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Publications by Lara Santana Fernandes
Influence of the Type of Packaging on Textural Properties of Minimally Processed Yellow Peruvian Roots
Revista Ceres
Agricultural
Veterinary
Biological Sciences
Related publications
Effect of Cut-Type on Quality of Minimally Processed Papaya
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Effects of Storage Time and Temperature on the Characteristics of Vegetable-Type Soybean Grain Minimally Processed
Brazilian Archives of Biology and Technology
Multidisciplinary
Studies on Effect of Storage on Quality of Minimally Processed Babycorn
Journal of Food Processing & Technology
Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake During Storage
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Influence of Physical Properties of Addied Materials, Mechanical Properties of Processed Rubber
Influence of High-Temperature Drying on Structural and Textural Properties of Durum Wheat Pasta
Cereal Chemistry
Organic Chemistry
Food Science
The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin De Chavignol Cheese
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Influence of Controlled Atmosphere Storage on Polyphenoloxidase Activity in Relation to Colour Changes of Minimally Processed 'Jonagored' Apple
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched With Rutin or Quercetin: The Effect of Processing Conditions
LWT - Food Science and Technology
Food Science
