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Data do documento	Título	Autor(es)
2019	Sensory 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.; ; ; ; ; ; ; ;
2017	Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics	Azevedo, Bruna Marcacini; et. al.; ; ; ; ; ; ; ;
2017	Sensory 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.; ; ; ; ; ; ; ;
2016	FOOD-PACKAGING INTERACTION ON THE STABILITY OF CANNED SWEETENED CUPUAÇU (Theobroma grandiflorum Schum.) PUREE1	Freire, Maria T. de Alvarenga; et. al.; ; ; ; ; ; ; ;
2016	Correlating physical and sensory texture measurements of hearts of palm in conserve	Ormenese, Rita de Cássia Salvucci Celeste; ; ; ; ; ; ; ;
2018	Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil	Mori, André Luiz Buzzo; et al.; ; ; ; ; ; ; ;
2015	Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken	Almeida, Marcio Aurelio de; et al.; ; ; ; ; ; ; ;
2011	Effect of the Gamma Radiation Dose Rate on Psychrotrophic Bacteria, Thiobarbituric Acid Reactive Substances, and Sensory Characteristics of Mechanically Deboned Chicken Meat	Brito, Poliana P.; et al.; ; ; ; ; ; ; ;
2010	The use of 2D NMR to study b-cyclodextrin complexation and debittering of amino acids and peptides	Linde, Giani Andrea; et al.; ; ; ; ; ; ; ;
2010	Process variables in the osmotic dehydration of sliced peaches	Germer, Sílvia Pimentel Marconi; et al.; ; ; ; ; ; ; ;