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Data do documento	Título	Autor(es)
2016	Sushi commercialized in Brazil: Organic Hg levels and exposure intake evaluation	Paiva, Esther Lima de; et. al.; ; ; ; ; ; ; ;
2016	Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara	Tavares, Bruna Oliveira; et. al.; ; ; ; ; ; ; ;
2016	Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol	Srebernich, Silvana Mariana; et. al.; ; ; ; ; ; ; ;
2016	Effect of piglet castration with nonsurgical sterilant on the zootechnical performance and pork carcass quality	Lucas, D. S.; et. al.; ; ; ; ; ; ; ;
2016	Environmental effect on sunflower oil quality	Regitano Neto, Amadeu; et. al.; ; ; ; ; ; ; ;
2016	Viabilidade Econômica da Produção Industrial de Bebida Láctea Fermentada Simbiótica com Óleo de Cártamo	Vieira, Manuel Carmo; et. al.; ; ; ; ; ; ; ;
2016	Chemical composition, embryo anatomy and viability by tetrazolium test of pyrenes of Euterpe edulis Mart.	Iossi, Emerson; et. al.; ; ; ; ; ; ; ;
2016	Effect of differently processed ac ai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies	Silva, Lidiane Bataglia da; et. al.; ; ; ; ; ; ; ;
2016	Impact of the two different iron fortifi ed cookies on treatment of anemia in preschool children in Brazil	Landim, Liejy Agnes dos Santos Raposo; et. al.; ; ; ; ; ; ; ;
2016	FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU (Theobroma grandiflorum Schum.) PUREE1	Freire, Maria T. de Alvarenga; et. al.; ; ; ; ; ; ; ;