Search Results - Bacelar Leite, Paula

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  1. 1
    Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726

    Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726 by Teixeira Magalhães-Guedes, Karina, Carvalho, Giovani Brandão Mafra de, Guimarães, Alaíse Gil, Machado, Wanderson Mariano, Leite, Paula Bacelar, Izabel Druzian, Janice

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  2. 2
    Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil

    Assessment of the fermentative process from different cocoa cultivars produced in Southern Bahia, Brazil by Moreau Cruz, Jaqueline Fontes, Bacelar Leite, Paula, Eduardo Soares, Sergio, da Silva Bispo, Eliete

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  3. 3
    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation by Cruz, Jaqueline Fontes Moreau, Leite, Paula Bacelar, Soares, Sergio Eduardo, Bispo, Eliete da Silva

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  4. 4
    Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

    Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa by Leite, Paula Bacelar, Bispo, Eliete da Silva, Santana, Ligia Regina Radomille de

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  5. 5
    Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars

    Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars by Leite, Paula Bacelar, Maciel, Leonardo Fonseca, Opretzka, Luiza Carolina França, Soares, Sergio Eduardo, Bispo, Eliete da Silva

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  6. 6
    Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars Compostos fenólicos, metilxantinas e atividade antioxidante em massa de cacau e chocolates produzidos a partir de cultivares resistentes e não resistentes a "vassoura de bruxa"

    Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars Compostos... by Paula Bacelar Leite, Leonardo Fonseca Maciel, Luiza Carolina França Opretzka, Sergio Eduardo Soares, Eliete da Silva Bispo

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  7. 7
    Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties

    Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties by Leite, Paula Bacelar, Lannes, Suzana Caetano da Silva, Rodrigues, Alexandre Mariani, Soares, Fabiana Andreia Schaefer De Martini, Soares, Sergio Eduardo, Bispo, Eliete da Silva

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  8. 8
    Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.)/Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties

    Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.)/Rheological study of chocolates made with different cocoa (Theobroma cacao L.) var... by Leite, Paula Bacelar, Lannes, Suzana Caetano da Silva, Rodrigues, Alexandre Mariani, Soares, Fabiana Andreia Schäfer De Martini, Soares, Sérgio Eduardo, Bispo, Eliete da Silva

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