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Paulo Roberto do Rêgo Monteiro de Carvalho

Federal University of Paraná

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5

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Assessment of the lipid oxidation, color and sensorial acceptance of fresh sausage formulated with potassium bixinate as a substitute for sodium nitrite and carmine

2021 Journal of Food Science and Technology-mysore
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Scalable GPU Communication with Code Generation on Stencil Applications

2019 SBAC-PAD | Symposium on Computer Architecture and High Performance Computing
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CARACTERIZAÇÃO DAS FIBRAS PRESENTES EM ALIMENTOS PARA FINS ESPECIAIS DISPENSADOS EM FARMÁCIAS

2012
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CARACTERÍSTICAS E SEGURANÇA DO GLUTAMATO MONOSSÓDICO COMO ADITIVO ALIMENTAR: ARTIGO DE REVISÃO

2011
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Citations (2)