1. Instituto de Tecnologia de Alimentos

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Data do documentoTítuloAutor(es)
2018-01Suplementos alimentares: perfil do consumidor e composição químicaCrivelin, Vitor Xavier; Chaves, Rodrigo Ramos da Silva; Pacheco, Maria Teresa Bertoldo; Capitani, Caroline Dário; ; ; ; ; ; ; ;
2010Supplementation carotenoid compounds derived from seed integral ground annatto (Bixa arellana, L.) in the laying hens to produce eggs specialCarvalho, Paulo Reis de; et al.; ; ; ; ; ; ; ;
2019Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agentsStefanello, Raquel Facco; et. al.; ; ; ; ; ; ; ;
2016Sushi commercialized in Brazil: Organic Hg levels and exposure intake evaluationPaiva, Esther Lima de; et. al.; ; ; ; ; ; ; ;
2021Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and CharacterizationMarangoni Júnior, Luís; et. al.; ; ; ; ; ; ; ;
2020Sustainable performance of cold-set gelation in the confectionery manufacturing and its effects on perception of sensory quality of jelly candiesAvelar, Matheus Henrique Mariz de; Queiroz, Guilherme de Castilho; Efraim, Priscilla; ; ; ; ; ; ; ;
2017Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compoundsSilva, Maria Elisa Caetano; et. al.; ; ; ; ; ; ; ;
2017Talaromyces sayulitensis, Acidiella bohemica and Penicillium citrinum in Brazilian oil shale by-productsGoes, Kelly C. G. P. de; et. al.; ; ; ; ; ; ; ;
2012Testing the Use of Coconut Fiber as a Cushioning Material for Transport PackagingCastro, Clívia D. Pinho da Costa; Faria, José de Assis Fonseca; Dantas, Tiago Bassani Hellmeister; ; ; ; ; ; ; ;
2014Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containingmechanically deboned poultrymeat and blends of chloride saltsHorita, C.N.; et al.; ; ; ; ; ; ; ;
2019The 17β-oestradiol treatment minimizes the adverse effects of protein restriction on bone parameters in ovariectomized Wistar ratsQuadros, V. P. de; et. al.; ; ; ; ; ; ; ;
2012The analysis of an alternative approach to the venting process in retorts operating under steam pressureBerteli, M. N.; Vitali, A. A.; Marsaioli Jr., A.; Berto, M. I.; ; ; ; ; ; ; ;
2018The Annatto Carotenoids and the Norbixin Absorption CoefficientSilva, Marta Gomes da; et. al.; ; ; ; ; ; ; ;
2017The biodiversity of Aspergillus section Flavi and aflatoxins in the Brazilian peanut production chainMartins, Ligia Manoel; et. al.; ; ; ; ; ; ; ;
2013The biodiversity of Aspergillus section Flavi in brazil nuts: From rainforest to consumerCalderari, Thaiane O.; ; ; ; ; ; ; ;
2012The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus speciesCopetti, Marina V.; et al.; Iamanaka, Beatriz T.; Mororó, Raimundo C.; Pereira, José L.; Frisvad, Jens C.; Taniwaki, Marta H.; mvc@smail.ufsm.br
2014The effects of processing and packaging parameters on the occurrence of sulphide black in canned meatDantas, Fiorella B. H.; et al.; ; ; ; ; ; ; ;
2011The energy balance of soybean biodiesel in Brasil: a case studyMourad, Anna Lúcia; Walter, Arnaldo; ; ; ; ; ; ; ;
2017The impact of laboratory chow for rats in the experiments: Chemical and biological evaluation of nine grain-based diet optionsFerreira, R. S.; et. al.; ; ; ; ; ; ; ;
2019The impacts of the raising regime of Salmon species on their triacylglycerol composition revealed by easy ambient sonic-spray ionization mass spectrometryMaluly, Hellen Dea Barros; Porcari, Andreia de Melo; Cunha, Ildenize Barbosa da Silva; Pacheco, Maria Teresa Bertoldo; Eberlin, Marcos Nogueira; Alberici, Rosana Maria
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