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 |