1. Instituto de Tecnologia de Alimentos

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Data do documentoTítuloAutor(es)
2024Food‑packaging interaction during ultrasound processing: migration of monomers from multilayer polyamide packages to diferent food simulantsMarangoni Júnior, Luís; Augusto, Pedro Esteves Duarte; Perez, Mary Ângela Favaro; Soares, Beatriz Maria Curtio; Kiyataka, Paulo Henrique Massaharu; Dantas, Fiorella Balardin Hellmeister; Padula, Marisa; marangoni.junior@hotmail.com
2014Formation of volatile compounds from lycopene by autoxidation in a model system simulating dehydrated foodsKobori, C. N.; et al.; ; ; ; ; ; ; ;
2022Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailabilityGaigher, Bruna; et al.; ; ; ; ; ; ; ;
2017Fractioning of the sunflower flour components: Physical, chemical and nutritional evaluation of the fractionsAlexandrino, Thaís Dolfini; et. al.; ; ; ; ; ; ; ;
2023Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heatingRocha, Ramon S.; et al.; ; ; ; ; ; ; ;
2011Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginateChiumarelli, Marcela; Ferrari, Cristhiane C.; Sarantópoulos, Claire I. G. L.; Hubinger, Miriam D.; march@fea.unicamp.br
2012Fructooligosaccharides as a fat replacer in fermented cooked sausagesSantos, Bibiana Alves dos; ; ; ; ; ; ; ;
2017Fruit dragée formulated with reused solution from pineapple osmotic dehydrationGermer, Sílvia Pimentel Marconi; et. al.; ; ; ; ; ; ; ;
2017Functional protein hydrolysate from goat by-products: Optimization and characterization studiesQueiroz, Angela Lima Menêses de; et. al; ; ; ; ; ; ; ;
2019Functional textiles impregnated with biogenic silver nanoparticles from Bionectria ochroleuca and its antimicrobial activityRodrigues, Alexandre Gomes; et. al.; ; ; ; ; ; ; ;
2023Fungal communities in Brazilian cassava tubers and food productsOno, L. T.; et al.; ; ; ; ; ; ; ;
2021Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its productsOno, Laís Tiemi; et. al.; ; ; ; ; ; ; ;
2014Fungi and mycotoxins in cocoa: From farm to chocolateCopetti, Marina V.; Iamanaka, Beatriz T.; Pitt, John I.; Taniwaki, Marta H.; mvc@smail.ufsm.br
2017Fungos e aflatoxinas no arroz: ocorrência e significado na saúde públicaKatsurayama, Aline Machado; Taniwaki, Marta Hiromi (Orientador); Pós-graduação em Ciências e Tecnologia de Alimentos
2011Furan Levels in Coffee As Influenced by Species, Roast Degree, and Brewing ProceduresArisseto, Adriana Pavesi; et al.; ; ; ; ; ; ; ;
2012Gases and volatile compounds associated with microorganisms in blown pack spoilage of Brazilian vacuumpacked beefHernández-Macedo, M. L.; Contreras-Castillo, C. J.; Tsai, S. M.; Cruz, S. H. da; Sarantópoulos, Claire I. G. L.; Padula, M.; Dias, C. T. S.
2017Genetic diversity and structure in a major Brazilian annatto (Bixa orellana) germplasm bank revealed by microsatellites and phytochemical compoundsDequigiovani, Gabriel; et. al.; ; ; ; ; ; ; ;
2012Green banana pasta: an alternative for gluten-free dietsZandonadi, Renata Puppin; et al.; ; ; ; ; ; ; ;
2010Growth and mycotoxin production by fungi in atmospheres containing 80% carbon dioxide and 20% oxygenTaniwaki, M. H.; et al.; ; ; ; ; ; ; ;
2021Growth performance, carcass traits and meat quality of lambs fed increasing level of Macadamia nut cakeMarconato, Michel N. S.; et al.; ; ; ; ; ; ; ;
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