Production of pizza dough with reduced fermentation time

by Limongi,Simone, Simões,Deise Rosana Silva, Demiate,Ivo Mottin
Published 2012

Potencial da variedade Joaquina para o processamento de suco clarificado e vinho seco de maçã

by Fertonani,Heloísa Cristina Ramos, Simões,Deise Rosana Silva, Nogueira,Alessandro, Wosiacki,Gilvan
Published 2006

Effect of biomass reduction on the fermentation of cider

by Nogueira,Alessandro, Mongruel,Caroline, Simões,Deise Rosana Silva, Waszczynskyj,Nina, Wosiacki,Gilvan
Published 2007

Avaliação sensorial de doce de leite pastoso com diferentes concentrações de amido

by Konkel,Francisco Eneias, Oliveira,Sílvia Maria Rodrigues de, Simões,Deise Rosana Silva, Demiate,Ivo Mottin
Published 2004

Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation

by LOS,Paulo Ricardo, MARSON,Gabriela Vollet, DUTCOSKY,Sílvia Deboni, NOGUEIRA,Alessandro, MARINHO,Marina Tolentino, SIMÕES,Deise Rosana Silva
Published 2020

Assessing the use of frozen pork meat in the manufacture of cooked ham

by LOS,Francine Gomes Basso, PRESTES,Rosa Cristina, GRANATO,Daniel, SIMÕES,Deise Rosana Silva, ROMAN,Silvane Souza, DEMIATE,Ivo Mottin
Published 2016

Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup

by Los,Paulo Ricardo, Simões,Deise Rosana Silva, Leone,Roberta de Souza, Bolanho,Beatriz Cervejeira, Cardoso,Taís, Danesi,Eliane Dalva Godoy
Published 2018

High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix

by CONTINI,Gisele Kirchbaner, SIMÕES,Deise Rosana Silva, LOS,Paulo Ricardo, KOTOVICZ,Valesca, BEDIN,Ana Cláudia, MARTINS,Alana, DEMIATE,Ivo Mottin
Published 2022

Viability of peach palm by-product, Spirulina platensis, and spinach for the enrichment of dehydrated soup

by Los, Paulo Ricardo, Simões, Deise Rosana Silva, Leone, Roberta de Souza, Bolanho, Beatriz Cervejeira, Cardoso, Taís, Danesi, Eliane Dalva Godoy
Published 2018

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

by KARNOPP,Ariadne Roberto, FIGUEROA,Amanda Miléo, LOS,Paulo Ricardo, TELES,Jéssica Cristine, SIMÕES,Deise Rosana Silva, BARANA,Ana Cláudia, KUBIAKI,Fernanda Taborda, OLIVEIRA,João Guilherme Baggio de, GRANATO,Daniel
Published 2015