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Data do documento	Título	Autor(es)
2014	Migration of conventional and new plasticizers from PVC films into food simulants: A comparative study	Coltro, Leda; et al.; ; ; ; ; ; ; ;
2014	Life cycle assessment of cellulose packaging materials production: folding box board and kraftliner paper	Mourad, Anna Lúcia; et al.; ; ; ; ; ; ; ;
2014	The mycobiota of coffee beans and its influence on the coffee beverage	Iamanaka, B.T.; et al.; ; ; ; ; ; ; ;
2014	Salmonella enterica serovar Enteritidis and Listeria monocytogenes in mango (Mangifera indica L.) pulp: growth, survival and cross-contamination	Penteado, Ana L.; et al.; ; ; ; ; ; ; ;
2014	Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl	Santos, Bibiana Alves dos; et al.; ; ; ; ; ; ; ;
2014	Caracterização comparativa entre chocolates ao leite formulados com gordura de leite anidra e com estearina de gordura de leite	Luccas, Valdecir; et al.; ; ; ; ; ; ; ;
2014	Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containingmechanically deboned poultrymeat and blends of chloride salts	Horita, C.N.; et al.; ; ; ; ; ; ; ;
2014	Cadmium and lead levels consumed by patients with oral hospital diets prescriptions	Sá, Júlia S. Manzoli de; et al.; ; ; ; ; ; ; ;
2014	Evaluación del índice de peróxido del ajo frito durante el almacenamiento	Prati, Patricia; et al.; ; ; ; ; ; ; ;
2014	Influence of Processing Additives on the Quality and Stability of Dried Papaya Obtained by Osmotic Dehydration and Conventional Air Drying	Germer, Sílvia P. M.; et al.; ; ; ; ; ; ; ;