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Data do documentoTítuloAutor(es)
2021Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurtBezerril, Fabrícia França; Magnani, Marciane; Pacheco, Maria Teresa Bertoldo; rcqueiroga@uol.com.br
2020Chemical composition, nutritional properties, and antioxidant activity of Licania tomentosa (Benth.) fruitMedeiros, Jackeline Lima de; et. al.; ; ; ; ; ; ; ;
2019Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpeaCavalcante, Rodrigo Barbosa Monteiro; Morgano, Marcelo Antônio
2017Characterization and evaluation of stability of bioactive compounds in fruit smoothiesMoura, Sílvia Cristina Sobottka Rolim de; et. al.; ; ; ; ; ; ; ;
2017Fractioning of the sunflower flour components: Physical, chemical and nutritional evaluation of the fractionsAlexandrino, Thaís Dolfini; et. al.; ; ; ; ; ; ; ;
2022Drum-drying of mango peel and characterization of different varietiesTroiani, Caetano A. L.; Pacheco-Bertoldo, Maria Teresa; Ferrari, Cristhiane C.; Germer, Silvia P. M.; ; ; ; ; ; ; ;
2020Drum drying process of jabuticaba pulp using corn starch as an additiveNunes, Larissa Peixoto; Ferrari, Cristhiane Caroline; Ito, Danielle; Souza, Elaine de Cássia Guerreiro; Germer, Silvia Pimentel Marconi; criscaferrari@gmail.com
2015Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flourSousa, Sérgio; et al.; ; ; ; ; ; ; ;
2011Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry JamMoura, Sílvia Cristina Sobottka Rolim de; et. al.; ; ; ; ; ; ; ;

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