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Publications by TAÍSA CERATTI TREPTOW
Physicochemical Composition and Sensory Analysis of Whole Juice Extracted From Grapes Irradiated With Ultraviolet C
Revista Brasileira de Fruticultura
Plant Science
Agronomy
Crop Science
Food Science
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Physicochemical Characteristics and Fatty Acids Composition of Crude Oil Extracted From Blackberry (Rubus Glaucus Benth) Residues
Grasas y Aceites
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Physicochemical Characterization of Chitosan Extracted From Metapenaeus Stebbingi Shells
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Isolation of Soluble Proteins From Juice, Must and Wines From Muscat Bailey a Grapes
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Physicochemical and Pasting Properties of Starch Extracted From Four Yam Varieties
Journal of Food and Nutrition Sciences
Application of Sensory Evaluation in Flavor Analysis of Pomegranate Juice
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Physicochemical and Sensory Quality of Yogurt Incorporated With Pectin From Peel ofCitrus Sinensis
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Physicochemical and Descriptive Sensory Analysis of Arkansas-Grown Peaches and Nectarines
Hortscience: A Publication of the American Society for Hortcultural Science
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Volatile Composition of Wines Elaborated From Organic and Non-Organic Grapes
Fermentation Technology
