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Lopes, Daniella Cristine Fialho
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1

Optimization of Enzyme Assisted Processes for Extracting an..:

Capobiango, Michely ; Lopes, Daniella Cristine Fialho ; Carreira, Raquel Linhares...
International Journal of Food Engineering.  3 (2007)  6 - p. , 2007
Link: https://doi.org/10.2202/..
 
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2

Use of activated carbon for removing phenylalanine from rec..:

Lopes, Daniella Cristine Fialho ; Delvivo, Fernanda Meneghello ; Silvestre, Marialice Pinto Coelho
LWT - Food Science and Technology.  38 (2005)  5 - p. 447-453 , 2005
Link: https://doi.org/10.1016/..
 
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3

Evaluation of Conjugated Linoleic Acid Addition to a Chocol..:

Lopes, Daniella Cristine Fialho CF ; Silvestre, Marialice P C ; Chiarini-Garcia, Helio...
International Journal of Food Engineering.  7 (2011)  2 - p. , 2011
Link: https://doi.org/10.2202/..
 
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4

Peptide profile of enzymatic hydrolysates from skim milk po..:

Soares, Rosângelis Del Lama ; Silva, Viviane Dias Medeiros ; Lopes, Daniella Cristine Fialho...
https://www.revistas.usp.br/rbcf/article/view/43986/47607.  , 2004
Link: https://www.revistas.usp..
 
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5

Microencapsulamento de hidrolisados de caseína em lipoesfer..:

Barbosa, Cristiane Márcia da Silva ; Morais, Harriman Aley ; Lopes, Daniella Cristine Fialho...
https://www.revistas.usp.br/rbcf/article/view/43803/47425.  , 2002
Link: https://www.revistas.usp..
 
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6

Dietary supplements for phenylketonuria: removing Phe by ac..:

Cristine Fialho Lopes, Daniella ; Meneghello Delvivo, Fernanda ; Pinto Coelho Silvestre, Marialice
Nutrition & Food Science.  36 (2006)  2 - p. 96-104 , 2006
Link: https://doi.org/10.1108/..
 
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7

Hydrolysates of skim milk: Peptide profiles using two prote..:

Cristine Fialho Lopes, Daniella ; Meneghello Delvivo, Fernanda ; Pinto Coelho Silvestre, Marialice
British Food Journal.  107 (2005)  1 - p. 42-53 , 2005
Link: https://doi.org/10.1108/..
 
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8

EVALUATION OF BODY FAT COMPOSITION IN BRAZILIAN WOMEN BY AN..:

Daniella Cristine Fialho LOPES ; Marialice Pinto Coelho SILVESTRE ; Mauro Ramalho SILVA...
http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/259/2408.  , 2013
Link: https://doaj.org/article..
 
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