Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour

by Rosa, C. S., Prestes, R. C., Tessele, K., Crauss, M.
Published 2016

Resource recovery in the food industry: use in the development of cakes

by Quatrin, A., Silveira, M. R., Rosa, C. S., Santos, C. O., Santos, A. M.
Published 2019

Development of low fat chicken mortadella using collagen as a fat substitute

by Kubota, E. H, Leite, C. V. G, Rosa, C. S, Kempka, A. P, Prestes, R. C
Published 2016

Natural antioxidant from Pequi (Caryocar brasiliense Camb.) peel in the production of sausage

by Dalla Nora, F. M., Copetti, C., Prestes, R. C., Monteiro, S. S, Nogara, G., da Rosa, C. S.
Published 2016

Effect of extract of chia seed (Salvia hispanica) as an antioxidant in fresh pork sausage

by Silva, A. F. C., Schimdt, M. M., Scapin, G., Prestes, R. C., Ferreira, S., da Rosa, C. S.
Published 2017

Chemical characterization, bioactive compounds, and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.)

by Boeira, C. P., Rodrigues, A. S., Londero, P. M. G., Alves, J. S., Moro, K. I. B., Rosa, C. S.
Published 2021

Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound

by Kempka, A. P., Rosa, C. S., Demiate, I. M., Vidal, A. R., Kohn, C. R., Almeida, J. C., Mello, R. O., Kubota, E. H., Schmidt, M. M., Prestes, R. C.
Published 2018

Comparison between morphophysiological and molecular methods for the identification of yeasts isolated from honey

by Soares, M. J. S., Muratori, M. C. S., Nóbrega, M. M. G. P., Poli, J. S., Santos, J. T. O., Pinheiro, R. E. E., Rodrigues, A. M. D., Costa, J. A., Rosa, C. A.
Published 2019