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Data do documento	Título	Autor(es)
2022	Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity	Rocha, Ramon S.; et al.; ; ; ; ; ; ; ;
2022	Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours	Rodrigues, Larissa Lages; et al.; ; ; ; ; ; ; ;
2022	Effects of non-thermal plasma on food nutrients and cereal-based raw materials	Barros, Jefferson Henrique Tiago; et al.; ; ; ; ; ; ; ;
2022	The influence of formulation and packaging material on the rheological properties of milk chocolate	Verde, Alessandra Barros; et al.; ; ; ; ; ; ; ;
2022	Phospholipase cocktail: A new degumming technique for crude soybean oil	Passos, Rafaela Menezes dos; et al.; ; ; ; ; ; ; ;
2022	Microencapsulation of hibiscus bioactives and its application in yogurt	Moura, Sílvia Cristina Sobottka Rolim de; et. al.; ; ; ; ; ; ; ;
2022	Effect of sunflower protein meal and electrostatic complexes of sunflower meal-pectin on the cake crumb structure and color	Giarola, Raquel Carolina; et al.; ; ; ; ; ; ; ;
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.; ; ; ; ; ; ; ;
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.; ; ; ; ; ; ; ;