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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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 Shirai, Marianne Ayumi et al. Poly(lactic acid)/thermoplastic starch sheets: effect of adipate esters on the morphological, mechanical and barrier properties. Polímeros, Mar 2016, vol.26, no.1, p.66-73. ISSN 0104-1428
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 Vidal, Alessandra Roseline et al. Enzymatic hydrolysis (pepsin) assisted by ultrasound in the functional Properties of hydrolyzates from different collagens. Cienc. Rural, 2018, vol.48, no.3. ISSN 0103-8478


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 Prestes, Rosa Cristina, Carneiro, Eliana Beleski Borba and Demiate, Ivo Mottin Hydrolyzed collagen, modified starch and guar gum addition in turkey ham. Cienc. Rural, July 2012, vol.42, no.7, p.1307-1313. ISSN 0103-8478


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 Zielinski, Acácio Antonio Ferreira et al. Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil. Cienc. Rural, Apr 2015, vol.45, no.4, p.744-749. ISSN 0103-8478


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 VIDAL, Alessandra Roseline et al. Effects of enzymatic hydrolysis (Flavourzyme®) assisted by ultrasound in the structural and functional properties of hydrolyzates from different bovine collagens. Food Sci. Technol, Dec 2018, vol.38, suppl.1, p.103-108. ISSN 0101-2061
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 JASTER, Henrique et al. Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties. Food Sci. Technol, 2018, no.ahead. ISSN 0101-2061
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 WOJEICCHOWSKI, José Pedro et al. Physicochemical, structural and thermal properties of oxidized, acetylated and dual-modified common bean (Phaseolus vulgaris L.) starch. Food Sci. Technol, June 2018, vol.38, no.2, p.318-327. ISSN 0101-2061
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 LOS, Francine Gomes Basso et al. Assessing the use of frozen pork meat in the manufacture of cooked ham. Food Sci. Technol (Campinas), Mar 2016, vol.36, no.1, p.124-131. ISSN 0101-2061
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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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