Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly von Curi, Paula Nogueira, Bisi, Rayane Barcelos, Salgado, Derlyene Lucas, Barbosa, Caio Morais de Alcântara, Pio, Rafael, Souza, Vanessa Rios de

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Sensory approach to added sugar reduction in strawberry juices using fuyu persimmon von SALGADO, Derlyene Lucas, AMORIM, Katiúcia Alves, ANDRADE, Luan Alberto, RODRIGUES, Jéssica Ferreira, CURI, Paula Nogueira, De SOUZA, Vanessa Rios, BASTOS, Sabrina Carvalho, PINHEIRO, Ana Carla Marques

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Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese von CURI, Paula Nogueira, CARVALHO, Cynara dos Santos, SALGADO, Derlyene Lucas, PIO, Rafael, SILVA, Daniel Fernandes da, PINHEIRO, Ana Carla Marques, SOUZA, Vanessa Rios de

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Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly von CURI, Paula Nogueira, SALGADO, Derlyene Lucas, MENDONÇA, Kamila, PIO, Rafael, FERREIRA, Jefferson Luiz Gomes, SOUZA, Vanessa Rios de

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Influence of different types of sugars in physalis jellies von CURI, Paula Nogueira, CARVALHO, Cynara dos Santos, SALGADO, Derlyene Lucas, PIO, Rafael, PASQUAL, Moacir, SOUZA, Filipe Bittencourt Machado de, SOUZA, Vanessa Rios de

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Effect of different types of sugar on guava jams’ physical, physicochemical, and sensory properties von Salgado, Derlyene Lucas, Oliveira, Erica Resende, Andrade, Luan Alberto, Guimaraes, Karina Carvalho, Carvalho, Gabriel Ribeiro, Ribeiro, Alline Emannuele Chaves, Queiroz, Fabiana, Carvalho, Elisangela Elena Nunes

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Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly/Cultivares de peras hibridas em regioes subtropicais: aptidao para processamento na forma de... von Curi, Paula Nogueira, Bisi, Rayane Barcelos, Salgado, Derlyene Lucas, Barbosa, Caio Morais de Alcantara, Pio, Rafael, de Souza, Vanessa Rios

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Evaluation of different methodologies for the determination of phenolic compounds in tropical fruits von Guimarães, Karina Carvalho, Derlyene Lucas Salgado, Elisângela Elena Nunes Carvalho

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Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly von CURI, Paula Nogueira, Derlyene Lucas SALGADO, MENDONÇA, Kamila, PIO, Rafael, FERREIRA, Jefferson Luiz Gomes, SOUZA, Vanessa Rios De

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Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly von CURI, Paula Nogueira, Derlyene Lucas SALGADO, MENDONÇA, Kamila, PIO, Rafael, FERREIRA, Jefferson Luiz Gomes, SOUZA, Vanessa Rios De

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Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese von CURI, Paula Nogueira, Cynara Dos Santos CARVALHO, Derlyene Lucas SALGADO, PIO, Rafael, SILVA, Daniel Fernandes Da, PINHEIRO, Ana Carla Marques, SOUZA, Vanessa Rios De

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