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Search Results - Alencar, Natália Manzatti Machado
Search Results - Alencar, Natália Manzatti Machado
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What about gluten‐free products? An insight on celiac consumers' opinions and expectations
by
Alencar, Natália Manzatti Machado
,
Araújo, Vitoria Alves
,
Faggian, Letícia
,
Silveira Araújo, Marielle Batista
,
Capriles, Vanessa Dias
Published in
Journal of sensory studies
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Sensory characterization of conventional and organic extra virgin olive oil by Check‐all‐that‐apply and emotional responses methods
by
Melo, Bruna Guedes
,
Dutra, Mariana Borges
,
Alencar, Natália Manzatti Machado
Published in
Journal of sensory studies
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Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients
by
Alencar, Natália Manzatti Machado
,
Morais, Elisa Carvalho
,
Steel, Caroline Joy
,
Bolini, Helena Maria André
Published in
International journal of food science & technology
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Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips
by
Alencar, Natália Manzatti Machado
,
Ribeiro, Tatiane Godoy
,
Barone, Bruna
,
Barros, Ana Paula André
,
Marques, Aline Telles Biasoto
,
Behrens, Jorge Herman
Published in
Food research international
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Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis
by
Machado Alencar, Natália Manzatti
,
Steel, Caroline Joy
,
Alvim, Izabela Dutra
,
de Morais, Elisa Carvalho
,
Andre Bolini, Helena Maria
Published in
Food science & technology
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Infant formula with 2′-FL + LNnT positively modulates the infant gut microbiome: An in vitro study using human intestinal microbial ecosystem model
by
Tonon, Karina Merini
,
Salgaço, Mateus Kawata
,
Mesa, Victoria
,
Bento Mosquera, Elaine Martins
,
Tomé, Thaís Moreno
,
Freitas, Patrícia Vilar
,
Machado Alencar, Natália Manzatti
,
Sartoratto, Adilson
,
Lazarini, Tamara
,
Sivieri, Katia
Published in
International dairy journal
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Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine
by
Alencar, Natália Manzatti Machado
,
Cazarin, Cinthia Baú Betim
,
Corrêa, Luiz Cláudio
,
Maróstica Junior, Mário Roberto
,
Biasoto, Aline Camarão Telles
,
Behrens, Jorge Herman
Published in
Journal of food biochemistry
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Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
by
COSTA, Elizabete Lourenço da
,
ALENCAR, Natália Manzatti Machado
,
RULLO, Bruna Gabrielle dos Santos
,
TARALO, Renata Lara
Published in
Ciência e tecnologia de alimentos
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Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties
by
Ribeiro, Jéssica Aparecida
,
Gonçalves, Clarissa Ane
,
Rodrigues, Jéssica Ferreira
,
Alencar, Natália Manzatti Machado
,
Santos, Eleonice Moreira
,
Carlos, Lanamar de Almeida
,
Silva, Washington Azevêdo da
,
Gonçalves, Aline Cristina Arruda
,
Trombete, Felipe Machado
Published in
Acta scientiarum. Technology
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Proposal of two facial scales using emojis as tools to understand emotions in research with Brazilian consumers
by
Santos, Luana
,
Alencar, Natalia
,
Rodrigues, Jessica
,
Goncalves, Aline
,
Trombete, Felipe
Published in
Acta scientiarum. Technology
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