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| Data do documento | Título | Autor(es) |
| 2017-12 | Canjiqueira fruit jelly: sensory evaluation and stability during storage | Prates, Mariana F. O.; Moura, Silvia C. S. R. de; ; ; ; ; ; ; ; |
| 2016 | Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties | Silva, Lidiane Bataglia da; et. al.; ; ; ; ; ; ; ; |
| 2023 | Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective | Ventura, Marcella Benetti; Pereira, Cecilia Teresa Muniz; Luccas, Valdecir; Bolini, Helena Maria Andre; ; ; ; ; ; ; ; |
| 2019 | Development and characterization of probiotic fermented smoothie beverage | Gallina, Darlila A; Barbosa, Paula de Paula Menezes; Ormenese, Rita de Cássia Salvucci Celeste; Garcia, Aline de Oliveira |
| 2019 | Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried ac¸ai (Euterpe oleracea) | Augusto, P. P. C.; et. al.; ; ; ; ; ; ; ; |
