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Data do documento	Título	Autor(es)
2015	Utilização de concentrado protéico de soro em um produto tipo ‘pão de queijo'	Zambrano, Francy; et. al.; ; ; ; ; ; ; ;
2015	Physicochemical, Structural and Rheological Properties of Chestnut (Castanea sativa) Starch	Schmiele, Marcio; et. al.; ; ; ; ; ; ; ;
2015	Influence of temperature and homogenization on honey crystallization	Costa, Lucília Carolina Vardenski; et. al.; ; ; ; ; ; ; ;
2014	Application of loop-mediated isothermal amplification assays for direct identification of pure cultures of Aspergillus flavus, A. nomius, and A. caelatus and for their rapid detection in shelled Brazil nuts	Luo, Jie; et al.; ; ; ; ; ; ; ;
2014	Propriedade de barreira à umidade de embalagens plásticas para produtos oftálmicos	Jaime, Sandra Balan Mendoza; et al.; ; ; ; ; ; ; ;
2014	Method for assessing lead, cadmium, mercury and arsenic in high-density polyethylene packaging and study of the migration into yoghurt and simulant	Kiyataka, Paulo Henrique M.; et al.; ; ; ; ; ; ; ;
2014	Migration of conventional and new plasticizers from PVC films into food simulants: A comparative study	Coltro, Leda; et al.; ; ; ; ; ; ; ;
2014	Life cycle assessment of cellulose packaging materials production: folding box board and kraftliner paper	Mourad, Anna Lúcia; et al.; ; ; ; ; ; ; ;
2014	The mycobiota of coffee beans and its influence on the coffee beverage	Iamanaka, B.T.; et al.; ; ; ; ; ; ; ;
2014	Salmonella enterica serovar Enteritidis and Listeria monocytogenes in mango (Mangifera indica L.) pulp: growth, survival and cross-contamination	Penteado, Ana L.; et al.; ; ; ; ; ; ; ;
2014	Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl	Santos, Bibiana Alves dos; et al.; ; ; ; ; ; ; ;
2014	Caracterização comparativa entre chocolates ao leite formulados com gordura de leite anidra e com estearina de gordura de leite	Luccas, Valdecir; et al.; ; ; ; ; ; ; ;
2014	Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containingmechanically deboned poultrymeat and blends of chloride salts	Horita, C.N.; et al.; ; ; ; ; ; ; ;
2014	Cadmium and lead levels consumed by patients with oral hospital diets prescriptions	Sá, Júlia S. Manzoli de; et al.; ; ; ; ; ; ; ;
2014	Evaluación del índice de peróxido del ajo frito durante el almacenamiento	Prati, Patricia; et al.; ; ; ; ; ; ; ;
2014	Influence of Processing Additives on the Quality and Stability of Dried Papaya Obtained by Osmotic Dehydration and Conventional Air Drying	Germer, Sílvia P. M.; et al.; ; ; ; ; ; ; ;
2015	Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates	Rezende, Natalia V.; et al.; ; ; ; ; ; ; ;
2014	Evaluation of iron, zinc, copper, manganese and selenium in oral hospital diets	Moreira, Daniele C.F., et al.; ; ; ; ; ; ; ;
2014	Development and characterization of protein hydrolysates originated from animal agro industrial byproducts	Dieterich, Fabiana; et al.; ; ; ; ; ; ; ;
2014	Evaluation of allicin stability in processed garlic of different cultivars	Prati, Patricia; et al.; ; ; ; ; ; ; ;