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Data do documento	Título	Autor(es)
2018	Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products	Moreno, Izildinha; et. al.; ; ; ; ; ; ; ;
2018	Development of a new analytical tool for assessing the mutagen 2-methyl-1, 4-dinitro-pyrrole in meat products by LC-ESI-MS/MS	Molognoni, Luciano; et. al.; ; ; ; ; ; ; ;
2019	Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried ac¸ai (Euterpe oleracea)	Augusto, P. P. C.; et. al.; ; ; ; ; ; ; ;
2018	The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin	Oriani, Vivian Boesso; ; ; ; ; ; ; ;
2019	Effects of combined wet- and dry-aging techniques on the physicochemical and sensory attributes of beef ribeye steaks from grain-fed crossbred Zebu steers	Vilella, Gustavo de Faria; et. al.; ; ; ; ; ; ; ;
2019	Occurrence and determination of inorganic contaminants in baby food and infant formula	Paiva, Esther Lima de; et. al.; ; ; ; ; ; ; ;
2018	Produção e aceitabilidade sensorial de licor com teor calórico reduzido	Carvalho, Matheus Fortuna de; Silva, Vera Sônia Nunes da; ; ; ; ; ; ; ;
2019	Quantification of mineral composition of Brazilian bee pollen by near infrared spectroscopy and PLS regression	Costa, Maria Cristina A.; et. al.; ; ; ; ; ; ; ;
2018	Aspergillus species and mycotoxins: occurrence and importance in major food commodities	Taniwaki, Marta Hiromi; et. al.; ; ; ; ; ; ; ;
2019	Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533	Stefanello, Raquel Facco; et. al.; ; ; ; ; ; ; ;