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Marselle Marmo do Nascimento Silva
Marselle Marmo do Nascimento Silva
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Health issues and technological aspects of plant-based alternative milk
ARA Silva, MMN Silva, BD Ribeiro
Food Research International 131, 108972, 2020
3392020
Plant-based milk products
ARA Silva, MMN Silva, BD Ribeiro
Future foods, 233-249, 2022
192022
Salmonella sensitivity to sodium hypochlorite and citric acid in washing water of lettuce residues
TJ Borges, LK Moretti, MMN Silva, EC Tondo, KS Pereira
Journal of Food Safety 40 (2), e12748, 2020
102020
Extraction of aroma compounds of fruit juices by air stripping using a bubble column operating with antifoam and its effect on juice properties
RS Ongaratto, MM do Nascimento Silva, PL da Cunha Lage, CP Borges
Journal of Food Engineering 159, 1-8, 2015
92015
Food additives used in non-alcoholic water-based beverages—A review
MMN Silva, KS Pereira, MAZ Coelho
J. Nutr. Health Food Eng 9, 212540717, 2019
72019
Plant-based milk products. Future Foods
ARA Silva, MMN Silva, BD Ribeiro
Elsevier, Amsterdam, 2022
52022
Microbiological contamination profile in soft drinks
MMN Silva, VL Holanda, KS Pereira, MAZ Coelho
Archives of Microbiology 204 (3), 194, 2022
42022
Spoilage Growth and Benzene Evaluation of Non-carbonated Soft Drinks.
M Silva, RS Silva, TA Cruz, MB Pinho, KS Pereira, MAZ Coelho
CET Journal-Chemical Engineering Transactions 75, 2019
32019
A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options
ARA Silva, RE Santelli, BF Braz, MMN Silva, L Melo, AC Lemes, ...
Foods 13 (14), 2169, 2024
22024
Sweetness levels and effects on cata sensory profile and acceptance of peach nectar
MM do Nascimento Silva, LM Menezes, AF de Queiroz, L Melo
Boletim do Centro de Pesquisa de Processamento de Alimentos 34 (1), 2016
12016
Verificação da doçura, perfil sensorial e aceitação de néctares de pêssego disponíveis no mercado
AF Queiroz, LM Menezes, MMN Silva
TCC (Graduação)-Curso de Engenharia de Alimentos, Universidade Federal do …, 2014
2014
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