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Publications by Lívia Xerez Pinho

The Use of Cashew Apple Residue as Source of Fiber in Low Fat Hamburgers

Food Science and Technology

English

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Development of a Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts

Molecular Biology

English

Cashew Nut Shells as Source of Chemicals for Preparation of Chalcogenide Nanoparticles

Nanosystems: Physics, Chemistry, Mathematics

English

Use of Carbohydrate and Fat as Energy Source by Obese and Lean Swine

Journal of Animal Science

English

Formulation of Osmo -Dehydrated Cashew Apple (Anacardium Occidentale L.)

Asian Journal of Dairy and Food Research

English

Novel Products From Cashew Apple - Jelly and Cake

FOOD SCIENCE RESEARCH JOURNAL

English

Addition of Cashew Tree Gum to Maltodextrin-Based Carriers for Spray Drying of Cashew Apple Juice

International Journal of Food Science and Technology

Manufacturing Engineering

English

Genealogy of Source Material for Its Use in Apple Breeding in Southern Russia

Proceedings of the Latvian Academy of Sciences, Section B: Natural, Exact, and Applied Sciences

Multidisciplinary

English

Performance of Saccharomyces Carlsbergensis and Saccharomyces Cerevisiae Yeasts in the Formulation of Bioethanol From Cashew Apple Residues

International Journal of Current Research in Biosciences and Plant Biology

English

Determining and Modelling of Thermal and Rheological Properties of Cashew Apple By-Products

Engineering and Applied Sciences

English