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1 . Academic Journal
Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
저자
by
Bellucci, Elisa Rafaela Bonadio
;
Barretto, Tiago Luís
;
Rodriguez, José Manuel Lorenzo
;
Bis-Souza, Camila Vespúcio
;
Barba, Francisco Jose
, et al.
소스
Scientia Agricola
. January 2021 78(3)
Open Access (SciELO)
Scopus
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7 . Academic Journal
Mass transfer in beef: effect of crossbreeding and ultrasound application
저자
by
Sanches, Marcio Augusto Ribeiro
;
Silva, Patrícia Maria Onofre Colombo
;
Barbosa, Roger Darros
;
Romero, Javier Telis
;
Barretto, Andrea Carla da Silva
.
소스
Scientia Agricola
. January 2021 78(5)
Open Access (SciELO)
Scopus
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7 . Academic Journal
Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage
저자
by
IGNACIO, Eduardo Oliveira
;
SANTOS, João Marcos dos
;
SANTOS, Sylvio Eduardo Di Jacintho
;
SOUZA, Camila Vespúcio Bis
;
BARRETTO, Andrea Carla da Silva
.
소스
Food Science and Technology
. June 2020 40(1)
Open Access (SciELO)
Scopus
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7 . Academic Journal
Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
저자
by
GARCIA-SANTOS, Mariana de Souza Leite
;
CONCEIÇÃO, Flaviana Sales
;
VILLAS BOAS, Flávia
;
SALOTTI DE SOUZA, Bruna Maria
;
BARRETTO, Andrea Carla da Silva
.
소스
Food Science and Technology
. December 2019 39(2)
Open Access (SciELO)
Scopus
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7 . Academic Journal
Water sorption isotherms of cooked hams as affected by temperature and chemical composition
저자
by
BARRETTO, Tiago Luis
;
POLACHINI, Tiago Carregari
;
BARRETTO, Andrea Carla da Silva
;
TELIS-ROMERO, Javier
.
소스
Food Science and Technology
. September 2019 39(3)
Open Access (SciELO)
Scopus
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6 . Academic Journal
Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance
저자
by
SOUZA, Camila Vespúcio Bis
;
BELLUCCI, Elisa Rafaela Bonadio
;
LORENZO, Jose Manuel
;
BARRETTO, Andrea Carla da Silva
.
소스
Food Science and Technology
. June 2019 39(1)
Open Access (SciELO)
Scopus
JCR 저널정보
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6 . Academic Journal
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
저자
by
BIS-SOUZA, Camila Vespúcio
;
HENCK, Jenifer Mayara Monari
;
BARRETTO, Andrea Carla da Silva
.
소스
Food Science and Technology
. July 2018 38(3)
Open Access (SciELO)
Scopus
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5 . Academic Journal
Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
저자
by
CARVALHO, Gisandro Reis de
;
MILANI, Talita Maira Goss
;
TRINCA, Natália Righetti Rocha
;
NAGAI, Letícia Yuri
;
BARRETTO, Andrea Carla da Silva
.
소스
Food Science and Technology
. December 2017 37(1)
Open Access (SciELO)
Scopus
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7 . Academic Journal
Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride
저자
by
BIS, Camila Vespúcio
;
BARRETTO, Tiago Luis
;
HENCK, Jenifer Mayara Monari
;
MATHIAS, Jéssica Carolina
;
OLIVEIRA, Luana Sanches
, et al.
소스
Food Science and Technology
. June 2016 36(2)
Open Access (SciELO)
Scopus
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7 . Academic Journal
Efeito da adição de fibra de aveia sobre as propriedades físico-químicas de hambúrguer cozido e congelado com redução de gordura e sal
저자
by
Trevisan, Yara Cavalcanti
;
Bis, Camila Vespúcio
;
Henck, Jenifer Monari
;
Barretto, Andrea Carla da Silva
.
소스
Brazilian Journal of Food Technology
. January 2016 19
Open Access (SciELO)
Scopus
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