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Data do documento	Título	Autor(es)
2018	Properties of barrier shrink bags made with EVOH and polyamide for fresh beef meat preservation	Rodrigues, Jose Boaventura; et. al.; ; ; ; ; ; ; ;
2018	Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars	Silva, Jéssyca Santos; et. al.; ; ; ; ; ; ; ;
2018	Trehalose as a cryoprotectant in freeze-dried wheat sourdough production	Stefanello, Raquel Facco; et. al.; ; ; ; ; ; ; ;
2018	Recent advances in toxicity and analytical methods of monochloropropanediols and glycidyl fatty acid esters in foods	Arisseto, Adriana Pavesi; et. al.; ; ; ; ; ; ; ;
2018	The Annatto Carotenoids and the Norbixin Absorption Coefficient	Silva, Marta Gomes da; et. al.; ; ; ; ; ; ; ;
2018	A sensometric approach to the development of mortadella with healthier fats☆	Saldaña, Erick; et. al.; ; ; ; ; ; ; ;
2018	Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein	Silverio, Gabriela Barros; et. al.; ; ; ; ; ; ; ;
2018	Co-crystallization of paprika oleoresin and storage stability study	Federzoni, Veronica; et. al.; ; ; ; ; ; ; ;
2018	Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles	Moura, Sílvia C.S.R. de; et. al.; ; ; ; ; ; ; ;
2018	Composição lipídica, características físicas e sensoriais de recheios de morango em biscoitos	Akamine, Eliane Harumi; et. al.; ; ; ; ; ; ; ;