Showing 1 - 20 results of 25 for search 'Helena Maria André Bolini', query time: 0.12s Refine Results
  1. 1
    Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovino Ice-cream sensory evaluation formulated with product of acid bovine milk serum
    by Karla Silva, Helena Maria André Bolini
    Published 2006-03-01
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    Article
  2. 2
    ANÁLISE DESCRITIVA QUANTITATIVA DA AGUARDENTE DE CANA DURANTE O ENVELHECIMENTO EM TONEL DE CARVALHO (Quercus alba L.)
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  3. 3
    Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners
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    Article
  4. 4
    PERFIL SENSORIAL DE EDULCORANTES EM NÉCTAR DE GOIABA
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  5. 5
    Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples
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  6. 6
    Elaboração de bebida composta por mistura de garapa parcialmente clarificada-estabilizada e sucos de frutas ácidas Elaboration of beverage composed by blends of clarified-stabilized sugar cane and juice's acid fruits
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  7. 7
    Avaliação sensorial de “cachaça” envelhecida em tonel de carvalho (Quercus sp.) irradiado
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  8. 8
    Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers
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  9. 9
    Equivalência de dulçor e poder edulcorante de edulcorantes em função da temperatura de consumo em bebidas preparadas com chá-mate em pó solúvel Equi-sweetness and sweetening power of different sweetening agents in differents temperatures of consumption of tea drink in soluble power
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  10. 10
    Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence
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  11. 11
    Prolongamento da vida pós-colheita de bananas-maçã submetidas ao 1-metilciclopropeno (1-MCP) - qualidade sensorial e física Extension of postharvest life of 'Apple1 banana subjected to1-methylcyclopropene (1-MCP) - sensory and physical quality
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  12. 12
    Análise tempo-intensidade dos gostos doce e amargo de extrato de folhas de estévia (Stévia rebaudiana Bertoni) em doçura equivalente a sacarose
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  13. 13
    Análise descritiva quantitativa de edulcorantes em diferentes concentrações
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  14. 14
    Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Análise sensorial de bebida preparada com café instantâneo com alguns compostos voláteis presentes no óleo aromático de café torrado
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  15. 15
    Carrot cake with and without gluten: development of formulas and acceptance of product = Bolo de cenoura com e sem glúten: desenvolvimento da formulação e aceitação do produto
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  16. 16
    Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis Avaliação de catchups light do mercado brasileiro II: análise descritiva quantitativa e avaliação físico-química
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    Article
  17. 17
    Sensory profile of warmed-over flavour in tenderloin from steers supplemented with alpha-tocopherol
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  18. 18
    Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)
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  19. 19
    Vida-de-prateleira de goiabas minimamente processadas acondicionadas em embalagens sob atmosfera modificada
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  20. 20
    DESENVOLVIMENTO DE TERMINOLOGIA DESCRITIVA PARA WARMED-OVER FLAVOR EM CARNE ASSADA BOVINA
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