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Items: 6

1.

Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder.

Papa Spada F, da Silva PPM, Mandro GF, Margiotta GB, Spoto MHF, Canniatti-Brazaca SG.

PLoS One. 2018 Aug 15;13(8):e0197654. doi: 10.1371/journal.pone.0197654. eCollection 2018.

2.

Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.

Galli BD, Martin JGP, da Silva PPM, Porto E, Spoto MHF.

Int J Food Microbiol. 2016 Oct 3;234:71-75. doi: 10.1016/j.ijfoodmicro.2016.06.025. Epub 2016 Jun 23.

PMID:
27382958
3.

Effects of chemical treatments on fresh-cut papaya.

Albertini S, Lai Reyes AE, Trigo JM, Sarriés GA, Spoto MHF.

Food Chem. 2016 Jan 1;190:1182-1189. doi: 10.1016/j.foodchem.2015.06.038. Epub 2015 Jun 16.

PMID:
26213093
4.

Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage.

da Silva PP, Casemiro RC, Zillo RR, de Camargo AC, Prospero ET, Spoto MH.

Food Sci Nutr. 2014 Jul;2(4):321-31. doi: 10.1002/fsn3.105. Epub 2014 May 6.

5.

Dynamics of the chemical composition and productivity of composts for the cultivation of Agaricus bisporus strains.

de Andrade MC, de Jesus JP, Vieira FR, Viana SR, Spoto MH, de Almeida Minhoni MT.

Braz J Microbiol. 2014 Mar 10;44(4):1139-46. eCollection 2013 Dec.

6.

Gamma irradiation of in-shell and blanched peanuts protects against mycotoxic fungi and retains their nutraceutical components during long-term storage.

de Camargo AC, de Souza Vieira TM, Regitano-d'Arce MA, de Alencar SM, Calori-Domingues MA, Spoto MH, Canniatti-Brazaca SG.

Int J Mol Sci. 2012;13(9):10935-58. doi: 10.3390/ijms130910935. Epub 2012 Aug 31.

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