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Data do documento	Título	Autor(es)
2021	Quality of corn grains subjected to drying using direct-fired furnace fed with eucalyptus chips and firewood	Tfouni, Silvia Amélia Verdiani; Gomes, Fernanda Moralez Leme; ; ; ; ; ; ; ;
2021	Coffee by-products in topical formulations: A review	Camargo, Gisele Anne; et al.; ; ; ; ; ; ; ;
2021	Nutritional potential and bioactive compounds of xique-xique juice: An unconventional food plant from Semiarid Brazilian	Carvalho, Paloma Oliveira Antonino Assis de; Bertoldo-Pacheco, Maria Teresa; ; ; ; ; ; ; ;
2022	In vitro inhibition of glucose gastro-intestinal enzymes and antioxidant activity of hydrolyzed collagen peptides from different species	Gaspardi, Ana Lais Andrade; et al.; ; ; ; ; ; ; ;
2021	Nutritional composition and biological activities (antioxidant and antifungal) of Sesbania virgata (Cav.) Pers. seeds	Silva Sá, Giulian César da; et al.; ; ; ; ; ; ; ;
2022	Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate	Figueira, Aline Cássia; et al.; ; ; ; ; ; ; ;
2022	Development of probiotic yoghurts with high protein content by ultrafiltration	Marini, Thaís; et al.; ; ; ; ; ; ; ;
2022	Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps	Almada-Érix, Carine N.; et al.; ; ; ; ; ; ; ;
2022	Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system	Borba, K. K. S.; et al.; ; ; ; ; ; ; ;
2022	Development of a potentially functional chocolate spread containing probiotics and structured triglycerides	Cozentino, Izabela de Souza Correia; et al.; ; ; ; ; ; ; ;