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Kempinski, Emilia Maria Barbosa Carvalho
16
results:
Search for persons
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Format
Online (16)
Mediatypes
Articles (Online) (9)
OpenAccess-fulltext (7)
Languages
english (11)
portuguese (1)
Sorted by: Relevance
Sorted by: Year
?
1
Consumer acceptability of infant food with oregano essencia..:
KEMPINSKI, Emília Maria Barbosa Carvalho
;
VITAL, Ana Carolina Pelaes
;
PINTO, Laura Adriane Moraes
...
Food Science and Technology. 43 (2023) - p. , 2023
Link:
https://doi.org/10.1590/..
?
2
Sodium reduction by hyposodic salt on quality and chemical ..:
Ramos, Tatiane Rogelio
;
Vital, Ana Carolina Pelaes
;
Mottin, Camila
...
Acta Scientiarum. Technology. 42 (2020) - p. e47690 , 2020
Link:
https://doi.org/10.4025/..
?
3
Consumer profile and acceptability of cooked beef steaks wi..:
Vital, Ana Carolina Pelaes
;
Guerrero, Ana
;
Kempinski, Emilia Maria Barbosa Carvalho
...
Meat Science. 143 (2018) - p. 153-158 , 2018
Link:
https://doi.org/10.1016/..
?
4
Quality and sensory acceptability of fish fillet (Oreochrom..:
Vital, Ana Carolina Pelaes
;
Guerrero, Ana
;
Ornaghi, Mariana Garcia
...
Journal of Food Science and Technology. 55 (2018) 12 - p. 4945-4955 , 2018
Link:
https://doi.org/10.1007/..
?
5
Clove and rosemary essential oils and encapsuled active pri..:
de Oliveira Monteschio, Jéssica
;
de Souza, Kennyson Alves
;
Vital, Ana Carolina Pelaes
...
Meat Science. 130 (2017) - p. 50-57 , 2017
Link:
https://doi.org/10.1016/..
?
6
Produção de carne in vitro: nova realidade da sociedade mod..:
Prado, Ivanor
;
Vital, Ana Carolina Pelaes
;
Kempinski, Emília Maria Barbosa Carvalho
...
Pubvet. 11 (2017) 9 - p. , 2017
Link:
https://doi.org/10.22256..
?
7
Development and quality evaluation of infant food with oreg..:
Kempinski, Emilia Maria Barbosa Carvalho
;
Vital, Ana Carolina Pelaes
;
Monteschio, Jessica de Oliveira
...
LWT. 84 (2017) - p. 579-585 , 2017
Link:
https://doi.org/10.1016/..
?
8
Quality and Sensorial Evaluation of Beef Hamburger Made wit..:
Carvalho, Camila Barbosa
;
Vital, Ana Carolina Pelaes
;
Carvalho Kempinski, Emília Maria Barbosa
...
Journal of Culinary Science & Technology. , 2017
Link:
https://doi.org/10.1080/..
?
9
Sodium reduction by hyposodic salt on quality and chemical ..:
Ramos, Tatiane Rogelio
;
Vital, Ana Carolina Pelaes
;
Mottin, Camila
...
http://eduemojs.uem.br/ojs/index.php/ActaSciTechnol/article/view/47690/751375149601. , 2020
Link:
http://eduemojs.uem.br/o..
?
10
Consumer profile and acceptability of cooked beef steaks wi..:
Vital, Ana Carolina Pelaes
;
Guerrero, Ana
;
Kempinski, Emilia Maria Barbosa Carvalho
...
http://zaguan.unizar.es/record/79088. , 2018
Link:
http://zaguan.unizar.es/..
?
11
Quality and sensory acceptability of fish fillet (Oreochrom..:
Vital, Ana Carolina Pelaes
;
Guerrero, Ana
;
Ornaghi, Mariana Garcia
...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233458/. , 2018
Link:
http://www.ncbi.nlm.nih...
?
12
Distúrbios associados à paralisia cerebral e a abordagem da..:
MAIOR, THAMMY CAROLINA PUPULIN SOTTO
;
FURQUIM, MARCOS
;
KEMPINSKI, EMÍLIA MARIA BARBOSA CARVALHO
https://revista.uninga.br/uninga/article/view/640/290. , 2008
Link:
https://revista.uninga.b..
?
13
EQUOTERAPIA COMO MÉTODO DE TRATAMENTO FISIOTERAPÊUTICO:
Simioni Romagnoli, João Antônio
;
Vicentini de Oliveira, Daniel
;
Dias Antunes, Mateus
..
Biológicas & Saúde. 6 (2016) 22 - p. , 2016
Link:
https://doi.org/10.25242..
?
14
Consumer acceptability of infant food with oregano essencia..:
Emília Maria Barbosa Carvalho KEMPINSKI
;
Ana Carolina Pelaes VITAL
;
Laura Adriane Moraes PINTO
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100517&tlng=en. , 2023
Link:
https://doi.org/10.1590/..
?
15
Produção de carne in vitro: nova realidade da sociedade mod..:
Ana Carolina Pelaes Vital
;
Emília Maria Barbosa Carvalho Kempinski
;
Laura Adriane de Moraes Pinto
...
http://www.pubvet.com.br/artigo/4144/produccedilatildeo-de-carne-in-vitro-nova-realidade-da-sociedade-moderna. , 2017
Link:
https://doi.org/10.22256..
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