alessandra
Journal of Sensory Studies.  38 (2023)  2 - p. , 2023
Link: https://doi.org/10.1111/..
 
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2

Sodium reduction in crackers: optimization of process to ke..:

Pieta, Fabiana ; Pieta, Adriana ; Marques, Caroline...
Scientia Agricola.  79 (2022)  3 - p. , 2022
Link: https://doi.org/10.1590/..
 
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3

Understanding the sensory profile of cheese ripeness descri..:

LIMA, Caroline Quevedo de ; BECKER, Jaqueline ; STEINBACH, Juliana...
Food Science and Technology.  42 (2022)  - p. , 2022
Link: https://doi.org/10.1590/..
 
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4

Understanding consumer, consumption, and regional products:..:

Steinbach, Juliana ; Burgardt, Vânia de Cássia da Fonseca ; Castro-Cislaghi, Fabiane Picinin de...
International Journal of Gastronomy and Food Science.  26 (2021)  - p. 100418 , 2021
Link: https://doi.org/10.1016/..
 
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5

Alternativas para um produto cárneo mais saudável: uma revi..:

Oliveira, Débora Francielly de ; Coelho, Alexandre Rodrigo ; Burgardt, Vânia de Cássia da Fonseca...
Brazilian Journal of Food Technology.  , 2013
Link: http://repositorio.utfpr..
 
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6

Sodium reduction in crackers: optimization of process to ke..:

Fabiana Pieta ; Adriana Pieta ; Caroline Marques...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162022000300901&tlng=en.  , 2021
Link: https://doi.org/10.1590/..
 
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7

Alternativas para um produto cárneo mais saudável: uma revi..:

Débora Francielly de Oliveira ; Alexandre Rodrigo Coelho ; Vânia de Cássia da Fonseca Burgardt...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000300001&lng=en&tlng=en.  , 2013
Link: https://doi.org/10.1590/..
 
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8

Physicochemical parameters and lactic acid bacteria count d..:

BRANDIELLI, Marilde Canton ; BURGARDT, Vânia Cássia Fonseca ; HASHIMOTO, Elisabete Hiromi...
Food Science and Technology.  40 (2020)  4 - p. 877-884 , 2020
Link: https://doi.org/10.1590/..
 
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