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Data do documento	Título	Autor(es)
2021	Nutritional composition and biological activities (antioxidant and antifungal) of Sesbania virgata (Cav.) Pers. seeds	Silva Sá, Giulian César da; et al.; ; ; ; ; ; ; ;
2022	Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate	Figueira, Aline Cássia; et al.; ; ; ; ; ; ; ;
2022	Development of probiotic yoghurts with high protein content by ultrafiltration	Marini, Thaís; et al.; ; ; ; ; ; ; ;
2022	Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps	Almada-Érix, Carine N.; et al.; ; ; ; ; ; ; ;
2022	Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system	Borba, K. K. S.; et al.; ; ; ; ; ; ; ;
2022	Development of a potentially functional chocolate spread containing probiotics and structured triglycerides	Cozentino, Izabela de Souza Correia; et al.; ; ; ; ; ; ; ;
2023	Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating	Rocha, Ramon S.; et al.; ; ; ; ; ; ; ;
2023	Inorganic Contaminants in Plant-Based Yogurts Commercialized in Brazil	Rebellato, Ana Paula; et al.; ; ; ; ; ; ; ;
2023	Microbial ex situ preservation supporting science and bioeconomy in Brazil	Attili-Angelis, Derlene; et al.; ; ; ; ; ; ; ;
2023	Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation	Giarola, Raquel Carolina; et al.; ; ; ; ; ; ; ;