| TITULO | TITULO PERIODICO | AUTOR PRINCIPAL |
| HOMOGENISED AND PASTEURISED HUMAN MILK: LIPID PROFILE AND EFFECT AS A SUPPLEMENT IN THE ENTERAL DIET OF WISTAR RATS | (0007-1145) BRITISH JOURNAL OF NUTRITION | KELY DE PAULA CORREA |
| UNVEILING UNSTABLE NON-ACID INCIDENCE IN HOLSTEIN COWS FED WITH CORN SILAGE OR SUGARCANE | (0022-0302) JOURNAL OF DAIRY SCIENCE | JAQUELINE DE PAULA REZENDE |
| CHEMICAL COMPOSITION OF JABUTICABA (PLINIA JABOTICABA) LIQUORS PRODUCED FROM CACHAÇA AND CEREAL ALCOHOL | (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY | NATHALIA DE ANDRADE NEVES |
| INHIBITORY ACTIVITY OF AN EMULSIFYING SALT POLYPHOSPHATE (JOHA HBS®) USED IN PROCESSED CHEESE: AN IN VITRO ANALYSIS OF ITS ANTIBACTERIAL POTENTIAL | (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY | ANDRESSA FUSIEGER |
| USE OF ULTRASOUND AND ETHANOL TO IMPROVE THE DRYING OF YACON POTATO (SMALLANTHUS SONCHIFOLIUS): EFFECT OF CHEMICAL AND THERMAL BLEACHING | (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY | BRUNO RICARDO DE CASTRO LEITE JUNIOR |
| EXPLORING THE INTERACTION BETWEEN LACTOFERRIN AND CDTE QUANTUM DOTS: ENERGETIC AND MOLECULAR DYNAMIC STUDY | (0167-7322) JOURNAL OF MOLECULAR LIQUIDS (PRINT) | YARA LUIZA COELHO |
| PH INFLUENCE ON THE MECHANISMS OF INTERACTION BETWEEN CHITOSAN AND OVALBUMIN: A MULTI-SPECTROSCOPIC APPROACH | (0268-005X) FOOD HYDROCOLLOIDS | GUSTAVO LEITE MILIAO |
| APPLICATION OF CONGO RED DYE AS A MOLECULAR PROBE TO INVESTIGATE THE KINETICS AND THERMODYNAMICS OF THE FORMATION PROCESSES OF ARACHIN AND CONARACHIN NANOCOMPLEXES | (0308-8146) FOOD CHEMISTRY | JAQUELINE DE PAULA REZENDE |
| BLACK TEA KOMBUCHA: PHYSICOCHEMICAL, MICROBIOLOGICAL AND COMPREHENSIVE PHENOLIC PROFILE CHANGES DURING FERMENTATION, AND ANTIMALARIAL ACTIVITY | (0308-8146) FOOD CHEMISTRY | MARCEL CARDOSO DE NORONHA |
| GELLING PROPERTIES OF BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE PROTEIN AFTER ULTRASOUND TREATMENT | (0308-8146) FOOD CHEMISTRY | LUCAS SALES QUEIROZ |
| IMPACTS OF CA2+ CATION AND TEMPERATURE ON BOVINE Α-LACTALBUMIN SECONDARY STRUCTURES AND FOAMABILITY – INSIGHTS FROM COMPUTATIONAL MOLECULAR DYNAMICS | (0308-8146) FOOD CHEMISTRY | THOMAS VALENTE DE OLIVEIRA |
| THE KINETICS OF FORMATION OF RESVERATROL-Β-CYCLODEXTRIN-NH2 AND RESVERATROL ANALOG-Β-CYCLODEXTRIN-NH2 SUPRAMOLECULAR COMPLEXES | (0308-8146) FOOD CHEMISTRY | ELIARA ACIPRESTE HUDSON |
| DYNAMICS AND ENERGETICS OF BOVINE LACTOFERRIN AND PHENYLMETHANE DYES INTERACTION FOLLOWED BY SURFACE PLASMON RESONANCE | (0927-7765) COLLOIDS AND SURFACES. B, BIOINTERFACES (PRINT) | HAUSTER MAXIMILER CAMPOS DE PAULA |
| COMPLEXATION OF ANTHOCYANINS, BETALAINS AND CAROTENOIDS WITH BIOPOLYMERS: AN APPROACH TO COMPLEXATION TECHNIQUES AND EVALUATION OF BINDING PARAMETERS | (0963-9969) FOOD RESEARCH INTERNATIONAL | FELIPE ROCHA |
| EXPOSURE TO CELLULOSE ACETATE FILMS INCORPORATED WITH GARLIC ESSENTIAL OIL DOES NOT LEAD TO HOMOLOGOUS RESISTANCE IN LISTERIA INNOCUA ATCC 33090 | (0963-9969) FOOD RESEARCH INTERNATIONAL | CLARA SUPRANI MARQUES |
| Β-LACTOGLOBULIN AND RESVERATROL NANOCOMPLEX FORMATION IS DRIVEN BY SOLVATION WATER RELEASE | (0963-9969) FOOD RESEARCH INTERNATIONAL | RAFAELA TEIXEIRA RODRIGUES DO VALE COSTA |
| NATURAL BIOACTIVES IN PERSPECTIVE: THE FUTURE OF ACTIVE PACKAGING BASED ON ESSENTIAL OILS AND PLANT EXTRACTS THEMSELVES AND THOSE COMPLEXED BY CYCLODEXTRINS | (0963-9969) FOOD RESEARCH INTERNATIONAL | TARSILA RODRIGUES ARRUDA |
| NEW INSIGHTS INTO PERCEPTIONS OF TECHNOLOGY CLAIMS IN GREEK-STYLE YOGURT: A VIEW IN THE COVID-19 PANDEMIC | (0963-9969) FOOD RESEARCH INTERNATIONAL | THAIS DO CARMO VIEIRA |
| OBTENTION AND EVALUATION OF PHYSICO-CHEMICAL AND TECHNO-FUNCTIONAL PROPERTIES OF MACAUBA (ACROCOMIA ACULEATA) KERNEL PROTEIN ISOLATE | (0963-9969) FOOD RESEARCH INTERNATIONAL | VINICIUS LOPES LESSA |
| ULTRASOUND-ASSISTED ENZYMATIC HYDROLYSIS OF GOAT MILK CASEIN: EFFECTS ON HYDROLYSIS KINETICS AND ON THE SOLUBILITY AND ANTIOXIDANT ACTIVITY OF HYDROLYSATES | (0963-9969) FOOD RESEARCH INTERNATIONAL | ISABELA SOARES MAGALHAES |
| USE OF PHYSICAL PROCESSES TO MAXIMIZE GOAT MILK CREAM HYDROLYSIS: IMPACT ON STRUCTURE AND ENZYMATIC HYDROLYSIS | (0963-9969) FOOD RESEARCH INTERNATIONAL | ARTHUR POMPILIO DA CAPELA |
| STUDY OF THE INFLUENCE OF SOME COMPOUNDS ON THE PREDICTION EQUATIONS OF TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY BY COLORIMETRIC PARAMETERS | (1936-976X) FOOD ANALYTICAL METHODS (INTERNET) | THAIS CAROLINE BUTTOW RIGOLON |
| KOMBUCHAS FROM GREEN AND BLACK TEA MODULATE THE GUT MICROBIOTA AND IMPROVE THE INTESTINAL HEALTH OF WISTAR RATS FED A HIGH-FAT HIGH-FRUCTOSE DIET | (2072-6643) NUTRIENTS (BASEL) | MIRIAN APARECIDA DE CAMPOS COSTA |
| IMPACT OF EMERGING TECHNOLOGIES ON COLLOIDAL PROPERTIES OF INSECT PROTEINS | (2214-7993) CURRENT OPINION IN FOOD SCIENCE | LUCAS SALES QUEIROZ |
| TAILORING THE PHYSICOCHEMICAL PROPERTIES OF FREEZE-DRIED BURITI OIL MICROPARTICLES BY COMBINING INULIN AND GUM ARABIC AS ENCAPSULATION AGENTS | (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY | PEDRO HENRIQUE CAMPELO FELIX |
| AEROBIC SPORE-FORMING BACTERIA IN POWDERED INFANT FORMULA: ENUMERATION, IDENTIFICATION BY MALDI-TOF MASS SPECTROMETRY (MS), PRESENCE OF TOXIN GENES AND RPOB GENE TYPING | (0168-1605) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | PEDRO HENRIQUE CAMPELO FELIX |
| MICROENCAPSULATION BY SPRAY CHILLING IN THE FOOD INDUSTRY: OPPORTUNITIES, CHALLENGES, AND INNOVATIONS | (0924-2244) TRENDS IN FOOD SCIENCE & TECHNOLOGY (REGULAR ED.) | PEDRO HENRIQUE CAMPELO FELIX |
| BURITI (MAURITIA FLEXUOSA L. F.): AN AMAZONIAN FRUIT WITH POTENTIAL HEALTH BENEFITS | (0963-9969) FOOD RESEARCH INTERNATIONAL | PEDRO HENRIQUE CAMPELO FELIX |
| FICUS SPP. FRUITS: BIOACTIVE COMPOUNDS AND CHEMICAL, BIOLOGICAL AND PHARMACOLOGICAL PROPERTIES | (0963-9969) FOOD RESEARCH INTERNATIONAL | PEDRO HENRIQUE CAMPELO FELIX |
| IN VITRO VIABILITY OF L. CASEI B-442 AND FRUCTOOLIGOSACCHARIDES INTEGRITY IN AMAZONIAN SAPOTA-DO-SOLIMÕES FUNCTIONAL JUICE | (0963-9969) FOOD RESEARCH INTERNATIONAL | PEDRO HENRIQUE CAMPELO FELIX |
| OHMIC HEATING TREATMENT IN HIGH-PROTEIN VANILLA FLAVORED MILK: QUALITY, PROCESSING FACTORS, AND BIOLOGICAL ACTIVITY | (0963-9969) FOOD RESEARCH INTERNATIONAL | PEDRO HENRIQUE CAMPELO FELIX |
| PROBIOTIC FERMENTED WHEY-MILK BEVERAGES: EFFECT OF DIFFERENT PROBIOTIC STRAINS ON THE PHYSICOCHEMICAL CHARACTERISTICS, BIOLOGICAL ACTIVITY, AND BIOACTIVE PEPTIDES | (0963-9969) FOOD RESEARCH INTERNATIONAL | PEDRO HENRIQUE CAMPELO FELIX |
| WHAT ARE THE CHALLENGES FOR OHMIC HEATING IN THE FOOD INDUSTRY? INSIGHTS OF A BIBLIOMETRIC ANALYSIS | (0963-9969) FOOD RESEARCH INTERNATIONAL | PEDRO HENRIQUE CAMPELO FELIX |
| POSITIVE EFFECTS OF THERMOSONICATION IN JAMUN FRUIT DAIRY DESSERT PROCESSING | (1350-4177) ULTRASONICS SONOCHEMISTRY | PEDRO HENRIQUE CAMPELO FELIX |
| DAIRY FOODS AND NOVEL THERMAL AND NON-THERMAL PROCESSING: A BIBLIOMETRIC ANALYSIS | (1466-8564) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | PEDRO HENRIQUE CAMPELO FELIX |
| MODULATION OF THE PHYSICOCHEMICAL PROPERTIES OF ARIA (GOEPPERTIA ALLOUIA) STARCH BY COLD PLASMA: EFFECT OF EXCITATION FREQUENCY | (1935-5130) FOOD AND BIOPROCESS TECHNOLOGY (PRINT) | PEDRO HENRIQUE CAMPELO FELIX |
| NMR SPECTROSCOPY AND CHEMOMETRICS TO EVALUATE THE EFFECT OF DIFFERENT NON-THERMAL PLASMA PROCESSING ON SAPOTA-DO-SOLIMÕES (QUARARIBEA CORDATA VISCHER) JUICE QUALITY AND COMPOSITION | (1935-5130) FOOD AND BIOPROCESS TECHNOLOGY (PRINT) | PEDRO HENRIQUE CAMPELO FELIX |
| EFFECT OF POLYVINYL ALCOHOL AND CARBOXYMETHYLCELLULOSE ON THE TECHNOLOGICAL PROPERTIES OF FISH GELATIN FILMS | (2045-2322) SCIENTIFIC REPORTS | PEDRO HENRIQUE CAMPELO FELIX |
| MODELLING ADHESION AND BIOFILM FORMATION BY BACILLUS CEREUS ISOLATED FROM DAIRY PRODUCTS AS A FUNCTION OF PH, TEMPERATURE AND TIME | (0958-6946) INTERNATIONAL DAIRY JOURNAL | MIRIAN PEREIRA DA SILVA |
| THE EFFECT OF INDUCED CRYSTALLIZATION OF LACTOSE ON DULCE DE LECHE PROPERTIES | (1438-2377) EUROPEAN FOOD RESEARCH AND TECHNOLOGY | GABRIEL GAMA NETTO |
| FURTHER CULTURE-INDEPENDENT CHARACTERIZATION OF THE LACTIC MICROBIOTA OF SERRO ARTISANAL CHEESE | (1517-8382) BRAZILIAN JOURNAL OF MICROBIOLOGY | LETICIA ROCHA FERREIRA |
| A COMBINED SPECTROSCOPY AND COMPUTATIONAL MOLECULAR DOCKING INVESTIGATION ON THE COUPLING BETWEEN Β-LACTOGLOBULIN DIMERS AND VANILLIN | (1557-1858) FOOD BIOPHYSICS | LAYLA BARBOSA ALVES |
| STABILIZING PROPERTIES OF CHIA SEED MUCILAGE ON DISPERSIONS AND EMULSIONS AT DIFFERENT PHS | (1557-1858) FOOD BIOPHYSICS | LUCAS DE SOUZA SOARES |
| MACAUBA ( ACROCOMIA ACULEATA</I> ) KERNEL HAS GOOD PROTEIN QUALITY AND IMPROVES THE LIPID PROFILE AND SHORT CHAIN FATTY ACIDS CONTENT IN WISTAR</I> RATS | (2042-650X) FOOD & FUNCTIOON | FATIMA LADEIRA MENDES DUARTE |
| DIGESTIVE ENZYMES INHIBITION, ANTIOXIDANT AND ANTIGLYCATION ACTIVITIES OF PHENOLIC COMPOUNDS FROM JABUTICABA (PLINIA CAULIFLORA) PEEL | (2212-4292) FOOD BIOSCIENCE | LARISSA LORRANE RODRIGUES BORGES |
| AN EASY AND CHEAP KIWI-BASED PREPARATION AS VEGETABLE MILK COAGULANT: PRELIMINARY STUDY AT THE LABORATORY SCALE | (2304-8158) FOODS | FABRIZIO DOMENICO NICOSIA |
| CHIA (SALVIA HISPANICA L.) FLOUR AND OIL AMELIORATE METABOLIC DISORDERS IN THE LIVER OF RATS FED A HIGH-FAT AND HIGH FRUCTOSE DIET | (2304-8158) FOODS | RENATA CELI LOPES TOLEDO |
| COLLOIDAL AND ACID GELLING PROPERTIES OF MIXED MILK AND PEA PROTEIN SUSPENSIONS | (2304-8158) FOODS | FEDERICO CASANOVA |
| INFLUENCE OF EMULSIFYING SALTS ON THE GROWTH OF BACILLUS THURINGIENSIS CFBP 3476 AND CLOSTRIDIUM PERFRINGENS ATCC 13124 IN PROCESSED CHEESE | (2304-8158) FOODS | ANDRESSA FUSIEGER |
| INTERACTION BETWEEN FISH SKIN GELATIN AND PEA PROTEIN AT AIR-WATER INTERFACE AFTER ULTRASOUND TREATMENT | (2304-8158) FOODS | DAVIDE ODELLI |
| ULTRASOUND AND EFFECT ON THE SURFACE HYDROPHOBICITY OF PROTEINS: A META¿ANALYSIS | (0950-5423) INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY (PRINT) | PEDRO HENRIQUE CAMPELO FELIX |
| ENCAPSULATION OF BROMELAIN IN COMBINED SODIUM ALGINATE AND AMINO ACID CARRIERS: EXPERIMENTAL DESIGN OF SIMPLEX-CENTROID MIXTURES FOR DIGESTIBILITY EVALUATION | (1420-3049) MOLECULES (BASEL. ONLINE) | PEDRO HENRIQUE CAMPELO FELIX |
| HEAD-TO-TAIL AND HEAD-TO-HEAD MOLECULAR CHAINS OF POLY(P-ANISIDINE): COMBINED EXPERIMENTAL AND THEORETICAL EVALUATION | (1420-3049) MOLECULES (BASEL. ONLINE) | PEDRO HENRIQUE CAMPELO FELIX |
| PANI-WO3¿2H2O NANOCOMPOSITE: PHASE INTERACTION AND EVALUATION OF ELECTRONIC PROPERTIES BY COMBINED EXPERIMENTAL TECHNIQUES AND AB-INITIO CALCULATION | (1420-3049) MOLECULES (BASEL. ONLINE) | PEDRO HENRIQUE CAMPELO FELIX |
| POLY(O-METHOXYANILINE) CHAIN DEGRADATION BASED ON A HEAT TREATMENT (HT) PROCESS: COMBINED EXPERIMENTAL AND THEORETICAL EVALUATION | (1420-3049) MOLECULES (BASEL. ONLINE) | PEDRO HENRIQUE CAMPELO FELIX |
| STARCH AS A MATRIX FOR INCORPORATION AND RELEASE OF BIOACTIVE COMPOUNDS: FUNDAMENTALS AND APPLICATIONS | (2073-4360) POLYMERS | PEDRO HENRIQUE CAMPELO FELIX |
| USE OF NISIN AND BIOPROTECTIVE LACTIC CULTURES TO EXTEND THE SHELF LIFE OF SHEEP AND GOAT CHEESE WHEY | (2212-4292) FOOD BIOSCIENCE | BRUNO RICARDO DE CASTRO LEITE JUNIOR |
| PERFORMANCE OF PSEUDO-SPECIFIC CRYOGEL IN LYSOZYME PURIFICATION FROM CHICKEN EGG WHITE | (0008-4034) CANADIAN JOURNAL OF CHEMICAL ENGINEERING | RICHARD MARINS DA SILVA |
| EFFECT OF SELENIUM-ENRICHED SUBSTRATE ON THE CHEMICAL COMPOSITION, MINERAL BIOAVAILABILITY, AND YIELD OF EDIBLE MUSHROOMS. | (0163-4984) BIOLOGICAL TRACE ELEMENT RESEARCH | DIENE FRANCE DE SOUZA |
| SYNTHESIS AND CHARACTERIZATION OF SUPERMACROPOROUS CRYOGEL WITH IMMOBILIZED P-AMINOBENZENESULFONAMIDE AS AFFINITY LIGAND FOR THE PURIFICATION OF LACTOPEROXIDASE FROM WHEY | (1615-9314) JOURNAL OF SEPARATION SCIENCE (INTERNET) | KATIA SILVA MACIEL |
| GENOMIC ANALYSES OF PEDIOCOCCUS PENTOSACEUS ST65ACC, A BACTERIOCINOGENIC STRAIN ISOLATED FROM ARTISANAL RAW-MILK CHEESE | (1867-1306) PROBIOTICS AND ANTIMICROBIAL PROTEINS | FRANCIELLY SOARES OLIVEIRA |
| GENOMIC ANALYSES OF WEISSELLA CIBARIA W25, A POTENTIAL BACTERIOCIN-PRODUCING STRAIN ISOLATED FROM PASTURE IN CAMPOS DAS VERTENTES, MINAS GERAIS, BRAZIL | (2076-2607) MICROORGANISMS | CAMILA GONCALVES TEIXEIRA |
| DEVELOPMENT OF AN SO2 INDICATOR LABEL APPLIED TO SHRIMP | (1678-5169) POLÍMEROS – CIÊNCIA E TECNOLOGIA (ONLINE) | PEDRO HENRIQUE CAMPELO FELIX |
| PULSATILE CONTROLLED RELEASE AND STABILITY EVALUATION OF POLYMERIC PARTICLES CONTAINING PIPER NIGRUM ESSENTIAL OIL AND PRESERVATIVES | (1996-1944) MATERIALS (BASEL) | PEDRO HENRIQUE CAMPELO FELIX |
| THREE-DIMENSIONAL NANOSCALE MORPHOLOGICAL SURFACE ANALYSIS OF POLYMERIC PARTICLES CONTAINING ALLIUM SATIVUM ESSENTIAL OIL | (1996-1944) MATERIALS (BASEL) | PEDRO HENRIQUE CAMPELO FELIX |
| ALTERNATIVE CONTROLLING AGENT OF THEOBROMA GRANDIFLORUM PESTS: NANOSCALE SURFACE AND FRACTAL ANALYSIS OF GELATIN/PCL LOADED PARTICLES CONTAINING LIPPIA ORIGANOIDES ESSENTIAL OIL | (2079-4991) NANOMATERIALS | PEDRO HENRIQUE CAMPELO FELIX |
| EXTRACTION, CHEMICAL COMPOSITION AND IN VITRO ANTIBACTERIAL ACTIVITY OF THE ESSENTIAL OIL OF LIPPIA ORIGANOIDES KUNTH FROM NORTHEAST BRAZIL | (1516-8913) BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (IMPRESSO) | MONIQUE ELLEN TORRES DA SILVA |
| COMPOSITION DIFFERENCES BETWEEN ORGANIC AND CONVENTIONAL PROCESSED FOODS: A META-ANALYTICAL STUDY | (1678-4596) CIENCIA RURAL | VICTOR DE SOUZA TAVARES |
| STRATEGIES FOR THE DEVELOPMENT OF BIOPROTECTIVE CULTURES IN FOOD PRESERVATION | (1687-9198) INTERNATIONAL JOURNAL OF MICROBIOLOGY (ONLINE) | LUANA VIRGINIA SOUZA |
| KINETIC PARAMETERS OF MICROBIAL THERMAL DEATH IN GOAT CHEESE WHEY AND GROWTH OF SURVIVING MICROORGANISMS UNDER REFRIGERATION | (1745-4530) JOURNAL OF FOOD PROCESS ENGINEERING | FABIO RIBEIRO DOS SANTOS |
| DOUBLE EMULSIONS CONTAINING PROBIOTIC CELLS ADDED IN A MANGO DESSERT | (1745-4549) JOURNAL OF FOOD PROCESSING AND PRESERVATION | JAMILLE LISBOA SILVA |
| INFLUENCE OF PHOSPHATES IN REDUCTION OF THE AFTERTASTE OF STEVIOL GLYCOSIDE (DERIVED FROM BERTONI) IN BLACK TEA DRINKS | (1745-4549) JOURNAL OF FOOD PROCESSING AND PRESERVATION | FERNANDA LOPES DA SILVA |
| SEMICONDUCTING NANOCOMPOSITE BASED ON THE INCORPORATION OF POLYANILINE ON THE CELLULOSE EXTRACTED FROM BAMBUSA VULGARIS: STRUCTURAL, THERMAL AND ELECTRICAL PROPERTIES | (0366-6352) CHEMICAL PAPERS (PRINT) | PEDRO HENRIQUE CAMPELO FELIX |
| NUCLEAR MAGNETIC RESONANCE APPROACH IN BRAZIL NUT OIL AND THE OCCURRENCE OF AFLATOXINS | (1345-8957) JOURNAL OF OLEO SCIENCE | PEDRO HENRIQUE CAMPELO FELIX |
| WHEY PROTEIN ISOLATE AND PREBIOTIC BIOPOLYMERS TO STABILIZE PINK-PEPPER OLEORESIN MICROCAPSULES | (1678-3921) PESQUISA AGROPECUÁRIA BRASILEIRA (ONLINE) | PEDRO HENRIQUE CAMPELO FELIX |
| HARVESTING OF CHLORELLA SOROKINIANA BR001 CULTIVATED IN A LOW-NITROGEN MEDIUM USING DIFFERENT TECHNIQUES | (1678-4596) CIENCIA RURAL | JANE SELIA DOS REIS COIMBRA |
| IODINE CONCENTRATION IN BRAZILIAN DRINKING WATER AND ITS POSSIBLE CONTRIBUTION TO IODINE INTAKE FOR DIFFERENT PHYSIOLOGICAL GROUPS | (2090-0732) JOURNAL OF NUTRITION AND METABOLISM | EDIMAR APARECIDA FILOMENO FONTES |
| IODINE CONCENTRATION IN DRINKING WATER IN THE SAME OR DIFFERENT SEASONS OF THE YEAR IN BRAZILIAN MACROREGIONS | (2090-0732) JOURNAL OF NUTRITION AND METABOLISM | SYLVIA DO CARMO CASTRO FRANCESCHINI |
| PROTECTIVE EFFECT OF ULTRASOUND-PROCESSED AMAZONIAN SAPOTA-DO-SOLIMÕES (QUARARIBEA CORDATA) JUICE ON ARTEMIA SALINA NAUPLII | (2227-9717) PROCESSES | PEDRO HENRIQUE CAMPELO FELIX |
| ADSORPTION AND IMMOBILIZATION OF Β-GLUCOSIDASE FROM ON MACROPOROUS CRYOGEL BY HYDROPHOBIC INTERACTION | (1082-6068) PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY | PAULA CHEQUER GOUVEIA MOL |
| AGRONOMIC BIOFORTIFICATION WITH IODINE IN LETTUCE PLANTS CULTIVATED IN FLOATING HYDROPONIC SYSTEM | (2177-3491) REVISTA CERES (ONLINE) | EDIMAR APARECIDA FILOMENO FONTES |
| LATE NITROGEN SUPPLEMENTATION PARTIALLY RECOVERS FAILED FERMENTATION DURING MEAD PRODUCTION | (1550-9087) INDUSTRIAL BIOTECHNOLOGY (NEW ROCHELLE) | IGOR DE ALBUQUERQUE VASSALLI |
| WHEY PROTEIN CONCENTRATE ADMIXTURE OF TURMERIC EXTRACT: THE EFFECT OF DRYING METHOD | (1984-6835) REVISTA VIRTUAL DE QUÍMICA | JAQUELINE VIEIRA PIOVEZANA GOMES |
| INTERFACIAL PROPERTIES OF PEA PROTEIN HYDROLYSATE: THE EFFECT OF IONIC STRENGTH | (2504-5377) COLLOIDS AND INTERFACES | DAVIDE ODELLI |
| CARNE ARTIFICIAL: TÉCNICAS DE CULTIVO E PERSPECTIVAS DA CADEIA PRODUTIVA | (2527-1075) THE JOURNAL OF ENGINEERING AND EXACT SCIENCES | HELOISA DE FATIMA MENDES JUSTINO |
| ESTABILIDADE DE ANTOCIANINAS DO AÇAÍ: UMA BREVE REVISÃO | (2527-1075) THE JOURNAL OF ENGINEERING AND EXACT SCIENCES | LUIS GUSTAVO LIMA NASCIMENTO |
| FOAM-FORMING PROPERTIES OF ALTERNATIVE VEGETABLE PROTEINS | (2527-1075) THE JOURNAL OF ENGINEERING AND EXACT SCIENCES | LUANA CRISTINA DA SILVA RAMOS |
| MINIMALLY PROCESSED FRUITS WITH ADDED PROBIOTICS: A REVIEW | (2527-1075) THE JOURNAL OF ENGINEERING AND EXACT SCIENCES | VANESSA CAROLINE DE OLIVEIRA |
| PRINCIPAIS BIOPOLÍMEROS DERIVADOS DE SUBPRODUTOS ALIMENTARES: UMA BREVE REVISÃO | (2527-1075) THE JOURNAL OF ENGINEERING AND EXACT SCIENCES | HELOISA DE FATIMA MENDES JUSTINO |
| PROTEASES E LIPASES PRODUZIDAS POR PSEUDOMONAS: UM DESAFIO NA INDÚSTRIA DE LÁCTEOS | (2527-1075) THE JOURNAL OF ENGINEERING AND EXACT SCIENCES | RAFAELA DA SILVA RODRIGUES |
| BIODEFENSIVE BASED ON PIPER NIGRUM ESSENTIAL OIL FOR CONTROLLING OF ANOPHELES AQUASALIS LARVAE: INFLUENCE OF TEMPERATURE (35 °C) AND PRESERVATIVES | (2218-273X) BIOMOLECULES | PEDRO HENRIQUE CAMPELO FELIX |
| GORDURA SUPERFICIAL EM LEITE EM PÓ | (2238-6416) REVISTA DO INSTITUTO DE LATICÍNIOS CÂNDIDO TOSTES | LOUISE BERGAMIN ATHAYDE DE SOUZA |
| POLYELECTROLYTE COMPLEXES (PECS) OBTAINED FROM CHITOSAN AND CARBOXYMETHYLCELLULOSE: A PHYSICOCHEMICAL AND MICROSTRUCTURAL STUDY | (2666-8939) CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS | DANIELLE CRISTINE MOTA FERREIRA |
| EFFECT OF PHOSPHATE ADDITION AND HOMOGENIZATION PRESSURE ON PARTICLE SIZE DISTRIBUTION IN PASTEURIZED MILK | (1657-5830) CONJECTURAS | JULIA D ALMEIDA FRANCISQUINI |
| INSETOS COMESTÍVEIS COMO FONTE DE PROTEÍNAS EMERGENTES: REVISÃO | (1657-5830) CONJECTURAS | HELOISA DE FATIMA MENDES JUSTINO |
| ANTIMICROBIAL BIODEGRADABLE PACKAGING WITH NANOTECHNOLOGY APPLICATION | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | AMANDA LELIS DE SOUZA |
| ASSESSMENT OF THE DEVELOPMENT OF STAPHYLOCOCCUS AUREUS DURING THE PRODUCTION OF SORO ON A LABORATORY SCALE | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | JEAN VICTOR DOS SANTOS EMILIANO |
| CARACTERIZATION AND OPTIMIZATION OF NONFAT YOGURT BASED ON TEXTURE PROPERTIES: INSTRUMENTAL TEXTURE PROFILE AND RHEOLOGICAL PROPERTIES | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | LAIS FERNANDA BATISTA |
| COVID-19 SOCIAL VULNERABILITY AS A LETHALITY CONDITIONING FACTOR | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | CAMILA APARECIDA LESSA SOARES |
| EMBALAGENS ATIVAS ANTIOXIDANTES: UMA ESTRATÉGIA PARA A CONSERVAÇÃO DE ALIMENTOS COM ALTO TEOR LIPÍDICO | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | TARSILA RODRIGUES ARRUDA |
| EMBALAGENS ATIVAS: UMA ALTERNATIVA PARA VEGETAIS MINIMAMENTE PROCESSADOS? | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | TARSILA RODRIGUES ARRUDA |
| EXPANDING THE GENOMES INSIGHT OF STREPTOCOCCUS THERMOPHILUS PHAGES THROUGH A MULTIFACETED APPROACH | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | LAIS SILVA BATALHA |
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| PERCEPÇÃO DO CONSUMIDOR QUANTO AS INFORMAÇÕES PRESENTES NAS EMBALAGENS DE ALIMENTOS | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | NATHALIA RAMOS DE MELO DA CONCEICAO |
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