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Data do documentoTítuloAutor(es)
2019Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried ac¸ai (Euterpe oleracea)Augusto, P. P. C.; et. al.; ; ; ; ; ; ; ;
2017Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristicsAzevedo, Bruna Marcacini; et. al.; ; ; ; ; ; ; ;
2017Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)Ferreira, Janaína Madruga Morais; et. al.; ; ; ; ; ; ; ;
2014Fungi and mycotoxins in cocoa: From farm to chocolateCopetti, Marina V.; et al.; ; ; ; ; ; ; ;
2013Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in BahiaEfraim, Priscilla; et al.; ; ; ; ; ; ; ;
2019Influência da embalagem na estabilidade de chocolate ao leite adicionado de fibras higroscópicasAlves, Rosa Maria Vercelino (Orientador); Verde, Alessandra Barros; Izabela Dutra Alvim (Coorientador)
2013Behavior of Salmonella during fermentation, drying and storage of cocoa beansNascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ;
2012Inactivation of Salmonella during cocoa roasting and chocolate conchingNascimento, Maristela da Silva do; et al.; ; ; ; ; ; ; ;
2012Determination of aflatoxins in by-products of industrial processing of cocoa beansCopetti, Marina V.; et al.; ; ; ; ; ; ; ;
2011Aflatoxigenic fungi and aflatoxin in cocoaCopetti, Marina V.; et al.; ; ; ; ; ; ; ;

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