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Data do documento	Título	Autor(es)
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.; ; ; ; ; ; ; ;
2016	Identification of iron-binding peptides from whey protein hydrolysates using iron (III)-immobilized metal ion affinity chromatography and reversed phase-HPLC-tandem mass spectrometry	Cruz-Huerta, Elvia; 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.; ; ; ; ; ; ; ;