Articles 2022
TITLE JOURNAL TITLE LEAD AUTHOR 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 MARKET RESEARCH: CHARACTERIZATION OF THE VANILLA CONSUMER AND NON-CONSUMER MARKET (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT FERNANDA NASCIMENTO DA SILVA MONITORAMENTO DA DISTRIBUIÇÃO DO TAMANHO DAS PARTÍCULAS DO LEITE INTEGRAL E DESNATADO DURANTE OS PROCESSOS DE COAGULAÇÃO ÁCIDA OU ENZIMÁTICA (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT FERNANDA LOPES DA SILVA PEPTIDASES USED IN DAIRY TECHNOLOGY: CURRENT KNOWLEDGE AND RELEVANT APPLICATIONS (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT VIRGINIA NARDY PAIVA PROBIOTIC AND PARAPROBIOTIC POTENTIAL OF BACILLUS COAGULANS: IMPACT OF PROCESSING AND STORAGE ON VIABILITY AND RESISTANCE IN THE GASTROINTESTINAL TRACT (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT NATALY DE ALMEIDA COSTA PROTEÍNAS DE SEMENTES DE ABÓBORA E PROPRIEDADES MULTIFUNCIONAIS DE SEUS HIDROLISADOS: UMA REVISÃO (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT ANA FLAVIA COELHO PACHECO SEQUENCE DIVERSITY AND CATALYTIC PROPERTIES OF PHYTASES (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT ELIZABETH BARBARA EPALANGA PIRES SMELLING, REMEMBERING, FEELING AND LIKING: RELATIONSHIP BETWEEN SCENTS, EMOTIONS AND ACCEPTABILITY (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT ANA ALICE DA SILVA XAVIER COSTA THE EFFECT OF BACKGROUND MUSIC ON SENSORY EVALUATION OF CRAFT BEER AUTHORS (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT FHILIPE JUNIOR DE PAULO USO DE TECNOLOGIAS NÃO CONVENCIONAIS PARA EXTRAÇÃO DE COMPOSTOS BIOATIVOS DE SUBPRODUTOS DE FRUTAS E VEGETAIS: REVISÃO (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT HELOISA DE FATIMA MENDES JUSTINO IMPACT OF ADDING MILK WHEY, PROBIOTIC AND PREBIOTIC IN PASSION FRUIT DRINKS (2525-8761) BRAZILIAN JOURNAL OF DEVELOPMENT MIGUEL MEIRELLES DE OLIVEIRA FICUS SPP.: PHYTOCHEMICAL COMPOSITION AND MEDICINAL POTENTIAL (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT PEDRO HENRIQUE CAMPELO FELIX HEAT TREATMENT DESIGN FOR THE VALORIZATION OF SHEEP CHEESE WHEY IN ARTISANAL PRODUCTION (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT ALLINE ARTIGIANI LIMA TRIBST INFLUÊNCIA DE DIFERENTES CARRAGENAS NO TAMANHO DAS PARTÍCULAS DO DOCE DE LEITE PARA CONFEITARIA (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT ANTONIO FERNANDES DE CARVALHO LEITE HIPOALERGÊNICO ZERO LACTOSE DE BÚFALA, CABRA E OVELHA (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT IGOR LIMA DE PAULA PERCEPÇÃO DO CONSUMIDOR QUANTO AS INFORMAÇÕES PRESENTES NAS EMBALAGENS DE ALIMENTOS (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT NATHALIA RAMOS DE MELO DA CONCEICAO A PROSPECTIVE REVIEW ON THE ENCAPSULATION OF BIOACTIVE COMPOUNDS (2640-9208) NOVEL TECHNIQUES IN NUTRITION & FOOD SCIENCE PEDRO HENRIQUE CAMPELO FELIX CHEMICAL, BIOLOGICAL AND PHARMACOLOGICAL STUDIES OF BUNCHOSIA GEUUS (MALPIGHIACEAE) (2640-9208) NOVEL TECHNIQUES IN NUTRITION & FOOD SCIENCE PEDRO HENRIQUE CAMPELO FELIX ANIMAL-SOURCE FOOD LEGISLATION AS A TOOL FOR THE EXCLUSION OF SMALLHOLDER FARMERS IN BRAZIL (2662-1355) NATURE FOOD NAAMAN FRANCISCO NOGUEIRA SILVA UNCONVENTIONAL FOOD PLANTS: NUTRITIONAL ASPECTS AND PERSPECTIVES FOR INDUSTRIAL APPLICATIONS (2666-8335) FUTURE FOODS GUSTAVO LEITE MILIAO DEVELOPMENT AND INVESTIGATION OF ZEIN AND CELLULOSE ACETATE POLYMER BLENDS INCORPORATED WITH GARLIC ESSENTIAL OIL AND Β-CYCLODEXTRIN FOR POTENTIAL FOOD PACKAGING APPLICATION (2673-4176) POLYSACCHARIDES CLARA SUPRANI MARQUES IONIC STRENGTH OF METHYLCELLULOSE-BASED FILMS: AN ALTERNATIVE FOR MODULATING MECHANICAL PERFORMANCE AND HYDROPHOBICITY FOR POTENTIAL FOOD PACKAGING APPLICATION (2673-4176) POLYSACCHARIDES RAFAEL RESENDE ASSIS SILVA BAKING PROCESS EFFECTS AND COMBINED COWPEA FLOUR AND SORGHUM BRAN ON FUNCTIONAL PROPERTIES OF GLUTEN-FREE COOKIES (0090-3132) NATIONAL LIBRARY OF MEDICINE VALERIA APARECIDA VIEIRA QUEIROZ
Address
© 2020 Universidade Federal de Viçosa - Todos os Direitos Reservados