Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk

by CHAVES,Marcia Alves, SOUZA,Aloísio Henrique Pereira de, COLLA,Eliane, BITTENCCOURT,Paulo Rodrigo Stival, MATSUSHITA,Makoto
Published 2018

Development, characterization and chemometric analysis of a gluten-free food bar containing whole flour from a new cultivar of amaranth

by Pagamunici,Lilian Maria, Souza,Aloisio Henrique Pereira, Gohara,Aline Kirie, Souza,Nilson Evelázio, Gomes,Sandra Terezinha Marques, Matsushita,Makoto
Published 2014

Obtainment, quantification and use of lactulose as a functional food – a review

by ZIMMER,Fernanda Caspers, GOHARA,Aline Kirie, SOUZA,Aloisio Henrique Pereira de, MATSUSHITA,Makoto, SOUZA,Nilson Evelázio de, RODRIGUES,Angela Claudia
Published 2017

Nutritional and bioactive compounds of adzuki beans cultivars using chemometric approach

by Gohara,Aline Kirie, Souza,Aloisio Henrique Pereira de, Gomes,Sandra Terezinha Marques, Souza,Nilson Evelázio de, Visentainer,Jesuí Vergílio, Matsushita,Makoto
Published 2016

FATTY ACID COMPOSITION OF Capsicum GENUS PEPPERS

by Sora,Gisele Teixeira de Souza, Souza,Aloisio Henrique Pereira, Zielinski,Acácio Antônio Ferreira, Haminiuk,Charles Windson Isidoro, Matsushita,Makoto, Peralta,Rosane Marina
Published 2015

Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc

by Miranda Arcanjo,Flora, Steinmacher,Nádia Cristiane, Lahis Kalschne,Daneysa, Bedendo,Anandra, Souza,Aloisio Henrique Pereira de, Souza,Nilson Evelázio de, Rodrigues,Angela Claudia
Published 2020

Defatted chia flour improves gluten-free bread nutritional aspects: a model approach

by EWERLING,Marci, STEINMACHER,Nádia Cristiane, SANTOS,Maristela Raupp dos, KALSCHNE,Daneysa Lahis, SOUZA,Nilson Evelázio de, ARCANJO,Flora Miranda, SOUZA,Aloisio Henrique Pereira de, RODRIGUES,Angela Claudia
Published 2020

Multivariate study and regression analysis of gluten-free granola

by Pagamunici,Lilian Maria, Souza,Aloisio Henrique Pereira de, Gohara,Aline Kirie, Silvestre,Alline Aparecida Freitas, Visentainer,Jesuí Vergílio, Souza,Nilson Evelázio de, Gomes,Sandra Terezinha Marques, Matsushita,Makoto
Published 2014

Evaluation of nutritional compounds in new amaranth and quinoa cultivars

by Palombini,Sylvio Vicentin, Claus,Thiago, Maruyama,Swami Arêa, Gohara,Aline Kirie, Souza,Aloisio Henrique Pereira, Souza,Nilson Evelázio de, Visentainer,Jesuí Vergílio, Gomes,Sandra Terezinha Marques, Matsushita,Makoto
Published 2013

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

by ZANQUI,Ana Beatriz, SOUZA,Aloisio Henrique Pereira de, GOHARA,Aline Kirie, NISHIYAMA,Márcia Fernandes, RIBEIRO,Ricardo Pereira, SOUZA,Nilson Evelázio de, VISENTAINER,Jesuí Vergílio, GOMES,Sandra Terezinha Marques, MATSUSHITA,Makoto
Published 2016

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

by Nishiyama,Márcia Fernandes, Souza,Aloisio Henrique Pereira de, Gohara,Aline Kirie, Santos,Hevelyse Munise Celestino dos, Oliveira,Carlos Antonio Lopes de, Ribeiro,Ricardo Pereira, Souza,Nilson Evelázio de, Gomes,Sandra Terezinha Marques, Matsushita,Makoto
Published 2014