Colección: TEMAS
Temas | Cantidad |
---|---|
Absorption | 1 |
Acid treatment | 1 |
Aerobic instalments | 1 |
Aerobic training | 1 |
Agalmatolite | 1 |
Agile methodologies | 1 |
Agile practices | 1 |
Airflow | 1 |
Albumin | 1 |
Alcoholic beverage | 1 |
Alcoholic beverages | 1 |
Alcoholic fermentation | 1 |
Aldehydes - Analysis | 1 |
Alginate | 1 |
Allelochemical | 1 |
Allelopathy | 1 |
Alligator | 1 |
Aluminum silicates - Chemistry | 1 |
Anilide derivatives | 1 |
Anthocyanins | 1 |
Antibacterial activity | 1 |
Antifungal activity | 1 |
Antioxidant | 1 |
Antioxidants | 1 |
Análise sensorial | 1 |
Aquecedor solar | 1 |
Artificial intelligence | 1 |
Atom color | 1 |
Atom size | 1 |
Aug-MIA-QSAR | 1 |
Aves | 1 |
Bacteria - Enzymology | 1 |
Bacteria - Genetics | 1 |
Bacteria - Isolation e purification | 1 |
Bacterial Proteins - Metabolism | 1 |
Bambusoideae | 1 |
Banana | 1 |
Beef batter | 1 |
Beef cattle | 1 |
Beverages - Microbiology | 1 |
Biospeckle laser | 2 |
Boar | 1 |
Body composition | 1 |
Brazilian soil | 1 |
Buildings | 1 |
Butter | 1 |
Café | 2 |
Caiman yacare | 1 |
Carboxylic ester hydrolases - Metabolism | 1 |
Carrots | 1 |
Catalyst | 1 |
Cellulases - Isolation e purification | 1 |
Cellulases - Metabolism | 1 |
Cercospora | 1 |
Cercospora ricinella | 1 |
Cerrado | 1 |
Chaenomeles sinensis Koehne | 1 |
Cheese whey beverage | 1 |
Chemokine receptor inhibitors | 1 |
Chemometrics | 2 |
Chicken | 1 |
Chloridoideae | 1 |
Chocolate | 1 |
Classifiers | 1 |
Clostridium perfringens | 1 |
Clove | 1 |
Cocoa fermentation | 1 |
Coculture techniques - Methods | 1 |
Coffea - Chemistry | 1 |
Coffea - Metabolism | 1 |
Coffea - Microbiology | 1 |
Coffea arabica | 1 |
Coffee | 1 |
Coffee fermentation | 1 |
Color | 2 |
Comminuted and scalded saugsage | 1 |
Composición corporal | 1 |
Composição corporal | 1 |
Compost | 1 |
Conjugated linoleic acid | 1 |
Constructionism | 1 |
Consumer behavior | 1 |
Consumption habits | 1 |
Container | 1 |
Cooking yield | 1 |
Coomassie blue | 1 |
Cottonseed | 1 |
Critical velocity | 1 |
Fermentation | 2 |
Food safety | 3 |
Fresh-cut | 2 |
Fruit - Chemistry | 2 |
Lactic acid bacteria | 2 |
Mudas | 2 |
Response surface methodology | 2 |
Saccharomyces cerevisiae - Growth - Development | 2 |
Sensory analysis | 2 |
Substratos | 2 |
Tubetes | 3 |
Volatile compounds | 3 |