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Viotto, Walkiria H.
23  results:
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1

Effect of the Type of Emulsifying Salt on Microstructure an..:

da Cunha, Clarissa R. ; Alcântara, Maria Regina ; Viotto, Walkiria H.
Journal of Food Science.  77 (2012)  8 - p. , 2012
Link: https://doi.org/10.1111/..
 
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2

Effect of the type of fat on rheology, functional propertie..:

Cunha, Clarissa R ; Grimaldi, Renato ; Alcântara, Maria Regina.
International Journal of Dairy Technology.  66 (2012)  1 - p. 54-62 , 2012
Link: https://doi.org/10.1111/..
 
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3

Casein Peptization, Functional Properties, and Sensory Acce..:

Cunha, Clarissa R. ; Viotto, Walkiria H.
Journal of Food Science.  75 (2010)  1 - p. , 2010
Link: https://doi.org/10.1111/..
 
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4

Microstructure, texture, colour and sensory evaluation of a..:

Cunha, Clarissa R. ; Dias, Ana Isabel ; Viotto, Walkiria H.
Food Research International.  43 (2010)  3 - p. 723-729 , 2010
Link: https://doi.org/10.1016/..
 
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5

Behaviour of Listeria monocytogenes inoculated into Minas F..:

NALDINI, MARIA CARLA M. ; VIOTTO, WALKÍRIA H. ; KUAYE, ARNALDO Y.
International Journal of Dairy Technology.  62 (2009)  3 - p. 361-365 , 2009
Link: https://doi.org/10.1111/..
 
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6

Impact of low concentration factor ultrafiltration on the c..:

Barros, Christiane Maciel V. ; Ribeiro, Ana Carolina O. ; Viotto, Walkiria H.
Desalination.  200 (2006)  1-3 - p. 555-556 , 2006
Link: https://doi.org/10.1016/..
 
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7

Rheological properties of reduced fat mozzarella cheese mad..:

Ferreira, Daniela N. ; Moura, Débora B. ; Cunha, Clarissa R..
Desalination.  200 (2006)  1-3 - p. 552-554 , 2006
Link: https://doi.org/10.1016/..
 
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8

Effect of pH and heat treatment of cheese whey on solubilit..:

Fachin, Luciano ; Viotto, Walkíria H.
International Dairy Journal.  15 (2005)  4 - p. 325-332 , 2005
Link: https://doi.org/10.1016/..
 
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9

Efeito do uso de cultura adjunta (Lactobacillus helveticus)..:

Christiane Maciel V. Barros ; Clarissa Reschke da Cunha ; Darlila A. Gallina..
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000100003.  , 2006
Link: https://doi.org/10.1590/..
 
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10

Seleção e treinamento de julgadores para avaliação do gosto..:

Marta M. M. Augusto ; Maria I. Queiroz ; Walkíria H. Viotto
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400036.  , 2005
Link: https://doi.org/10.1590/..
 
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11

Application of near-infrared hyperspectral imaging for dete..:

Karaziack, Caroline Bilhar ; Vidal, Cristiane ; Pasquini, Celio..
Journal of Food Composition and Analysis.  127 (2024)  - p. 105994 , 2024
Link: https://doi.org/10.1016/..
 
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12

Automated Method for Determination of Cheese Meltability by..:

Badaró, Amanda Teixeira ; de Matos, Gustavo Vechin ; Karaziack, Caroline Bilhar..
Food Analytical Methods.  14 (2021)  12 - p. 2630-2641 , 2021
Link: https://doi.org/10.1007/..
 
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13

Fat reduction and whey protein concentrate addition alter t..:

Domingos, Lígia Dozena ; Souza, Hugo Antonio Lima de ; Mariutti, Lilian Regina Barros...
Food Research International.  119 (2019)  - p. 793-804 , 2019
Link: https://doi.org/10.1016/..
 
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14

Caracterização físicoquímica e quantificação de amido em re..:

Karaziack, Caroline Bilhar ; Viotto, Walkiria Hanada ; Degaspari, Isabelle Grande
Revista dos Trabalhos de Iniciação Científica da UNICAMP.  , 2019
Link: https://doi.org/10.20396..
 
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15

0535 NIR technology as a process analytical tool for cheese..:

Viotto, W. H. ; Barbin, D. F. ; Karaziack, C.
Journal of Animal Science.  94 (2016)  suppl_5 - p. 256-256 , 2016
Link: https://doi.org/10.2527/..
 
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