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Poliseli-Scopel, Fábio H.
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1

Characterisation of volatile profile in soymilk treated by ..:

Poliseli-Scopel, Fábio H. ; Gallardo-Chacón, Joan-Josep ; Juan, Bibiana..
Food Chemistry.  141 (2013)  3 - p. 2541-2548 , 2013
Link: https://doi.org/10.1016/..
 
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2

Comparison of ultra high pressure homogenization and conven..:

Poliseli-Scopel, Fábio H. ; Hernández-Herrero, Manuela ; Guamis, Buenaventura.
LWT - Food Science and Technology.  46 (2012)  1 - p. 42-48 , 2012
Link: https://doi.org/10.1016/..
 
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3

Processamento de fishburguer utilizando subprodutos da file..:

Muzzolon, Eloiza ; Biassi, Deise Caroline ; Konopka, Danieli Natali...
Brazilian Journal of Food Research.  9 (2018)  1 - p. 154 , 2018
Link: https://doi.org/10.3895/..
 
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4

Elaboração de hambúrguer empanado de tilápia aplicando dife..:

Alves Delfino, Larissa ; Schlichting da Silva, Larissa ; Biassi, Deise Caroline..
Brazilian Journal of Food Research.  8 (2017)  2 - p. 32 , 2017
Link: https://doi.org/10.3895/..
 
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5

Sensory training and characterization of fish burger formul..:

Ramos Messias, Camila ; Konopka, Danieli Natali ; Biassi, Deise Caroline...
Brazilian Journal of Food Research.  7 (2016)  2 - p. 125 , 2016
Link: https://doi.org/10.3895/..
 
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6

Sterilization and aseptic packaging of soymilk treated by u..:

Poliseli-Scopel, Fábio Henrique ; Hernández-Herrero, Manuela ; Guamis, Buenaventura.
Innovative Food Science & Emerging Technologies.  22 (2014)  - p. 81-88 , 2014
Link: https://doi.org/10.1016/..
 
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7

Characteristics of soymilk pasteurized by ultra high pressu..:

Poliseli-Scopel, Fábio Henrique ; Hernández-Herrero, Manuela ; Guamis, Buenaventura.
Innovative Food Science & Emerging Technologies.  20 (2013)  - p. 73-80 , 2013
Link: https://doi.org/10.1016/..
 
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