I agree that this site is using cookies. You can find further informations
here
.
X
Login
My folder (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
Show Desktop-Version
Toggle navigation
Sant'Anna, Laudiane Justo
9
results:
Search for persons
X
Format
Online (9)
Mediatypes
Articles (Online) (7)
OpenAccess-fulltext (2)
Languages
english (5)
portuguese (2)
Sorted by: Relevance
Sorted by: Year
?
1
Exploring the consumer perception of seafood: A look at Bra..:
Martins, Thayrine Rodrigues
;
de Andrade, Márcio Rodrigues
;
de Alcantara, Marcela
...
International Journal of Gastronomy and Food Science. 36 (2024) - p. 100938 , 2024
Link:
https://doi.org/10.1016/..
?
2
Information on sodium reduction modifies how much sodium ch..:
Sant'Anna, Laudiane Justo
;
Araújo, Cirila Ionara Almeida
;
Cornejo, Lara Lima
...
Journal of Sensory Studies. 38 (2023) 6 - p. , 2023
Link:
https://doi.org/10.1111/..
?
3
Determination of hedonic thresholds by varying three stimul:
Araújo, Cirila Ionara Almeida
;
Sant'Anna, Laudiane Justo
;
Moreira, Eduardo da Silva
...
Food Research International. 151 (2022) - p. 110844 , 2022
Link:
https://doi.org/10.1016/..
?
4
How to inform about sodium reduction on food labels?:
Sant'anna, Laudiane Justo
;
Araújo, Cirila Ionara Almeida
;
de Paula, Matheus Custódio
...
Journal of Sensory Studies. 37 (2022) 5 - p. , 2022
Link:
https://doi.org/10.1111/..
?
5
How much can sodium chloride be substituted for potassium c..:
Araújo, Cirila Ionara Almeida
;
Sant'Anna, Laudiane Justo
;
Moreira, Eduardo da Silva
...
Food Research International. 150 (2021) - p. 110798 , 2021
Link:
https://doi.org/10.1016/..
?
6
Influência do uso de cloreto de potássio e preparado enzimá..:
Araújo, Cirila Ionara Almeida
;
Sant'anna, Laudiane Justo
;
Moreira, Eduardo da Silva
...
Research, Society and Development. 9 (2020) 11 - p. e97891110833 , 2020
Link:
https://doi.org/10.33448..
?
7
Limiares hedônicos para redução de cloreto de sódio em bisc..:
Sant'anna, Laudiane Justo
;
Araújo, Cirila Ionara Almeida
;
Cornejo, Lara Lima
...
Research, Society and Development. 9 (2020) 12 - p. e36491211376 , 2020
Link:
https://doi.org/10.33448..
?
8
Hedonic thresholds for sodium chloride reduction in cracker..:
Sant'anna, Laudiane Justo
;
Araújo, Cirila Ionara Almeida
;
Cornejo, Lara Lima
...
https://rsdjournal.org/index.php/rsd/article/view/11376/10010. , 2020
Link:
https://rsdjournal.org/i..
?
9
Influence of the use of potassium chloride and enzyme prepa..:
Araújo, Cirila Ionara Almeida
;
Sant'anna, Laudiane Justo
;
Moreira, Eduardo da Silva
...
https://rsdjournal.org/index.php/rsd/article/view/10833/9562. , 2020
Link:
https://rsdjournal.org/i..
1-9