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Data do documentoTítuloAutor(es)
2022Review: use of fruits and vegetables in processed foods: consumption trends and technological impactsMoura, Sílvia Cristina Sobottka Rolim de; Vialta, Airton; ; ; ; ; ; ; ;
2022Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterizationQueiroz, Marise Bonifácio; et. al.; ; ; ; ; ; ; ;
2022Challenges and perspectives for exploiting donkey milk in the Brazilian NortheastMessias, Tayanna Bernardo Oliveira Nunes; et. al.; ; ; ; ; ; ; ;
2022Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labelingMessias, Tayanna Bernardo Oliveira Nunes; et. al.; ; ; ; ; ; ; ;
2022Microencapsulation of roasted coffee oil Pickering emulsions using spray- and freeze-drying: physical, structural and in vitro bioaccessibility studiesRibeiro, Elisa Franco; et. al.; ; ; ; ; ; ; ;
2022Adição de farinha de casca de guavira em pão: características físico-químicas e sensoriaisSalgado, Carolina de Souza; et al.; ; ; ; ; ; ; ;
2022The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stabilityFrancisco, Cristhian Rafael Lopes; et al.; ; ; ; ; ; ; ;
2022Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailabilityGaigher, Bruna; et al.; ; ; ; ; ; ; ;
2022Biopolymer-Based Films from Sodium Alginate and Citrus Pectin Reinforced with SiO2Marangoni Júnior, Luís; et. al.; ; ; ; ; ; ; ;
2022Low-cost, specific PCR assays to identify the main aflatoxigenic species of Aspergillus section FlaviSilva, Josué J.; et al.; ; ; ; ; ; ; ;

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