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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.

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

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.

Genetic control of the sensory quality of coffee beverage

Alixandre FT;

Ferreira MFS;

Ferreira A;

Alixandre RD;

et al.

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

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

Resosemito FS;

Leal EHF;

da Silva WJR;

Filho HCPC;

et al.

| 293-302

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.

PHYSICOCHEMICAL AND SENSORY CHARACTERIZATION OF CREAM CRAKER BISCUITS MADE WITH CHICKPEA FLOUR

Cravo GLSB;

dos Santos GC;

Piccolo MP;

Maradini Filho AM.

| 1880-1896

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

Oliveira Silva Y;

Alves Cardoso E.

Sensory evaluation of commercial samples of orange flavor refreshment powder

Barbosa BN;

Pedroso CGB;

Zulato G;

Fernandes MH;

et al.

Sensory trail as pedagogical action in early childhood education

Pereira SMS;

Siqueira AB.

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

Sério ME;

Pazinato B;

Frez FLV;

Freitas MMG;

et al.

A dive into the human mind – From perception to emotions

Moreira PC;

Strini PJSA;

Moreira SOL;

et al.

| 73-98

ARTISANAL VS. INDUSTRIALIZED FOODS: CONSUMER CHOICES AND MARKET TREND

Oliveira AVA;

Batista LF;

de Souza AL;

Teixeira SC;

et al.

| 276-291

Intersubjective implications of language in early childhood education

Pegueros J.

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

Blue session: Audiovisual and inclusion in basic education

Hersing LB;

Mello TS;

Barbosa DNF.

DECISION-MAKING DIFFICULTIES IN A CHILD WITH SEVERE NEUROPATHY

Lima JS;

Lima SISR;

Lima JGSR.

Innovations and challenges in the production of hard seltzers

Fernandes GO;

Silva JA;

Granjeiro PA;

Gonçalves DB.

Cryoconcentration technology applied in grape-based beverages: A review

Campos FM;

Keiber M;

Souto VO;

Oliveira JB;

et al.

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

Farias WS;

Silva UP;

Silva AB;

Arruda MC;

et al.

Hypersensitivity in children with Autism Spectrum Disorder (ASD)

Sena BU;

Barros TS.

Semiosis of the message in graphic design

Vilchis Esquivel LC.

| 226-233

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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

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

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

Genetic control of the sensory quality of coffee beverage

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

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

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

PHYSICOCHEMICAL AND SENSORY CHARACTERIZATION OF CREAM CRAKER BISCUITS MADE WITH CHICKPEA FLOUR

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

Sensory evaluation of commercial samples of orange flavor refreshment powder

Sensory trail as pedagogical action in early childhood education

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

A dive into the human mind – From perception to emotions

ARTISANAL VS. INDUSTRIALIZED FOODS: CONSUMER CHOICES AND MARKET TREND

Intersubjective implications of language in early childhood education

Paraty the estrada real: the chemistry of cachaça aging

Significant use of technologies in digital education

Blue session: Audiovisual and inclusion in basic education

DECISION-MAKING DIFFICULTIES IN A CHILD WITH SEVERE NEUROPATHY

Innovations and challenges in the production of hard seltzers

Cryoconcentration technology applied in grape-based beverages: A review

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

Hypersensitivity in children with Autism Spectrum Disorder (ASD)

Semiosis of the message in graphic design