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| Data do documento | Título | Autor(es) |
| 2018 | The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin | Oriani, Vivian Boesso; ; ; ; ; ; ; ; |
| 2014 | The mycobiota of coffee beans and its influence on the coffee beverage | Iamanaka, B.T.; et al.; ; ; ; ; ; ; ; |
| 2022 | The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability | Francisco, Cristhian Rafael Lopes; et al.; ; ; ; ; ; ; ; |
| 2020 | The potential of bacterial cultures to degrade the mutagen 2-methyl-1,4- dinitro-pyrrole in a processed meat model | Motta, Gabriel Emiliano; et. al.; Elsevier Ltd. |
| 2010 | The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides | Linde, Giani Andrea; et al.; ; ; ; ; ; ; ; |
| 2023 | Toxic inorganic elements in plant-based beverages: total concentration, dietary exposure and bioaccessibility | Fioravanti, Maria Isabel Andrekowisk; Rebellato, Ana Paula; Milani, Raquel Fernanda; Morgano, Marcelo Antônio; Bragotto, Adriana Pavesi Arisseto; ; ; ; ; ; ; ; |
| 2016 | Trace elements in Camellia sinensis marketed in southeastern Brazil: extraction from tea leaves to beverages and dietary exposure | Milani, Raquel F.; Morgano, Marcelo A.; Cadore, Solange; ; ; ; ; ; ; ; |
| 2020 | Trace elements in ready-to-drink ice tea: Total content, in vitro bioaccessibility and risk assessment | Milani, Raquel Fernanda; Sanches, Vitor Lacerda; Morgano, Marcelo Antonio; Cadore, Solange; ; ; ; ; ; ; ; |
| 2023 | Trace Elements in Soy-Based Beverages: A Comprehensive Study of Total Content and In Vitro Bioaccessibility | Milani, Raquel Fernanda; Mauri, Adriana Aparecida; Sanches, Vitor Lacerda; Morgano, Marcelo Antonio; Cadore, Solange; ; ; ; ; ; ; ; |
| 2018 | Trehalose as a cryoprotectant in freeze-dried wheat sourdough production | Stefanello, Raquel Facco; et. al.; ; ; ; ; ; ; ; |
| 2017 | Trehalose as a cryoprotectant in freeze-dried wheat sourdough production | Stefanello, Raquel Facco; et. al.; ; ; ; ; ; ; ; |
| 2022 | Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling | Messias, Tayanna Bernardo Oliveira Nunes; et. al.; ; ; ; ; ; ; ; |
| 2020 | Umami Ingredient: flavor enhancer from shiitake (Lentinula edodes) byproducts | Harada-Padermo, Samara dos Santos; Alvim, Izabela Dutra; ; ; ; ; ; ; ; |
| 2019 | Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities | Taniwaki, Marta H.; et. al.; ; ; ; ; ; ; ; |
| 2015 | Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes | Felisberto, Maria Herminia Ferrari; et. al.; ; ; ; ; ; ; ; |
| 2010 | Use of irradiation in postharvest disease management: problems and solutions | Cia, P.; et al.; ; ; ; ; ; ; ; |
| 2021 | Use of the Kano model and sensory evaluation in the development of an iron supplement for women | Audiverth, Heidy Lorena Ferrari; Garcia, Aline de Oliveira; Ormenese, Rita de Cássia Salvucci Celeste; Bertoldo-Pacheco, Maria Teresa; ; ; ; ; ; ; ; |
| 2013 | Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles | Alvim, Izabela Dutra; et al.; ; ; ; ; ; ; ; |
| 2018 | Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer | Amorim, M.; Pereira, J. O.; Silva, L. B. |
| 2010 | Utilização da farinha de feijão-caupi (Vigna unguiculata L. Walp) na elaboração de produtos de panificação | Frota, Karoline de Macêdo Gonçalves; ; ; ; ; ; ; ; |
