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Data do documento	Título	Autor(es)
2022	Occurrence of the Seven Most Common Serotypes of Shiga Toxin–Producing Escherichia coli in Beef Cuts Produced in Meat Processing Plants in the State of São Paulo, Brazil	Marquezini, Míriam Gonçalves; et al.; ; ; ; ; ; ; ;
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.