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Nathália Neves
Nathália Neves
在 ict.ufvjm.edu.br 的电子邮件经过验证
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引用次数
引用次数
年份
Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends
P Moser, VRN Telis, N de Andrade Neves, E García-Romero, ...
Food Chemistry 214, 308-318, 2017
1602017
Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn
N de Andrade Neves, PC Stringheta, S Gómez-Alonso, ...
Food chemistry 252, 61-71, 2018
912018
Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn
N de Andrade Neves, PC Stringheta, IF da Silva, E García-Romero, ...
Food Chemistry 355, 129605, 2021
362021
Thermovinification of grapes from the Cabernet Sauvignon and Pinot Noir varieties using immobilized yeasts
N de Andrade Neves, L de Araújo Pantoja, AS Dos Santos
European Food Research and Technology 238, 79-84, 2014
322014
Protein beverages containing anthocyanins of jabuticaba
JCG Rocha, KWC Viana, AC Mendonca, NA Neves, AF Carvalho, ...
Food Science and Technology 39, 112-119, 2018
152018
Development of muffin with the incorporation of olive pomace flour, extra virgin olive oil and hydrolyzed soy protein
EC de Souza, DA Cordeiro, BS Silva, N de Andrade Neves, M Schmiele
Research, Society and Development 11 (2), e58511226012-e58511226012, 2022
112022
Estudo exploratório sobre a elaboração e avaliação de pães de forma com fermentação natural e adição de polpa de araticum (Annona crassiflora Mart.)
N de Andrade Neves, PTG Gomes, M Schmiele
Research, Society and Development 9 (9), e956998036-e956998036, 2020
82020
Optimization of the brewing parameters on coffee extraction using a central composite rotatable design
LA Barroso, AS Macedo, IL Lemos, N de Andrade Neves, M Schmiele, ...
JSFA reports 2 (3), 107-115, 2022
72022
An exploratory study about the preparation and evaluation of sourdough breads with araticum pulp (Annona crassiflora Mart.)
NA Neves, PTG Gomes, M Schmiele
72020
Use of kombucha SCOBY and commercial yeast as inoculum for the elaboration of novel beer
MM da Silva, AC de Souza, ER Faria, G Molina, N de Andrade Neves, ...
Fermentation 8 (12), 748, 2022
62022
Desenvolvimento de barra de cereais com aproveitamento de resíduo de mosturação de cerveja desidratado e incorporação de proteína hidrolisada de soja e gelatina
JL Santos, LR Gomes, N de Andrade Neves, M Schmiele
Research, Society and Development 11 (2), e8811225572-e8811225572, 2022
62022
Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics
JDR Silva, GC Rosa, N de Andrade Neves, MGV Leoro, M Schmiele
Research, Society and Development 10 (16), e303101623992-e303101623992, 2021
62021
Diagnóstico da qualidade química de vinhos produzidos na região Sul do estado de Minas Gerais
PL Brito, N de Andrade Neves, MER Valente, L Pantoja, AS dos Santos
Research, Society and Development 9 (11), e3479119763-e3479119763, 2020
52020
Sourdough and jaboticaba (Plinia cauliflora) for improvement on pan bread characteristics
NA Neves, PTG Gomes, EMR Carmo, BS Silva, TN Amaral, M Schmiele
52020
Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol
N de Andrade Neves, S Gomez-Alonso, E García-Romero, ...
LWT 155, 112923, 2022
42022
Indicação geográfica e qualidade de cachaças segundo a percepção de apreciadores da bebida
MER Valente, N de Andrade Neves, R Perez, LRR de Moraes Valente, ...
Research, Society and Development 9 (10), e2989108365-e2989108365, 2020
42020
New breakfast cereal developed with sprouted whole ryegrass flour: Evaluation of technological and nutritional parameters
CT Lima, TM Santos, NA Neves, A Lavado-Cruz, LM Paucar-Menacho, ...
Foods 12 (21), 3902, 2023
32023
Anthocyanin Composition of Melinis minutiflora Cultivated in Brazil
NA Neves, PC Stringheta, S Gómez-Alonso, I Hermosín-Gutiérrez
Revista Brasileira de Farmacognosia 31, 112-115, 2021
32021
Optimization of extracting solution of total soluble phenolic compounds from ryegrass using white technology assisted by low-frequency ultrasound
C LIMA, TM SANTOS, LEP SILVA, I LEITE, RG VENDRUSCOLO, ...
Galoá, 2023
22023
Nanotechnology applied to cereal grains and cereal-based products and its food safety
MP Silveira, N de Andrade Neves, JVW da Silveira, M Schmiele
Food Applications of Nanotechnology, 211-223, 2019
22019
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