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Data do documento	Título	Autor(es)
2019	Canned sardines commercialized in Brazil: Packaging and inorganic contaminants evaluation	Lazarini, Tainá Elisa de Mello; Milani, Raquel Fernanda; Yamashita, Daniela Mary; Saron, Elisabete Segantini; Morgano, Marcelo Antonio; ; ; ; ; ; ; ;
2020	Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid	Tassi, Adriana Luiza Wain; et. al.; ; ; ; ; ; ; ;
2019	Functional textiles impregnated with biogenic silver nanoparticles from Bionectria ochroleuca and its antimicrobial activity	Rodrigues, Alexandre Gomes; et. al.; ; ; ; ; ; ; ;
2019	Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab	Bressiani, Joseane; et. al.; ; ; ; ; ; ; ;
2020	Application of arginine and histidine to improve the technological and sensory properties of low-fat Bologna-type sausages produced with high levels of KCl	Silva, Suelem Lima da; et. al.; ; ; ; ; ; ; ;
2019	Aflatoxins in sugarcane production chain: what could be the source?	Silva, Josué J.; et. al.; ; ; ; ; ; ; ;
2018	Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products	Moreno, Izildinha; et. al.; ; ; ; ; ; ; ;
2018	Development of a new analytical tool for assessing the mutagen 2-methyl-1, 4-dinitro-pyrrole in meat products by LC-ESI-MS/MS	Molognoni, Luciano; et. al.; ; ; ; ; ; ; ;
2019	Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried ac¸ai (Euterpe oleracea)	Augusto, P. P. C.; et. al.; ; ; ; ; ; ; ;
2018	The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin	Oriani, Vivian Boesso; ; ; ; ; ; ; ;