1. Instituto de Tecnologia de Alimentos

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Data do documentoTítuloAutor(es)
2016Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallizationMiyasaki, Eriksen Koji; et al.; ; ; ; ; ; ; ;
2015Characterization of Carbonated Beverages Associated to Corrosion of Aluminium PackagingSoares, Beatriz Maria Curtio; et al.; ; ; ; ; ; ; ;
2014As, Cd, Cr, Pb and Hg in seafood species used for sashimi and evaluation of dietary exposureMorgano, Marcelo A.; et al.; ; ; ; ; ; ; ;
2015Penicillium excelsum sp. nov from the Brazil Nut Tree Ecosystem in the Amazon Basin’Taniwaki, Marta Hiromi; et. al.; ; ; ; ; ; ; ;
2014DEGRADABILIDADE in situ DO HÍBRIDO DE SORGO E DO CAPIM-TANZÂNIA EM VACAS SUPLEMENTADAS NO OUTONOSimili, Flávia Fernanda; et al.; ; ; ; ; ; ; ;
2014Consumption of oral hospital diets and percent adequacy of minerals in oncology patients as an indicative for the use of oral supplementsSá, Júlia S.M. de; et al.; ; ; ; ; ; ; ;
2014Brazil nuts are subject to infection with B and G aflatoxin-producing fungus, Aspergillus pseudonomiusMassi, Fernanda Pelisson; et. al.; ; ; ; ; ; ; ;
2013Ácido Linoleico Conjugado (CLA) - Benefícios Para Saúde, Sua Presença e Estabilidade em Produtos LácteosZacarchenco, Patrícia Blumer; et al.; ; ; ; ; ; ; ;
2014Aflatoxin evaluation in ready-to-eat brazil nuts using reversed-phase liquid chromatography and post-column derivatisationIamanaka, Beatriz Thie; et al.; ; ; ; ; ; ; ;
2014Formation of volatile compounds from lycopene by autoxidation in a model system simulating dehydrated foodsKobori, C. N.; et al.; ; ; ; ; ; ; ;

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