Suzana Caetano da Silva Lannes
Suzana Caetano da Silva Lannes
Faculdade de Ciências Farmacêuticas, Universidade de São Paulo
E-mail confirmado em usp.br
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Lipid oxidation in meat: mechanisms and protective factors–a review
AB Amaral, MV SILVA, SCS LANNES
Food Science and Technology 38, 1-15, 2018
1632018
Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods.
B Valcárcel-Yamani, SCS Lannes
Food and Public health 2 (6), 265-275, 2012
1622012
Application of fats in some food products
RV Rios, MDF Pessanha, PF Almeida, CL Viana, SCS Lannes
Food Science and Technology 34, 3-15, 2014
1332014
Natural antioxidants used in meat products: A brief review
JS Ribeiro, MJMC Santos, LKR Silva, LCL Pereira, IA Santos, ...
Meat science 148, 181-188, 2019
1232019
pH Influence on the stability of foams with protein–polysaccharide complexes at their interfaces
JN Miquelim, SCS Lannes, R Mezzenga
Food hydrocolloids 24 (4), 398-405, 2010
1142010
Effect of sugar and fat replacers on the texture of baked goods
MS ESTELLER, RL AMARAL, SCDS Lannes
Journal of texture studies 35 (4), 383-393, 2004
1082004
Parâmetros complementares para fixação de identidade e qualidade de produtos panificados
MS Esteller, SCS Lannes
Food Science and Technology 25, 802-806, 2005
1002005
Sorption isotherms of cocoa and cupuassu products
ML Medeiros, AMIB Ayrosa, RN de Moraes Pitombo, SC da Silva Lannes
Journal of food engineering 73 (4), 402-406, 2006
952006
Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes
OV Santos, NCF Corrêa, F Soares, LA Gioielli, CEF Costa, SCS Lannes
Food Research International 47 (2), 253-258, 2012
752012
Chocolate rheology
EV Gonçalves, SCS Lannes
Food Science and Technology 30, 845-851, 2010
742010
Extraction and physicochemical characterization of gelatin from chicken by‐product
PF Almeida, SCS Lannes
Journal of Food Process Engineering 36 (6), 824-833, 2013
602013
Production and characterization of sponge‐dough bread using scalded rye
MS Esteller, SCS LANNES
Journal of Texture Studies 39 (1), 56-67, 2008
562008
The effect of kefir addition on microstructure parameters and physical properties of porous white bread
MS Esteller, O Zancanaro, CNS Palmeira, SC da Silva Lannes
European Food Research and Technology 222 (1), 26-31, 2006
542006
Effect of different sweetener blends and fat types on ice cream properties
E Silva Junior, SCS Lannes
Food Science and Technology 31, 217-220, 2011
512011
Uso de açúcares em produtos panificados
MS Esteller, RMO Yoshimoto, RL Amaral, SCS Lannes
Food Science and Technology 24 (4), 602-607, 2004
492004
Processamento de achocolatado de cupuaçu por spray-dryer
SCS Lannes, ML Medeiros
Revista Brasileira de Ciências Farmacêuticas 39, 115-123, 2003
462003
Comparison of total phenolic content and antiradical capacity of powders and" chocolates" from cocoa and cupuassu
MI Genovese, SCS Lannes
Food Science and Technology 29 (4), 810-814, 2009
452009
Ingredientes usados na indústria de chocolates
M Richter, SCS Lannes
Revista Brasileira de Ciências Farmacêuticas 43, 357-369, 2007
442007
Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake
OV Santos, NCF Corrêa, RN Carvalho Jr, CEF Costa, LFF França, ...
Food Research International 51 (2), 841-847, 2013
432013
Effect of freeze-dried gluten addition on texture of hamburger buns
MS Esteller, RNM Pitombo, SCS Lannes
Journal of Cereal Science 41 (1), 19-21, 2005
422005
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Artigos 1–20