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Kempinski, Emilia Maria Barbosa Carvalho
16  results:
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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/..
 
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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..
 
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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/..
 
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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/..
 
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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..
 
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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/..
 
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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...
 
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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..
 
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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..
 
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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/..
 
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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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