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D. de G. C. Freitas

Observed names: D.D.G.C. Freitas, Daniela D G Castro Freitas, Daniela De GC Freitas, Daniela de G.C. Freitas, FREITAS, D. de G. C.
OpenAlex ID: A5111967180
Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation
2012 · Izabella B. Aguiar, Nara G.M. Miranda, et al. · Innovative Food Science & Emerging Technologies · 74
Characterization of cookies formulated with rice and black bean extruded flours
2011 · Priscila Z. Bassinello, Daniela de G.C. Freitas, et al. · Procedia Food Science · 41
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Identifying promising accessions of cherry tomato: a sensory strategy using consumers and chefs
2012 · Mariella C Rocha, Rosires Deliza, et al. · Journal of the Science of Food and Agriculture · 21
Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi
2012 · S.C.R.P. Mello, M.Q. Freitas, et al. · Arquivo Brasileiro de Medicina Veterinária e Zootecnia · 16
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Qualidade da carne de bovinos superprecoces terminados em confinamento
2013 · R.S. Pitombo, D.D.N. Souza, et al. · Arquivo Brasileiro de Medicina Veterinária e Zootecnia · 12
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Effect of calcium addition and pH on yield and texture of Minas cured cheese
2013 · B.N.C. Santos, C.C.C V. Silva, et al. · Arquivo Brasileiro de Medicina Veterinária e Zootecnia · 12
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[Cereal bars with soy protein and wheat germ, physicochemical characteristics and texture during the storage].
2005 · Daniela D G Castro Freitas · PubMed · 11
Desenvolvimento de compota de abacaxi em calda de melado.
2011 · V. M. da Matta, T. V. Candéa, et al. · infoteca-e (Brazilian Agricultural Research Corporation) · 1
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Perfil sensorial e aceitação pelo consumidor de massa alimentícia à base de farinha de batata-doce de polpa alaranjada.
2011 · Thaí­sa de Menezes Alves Moro, C. C. de O. Silva, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) · 1
A matrinxã como alternativa para enlatamento: avaliação da aceitação e da intenção de compra.
2015 · V. R. V. dos Santos, D. de G. C. Freitas, et al. · infoteca-e (Brazilian Agricultural Research Corporation)
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Uvas-passas Brasileiras: matéria prima e processamento.
2015 · Reginaldo Teodoro de Souza, Félix Emílio Prado Cornejo, et al. · infoteca-e (Brazilian Agricultural Research Corporation)
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Evaluation of the effect of high pressure technology on bioactive compounds of a mixed tropical juice.
2015 · M. C. Sansão, Renata Torrezan, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Protocolo de avaliação da qualidade do olho-de-cão (Priacanthus arenatus) eviscerado e estocado em gelo.
2013 · D. de G. C. Freitas, G. V. do. Amaral · infoteca-e (Brazilian Agricultural Research Corporation)
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Desenvolvimento do perfil sensorial do patê de cachapinta (Pseudoplatystoma spp.).
2013 · Cátia Maria de Oliveira Lobo, D. de G. C. Freitas, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Processamento de patê de cachapinta (Pseudoplatystoma sp.).
2013 · R. Torrezan, Cátia Maria de Oliveira Lobo, et al. · infoteca-e (Brazilian Agricultural Research Corporation)
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Effect of hyposodic salt on sensory and physical properties of "polvilho" snacks.
2013 · D. de G. C. Freitas, Cristina Yoshie Takeiti, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Nutritional, physical and sensory characteristics of maize produced by green fertilizers.
2013 · D. de G. C. Freitas, J. de O. Santos, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Optimization of a mixed juice from amazon fruits.
2012 · R. de A. Mattietto, D. de G. C. Freitas, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Consumer acceptance and carotenoid content of biofortified pumpkin muffin.
2012 · C. C. de O. Silva, D. de G. C. Freitas, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Formulação e avaliação de preferência de suco misto clarificado.
2011 · T. V. Candéa, V. M. da Matta, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
Método do Índice de Qualidade (MIQ) para a avaliação sensorial da qualidade do pescado.
2011 · D. de G. C. Freitas, G. V. do. Amaral · infoteca-e (Brazilian Agricultural Research Corporation)
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Metodologia de detecção da adstringência em frutos de caqui para determinação do tempo de destanização.
2010 · D. de G. C. Freitas, A. G. Soares, et al. · infoteca-e (Brazilian Agricultural Research Corporation)
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Preferência de massa alimentícia formulada com farinha de batata-doce de polpa alaranjada e arroz.
2010 · Ilenia Siciliano, D. de G. C. Freitas, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Aceitação sensorial de geleia de caqui (Diospyros kaki L.).
2010 · D. de G. C. Freitas, Augusto César Vieira Neves, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Análise sensorial de patê de frango funcional.
2010 · Flávia De Floriani Pozza Rebello, Alberto O. Gaspar, et al. · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
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Works count: 36
Citation count: 191
H-index: 7
I10-index: 7
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