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Menis-Henrique, Michele Eliza Cortazzo
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1

Physical and sensory characteristics of cheese-flavored exp..:

Menis-Henrique, Michele Eliza Cortazzo ; Janzantti, Natália Soares ; Monteiro, Magali.
LWT.  122 (2020)  - p. 109001 , 2020
Link: https://doi.org/10.1016/..
 
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2

Cereal fiber: extrusion modifications for food industry:

Menis-Henrique, Michele Eliza Cortazzo ; Scarton, Michele ; Piran, Marcos Vinícius Fiorentini.
Current Opinion in Food Science.  33 (2020)  - p. 141-148 , 2020
Link: https://doi.org/10.1016/..
 
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3

Methodologies to advance the understanding of flavor chemis..:

Menis-Henrique, Michele Eliza Cortazzo
Current Opinion in Food Science.  33 (2020)  - p. 131-135 , 2020
Link: https://doi.org/10.1016/..
 
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4

Modulation of volatile release and antimicrobial properties..:

Locali-Pereira, Adilson Roberto ; Lopes, Nathalie Almeida ; Menis-Henrique, Michele Eliza Cortazzo..
International Journal of Food Microbiology.  335 (2020)  - p. 108890 , 2020
Link: https://doi.org/10.1016/..
 
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5

Cheese-flavored expanded snacks with low lipid content: Oil..:

Menis-Henrique, Michele Eliza Cortazzo ; Janzantti, Natália Soares ; Andriot, Isabelle...
LWT.  105 (2019)  - p. 30-36 , 2019
Link: https://doi.org/10.1016/..
 
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6

Cheese-flavored expanded snacks with low lipid content: Oil..:

Menis-Henrique, Michele Eliza Cortazzo ; Janzantti, Natália Soares ; Andriot, Isabelle...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.01.052.  , 2019
Link: https://hal.inrae.fr/hal..
 
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7

Cheese-flavored expanded snacks with low lipid content: Oil..:

Menis-Henrique, Michele Eliza Cortazzo ; Janzantti, Natália Soares ; Andriot, Isabelle...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.01.052.  , 2019
Link: https://hal.inrae.fr/hal..
 
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8

Cheese-flavored expanded snacks with low lipid content: Oil..:

Menis-Henrique, Michele Eliza Cortazzo ; Janzantti, Natália Soares ; Andriot, Isabelle...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.01.052.  , 2019
Link: https://hal.inrae.fr/hal..
 
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9

Cheese-flavored expanded snacks with low lipid content: Oil..:

Menis-Henrique, Michele Eliza Cortazzo ; Janzantti, Natália Soares ; Andriot, Isabelle...
LWT.  , 2019
Link: http://hdl.handle.net/11..
 
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10

Adição pré-extrusão de precursores de aroma para obtenção d..:

Menis Henrique, Michele Eliza Cortazzo
http://hdl.handle.net/11449/151888.  , 2017
Link: http://hdl.handle.net/11..
 
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11

Effects of salt and monosodium glutamate on the sensory acc..:

Panzarini, Aline Catharina ; Cortazzo Menis-Henrique, Michele Eliza ; Conti-Silva, Ana Carolina
doi:10.5281/zenodo.5128520.  , 2021
Link: https://zenodo.org/recor..
 
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12

Pre-extrusion aromatization of a soy protein isolate using ..:

Milani, Talita Maira Goss ; Menis, Michele Eliza Cortazzo ; Jordano, Amanda..
Food Research International.  62 (2014)  - p. 375-381 , 2014
Link: https://doi.org/10.1016/..
 
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13

Extrusion of flavored corn grits: Structural characteristic..:

Menis, Michele Eliza Cortazzo ; Milani, Talita Maira Goss ; Jordano, Amanda..
LWT - Food Science and Technology.  54 (2013)  2 - p. 434-439 , 2013
Link: https://doi.org/10.1016/..
 
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14

Identification of sensory and non‐sensory factors involved ..:

Menis‐Henrique, Michele Eliza Cortazzo ; Janzantti, Natália Soares ; Conti‐Silva, Ana Carolina
Journal of Sensory Studies.  32 (2017)  6 - p. , 2017
Link: https://doi.org/10.1111/..
 
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