Postharvest Quality of Arugula ( Eruca sativa ) Microgreens Determined by Microbiological, Physico-Chemical, and Sensory Parameters von Komeroski, Marina R, Beninca, Thais, Portal, Keyla A, Malheiros, Patrícia S, Klug, Tâmmila V, Flores, Simone H, Rios, Alessandro O

Volltext

New opportunities for gluten‐free diet:teff (Eragrostis tef) as fibre source in baking products von Homem, Raísa V., Proserpio, Cristina, Cattaneo, Camilla, Rockett, Fernanda C., Schmidt, Helena de O., Komeroski, Marina R., Rios, Alessandro de O., Pagliarini, Ella, Oliveira, Viviani Ruffo de

Volltext

Nutritional quality and bioactive compounds of arugula ( Eruca sativa L.) sprouts and microgreens von Komeroski, Marina Rocha, Portal, Keyla Araujo, Comiotto, Jorgiana, Klug, Tâmmila Venzke, Flores, Simone Hickmann, Rios, Alessandro de Oliveira

Volltext

Effect of whey protein addition on the nutritional, technological and sensory quality of banana cake von Camargo, Liziane R., Silva, Letícia M., Komeroski, Marina R., Kist, Tarso B. L., Rodrigues, Carlos E., Rios, Alessandro de O., Silva, Médelin M., Doneda, Divair, Schmidt, Helena de O., Oliveira, Viviani R.

Volltext

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products von Komeroski, Marina Rocha, Oliveira, Viviani Ruffo de

Volltext

Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet von Schmidt, Helena, Komeroski, Marina Rocha, Steemburgo, Thaís, Oliveira, Viviani Ruffo

Volltext

Overview on bioactive compounds’ profile of Brassicaceae microgreens: An approach on different production systems and the use of elicitors von Komeroski, Marina Rocha, Rios, Alessandro de Oliveira, Flores, Simone Hickmann, Klug, Tâmmila Venzke

Volltext

Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas von Medeiros, Cristine da Silva, Proserpio, Cristina, Bandeira, Amanda Soares, Komeroski, Marina Rocha, Rios, Alessandro de Oliveira, Hagen, Martine Elisabeth Kienzle, Pagliarini, Ella, Oliveira, Viviani Ruffo de

Volltext

Technological Evaluation of High Fiber And Gluten-Free Breads Made With Teff (Eragrostis tef) and Associated Flours von Homem, Raisa, Proserpio, Cristina, Cattaneo, Camilla, Rockett, Fernanda, Schmidt, Helena, Komeroski, Marina, Rios, Alessandro, Oliveira, Viviani

Volltext

Physical and Sensorial Evaluation of Breads Prepared with Teff Flour (Eragrostis tef) Associated with Whey Protean and Cassava Starch von Komeroski, Marina, Joaquim, Aline, Homem, Raísa, de Oliveira, Viviani

Volltext

Milk Proteins As Alternatives of Reducing Sugar in Cookies: Chemical and Technological Approaches von Hércules, Stael, Komeroski, Marina, Homem, Raisa, Schmidt, Helena, de Lira, Larissa, Farias, Deise, Rios, Alessandro, Oliveira, Viviani

Volltext

Effect of whey protein and mixed flours on the quality parameters of gluten-free breads von Komeroski, Marina R., Homem, Raísa V., Schmidt, Helena de O., Rockett, Fernanda C., de Lira, Larissa, Vitória da Farias, Deise, Kist, Tarso L., Doneda, Divair, Rios, Alessandro de O., Ruffo de Oliveira, Viviani

Volltext

Physico-Chemical and Sensory Evaluation of Gluten-Free Cakes Made with Teff (Eragrostis tef) von Oliveira, Viviani, Haas, Raquel, Komeroski, Marina, Homem, Raísa, Schmidt, Helena, Rockett, Fernanda, Farias, Deise, Kist, Tarso, Rios, Alessandro

Volltext