publishing year | previous | first author | document title |
---|---|---|---|
2016 | Revista Ceres | Francisquini, Júlia d'Almeida | Evaluation of Maillard Reaction intensity, Physical-chemistry Attributes and Texture Analysis in "Dulce de Leche" |
2018 | Revista da Associação Médica Brasileira | Campos, Maria Teresa Fialho de Sousa | Mourning and Takotsubo cardiomyopathy: neuroendocrine implications and nutritional management |
2014 | Food Science and Technology (Campinas) | Lima e Silva, Magalli Costa Barbosa | Proteins of Bacuri almonds: nutritional value and in vivo digestibility |
2020 | Food Science and Technology | OLIVEIRA, Dayse Lícia de | Enrichment of fishburgers with proteins from surimi washing water |
2020 | Food Science and Technology | LIMA, Pâmela Cristina | Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions |
2020 | Revista chilena de nutrición | Hiroshi S, Hélio | Protein and glucose reduction by Maillard reaction in milk with hydrolyzed lactose |