I agree that this site is using cookies. You can find further informations here.
X
Ruffo de Oliveira, Viviani
156  results:
Search for persons X
?
1

Opinion: Brazilian consumers and nutrition fact labels in f..:

Arruda Scheffer, Patrícia ; Ruffo de Oliveira, Viviani ; Pommerehn Vitiello, Isabel...
Journal of Foodservice Business Research.  , 2024
Link: https://doi.org/10.1080/..
 
?
2

Effect of whey protein and mixed flours on the quality para..:

Komeroski, Marina R. ; Homem, Raísa V. ; Schmidt, Helena de O....
International Journal of Gastronomy and Food Science.  24 (2021)  - p. 100361 , 2021
Link: https://doi.org/10.1016/..
 
?
3

Phenolic compounds and antioxidant activity in vitro and in..:

Camboim Rockett, Fernanda ; de Oliveira Schmidt, Helena ; Schmidt, Luana...
Food Research International.  137 (2020)  - p. 109740 , 2020
Link: https://doi.org/10.1016/..
 
?
4

Chickpea aquafaba: a systematic review of the different pro..:

de Barros Miranda, Bianca ; Holanda, Graziella Silva ; Raposo, António...
Journal of Food Science and Technology.  61 (2024)  8 - p. 1439-1456 , 2024
Link: https://doi.org/10.1007/..
 
?
5

Celiac Disease: Risks of Cross-Contamination and Strategies..:

Vargas, Fabiana Magnabosco de ; Cardoso, Louise Thomé ; Didoné, Amanda...
International Journal of Environmental Research and Public Health.  21 (2024)  2 - p. 124 , 2024
Link: https://doi.org/10.3390/..
 
?
6

Milk Proteins as Alternative Ingredients Replacing Sugar an..:

Hércules, Stael Tonial Tomiello ; Komeroski, Marina R. ; Homem, Raísa V....
Journal of Culinary Science & Technology.  , 2024
Link: https://doi.org/10.1080/..
 
?
7

Influence of the Amount and Type of Whey Protein on the Che..:

Komeroski, Marina Rocha ; Oliveira, Viviani Ruffo de
Foods.  12 (2023)  14 - p. 2801 , 2023
Link: https://doi.org/10.3390/..
 
?
8

Overview of the Incorporation of Legumes into New Food Opti..:

Schmidt, Helena de Oliveira ; Oliveira, Viviani Ruffo de
Foods.  12 (2023)  13 - p. 2586 , 2023
Link: https://doi.org/10.3390/..
 
?
9

Chemical, Technological, and Sensory Quality of Pasta and B..:

Boff, Jaqueline Menti ; Strasburg, Virgílio José ; Ferrari, Gabriel Tonin...
Foods.  11 (2022)  23 - p. 3812 , 2022
Link: https://doi.org/10.3390/..
 
?
10

Antioxidant capacity, phenolic compounds, carotenoids, and ..:

Homem, Raísa V. ; Schmidt, Helena de O. ; Rockett, Fernanda C....
Journal of Food Processing and Preservation.  46 (2022)  4 - p. , 2022
Link: https://doi.org/10.1111/..
 
?
11

Salt reduction in bakery products: A critical review on the..:

Ferrari, Gabriel Tonin ; Proserpio, Cristina ; Stragliotto, Letícia Kahler...
Trends in Food Science & Technology.  129 (2022)  - p. 440-448 , 2022
Link: https://doi.org/10.1016/..
 
?
12

Chemical, technological and sensory quality of pasta and ba..:

Kahler Stragliotto, Leticia ; Ferrari, Gabriel Tonin ; de Oliveira, Viviani Ruffo
International Journal of Food Science & Technology.  57 (2022)  9 - p. 5689-5697 , 2022
Link: https://doi.org/10.1111/..
 
?
13

Brazilian Consumers' Perception towards Food Labeling Model..:

Felipetto, Nariéli ; Scheffer, Patrícia Arruda ; Margutti, Karen Mello de Mattos...
Foods.  11 (2022)  6 - p. 838 , 2022
Link: https://doi.org/10.3390/..
 
?
14

Green banana by-products on the chemical, technological and..:

Stragliotto, Leticia Kahler ; Ferrari, Gabriel Tonin ; Campagnol, Paulo Cezar Bastianello...
International Journal of Gastronomy and Food Science.  30 (2022)  - p. 100614 , 2022
Link: https://doi.org/10.1016/..
 
?
15

Influence of thickening agents on rheological properties an..:

de O. S. Schmidt, Helena ; Komeroski, Marina Rocha ; Steemburgo, Thaís.
Journal of Texture Studies.  52 (2021)  5-6 - p. 587-602 , 2021
Link: https://doi.org/10.1111/..
 
1-15