PUBLICACIÓN

Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Mariane Sampaio da Silveira de Souza, Larissa Lorrane Rodrigues Borges, Hélia de Barros Kobi, Valdeir Viana Freitas, Thaís Rigolon, Lary Souza Olegário, Eliana Alviárez Gutierrez, Pedro H. Campelo, VIDIGAL, MCTR; VIDIGAL, M. C. T. R.; VIDIGAL, MARCIA, Paulo Cesar Stringheta

2024 Foods

Food Science (Q1), Health (social science) (Q1), Health Professions (miscellaneous) (Q1), Microbiology (Q2), Plant Science (Q1)

JCR: 5.1

SJR: 1.021

CITAS

1

DOI

10.3390/foods13213510

EID

2-s2.0-85208488195

EISSN

2304-8158

AUTORES DE LA UEX

Lary Souza Olegario

OTRAS PUBLICACIONES DE INTERÉS

Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
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Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Supplementation With Lactiplantibacillus Plantarum Cnpc003 And Pilosocereus Gounellei Flour Enhances The Properties Of Goat Cream Cheese
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
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Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
Roasted And Unroasted Cocoa Nibs: Bioactive Compounds Analysis And Application In Cereal Bars
Improving The Physicochemical And Sensory Properties And Volatile Profile Of Goat Ricotta Cream With Limosilactobacillus Mucosae Cnpc007 Supplementation
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
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Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Descifrando La Experiencia De Consumo Del Jamón Curado Ibérico
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
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Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
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Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
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Quality Of Brazilian Stingless Bee Honeys: Cephalotrigona Capitata/mombucão And Melipona Scutellaris Latrelle/uruçu
Volatilomic Evaluation Of Protein Hydrolysates From Free-Range Chicken Bones Treated With Hot-Pressure Process
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Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
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Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
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Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
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Chemical And Volatile Composition, And Microbial Communities In Edible Purple Flowers (Torenia Fournieri F. Lind.) Cultivated In Different Organic Systems
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Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Potential Typicality Marker Of Volatile Composition Of Commercial Sparkling Wines From The Caatinga Biome
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Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Effect Of Proteases On Water-Soluble And Fat-Soluble Aroma Precursors Of Goat Visceras Protein Hydrolysate
Identification Of Chemical Markers Of Commercial Tropical Red Wine Candidates For The São Francisco Valley Geographical Indication
Métodos Dinámicos
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Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
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Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
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Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
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Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
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Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Impact Of Use Of Byproducts (Chicken Skin And Abdominal Fat) On The Oxidation Of Chicken Sausage Stored Under Freezing
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
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Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
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Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
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Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Chemical Characterization Of Four Brazilian Brown Propolis: An Insight In Tracking Of Its Geographical Location Of Production And Quality Control
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
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