What about gluten‐free products? An insight on celiac consumers' opinions and expectations
Alencar, Natália Manzatti Machado, Araújo, Vitoria Alves, Faggian, Letícia, Silveira Araújo, Marielle Batista, Capriles, Vanessa Dias
Published in Journal of sensory studies (01.08.2021)
Published in Journal of sensory studies (01.08.2021)
Get full text
Journal Article
Sensory characterisation of gluten‐free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients
Alencar, Natália Manzatti Machado, Morais, Elisa Carvalho, Steel, Caroline Joy, Bolini, Helena Maria André
Published in International journal of food science & technology (01.04.2017)
Published in International journal of food science & technology (01.04.2017)
Get full text
Journal Article
Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips
Alencar, Natália Manzatti Machado, Ribeiro, Tatiane Godoy, Barone, Bruna, Barros, Ana Paula André, Marques, Aline Telles Biasoto, Behrens, Jorge Herman
Published in Food research international (01.10.2019)
Published in Food research international (01.10.2019)
Get full text
Journal Article
Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis
Machado Alencar, Natália Manzatti, Steel, Caroline Joy, Alvim, Izabela Dutra, de Morais, Elisa Carvalho, Andre Bolini, Helena Maria
Published in Food science & technology (01.07.2015)
Published in Food science & technology (01.07.2015)
Get full text
Journal Article
Infant formula with 2′-FL + LNnT positively modulates the infant gut microbiome: An in vitro study using human intestinal microbial ecosystem model
Tonon, Karina Merini, Salgaço, Mateus Kawata, Mesa, Victoria, Bento Mosquera, Elaine Martins, Tomé, Thaís Moreno, Freitas, Patrícia Vilar, Machado Alencar, Natália Manzatti, Sartoratto, Adilson, Lazarini, Tamara, Sivieri, Katia
Published in International dairy journal (01.04.2023)
Published in International dairy journal (01.04.2023)
Get full text
Journal Article
Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine
Alencar, Natália Manzatti Machado, Cazarin, Cinthia Baú Betim, Corrêa, Luiz Cláudio, Maróstica Junior, Mário Roberto, Biasoto, Aline Camarão Telles, Behrens, Jorge Herman
Published in Journal of food biochemistry (01.04.2018)
Published in Journal of food biochemistry (01.04.2018)
Get full text
Journal Article
Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
COSTA, Elizabete Lourenço da, ALENCAR, Natália Manzatti Machado, RULLO, Bruna Gabrielle dos Santos, TARALO, Renata Lara
Published in Ciência e tecnologia de alimentos (01.07.2017)
Published in Ciência e tecnologia de alimentos (01.07.2017)
Get full text
Journal Article
Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties
Ribeiro, Jéssica Aparecida, Gonçalves, Clarissa Ane, Rodrigues, Jéssica Ferreira, Alencar, Natália Manzatti Machado, Santos, Eleonice Moreira, Carlos, Lanamar de Almeida, Silva, Washington Azevêdo da, Gonçalves, Aline Cristina Arruda, Trombete, Felipe Machado
Published in Acta scientiarum. Technology (23.09.2021)
Published in Acta scientiarum. Technology (23.09.2021)
Get full text
Journal Article
The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines
Alencar, Natália Manzatti Machado, Cazarin, Cinthia Baú Betim, Corrêa, Luiz Cláudio, Junior, Mário Roberto Maróstica, Silva, Davi José, Biasoto, Aline Camarão Telles, Behrens, Jorge Herman
Published in Journal of Food Bioactives (30.06.2020)
Published in Journal of Food Bioactives (30.06.2020)
Get full text
Journal Article