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Jessyca Caroline Rocha Ribas
Jessyca Caroline Rocha Ribas
Universidade Estadual de Maringá
Food science
Chemistry
Polyphenol
Bioactive compound
Antioxidant
3
Papers
13
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Implicações nutricionais e tecnológicas da inclusão de antioxidantes em produtos lácteos
2021
Research, Society and Development
Melina Aparecida Plastina Cardoso
Venicio Macedo Carvalho
Jessyca Caroline Rocha Ribas
Bianka Rocha Saraiva
Fernando Antônio Anjo
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Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk
2019
Journal of Food Science and Technology-mysore
Jessyca Caroline Rocha Ribas
Paula Toshimi Matumoto-Pintro
Ana Carolina Pelaes Vital
Bianka Rocha Saraiva
Fernando Antônio Anjo
Ruth L. B. Alves
Nadine Woruby Santos
Erica Machado
Bruna Calvo Agustinho
Lúcia Maria Zeoula
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Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese
2019
Journal of Food Science and Technology-mysore
Bianka Rocha Saraiva
Ana Carolina Pelaes Vital
Fernando Antônio Anjo
Jessyca Caroline Rocha Ribas
Paula Toshimi Matumoto-Pintro
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Citations (8)
1