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Data do documento	Título	Autor(es)
2016	Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria	Bezerra, Taliana Kênia Alves; et. al.; ; ; ; ; ; ; ;
2016	Cheese bread enriched with biofortified cowpea flour	Cavalcante, Rodrigo Barbosa Monteiro; et. al.; ; ; ; ; ; ; ;
2016	Data onthepresenceorabsenceofgenes encoding essentialproteinsforochratoxin and fumonisinbiosynthesisin Aspergillus niger and Aspergillus welwitschiae	Massi, Fernanda Pelisson; et. al.; ; ; ; ; ; ; ;
2016	Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics	Ferrão, L. L.; et. al.; ; ; ; ; ; ; ;
2017	Impact of sustainability labeling in the perception of sensory quality and purchase intention of chocolate consumers	Silva, Adriana Reis de Andrade; et. al.; ; ; ; ; ; ; ;
2016	Sushi commercialized in Brazil: Organic Hg levels and exposure intake evaluation	Paiva, Esther Lima de; et. al.; ; ; ; ; ; ; ;
2017	Biodiversity of mycobiota throughout the Brazil nut supply chain: From rainforest to consumer	Taniwak, Marta H.; et. al.; ; ; ; ; ; ; ;
2017	Development of an Extraction Method Using Mixture Design for the Evaluation of Migration of Non-target Compounds and Dibutyl Phthalate from Baby Bottles	Oliveira, Wellington da Silva; et. al.; ; ; ; ; ; ; ;
2016	Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara	Tavares, Bruna Oliveira; et. al.; ; ; ; ; ; ; ;
2017	Set-off: Development of a Simulation Press and Analytical Approach to Study the Phenomenon	Lemos, Aline Brionisio; et. al.; ; ; ; ; ; ; ;