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Data do documento	Título	Autor(es)
2022	Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity	Rocha, Ramon S.; et al.; ; ; ; ; ; ; ;
2022	Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours	Rodrigues, Larissa Lages; et al.; ; ; ; ; ; ; ;
2022	Effects of non-thermal plasma on food nutrients and cereal-based raw materials	Barros, Jefferson Henrique Tiago; et al.; ; ; ; ; ; ; ;
2021	Chitosan active coating on paperboard surface forming an antiinsect grain-based food packaging	Silva, Mariangela de Fátima; et al.; ; ; ; ; ; ; ;
2022	The influence of formulation and packaging material on the rheological properties of milk chocolate	Verde, Alessandra Barros; et al.; ; ; ; ; ; ; ;
2022	Phospholipase cocktail: A new degumming technique for crude soybean oil	Passos, Rafaela Menezes dos; et al.; ; ; ; ; ; ; ;
2022	Microencapsulation of hibiscus bioactives and its application in yogurt	Moura, Sílvia Cristina Sobottka Rolim de; et. al.; ; ; ; ; ; ; ;
2018	Nutritional potential, chemical profile and antioxidant activity of Chichá (Sterculia striata) nuts and its by-products	Policarpi, P. B.; Ferrari, Roseli Aparecida
2018	Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy	Garcia, Aline O.; Moura, Sílvia C. S. R. de; Berling, Carolina L.; Queiroz, Marise B.; Alvim, Izabela D.; Hubinger, Miriam D.
2018	Diversity of Aspergillus section Nigri on the surface of Vitis labrusca and its hybrid grapes	Ferranti, L. S.; Fungaro, M. H. P.