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Data do documento	Título	Autor(es)
2020	Comportamento funcional da CMS reestruturada de tilápia híbrida vermelha	Haguiwara, Marcia Mayumi Harada; et. al.; ; ; ; ; ; ; ;
2020	Sensory quality prediction of coffee assessed by physicochemical parameters and Multivariate model	Domingues, Laricia Oliveira Cardoso; et. al.; ; ; ; ; ; ; ;
2020	Retention of β-carotene in biofortified sweet potato chips after processing	Marangoni Júnior, Luís; et. al.; ; ; ; ; ; ; ;
2020	Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C	Cordeiro, Ana Rita Ribeiro de Araújo; et. al.; ; ; ; ; ; ; ;
2020	Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid	Tassi, Adriana Luiza Wain; et. al.; ; ; ; ; ; ; ;
2020	Application of arginine and histidine to improve the technological and sensory properties of low-fat Bologna-type sausages produced with high levels of KCl	Silva, Suelem Lima da; et. al.; ; ; ; ; ; ; ;
2021	O-ATRP synthesized poly(β-pinene) blended with chitosan for antimicrobial and antioxidant bio-based films production	Rodrigues, Plínio Ribeiro; et. al.; ; ; ; ; ; ; ;
2021	Production of Wheat Flour/PBAT Active Films Incorporated with Oregano Oil Microparticles and Its Application in Fresh Pastry Conservation	Balan, Geane Cristiane; ; ; ; ; ; ; ;
2021	Sustainable Packaging Films Composed of Sodium Alginate and Hydrolyzed Collagen: Preparation and Characterization	Marangoni Júnior, Luís; et. al.; ; ; ; ; ; ; ;
2021	Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides	Paulo, Bruna Barbon; et. al.; ; ; ; ; ; ; ;