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论文共 7 篇作者统计合作学者相似作者

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Sensory and physical-chemical analyzes of a gluten-free salt snack: development of a product based on oat flour enriched with chickpeas and carrots
Elke Shigematsu, Ana Karolina Pereira, Eduarda Santos Prates, Claudia Dorta, Juliana Audi Giannoni, Flávia Maria Vasques Farinazzi Machado, Leandro Repetti, Silvana Pedroso de Goes Favoni,Renata Bonini Pardo, Alda Maria Machado Bueno Otoboni
International Seven Journal of Multidisciplinaryno. 2 (2024)
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Café como promotor de crescimento para bactérias probióticas
Cláudia Dorta, Márcia Ribeiro,Renata Bonini Pardo, Juliana Audi Giannoni, Elke Shigematsu, Flávia Maria Vasques Farinazzi-Machado, Adriana Aki Tanaka, Anna Cláudia Sahade Brunatti
Focono. 5 (2023): e2081-e2081
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Inclusion of autochthonous and allochthonous microbial starters in wet fermentation processes of Coffea arabica L
Cláudia Dorta,Renata Bonini Pardo, Adriana Novais Martins, Sílvia Cristina Vieira Gomes, Carlos Oliveira, Lara Escarlete Miranda de Souza, L. Silva
Cuadernos de educación y desarrollono. 11 (2023): 13109-13123
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Leveduras autóctones e alóctones usadas como culturas iniciadoras na fermentação de café cereja (coffea arabica) por processamento via seca
Cláudia Dorta,Renata Bonini Pardo, Rafaella Franceschi,Adriana Novais Martins, Juliana Audi Giannoni, Elke Shigematsu, Flávia Maria Vasques Farinazzi-Machado, Silvana Pedroso de Góes Favoni
Focono. 4 (2023): e1672-e1672
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Peixinho stachys byzantina: avaliação do conhecimento populacional desta planta alimentícia não convencional
Juliana Audi Giannoni, Kellen Cristina Barboza Dos Santos, Gilmara Cristina Faria do Santos Puerta,Flávia Maria Vasques Farinazzi-Machado, Elke Shigematsu, Claudia Dorta,Renata Bonini Pardo, Paulo Sérgio Marinelli
Brazilian Journal of Developmentno. 1 (2023): 4341-4357
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Technological evolution and food allergies: issues of threats or contributions to the consumer
Flavia Maria Vasques Farinazzi-Machado,Renata Bonini Pardo, Claudia Dorta, Elke Shigematsu, Juliana Audi Giannoni
Brazilian Journal of Health Reviewno. 6 (2022): 23955-23968
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