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Search on : DEMIATE, IVO MOTTIN [Author]
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 Beltrame, Flávio Luís et al. A quantitative validated method using liquid chromatography and chemometric analysis for evaluation of raw material oF Maytenus ilicifolia (Schrad.) Planch., Celastraceae. Quím. Nova, 2012, vol.35, no.2, p.327-331. ISSN 0100-4042
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 Los, Francine Gomes Basso et al. Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics. Food Sci. Technol (Campinas), Sept 2014, vol.34, no.3, p.577-584. ISSN 0101-2061
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 Zielinski, Acácio Antonio Ferreira et al. Development and optimization of a HPLC-RI method for the determination of major sugars in apple juice and evaluation of the effect of the ripening stage. Food Sci. Technol (Campinas), Mar 2014, vol.34, no.1, p.38-43. ISSN 0101-2061
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 Jaster, Henrique et al. Quality evaluation of parmesan-type cheese: a chemometric approach. Food Sci. Technol (Campinas), Mar 2014, vol.34, no.1, p.181-188. ISSN 0101-2061
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 Limongi, Simone, Simões, Deise Rosana Silva and Demiate, Ivo Mottin Production of pizza dough with reduced fermentation time. Ciênc. Tecnol. Aliment., Dec 2012, vol.32, no.4, p.793-797. ISSN 0101-2061


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 Demiate, Ivo Mottin and Kotovicz, Valesca Cassava starch in the Brazilian food industry. Ciênc. Tecnol. Aliment., June 2011, vol.31, no.2, p.388-397. ISSN 0101-2061


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 Schamne, Cristiane, Dutcosky, Silvia Deboni and Demiate, Ivo Mottin Obtention and characterization of gluten-free baked products. Ciênc. Tecnol. Aliment., Sept 2010, vol.30, no.3, p.741-750. ISSN 0101-2061


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 Santos, Mara Eliza dos, Demiate, Ivo Mottin and Nagata, Noemi Determinação simultânea de amarelo tartrazina e amarelo crepúsculo em alimentos via espectrofotometria UV-VIS e métodos de calibração multivariada. Ciênc. Tecnol. Aliment., Dez 2010, vol.30, no.4, p.903-909. ISSN 0101-2061


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 Rocha, Thaís Souza, Demiate, Ivo Mottin and Franco, Célia Maria Landi Características estruturais e físico-químicas de amidos de mandioquinha-salsa (Arracacia xanthorrhiza). Ciênc. Tecnol. Aliment., Set 2008, vol.28, no.3, p.620-628. ISSN 0101-2061


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 Silva, Roberto Marques et al. Características físico-químicas de amidos modificados com permanganato de potássio/ácido lático e hipoclorito de sódio/ácido lático. Ciênc. Tecnol. Aliment., Mar 2008, vol.28, no.1, p.66-77. ISSN 0101-2061


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