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Abscisic acid application affects colorand acceptance of the new hybrid 'BRS melodia' seedless grape grownin a subtropical region. Authorship: KOYAMA, R.; COLOMBO, R. C.; BORGES, W. F. S.; SILVESTRE, J. P.; HUSSAIN, I.; SHAHAB, M.; AHMED, S.; PRUDENCIO, S. H.; SOUZA, R. T. de; ROBERTO, S. R. The application ofS-ABA enantiomer to clusters of poor pigmentation cultivarscan improve grape color. The aim of this study was to assess whetherS-ABA applied toclusters of the new hybrid ?BRS Melodia... ... Repository: BDPA Publication year: 2019
Impactos do processamento de soja na retenção de minerais, isoflavonas e proteínas em tofus. Authorship: BENASSI, V. de T.; PRUDENCIO, S. H. Oito cultivares de soja brasileiras foram utilizadas como matéria-prima para obtenção de tofu, com o objetivo de verifi car a retenção de proteínas, minerais e isoflavonas durante o processamento. O p... ... Repository: BDPA Publication year: 2013
Tofus de diferentes cultivares de soja: Perfil sensorial e correlação com medidas instrumentais e de composição química. Authorship: BENASSI, V. de T.; VARÉA, G. da S.; PRUDENCIO, S. H. Oito cultivares brasileiras de soja foram utilizadas na elaboração de tofus. Foram realizadas medidas instrumentais de cor e textura dos produtos, e suas características sensoriais foram descritas por... ... Repository: BDPA Publication year: 2012
Brazilian citizen and consumer attitudes an preferences regarding broiler breast PSE meat. Authorship: DROVAL, A. A.; PRUDENCIO, S. H.; BENASSI, V. T.; ROSSA, A.; PAIAO, F. G.; SHIMOKOMAKI, M. Repository: BDPA Publication year: 2011
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. Authorship: SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; LEE, S. Y.; PRUDENCIO, S. H. Repository: BDPA Publication year: 2010
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. Authorship: SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; SOO, Y. L; PRUDENCIO, S. H. The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymi... ... Repository: BDPA Publication year: 2010
Perfil sensorial e aceitação de cultivares de soja tipo grão e tipo alimento. Authorship: SILVA, J. B. da; CARRÃO-PANIZZI, M. C.; PRUDÊNCIO, S. H. Repository: BDPA Publication year: 2010
Flavor of soybean cultivars: sensory descriptive analysis and eletronic tongue. Authorship: SILVA, J. B. da S.; CARRÃO-PANIZZI, M.C.; FONSECA, F. J.; PRUDÊNCIO, S. H. Soybean cultivars have different uses and are classified as food type and grain type. Grain type cultivars are for oil processing and animal feeding and present ?beany" flavor. Food type cultivars are... ... Repository: BDPA Publication year: 2010
Chemical and physical composition of grain-type and food-type soybean for food processing. Authorship: SILVA, J. B. da; CARRÃO-PANIZZI, M. C.; PRUDÊNCIO, S. H. The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type... ... Repository: BDPA Publication year: 2009
Aceitabilidade de bebidas preparadas a partir de diferentes extratos hidrossolúveis de soja. Authorship: SILVA, J. B. da; PRUDÊNCIO, S. H.; FELBERG, I.; DELIZA, R.; CARRÃO-PANIZZI, M. C. O objetivo deste trabalho foi avaliar a aceitabiliade de bebidas obtidas de extrato de soja em pó, produzido a partir de cultivar desprovida de enzimas lipoxigenases, e de dois extratos em pó comercia... ... Repository: BDPA Publication year: 2007

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