Showing 1 - 20 results of 24 for search 'Granato,Daniel', query time: 0.07s Refine Results
  1. 1
    Reflectance of botanical, production and geographical origin on the unique compositional traits of purple grape juices
    Doctoral thesis biblioteca
    WUR NL


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  2. 2
    Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach
    by Granato,Daniel, Masson,Maria Lucia
    Published 2010
    Digital revista
    SCIELO


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  3. 3
    Food Identity, Authenticity and Fraud : The Full Spectrum
    Article/Letter to editor biblioteca
    WUR NL


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  4. 4
    Optimization of Phenolics and Flavonoids Extraction Conditions and Antioxidant Activity of Roasted Yerba-Mate Leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using Response Surface Methodology
    Digital revista
    SCIELO


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  5. 5
    Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies
    Digital revista
    SCIELO


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  6. 6
    Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations
    Article/Letter to editor biblioteca
    WUR NL


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  7. 7
    Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design
    Digital revista
    SCIELO


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  8. 8
    Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice
    Digital revista
    SCIELO


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  9. 9
    Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time
    Digital revista
    SCIELO


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  10. 10
    Stability studies and shelf life estimation of a soy-based dessert
    Digital revista
    SCIELO


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  11. 11
    Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
    Digital revista
    SCIELO


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  12. 12
    Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
    Digital revista
    SCIELO


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  13. 13
    Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices
    Article/Letter to editor biblioteca
    WUR NL


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  14. 14
    Influence of distillation time and sample mass on sulfur dioxide analysis in passion fruit juice through Monier-Williams method
    Digital revista
    SCIELO


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  15. 15
    Study on the stability of internal quality control sera for HIV/AIDS immunodiagnostic tests
    Digital revista
    SCIELO


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  16. 16
    Assessing the use of frozen pork meat in the manufacture of cooked ham
    Digital revista
    SCIELO


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  17. 17
    VOLATILE COMPONENTS FROM GALLS INDUCED BY Baccharopelma dracunculifoliae(Hemiptera: Psyllidae) ON LEAVES OF Baccharis dracunculifolia(Asteraceae)
    Digital revista
    SCIELO


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  18. 18
    Chemical and biological evaluation of rejects from the wood industry
    Digital revista
    SCIELO


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  19. 19
    Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts
    artículo biblioteca
    IATA ES


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  20. 20
    Chemical composition of volatiles from male and female specimens of Baccharis trimera collected in two distant regions of southern brazil: a comparative study using chemometrics
    Digital revista
    SCIELO


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