Colección: TEMAS
Temas | Cantidad |
---|---|
Absorption | 1 |
Acid treatment | 1 |
Adesão | 1 |
Agalmatolite | 1 |
Airflow | 1 |
Alcoholic beverage | 1 |
Alcoholic beverages | 2 |
Alcoholic fermentation | 2 |
Aldehydes - Analysis | 1 |
Alginate | 1 |
Aluminum silicates - Chemistry | 1 |
Anilide derivatives | 1 |
Anthocyanins | 1 |
Antibacterial | 1 |
Antibacterial activity | 1 |
Antifungal activity | 1 |
Antimicrobiano | 1 |
Antioxidant | 1 |
Análise sensorial | 1 |
Atom color | 1 |
Atom size | 1 |
Atomization | 1 |
Aug-MIA-QSAR | 1 |
Bacteria - Enzymology | 1 |
Bacteria - Genetics | 1 |
Bacteria - Isolation e purification | 1 |
Bacterial Proteins - Metabolism | 1 |
Banana | 1 |
Beef burger | 1 |
Beverages - Microbiology | 2 |
Biodiesel | 1 |
Biofuel | 1 |
Brazilian soil | 1 |
Butter | 1 |
Cachaça | 1 |
Carboxylic ester hydrolases - Metabolism | 1 |
Catalyst | 1 |
Cellulases - Isolation e purification | 1 |
Cellulases - Metabolism | 1 |
Cerrado | 1 |
Chaenomeles sinensis Koehne | 1 |
Cheese whey beverage | 1 |
Chemokine receptor inhibitors | 1 |
Chemometrics | 2 |
Chocolate | 1 |
Classification | 1 |
Cocoa fermentation | 1 |
Coculture techniques - Methods | 1 |
Coffea - Chemistry | 1 |
Coffea - Metabolism | 1 |
Coffea - Microbiology | 1 |
Coffee fermentation | 1 |
Complexity | 1 |
Compost | 1 |
Coomassie blue | 1 |
Cream cheese | 1 |
Cryptococcus - Enzymology | 1 |
Culture-dependent and -independent methods | 1 |
Distilled beverage | 1 |
Environmental perception | 1 |
Enzyme | 1 |
Equivalent sweetness | 1 |
Essential oils | 1 |
Esters - Analysis | 1 |
Exotic Fruits | 1 |
Experimental design | 1 |
FTIR | 1 |
Fat substitutes | 1 |
Fatty acids | 1 |
Female | 1 |
Fermentation | 3 |
Fermentation biotechnology | 1 |
Fermentation kinetics | 2 |
Fermented beverage | 1 |
Filamentous fungi | 1 |
Flavours | 1 |
Fluidodinâmica computacional | 1 |
Food analysis - Methods | 1 |
Food handling - Methods | 1 |
Food microbiology | 1 |
Freezing time | 1 |
Fruit - Chemistry | 2 |
Fruit - Metabolism | 1 |
Fruit - Microbiology | 1 |
Fruit pulp | 1 |
Kefir | 2 |
Lactic acid bacteria | 2 |
Microencapsulation | 2 |
Monosodium glutamate | 2 |
Multivariate calibration | 2 |
PCR-DGGE | 2 |
Response surface methodology | 3 |
Saccharomyces | 3 |
Saccharomyces cerevisiae | 2 |
Saccharomyces cerevisiae - Growth - Development | 2 |
Sensory analysis | 2 |
Spray drying | 3 |
Temporal dominance of sensations | 2 |
Volatile compounds | 4 |
Yeasts | 2 |