M. R. S. Peixoto Joele
AuthID: R-00J-A1R
1
TITLE: Artificial intelligence application for classification and selection of fish gelatin packaging film produced with incorporation of palm oil and plant essential oils
AUTHORS: Silva, NDE; Farias, FD; Freitas, MMD; Hernandez, EJGP; Dantas, VV; Oliveira, MEC; Joele, MRSP; Lourenco, LDH;
PUBLISHED: 2021, SOURCE: FOOD PACKAGING AND SHELF LIFE, VOLUME: 27
AUTHORS: Silva, NDE; Farias, FD; Freitas, MMD; Hernandez, EJGP; Dantas, VV; Oliveira, MEC; Joele, MRSP; Lourenco, LDH;
PUBLISHED: 2021, SOURCE: FOOD PACKAGING AND SHELF LIFE, VOLUME: 27
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters
AUTHORS: Pino Hernández, E; de Carvalho Júnior, RN; Barata Alves, RC; Peixoto Joele, MRS; da Silva e Silva, N; Costa da Silva, EV; Henriques Lourenço, LDF;
PUBLISHED: 2020, SOURCE: International Journal of Gastronomy and Food Science, VOLUME: 20
AUTHORS: Pino Hernández, E; de Carvalho Júnior, RN; Barata Alves, RC; Peixoto Joele, MRS; da Silva e Silva, N; Costa da Silva, EV; Henriques Lourenço, LDF;
PUBLISHED: 2020, SOURCE: International Journal of Gastronomy and Food Science, VOLUME: 20
INDEXED IN: Scopus
Scopus3
TITLE: Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters
AUTHORS: Enrique Pino Hernandez; Raul N de Carvalho Junior; Rafaela C B Barata Alves; Maria Regina S P Peixoto Joele; Natacia D E da Silva e Silva; Elen V C Costa da Silva; Lucia de F. Henriques Lourenco;
PUBLISHED: 2020, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 20
AUTHORS: Enrique Pino Hernandez; Raul N de Carvalho Junior; Rafaela C B Barata Alves; Maria Regina S P Peixoto Joele; Natacia D E da Silva e Silva; Elen V C Costa da Silva; Lucia de F. Henriques Lourenco;
PUBLISHED: 2020, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 20
INDEXED IN: WOS
WOS