Subtropical region cambuci accessions: characterization and jam processing potential

by Raíssa Dias, Paula Nogueira Curi, Rafael Pio, Flávio Gabriel Bianchini, Vanessa Rios de Souza

AVALIAÇÃO E DEFINIÇÃO DO PERFIL DE TEXTURA IDEAL DE QUEIJO PETIT SUISSE

by Vanessa Rios de Souza, Patrícia Aparecida Pimenta Pereira, Ulisses Junior Gomes, João de Deus Souza Carneiro
Published 2011-10-01

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

by Paula Nogueira Curi, Givago Coutinho, Mariana Matos, Rafael Pio, Francielly Corrêa Albergaria, Vanessa Rios de Souza
Published 2018-04-01

EFEITO DA CONCENTRAÇÃO DE GORDURA NAS PROPRIEDADES FÍSICAS, QUÍMICAS E SENSORIAIS DO QUEIJO PETIT SUISSE ELABORADO COM RETENÇÃO DE SORO

by Vanessa Rios de Souza, João de Deus Souza Carneiro, Sandra Maria Pinto, Alisson Borges de Souza, Rodrigo Stephani
Published 2012-06-01

Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly

by Paula Nogueira CURI, Derlyene Lucas SALGADO, Kamila MENDONÇA, Rafael PIO, Jefferson Luiz Gomes FERREIRA, Vanessa Rios de SOUZA

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

by Paula Nogueira Curi, Rayane Barcelos Bisi, Derlyene Lucas Salgado, Caio Morais de Alcântara Barbosa, Rafael Pio, Vanessa Rios de Souza
Published 2017-10-01

Peach cultivars from tropical regions: characterization and processing potential

by Paula Nogueira Curi, Bruna de Sousa Tavares, Maraísa Hellen Tadeu, Evaldo Tadeu de Melo, Rafael Pio, Vanessa Rios de Souza
Published 2017-11-01

Optimization of native Brazilian fruit jelly through desirability-based mixture design

by Paula Nogueira CURI, Aline Botelho de ALMEIDA, Rafael PIO, Luiz Carlos de Oliveira LIMA, Cleiton Antônio NUNES, Vanessa Rios de SOUZA
Published 2018-07-01

Processing potential of jellies from subtropical loquat cultivars

by Paula Nogueira CURI, Paulyene Vieira NOGUEIRA, Aline Botelho de ALMEIDA, Cynara dos Santos CARVALHO, Rafael PIO, Moacir PASQUAL, Vanessa Rios de SOUZA
Published 2016-01-01

Processing potential of jellies from subtropical loquat cultivars

by Paula Nogueira CURI, Paulyene Vieira NOGUEIRA, Aline Botelho de ALMEIDA, Cynara dos Santos CARVALHO, Rafael PIO, Moacir PASQUAL, Vanessa Rios de SOUZA

Optimization of tropical fruit juice based on sensory and nutritional characteristics

by Paula Nogueira CURI, Aline Botelho de ALMEIDA, Bruna de Sousa TAVARES, Cleiton Antônio NUNES, Rafael PIO, Moacir PASQUAL, Vanessa Rios de SOUZA

Influence of different types of sugars in physalis jellies

by Paula Nogueira CURI, Cynara dos Santos CARVALHO, Derlyene Lucas SALGADO, Rafael PIO, Moacir PASQUAL, Filipe Bittencourt Machado de SOUZA, Vanessa Rios de SOUZA

Heating on the volatile composition and sensory aspects of extra-virgin olive oil

by Cleiton Antônio Nunes, Vanessa Rios de Souza, Síntia Carla Corrêa, Marília de Cássia da Costa e Silva, Sabrina Carvalho Bastos, Ana Carla Marques Pinheiro
Published 2013-12-01

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

by Paula Nogueira CURI, Cynara dos Santos CARVALHO, Derlyene Lucas SALGADO, Rafael PIO, Daniel Fernandes da SILVA, Ana Carla Marques PINHEIRO, Vanessa Rios de SOUZA