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Lívia de Lacerda de Oliveira Pineli

University of Brasília

32

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436

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Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads

2020 Food Research International
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A systematic review on phenolic compounds in Passiflora plants: Exploring biodiversity for food, nutrition, and popular medicine.

2018 Critical Reviews in Food Science and Nutrition
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Acceptability of Reduced-Fat and Fried-Food-Free Menu in Self-Service Restaurant

2018 Journal of Culinary Science & Technology
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Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors

2018 Critical Reviews in Food Science and Nutrition
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Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit

2018 Food Science and Technology International
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Sensory and phytochemical quality of passiflora setacea nectar, a wild passiflora from Brazilian Savanna

2017
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Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

2016 Lwt - Food Science and Technology
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Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages.

2016 Appetite
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Use of Baru (Brazilian Almond) Waste from Physical Extraction of Oil to Produce Gluten Free Cakes

2015 Plant Foods for Human Nutrition
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Tracing chemical and sensory characteristics of baru oil during storage under nitrogen

2015 Lwt - Food Science and Technology
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