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Data do documento	Título	Autor(es)
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.; ; ; ; ; ; ; ;
2013	CLA-enriched milk powder reverses hypercholesterolemic risk factors in hamsters	Rodríguez-Alcalá, Luis Miguel; et al.; ; ; ; ; ; ; ;