Colección: TEMAS
| Temas | Cantidad |
|---|---|
| Adesão | 1 |
| Albumin | 1 |
| Alcoholic beverage | 1 |
| Alcoholic beverages | 1 |
| Alcoholic fermentation | 2 |
| Aldehydes - Analysis | 1 |
| Alginate | 1 |
| Anilide derivatives | 1 |
| Antibacterial activity | 1 |
| Antifungal activity | 1 |
| Antimicrobiano | 1 |
| Antioxidants | 1 |
| Análise sensorial | 1 |
| Banana | 1 |
| Beef burger | 1 |
| Beverages - Microbiology | 1 |
| Biofuel | 1 |
| Boar | 1 |
| Body composition | 1 |
| Butter | 1 |
| Cachaça | 1 |
| Chaenomeles sinensis Koehne | 1 |
| Cheese whey beverage | 1 |
| Chemometrics | 1 |
| Classification | 1 |
| Clove | 1 |
| Coculture techniques - Methods | 1 |
| Coffea arabica | 1 |
| Coffea arábica | 1 |
| Color | 1 |
| Comminuted and scalded saugsage | 1 |
| Composición corporal | 1 |
| Composição corporal | 1 |
| Conjugated linoleic acid | 1 |
| Constructionism | 1 |
| Consumer behavior | 1 |
| Consumption habits | 1 |
| Cooking yield | 1 |
| Cottonseed | 1 |
| Critical velocity | 1 |
| Cross training | 1 |
| Cucurbita spp. | 1 |
| Culturas intercalares | 1 |
| Culture | 1 |
| Culture-dependent and -independent methods | 1 |
| DASELISA | 1 |
| Dehydration | 1 |
| Distilled beverage | 1 |
| Dry bean | 1 |
| Electron microscopy | 1 |
| Entrenamiento cruzado | 1 |
| Epistasis | 1 |
| Essential oils | 1 |
| Esters - Analysis | 1 |
| Exotic Fruits | 1 |
| Experimental design | 1 |
| Fat substitutes | 1 |
| Female | 1 |
| Fermentation | 2 |
| Fermentation biotechnology | 1 |
| Fermentation kinetics | 1 |
| Flaxseed | 1 |
| Food | 1 |
| Food analysis - Methods | 1 |
| Food handling - Methods | 1 |
| Food microbiology | 1 |
| Food safety | 1 |
| Fruit - Chemistry | 1 |
| GC-FID | 1 |
| Gas chromatography - Mass spectrometry - Methods | 1 |
| Geleia | 1 |
| Genetic resistance | 1 |
| HPLC | 1 |
| Humans | 1 |
| IT governance | 1 |
| Information technology (IT) strategic planning | 1 |
| Innovation | 1 |
| Integrated farming system | 1 |
| Interferencia negativa | 1 |
| Interferência negativa | 1 |
| Jam | 1 |
| Japanese quince | 1 |
| Kefir | 1 |
| Krigagem | 1 |
| Labor restructuring | 1 |
| Lactic acid bacteria | 2 |
| Lactobacillus | 1 |
| Lactobacillus fermentum/growth - Development | 1 |
| Lemongrass | 1 |
| Libido | 1 |
| Light microscopy | 1 |
| Lipids | 1 |
| Listeria monocytogenes | 1 |
| Response surface methodology | 2 |
| Saccharomyces | 2 |
| Saccharomyces cerevisiae | 2 |
| Saccharomyces cerevisiae - Growth - Development | 2 |
| Sensory analysis | 2 |
| Volatile compounds | 2 |
| Yeasts | 2 |