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Priscila Probio de Moraes
Priscila Probio de Moraes
State University of Campinas
Chemistry
Food science
Sodium
Chromatography
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3
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3
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0
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The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic
2021
Foods
Jan Bedrníček
ivana laknerová
František Lorenc
Priscila Probio de Moraes
Markéta Jarošová
Eva Samková
Jan Tříska
Naděžda Vrchotová
Jaromír Kadlec
Pavel Smetana
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Minerals assessment and sodium control in hamburger by fast and green method and chemometric tools
2020
Lwt - Food Science and Technology
Ana Paula Rebellato
Elem Tamirys dos Santos Caramês
Priscila Probio de Moraes
Juliana Azevedo Lima Pallone
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Bioaccessibility of minerals (Fe, Ca, Zn and Mg) in ultra-processed foods
2019
Priscila Probio de Moraes
Ana Paula Rebellato
Bianca Trajano
Juliana Azevedo Lima Pallone
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