Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Nathalia M Coutinho

Showing results (1-10 of 5) with videos related to

Pageof 1
Sort By:
Journal of Dairy Science|June 23, 2020
Food defense: Perceptions and attitudes of Brazilian dairy companiesLeo O Lopes, Ramon Silva, Jonas T Guimarães, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharideKenny C S Ribeiro, Nathalia M Coutinho, Marcello R Silveira, et al.
Food Chemistry|December 26, 2018
Processing chocolate milk drink by low-pressure cold plasma technologyNathalia M Coutinho, Marcello R Silveira, Leonardo M Fernandes, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructureMarcello R Silveira, Nathalia M Coutinho, Ramon S Rocha, et al.
Food Chemistry|January 7, 2019
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compoundsMarcello R Silveira, Nathalia M Coutinho, Erick A Esmerino, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Journal of Dairy Science|June 23, 2020
Food defense: Perceptions and attitudes of Brazilian dairy companiesLeo O Lopes, Ramon Silva, Jonas T Guimarães, et al.
Food Research International (Ottawa, Ont.)|March 28, 2021
Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharideKenny C S Ribeiro, Nathalia M Coutinho, Marcello R Silveira, et al.
Food Chemistry|December 26, 2018
Processing chocolate milk drink by low-pressure cold plasma technologyNathalia M Coutinho, Marcello R Silveira, Leonardo M Fernandes, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructureMarcello R Silveira, Nathalia M Coutinho, Ramon S Rocha, et al.
Food Chemistry|January 7, 2019
Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compoundsMarcello R Silveira, Nathalia M Coutinho, Erick A Esmerino, et al.
Pageof 1