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Castro-Cislaghi, Fabiane Picinin de
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1

Word association and check-all-that-apply accessing the dif..:

Furlani, Lucas da Luz ; Marques, Caroline ; Prado, Naimara Vieira do...
Acta Scientiarum. Technology.  46 (2023)  1 - p. e64953 , 2023
Link: https://doi.org/10.4025/..
 
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2

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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3

Production of naturally ''lactose free" fresh cheese":

Silva, Franceline Iaguczeski da ; Souza, Fernanda Arpini ; Ruschel, Janice...
Research, Society and Development.  9 (2020)  10 - p. e4619108590 , 2020
Link: https://doi.org/10.33448..
 
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4

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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5

DETERMINAÇÃO DO TEOR DE SÓDIO E LACTOSE EM QUEIJOS MUSSAREL..:

DICKEL, CAMILLA ; JUNKES, JULIANE KOWALSKI ; TONIAL, IVANE BENEDETTI.
Revista do Instituto de Laticínios Cândido Tostes.  71 (2016)  3 - p. 144 , 2016
Link: https://doi.org/10.14295..
 
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6

Bifidobacterium Bb-12 microencapsulated by spray drying wit..:

De Castro-Cislaghi, Fabiane Picinin ; Silva, Carina Dos Reis E ; Fritzen-Freire, Carlise Beddin..
Journal of Food Engineering.  113 (2012)  2 - p. 186-193 , 2012
Link: https://doi.org/10.1016/..
 
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7

DILEMAS DA PRODUÇÃO DE QUEIJO COLONIAL ARTESANAL DO SUDOEST..:

Picinin de Castro Cislaghi, Fabiane ; Leal Badaró, Andréa Cátia
Revista Faz Ciência.  23 (2021)  37 - p. 108-124 , 2021
Link: https://doi.org/10.48075..
 
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8

Word association and check-all-that-apply accessing the dif..:

Furlani, Lucas da Luz ; Marques, Caroline ; Prado, Naimara Vieira do...
http://eduemojs.uem.br/ojs/index.php/ActaSciTechnol/article/view/64953/751375156965.  , 2023
Link: http://eduemojs.uem.br/o..
 
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9

Physicochemical parameters and lactic acid bacteria count d..:

BRANDIELLI, Marilde Canton ; BURGARDT, Vânia Cássia Fonseca ; HASHIMOTO, Elisabete Hiromi...
10.1590/fst.23219.  , 2020
Link: http://www.scielo.br/sci..
 
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10

Production of naturally ''lactose free" fresh cheese" ; Pro..:

Silva, Franceline Iaguczeski da ; Souza, Fernanda Arpini ; Ruschel, Janice...
https://rsdjournal.org/index.php/rsd/article/view/8590/7804.  , 2020
Link: https://rsdjournal.org/i..
 
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11

Physicochemical parameters and lactic acid bacteria count d..:

BRANDIELLI, Marilde Canton ; BURGARDT, Vânia Cássia Fonseca ; HASHIMOTO, Elisabete Hiromi...
10.1590/fst.23219.  , 2019
Link: http://www.scielo.br/sci..
 
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12

QUALIDADE MICROBIOLÓGICA E FÍSICO-QUÍMICA DE QUEIJOS COLONI..:

DA SILVA, FRANCIELE ; DA SILVA, GISELE ; TONIAL, IVANE BENEDETTI.
https://revistas.ufpr.br/alimentos/article/view/47167/28264.  , 2016
Link: https://revistas.ufpr.br..
 
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13

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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14

COMPOSIÇÃO PROXIMAL, COR E QUALIDADE LIPÍDICA DE QUEIJO AZU..:

Laurindo, Jaqueline ; Tonial, Ivane Benedetti ; Prado, Naimara Vieira do..
Revista do Instituto de Laticínios Cândido Tostes.  72 (2017)  3 - p. 163-173 , 2017
Link: https://doi.org/10.14295..
 
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15

Proximal composition, color and lipid quality of fresh and ..:

Jaqueline Laurindo ; Ivane Benedetti Tonial ; Naimara Vieira do Prado..
https://revistadoilct.com.br/rilct/article/view/613.  , 2017
Link: https://doi.org/10.14295..
 
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