Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes
Filgueras, R.S., Gatellier, P., Aubry, L., Thomas, A., Bauchart, D., Durand, D., Zambiazi, R.C., Santé-Lhoutellier, V.
Published in Meat science (01.11.2010)
Published in Meat science (01.11.2010)
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Degradation of Tocopherols in Rice Bran Oil Submitted to Heating at Different Temperatures
Bruscatto, M.H., Zambiazi, R.C., Sganzerla, M., Pestana, V.R., Otero, D., Lima, R., Paiva, F.
Published in Journal of chromatographic science (01.10.2009)
Published in Journal of chromatographic science (01.10.2009)
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Conference Proceeding
Vegetable oil oxidation: effect of endogenous components
Zambiazi, R.C, Zambiazi, M
Published in Boletim da Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Brazil) (01.01.2000)
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Published in Boletim da Sociedade Brasileira de Ciencia e Tecnologia de Alimentos (Brazil) (01.01.2000)
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Popcorn: physical, chemical, microbiological and sensorial characterizations
Tissot, U.F, Zambiazi, R.C, Mendonca, C.R.B
Published in Bolim do Centro de Pesquisa e Processamento de Alimentos (01.01.2001)
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Published in Bolim do Centro de Pesquisa e Processamento de Alimentos (01.01.2001)
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Vinegar of grapes leaves: sensorial aspects
Granada, G.G, Mendonca, C.R.B, Rosa, V.P, Zambiazi, R.C
Published in Bolim do Centro de Pesquisa e Processamento de Alimentos (01.01.2000)
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Published in Bolim do Centro de Pesquisa e Processamento de Alimentos (01.01.2000)
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