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Data do documento	Título	Autor(es)
2019	Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages	Marangoni Júnior, Luís; Cristianini, Marcelo; Anjos, Carlos Alberto Rodrigues; Padula, Marisa; ; ; ; ; ; ; ;
2019	Reducing 50% sodium chloride in healthier jerked beef: an efficient design to ensure suitable stability, technological and sensory properties	Vidal, Vitor A.S.; Biachi, João P.; Paglarini, Camila S.; Pinton, Mariana B.; Campagnol, Paulo C.B.
2019	Influence of lamb finishing system on animal performance and meat quality	Gallo, Sarita Bonagurio; Arrigoni, Mario de Beni; Lemos, Ana Lúcia da Silva C.; Haguiwara, Márcia Mayumi Harada; Bezerra, Helena Viel Alves; ; ; ; ; ; ; ;
2019	Occurrence and diversity of Aspergillus in commercial yerba mate elaborated for the Brazilian beverage ‘chimarrão’	Silva, Josué José; ; ; ; ; ; ; ;
2019	Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea	Cavalcante, Rodrigo Barbosa Monteiro; Morgano, Marcelo Antônio
2019-02	Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the diet	Lazarini, Tainá Elisa de Mello; Milani, Raquel Fernanda; Morgano, Marcelo Antonio; ; ; ; ; ; ; ;
2019	Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt	Moura, Sílvia C. S. R. de; et. al.; ; ; ; ; ; ; ;
2019	Understanding Mycotoxin Contamination Across the Food Chain in Brazil: Challenges and Opportunities	Taniwaki, Marta H.; et. al.; ; ; ; ; ; ; ;
2019	Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods	Cutrim, Camila Sampaio; Alvim, Izabela Dutra; Cortez, Marco Antonio Sloboda; ; ; ; ; ; ; ;
2019	Primary aromatic amines in kitchenware: Determination by liquid chromatography-tandem mass spectrometry	Perez, Mary Ângela Favaro; et. al.; ; ; ; ; ; ; ;