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Viotto, Walkiria H.
23
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Online (23)
Mediatypes
Articles (Online) (21)
OpenAccess-fulltext (2)
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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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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/..
?
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..
?
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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