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ELABORATION, NUTRITIONAL AND SENSORY ANALYSIS OF PEANUT BUTTER FLAVORED WITH MOZZARELLA CHEESE

Resosemito FS;

da Silva WJR;

Leal EHF;

Schmid G;

et al.

| 1294-1304

Teaching sensory perceptions: An investigative class

Silva EN;

Leal AF;

Alves ACS;

Teodoro WL;

et al.

Genetic control of the sensory quality of coffee beverage

Alixandre FT;

Ferreira MFS;

Ferreira A;

Alixandre RD;

et al.

Yogurt with passion fruit (Passiflora edulis) pulp and pectin added: effects on the viability of probiotic bacteria and on physicochemical, rheological and sensory properties

Freire VAP;

Massaut KB;

Gandra TKV;

Silva WP;

et al.

Conservation and postharvest quality of prata-anã banana cultivated in organic and conventional management system

Pereira ICM;

Silva LJ;

Silva JPM;

et al.

| 103-127

Elaboration, nutritional and sensory analysis of peanut butter plus milk chocolate

Resosemito FS;

Leal EHF;

da Silva WJR;

Filho HCPC;

et al.

| 293-302

EVALUATION, IN A SENSORY PANEL, OF A CEREAL BAR ENRICHED WITH ATTA SEXDENS (LINNAEUS, 1758)

Conti AB;

Siqueroli AC;

Teixeira ALP;

Batista CES;

et al.

| 720-733

Formulation, preparation, and sensory evaluation of meat hamburger from culling goats with different fat contents

Soedirlan Resosemito F;

Carlos Quadros Morais J;

Layane Salazar Queiroz T;

das Chagas da Silva Ferreira F;

et al.

A dive into the human mind – From perception to emotions

Moreira PC;

Strini PJSA;

Moreira SOL;

et al.

| 73-98

Chia seed mucilage: Extraction methods and potential application in food matrix

Sério ME;

Pazinato B;

Frez FLV;

Freitas MMG;

et al.

Quality of life of elderly physically ativivos DTHE city of Goiânia Goiás

Oliveira Silva Y;

Alves Cardoso E.

Sensory trail as pedagogical action in early childhood education

Pereira SMS;

Siqueira AB.

Sensory evaluation of commercial samples of orange flavor refreshment powder

Barbosa BN;

Pedroso CGB;

Zulato G;

Fernandes MH;

et al.

Collaboration of neuroscience in the care of victims of traumatic brain injury

Farias WS;

Silva UP;

Silva AB;

Arruda MC;

et al.

Blue session: Audiovisual and inclusion in basic education

Hersing LB;

Mello TS;

Barbosa DNF.

Environmental ethics at an intercultural garden (Scientific initiation in sustainability)

Gaspar SÁ;

Silva ISR;

Bellizzi GM;

Gomes NBN;

et al.

Identification of pathologies and maintenance techniques in a semi-buried reservoir

Jizuato JVP;

Gregui APMT.

Hypersensitivity in children with Autism Spectrum Disorder (ASD)

Sena BU;

Barros TS.

Innovations and challenges in the production of hard seltzers

Fernandes GO;

Silva JA;

Granjeiro PA;

Gonçalves DB.

Intersubjective implications of language in early childhood education

Pegueros J.

New technologies, educational expansion of the arts and design

Vilchis Esquivel LC.

| 235-244

Investigation of the quality of refined soybean oil after the short-term domestic frying process of breading nuggets

Oliveira SM;

Lariú KA;

Jesus CGS;

Jesus TAB;

et al.

| 219-229

Semiosis of the message in graphic design

Vilchis Esquivel LC.

| 226-233

Paraty the estrada real: the chemistry of cachaça aging

de Souza Monteriro Filho E;

Ramos da Luz A;

Natale Junior R;

Ruiz M;

et al.

Significant use of technologies in digital education

Assunção DB;

Mendes RCMB.

| 21-30

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Search Results for sensory value

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ELABORATION, NUTRITIONAL AND SENSORY ANALYSIS OF PEANUT BUTTER FLAVORED WITH MOZZARELLA CHEESE

Teaching sensory perceptions: An investigative class

Genetic control of the sensory quality of coffee beverage

Yogurt with passion fruit (Passiflora edulis) pulp and pectin added: effects on the viability of probiotic bacteria and on physicochemical, rheological and sensory properties

Conservation and postharvest quality of prata-anã banana cultivated in organic and conventional management system

Elaboration, nutritional and sensory analysis of peanut butter plus milk chocolate

EVALUATION, IN A SENSORY PANEL, OF A CEREAL BAR ENRICHED WITH ATTA SEXDENS (LINNAEUS, 1758)

Formulation, preparation, and sensory evaluation of meat hamburger from culling goats with different fat contents

A dive into the human mind – From perception to emotions

Chia seed mucilage: Extraction methods and potential application in food matrix

Quality of life of elderly physically ativivos DTHE city of Goiânia Goiás

Sensory trail as pedagogical action in early childhood education

Sensory evaluation of commercial samples of orange flavor refreshment powder

Collaboration of neuroscience in the care of victims of traumatic brain injury

Blue session: Audiovisual and inclusion in basic education

Environmental ethics at an intercultural garden (Scientific initiation in sustainability)

Identification of pathologies and maintenance techniques in a semi-buried reservoir

Hypersensitivity in children with Autism Spectrum Disorder (ASD)

Innovations and challenges in the production of hard seltzers

Intersubjective implications of language in early childhood education

New technologies, educational expansion of the arts and design

Investigation of the quality of refined soybean oil after the short-term domestic frying process of breading nuggets

Semiosis of the message in graphic design

Paraty the estrada real: the chemistry of cachaça aging

Significant use of technologies in digital education