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Refinado por: Nome da Publicação: Food Chemistry remover assunto: Leite remover
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1
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres

Inar Alves de Castro Júlio Tirapegui; Rui Sérgio dos Santos Ferreira da Silva; Airma J. S Cutrim

Food Chemistry Oxford v. 85, n. 4, p. 503-512, 2004

Oxford 2004

Item não circula. Consulte sua biblioteca.(Acessar)

2
A fast and environmental friendly analytical procedure for determination of melamine in milk exploiting fluorescence quenching
A fast and environmental friendly analytical procedure for determination of melamine in milk exploiting fluorescence quenching
Material Type:
Artigo 		Adicionar ao Meu Espaço

A fast and environmental friendly analytical procedure for determination of melamine in milk exploiting fluorescence quenching

Carina F Nascimento Diogo Librandi da Rocha; Fábio Rodrigo Piovezani Rocha

Food Chemistry Barking v. 169, p. 314–319, 2015

Barking 2015

Item não circula. Consulte sua biblioteca.(Acessar)

3
Recent advances on determination of milk adulterants
Recent advances on determination of milk adulterants
Material Type:
Artigo 		Adicionar ao Meu Espaço

Recent advances on determination of milk adulterants

Carina F Nascimento Poliana Macedo dos Santos; Edenir Rodrigues Pereira Filho; Fábio Rodrigo Piovezani Rocha

Food Chemistry Barking v. 221, p. 1232–1244, 2017

Barking 2017

Item não circula. Consulte sua biblioteca.(Acessar)

4
Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium
Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium
Material Type:
Artigo 		Adicionar ao Meu Espaço

Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium

Ronivaldo Rodrigues da Silva Lilian Caroline Gonçalves de Oliveira; Maria Aparecida Juliano; Luiz Juliano; Arthur Henrique Cavalcante de Oliveira; José César Rosa; Hamilton Cabral

Food Chemistry Barking v. 225, p. 45-54, 2017

Barking 2017

Localização: FCFRP - Fac. Ciên. Farm. Ribeirão Preto    (pcd 2878145 Estantes Deslizantes )(Acessar)

5
A colorimetric microfluidic paper-based analytical device for sulfonamides in cow milk using enzymatic inhibition
A colorimetric microfluidic paper-based analytical device for sulfonamides in cow milk using enzymatic inhibition
Material Type:
Artigo 		Adicionar ao Meu Espaço

A colorimetric microfluidic paper-based analytical device for sulfonamides in cow milk using enzymatic inhibition

Ana Carolina Rafanhin Sousa Cleyton Nascimento Makara; Lais Canniatti Brazaca; Emanuel Carrilho

Food Chemistry Amsterdam: Elsevier BV v.356, p. 129692, 2021

Amsterdam 2021

Localização: IQSC - Inst. Química de São Carlos    (P19345 )(Acessar)

6
Concordance analysis between estimation methods of milk fatty acid content
Concordance analysis between estimation methods of milk fatty acid content
Material Type:
Artigo 		Adicionar ao Meu Espaço

Concordance analysis between estimation methods of milk fatty acid content

Mary Ana Petersen Rodriguez Juliana Petrini; Evandro Maia Ferreira; Luciana Regina Mangeti Barreto Mourão; Mayara Salvian; Laerte Dagher Cassoli; Alexandre Vaz Pires; Paulo Fernando Machado; Gerson Barreto Mourão

Food Chemistry Amsterdam v. 156, p. 170-175, 2014

Amsterdam 2014

Item não circula. Consulte sua biblioteca.(Acessar)

7
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres

Inar Alves de Castro Júlio Tirapegui; Rui Sérgio dos Santos Ferreira da Silva; Airma J. S Cutrim

Food Chemistry Oxford v. 85, n. 4, p. 503-512, 2004

Oxford 2004

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Silva, R
  2. Tirapegui, J
  3. Castro, I
  4. Nascimento, C
  5. Rocha, F

Neste Assunto:

  1. Ácidos Graxos
  2. Adulteração De Alimentos
  3. Doenças Cardiovasculares
  4. Alimentos Formulados
  5. Leite–Qualidade

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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