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3. Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae

8. Development of cassava starch-based films incorporated with phenolic compounds produced by an Amazonian fungus

20. Ohmic Heating in Food Processing: An Overview of Plant-Based Protein Modification.

22. Passiflora nitida Kunth fruit: Chemical analysis, antioxidant capacity, and cytotoxicity

23. Virus adsorbent systems based on Amazon holocellulose and nanomaterials

26. Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry.

27. Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog.

31. Bioactive compounds-rich powders: Influence of different carriers and drying techniques on the chemical stability of the Hibiscus acetosella extract

35. Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex

36. PRODUÇÃO E AVALIAÇÃO DA QUALIDADE DE DOCE CRISTALIZADO DE CUPUAÇU (THEOBROMA GRANDIFLORUM) TIPO “JUJUBA” SEM ADIÇÃO DE GELATINA

38. POTENCIAL DO USO DE BENTONITA PARA PURIFICAÇÃO DE ANTOCIANINAS DO CAMU-CAMU (MYRCIARIA DUBIA (H. B. K.) MCVOUGH) POR DRX

39. ESTUDO DA ADSORÇÃO DAS ANTOCIANINAS DO AÇAÍ (EUTERPE PRECATORIA MART.) EM BENTONITA POR DRX

40. ANÁLISE FÍSICO-QUIMICO DO AMIDO DE ÁRIA (GOEPPERTIA ALLOUIA (AUBL.) BORCHS. & S. SUÁREZ)

45. Exploring ultrasound‐assisted technique for enhancing techno‐functional properties of plant proteins: a comprehensive review

46. Extraction and Modification of Cellulose Microfibers Derived from Biomass of the Amazon Ochroma pyramidale Fruit

48. Hibiscus acetosella: An Unconventional Alternative Edible Flower Rich in Bioactive Compounds

49. Exploring ultrasound‐assisted technique for enhancing techno‐functional properties of plant proteins: a comprehensive review.

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