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Data do documento	Título	Autor(es)
2019	Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones	Pereira, Ana Paula Aparecida; et. al.; ; ; ; ; ; ; ;
2019	Interaction between aluminium cans and beverages: Influence of catalytic ions, alloy and coating in the corrosion process	Soares, Danillo S.; et. al.; ; ; ; ; ; ; ;
2018	Recent advances in toxicity and analytical methods of monochloropropanediols and glycidyl fatty acid esters in foods	Arisseto, Adriana Pavesi; et. al.; ; ; ; ; ; ; ;
2019	Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents	Stefanello, Raquel Facco; et. al.; ; ; ; ; ; ; ;
2018	The Annatto Carotenoids and the Norbixin Absorption Coefficient	Silva, Marta Gomes da; et. al.; ; ; ; ; ; ; ;
2018	A sensometric approach to the development of mortadella with healthier fats☆	Saldaña, Erick; et. al.; ; ; ; ; ; ; ;
2017	Trehalose as a cryoprotectant in freeze-dried wheat sourdough production	Stefanello, Raquel Facco; et. al.; ; ; ; ; ; ; ;
2017	Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions	Silva, Marluci P.; et. al.; ; ; ; ; ; ; ;
2017	Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose	Sadahira, Mitie S.; et. al.; ; ; ; ; ; ; ;
2017	Adulteration and Presence of Polycyclic Aromatic Hydrocarbons in Extra Virgin Olive Oil Sold on the Brazilian Market	Tfouni, Silvia Amelia Verdiani; et. al.; ; ; ; ; ; ; ;