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Berry Jelly: Optimization Through Desirability-Based Mixture Design.
J Food Sci. 2019 Jun;84(6):1522-1528. doi: 10.1111/1750-3841.14634. Epub 2019 May 23.
J Food Sci. 2019.
PMID: 31120586
Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents.
Farias TRT, Schiassi MCEV, Pereira PAP, Souza VR, Lago AMT, Borges SV, Queiroz F.
Farias TRT, et al. Among authors: schiassi mcev.
An Acad Bras Cienc. 2023 May 19;95(1):e20201338. doi: 10.1590/0001-3765202320201338. eCollection 2023.
An Acad Bras Cienc. 2023.
PMID: 37222357
Free article.
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Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction.
Bueno TM, Queiroz F, Santos JCCD, Furtado MLB, Schiassi MCEV, Borges SV, Figueiredo JA.
Bueno TM, et al. Among authors: schiassi mcev.
An Acad Bras Cienc. 2024 Mar 18;96(1):e20230174. doi: 10.1590/0001-3765202420230174. eCollection 2024.
An Acad Bras Cienc. 2024.
PMID: 38511743
Free article.
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Quality of honeys from different botanical origins.
Schiassi MCEV, de Souza VR, Lago AMT, Carvalho GR, Curi PN, Guimarães AS, Queiroz F.
Schiassi MCEV, et al.
J Food Sci Technol. 2021 Nov;58(11):4167-4177. doi: 10.1007/s13197-020-04884-7. Epub 2020 Nov 6.
J Food Sci Technol. 2021.
PMID: 34538901
Free PMC article.
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Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation.
Schiassi MCEV, Souza VR, Lago AMT, Campos LG, Queiroz F.
Schiassi MCEV, et al.
Food Chem. 2018 Apr 15;245:305-311. doi: 10.1016/j.foodchem.2017.10.104. Epub 2017 Oct 20.
Food Chem. 2018.
PMID: 29287376
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Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties.
Lago AM, Vidal AC, Schiassi MC, Reis T, Pimenta C, Pimenta ME.
Lago AM, et al.
J Food Sci. 2017 Feb;82(2):492-499. doi: 10.1111/1750-3841.13586. Epub 2017 Jan 30.
J Food Sci. 2017.
PMID: 28135398
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