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Data do documento	Título	Autor(es)
2016	Prospecting for the incidence of genes involved in ochratoxin and fumonisin biosynthesis in Brazilian strains of Aspergillus niger and Aspergillus welwitschiae	Massi, Fernanda Pelisson; et. al.; ; ; ; ; ; ; ;
2016	Marine‑derived fungus Aspergillus cf. tubingensis LAMAI 31: a new genetic resource for xylanase production	Santos, Juliana A. dos; et. al.; ; ; ; ; ; ; ;
2016	Pasteurised, microfiltered and lactose-hydrolysed skimmed milk with added probiotics: Development and storage stability	Silva e Alves, Adriana T.; et. al.; ; ; ; ; ; ; ;
2016	Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria	Bezerra, Taliana Kênia Alves; et. al.; ; ; ; ; ; ; ;
2016	Cheese bread enriched with biofortified cowpea flour	Cavalcante, Rodrigo Barbosa Monteiro; et. al.; ; ; ; ; ; ; ;
2016	Data onthepresenceorabsenceofgenes encoding essentialproteinsforochratoxin and fumonisinbiosynthesisin Aspergillus niger and Aspergillus welwitschiae	Massi, Fernanda Pelisson; et. al.; ; ; ; ; ; ; ;
2016	Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics	Ferrão, L. L.; et. al.; ; ; ; ; ; ; ;
2017	Impact of sustainability labeling in the perception of sensory quality and purchase intention of chocolate consumers	Silva, Adriana Reis de Andrade; et. al.; ; ; ; ; ; ; ;
2016	Sushi commercialized in Brazil: Organic Hg levels and exposure intake evaluation	Paiva, Esther Lima de; et. al.; ; ; ; ; ; ; ;
2017	Biodiversity of mycobiota throughout the Brazil nut supply chain: From rainforest to consumer	Taniwak, Marta H.; et. al.; ; ; ; ; ; ; ;