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Débora Francielly De Oliveira
Débora Francielly De Oliveira
Universidade Federal de Rondônia
Chemistry
Food science
Sensory system
Polyunsaturated fatty acid
Ingredient
3
Papers
2
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0
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Fatty acid profile, quality lipid index and bioactive compounds of flour from grape residues
2021
Leilane D. Lopes
Bruna R. Böger
Kelen F. Cavalli
José F. dos S. Silveira-Júnior
Daniel V. C. L. Osório
Débora Francielly De Oliveira
Luciano Luchetta
Ivane Benedetti Tonial
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Mercury in wild animals and fish and health risk for indigenous Amazonians
2021
Food Additives & Contaminants Part B-surveillance
Débora Francielly De Oliveira
Bruno Soares de Castro
Maria Cristina Nery do Nascimento Recktenvald
Walkimar Aleixo da Costa Júnior
Fábio Ximenes da Silva
Cristiano Lucas de Menezes Alves
Josiel Dimas Froehlich
Wanderley Rodrigues Bastos
Ari Miguel Teixeira Ott
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Physical and sensory characteristics of salty cereal bar with different binding agents
2020
Food Science and Technology International
Janaína Melati
Luciano Lucchetta
Naimara Vieira do Prado
Débora Francielly De Oliveira
Ivane Benedetti Tonial
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Citations (2)
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