Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics

por Borela, Vinícius Lopes, de Alencar, Ernandes Rodrigues, Mendonça, Marcio Antônio, Han, Heesup, Raposo, António, Ariza-Montes, Antonio, Araya-Castillo, Luis, Zandonadi, Renata Puppin
Publicado 2022

Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids

por de Castro, Neide Torres, de Alencar, Ernandes Rodrigues, Zandonadi, Renata Puppin, Han, Heesup, Raposo, António, Ariza-Montes, Antonio, Araya-Castillo, Luis, Botelho, Raquel Braz Assunção
Publicado 2021

Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory

por Vogado, Carolina de Oliveira, Leandro, Eliana dos Santos, Zandonadi, Renata Puppin, de Alencar, Ernandes Rodrigues, Ginani, Verônica Cortez, Nakano, Eduardo Yoshio, Habú, Sascha, Aguiar, Priscila Araújo
Publicado 2018

Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention

por Sanchez, Beatriz Alejandra Ortega, Celestino, Sonia Maria Costa, de Abreu Gloria, Maria Beatriz, Celestino, Isadora Costa, Lozada, María Isabel Ordóñez, Júnior, Samuel Dias Araújo, de Alencar, Ernandes Rodrigues, de Lacerda de Oliveira, Lívia
Publicado 2020