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1

Modelagem do crescimento de Salmonella Enteritidis em maionese adicionada de óleo essencial de orégano

by Robazza, Weber da Silva

Published 2016

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2

Viscosity of Binary Aqueous Solutions Involving Malonic, Maleic, Malic, Tartaric, and Citric Acids in the Temperature Range between 303 and 363 K: Experimental Data and Modeling

by Robazza, Weber da Silva

Published 2022

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3

Mathematical modeling of microbial growth in milk Modelagem matemática do crescimento de populações de microrganismos no leite

by Teleken J.T.*

Published 2011

Other Authors: “...Robazza, Weber Da Silva...”
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4

Use of modified Richards model to predict isothermal and non-isothermal microbial growth

by Teleken,Jhony Tiago

Published 2018

Other Authors: “...Robazza,Weber da Silva...”
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5

Mathematical modeling of microbial growth in milk

by Teleken,Jhony Tiago

Published 2011

Other Authors: “...Robazza,Weber da Silva...”
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6

Comparing non-linear mathematical models to describe growth of different animals

by Teleken, Jhony Tiago

Published 2017

Other Authors: “...Robazza, Weber da Silva...”
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7

Freezing profile of pork loin: A case study Perfil de congelamento do carré suíno: Um estudo de caso

by Carlesso R.*

Published 2016

Other Authors: “...Robazza, Weber Da Silva...”
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8

Synergistic and antimicrobial properties of commercial turmeric (Curcuma longa) essential oil against pathogenic bacteria Propriedades antimicrobianas e sinergísticas de óleo essen...

by Antunes S.A.

Published 2012

Other Authors: “...Robazza, Weber Da Silva...”
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9

Comparing non-linear mathematical models to describe growth of different animals Avaliação comparativa de modelos matemáticos não lineares para descrever o crescimento animal

by Teleken J.T.

Published 2017

Other Authors: “...Robazza, Weber Da Silva...”
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10

Use of modified Richards model to predict isothermal and non-isothermal microbial growth

by Teleken J.T.

Published 2018

Other Authors: “...Robazza, Weber Da Silva...”
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11

Refratometric study of ternary mixtures formed by water, glucose and acetonitrile at temperatures ranging from 293 K to 333 K

by Rodrigues D.*

Published 2016

Other Authors: “...Robazza, Weber Da Silva...”
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12

Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef

by Decker,Marcelo

Published 2013

Other Authors: “...Robazza,Weber da Silva...”
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13

Synergistic and antimicrobial properties of commercial turmeric (Curcuma longa) essential oil against pathogenic bacteria

by Antunes,Sara Albino

Published 2012

Other Authors: “...Robazza,Weber da Silva...”
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14

Estudo do Índice de Refração de Soluções Líquidas Binárias Formadas por Álcool e Água em Diferentes Temperaturas

by Galvão, Alessandro Cazonatto

Published 2015

Other Authors: “...Robazza, Weber da Silva...”
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15

Solubility of fructose and sucrose in mixtures of methanol and water: Experiment and application of equations of state and activity coefficient model

by Zangalli M.R.

Published 2024

Other Authors: “...Robazza, Weber Da Silva...”
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16

Viscosity of Binary Aqueous Solutions Involving Malonic, Maleic, Malic, Tartaric, and Citric Acids in the Temperature Range between 303 and 363 K: Experimental Data and Modeling

by Savoldi A.L.L.*

Published 2022

Other Authors: “...Robazza, Weber Da Silva...”
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17

Aqueous viscosity of carbohydrates: Experimental data, activity coefficient modeling, and prediction with artificial neural network-molecular descriptors

by Varnier K.*

Published 2021

Other Authors: “...Robazza, Weber Da Silva...”
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18

Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef

by Decker M.*

Published 2013

Other Authors: “...Robazza, Weber Da Silva...”
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19

Modeling and parameters estimation for the solubility calculations of nicotinamide using UNIFAC and COSMO-based models

by Silveira C.L.

Published 2021

Other Authors: “...Robazza, Weber Da Silva...”
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20

Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins (Myrciaria cauliflora) and red cabbage leaves (Brassica oleracea)

by Souza P.P.*

Published 2020

Other Authors: “...Robazza, Weber Da Silva...”
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