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Data do documento	Título	Autor(es)
2010	Ochratoxigenic fungi and ochratoxin A in cocoa during farm processing	Copetti, Marina V.; et al.; ; ; ; ; ; ; ;
2010	Avaliação da estabilidade de geléias ‘light’ de morango e de goiaba	Moura, S. C. S. R.; et al.; ; ; ; ; ; ; ;
2010	Evaluation of Absorption Kinetics of Oxygen Scavenger Sachets Using Response Surface Methodology	Braga, By Lilian R.; et al.; ; ; ; ; ; ; ;
2010	Desafio para as exportações brasileiras de carne bovina	Gonçalves, José Ricardo; Luz Neto, Nicanor Kramer da; ; ; ; ; ; ; ;
2010	Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas	Pereira, Leila M.; et al.; ; ; ; ; ; ; ;
2010	Use of irradiation in postharvest disease management: problems and solutions	Cia, P.; et al.; ; ; ; ; ; ; ;
2010	Atmosfera modificada e refrigeração para conservação pós‑colheita de uva 'Niagara Rosada'	Cia, Patrícia; et al.; ; ; ; ; ; ; ;
2010	Cinética de acidificação de palmito de pupunha (Bactris gasipaes Kunth.)	Quast, Ernesto; et al.; ; ; ; ; ; ; ;
2015	Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk	Silva, Maria Elisa Caetano; Silva, Vera Sonia Nunes da; Pacheco, Maria Teresa Bertoldo; ; ; ; ; ; ; ;
2014	Levantamento das distribuições de temperatura em leito de arroz com casca durante o tratamento térmico por micro-ondas	Berteli, Michele Nehemy; et. al.; ; ; ; ; ; ; ;
2015	Armazenamento do crambe em diferentes embalagens e ambientes: Parte II - Qualidade química	Donadon, Juliana R.; et. al.; ; ; ; ; ; ; ;
2015	In vitro evaluation of yacon (Smallanthus sonchifolius) tuber flour prebiotic potential	Sousa, Sérgio; et. al.; ; ; ; ; ; ; ;
2015	Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC–MS/MS	Silva, Maria Elisa Caetano; et. al.; ; ; ; ; ; ; ;
2015	Nutritional quality and bioactive compounds of partially defatted baru almond flour	Siqueira, Ana Paula Silva; Pacheco, Maria Teresa Bertoldo; Naves, Maria Margareth Veloso; ; ; ; ; ; ; ;
2015	Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate	Rezende, Natália V.; Vissotto, Fernanda Z.; Augusto, Pedro P. C.; ; ; ; ; ; ; ;
2015	Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber	Barretto, Andrea Carla da Silva; et. al.; ; ; ; ; ; ; ;
2015	Obtention and characterization of coconut babassu derivatives	Ferrari, Roseli Aparecida; Soler, Marcia Paisano; ; ; ; ; ; ; ;
2015	Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages	Santos, Bibiana A. dos; et. al.; ; ; ; ; ; ; ;
2015	Quinoa and Rice Co-products Gluten Free-cereals: Physical, Chemical, Microbiological and Sensory Qualities	Godoy, Roberta; et. al.; ; ; ; ; ; ; ;
2015	Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids	Saldaña, Erick; et. al.; ; ; ; ; ; ; ;