21 results on '"Merlo, Thais Cardoso"'
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2. Influence of antioxidants from pequi leaves on the thermal and oxidative stability of biodiesel
3. Free sorting task method to optimize the development of smoked bacon: A case study
4. Contributors
5. Flash Profile for the characterization of beef burger: A case study
6. Understanding Brazilian consumer sensory and hedonic perception for salty snacks
7. Evaluation of oxidative stability of soybean methyl biodiesel using extract of cagaite leaves (Eugenia dysenterica DC.) as additive
8. Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
9. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
10. Development and evaluation of low-fat ready-made dishes prepared by the sous vide process from hybrid sorubim fillets by using different treatments
11. Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
12. Use of sensory science for the development of healthier processed meat products: a critical opinion
13. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon
14. Understanding Brazilian consumer sensory and hedonic perception for salty snacks
15. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life
16. Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents
17. Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
18. Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE)
19. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
20. News insights for smoked bacon with different woods from chemical and sensory perspectives
21. Efeito da combinação de atmosfera modificada com filmes ativos sobre a qualidade e vida útil de filés de Salmão do Atlântico (Salmo salar)
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