Följ
Maria Lucia Masson
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Study of preparations of bee pollen extracts, antioxidant and antibacterial activity
ST Carpes, R Begnini, SM Alencar, ML Masson
Ciência e agrotecnologia 31, 1818-1825, 2007
2622007
Chemical composition and free radical scavenging activity of Apis mellifera bee pollen from Southern Brazil.
ST Carpes, GB Mourão, SM Alencar, ML Masson
2002009
Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder
TS Franco, CA Perussello, LN Ellendersen, ML Masson
LWT-Food Science and Technology 66, 503-513, 2016
1742016
Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach
D Granato, ML Masson
Food Science and Technology 30, 1090-1096, 2010
1732010
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology
D Granato, JCB Ribeiro, IA Castro, ML Masson
Food Chemistry 121 (3), 899-906, 2010
1712010
Levantamento de dados epidemiológicos relativos à ocorrências/surtos de doenças transmitidas por alimentos (DTAs) no estado do Paraná Brasil, no período de 1978 a 2000
G Van Amson, SMC Haracemiv, ML Masson
Ciência e Agrotecnologia 30, 1139-1145, 2006
1432006
Influence of temperature on the rheological behavior of whole araçá pulp (Psidium cattleianum sabine)
CWI Haminiuk, MR Sierakowski, J Vidal, ML Masson
LWT-Food Science and Technology 39 (4), 427-431, 2006
1112006
The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage
FG Daros, ML Masson, SC Amico
Journal of Food Engineering 68 (2), 185-189, 2005
1092005
Foam mat drying of yacon juice: Experimental analysis and computer simulation
TS Franco, CA Perussello, LSN Ellendersen, ML Masson
Journal of food engineering 158, 48-57, 2015
882015
Assessment of physicochemical characteristics, thermal stability and release profile of ascorbic acid microcapsules obtained by complex coacervation
MCR da Cruz, JLA Dagostin, CA Perussello, ML Masson
Food hydrocolloids 87, 71-82, 2019
782019
Physical stability assessment and sensory optimization of a dairy‐free emulsion using response surface methodology
D Granato, IA De Castro, LSN Ellendersen, ML Masson
Journal of food science 75 (3), S149-S155, 2010
782010
Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice
D Granato, ML Masson, JCB Ribeiro
Food Science and Technology 32, 119-126, 2012
752012
Lactobionic acid as a potential food ingredient: recent studies and applications
T Cardoso, C Marques, JLA Dagostin, ML Masson
Journal of Food Science 84 (7), 1672-1681, 2019
732019
Phenolic profile and antioxidant activity of extracts of leaves and flowers of yacon (Smallanthus sonchifolius)
EF de Andrade, R de Souza Leone, LN Ellendersen, ML Masson
Industrial Crops and Products 62, 499-506, 2014
732014
Full physicochemical characterization of malic acid: Emphasis in the potential as food ingredient and application in pectin gels
C Marques, AR Sotiles, FO Farias, G Oliveira, ML Mitterer-Daltoe, ...
Arabian Journal of Chemistry 13 (12), 9118-9129, 2020
712020
Polyphenols and palynological origin of bee pollen of Apis mellifera L. from Brazil. Characterization of polyphenols of bee pollen
ST Carpes, SM De Alencar, ISR Cabral, TLC Oldoni, GB Mourão, ...
CyTA-Journal of Food 11 (2), 150-161, 2013
602013
Avaliação do potencial antioxidante do pólen apícola produzido na região sul do Brasil
ST Carpes, A Prado, IAM Moreno, GB Mourão, SM Alencar, ML Masson
Química Nova 31, 1660-1664, 2008
602008
Trends in quality assessment and drying methods used for fruits and vegetables
FR Reis, C Marques, ACS de Moraes, ML Masson
Food Control 142, 109254, 2022
542022
Palynological and physicochemical characterization of Apis mellifera L. bee pollen in the Southern region of Brazil
ST Carpes, ISR Cabral, CFP Luz, JP Capeletti, SM Alencar, ML Masson
Journal of Food, Agriculture and Environment 7 (3-4), 667-673, 2009
492009
Propriedades reológicas da polpa de manga (Mangifera indica L. cv. Keitt) centrifugada
JRMB Vidal, MR Sierakowski, CWI Haminiuk, ML Masson
Ciência e Agrotecnologia 30, 955-960, 2006
48*2006
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Artiklar 1–20