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Publications by Maike Taís Maziero Montanhini
Moisture Content and the Presence of Starch in Grated Parmesan-Type Cheese
Revista Brasileira de Higiene e Sanidade Animal
OCORRÊNCIA DE Campylobacter Jejuni EM LEITE CRU E PASTEURIZADO COMERCIALIZADO EM CURITIBA, ESTADO DO PARANÁ, BRASIL
Revista do Instituto de Laticínios Cândido Tostes
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Microbial Quality of Industrial and Retail Market Grated Parmesan Cheese in the State of São Paulo, Brazil
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Lactobacillus Casei Expressing Methylglyoxal Synthase Causes Browning and Heterocyclic Amine Formation in Parmesan Cheese Extract
Journal of Dairy Science
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On Moisture Content of Rice : 2. Moisture Content With Reference to the Methods for Measuring Moisture Content in Relation to the Grain Texture of Rice.
Japanese Journal of Crop Science
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Effects of Various Grated Sago Sizes, Steeping Periods and Trunk Sections on Sago Starch Recovery (Metroxylon Spp.)
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Influence of Cheese-Making Recipes on the Composition and Characteristics of Camembert-Type Cheese
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A Novel MOS Nanowire Gas Sensor Device (S3) and GC-MS-Based Approach for the Characterization of Grated Parmigiano Reggiano Cheese
Biosensors
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Utilization of Near Infrared Reflectance for the Determination of Fat, Moisture, and Protein in Cheddar Cheese
Kansas Agricultural Experiment Station Research Reports
Type 1 and Type 2 Diabetes—chalk and Cheese?
Diabetologia
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Seasonal Changes in Starch Content and Forecasts of the Amount of Blossom Based on the Content of Starch in the Root of Satsuma Mandarin Cv. ‘Aoshima Unshu’ Trees
Horticultural Research (Japan)
