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Data do documentoTítuloAutor(es)
2016Impact of the two different iron fortifi ed cookies on treatment of anemia in preschool children in BrazilLandim, Liejy Agnes dos Santos Raposo; et. al.; ; ; ; ; ; ; ;
2016FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU (Theobroma grandiflorum Schum.) PUREE1Freire, Maria T. de Alvarenga; et. al.; ; ; ; ; ; ; ;
2016AVALIAÇÃO DO DESEMPENHO DO AMIDO RESISTENTE, INULINA E POLIDEXTROSE APLICADOS EM PÃO DE FORMASetin, Jaciara Coelho; Silva, Vera Sônia Nunes da; ; ; ; ; ; ; ;
2016Polycyclic aromatic hydrocarbons in commercial brands of dry whole soybeans for direct human consumptionGarcia, Laura Pereira; et. al.; ; ; ; ; ; ; ;
2016Propriedades físicas e reológicas de produtos à base de frutasMoura, Sílvia Cristina Sobottka Rolim de; et. al.; ; ; ; ; ; ; ;
2016Correlating physical and sensory texture measurements of hearts of palm in conserveOrmenese, Rita de Cássia Salvucci Celeste; ; ; ; ; ; ; ;
2016Bioactive compounds, antioxidant activity and minerals of ‘Cajuí’ (Anacardium humile St. Hill) during the ripeningPorto, Rayssa Gabriela Costa Lima; ; ; ; ; ; ; ;
2016Antioxidant Capacity and Chemical Characterization of Açaí (Euterpe oleracea Mart.) Fruit FractionsFerreira, Daniela Souza; et. al.; ; ; ; ; ; ; ;
2015Occurrence of macrocyclic lactones in milk and yogurt from Brazilian marketFurlani, Regina P.Z.; et. al.; ; ; ; ; ; ; ;
2015Effect of pH and interaction between egg white protein andhydroxypropymethylcellulose in bulk aqueous medium on foamingpropertiesSadahira, Mitie S.; et. al.; ; ; ; ; ; ; ;

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