| TITLE | JOURNAL TITLE | LEAD AUTHOR |
| PRESENCE AND GROWTH PREDICTION OF STAPHYLOCOCCUS SPP. AND STAPHYLOCOCCUS AUREUS IN MINAS FRESCAL CHEESE, A SOFT FRESH CHEESE PRODUCED IN BRAZIL | (0022-0302) JOURNAL OF DAIRY SCIENCE | MIRIAN PEREIRA DA SILVA |
| BIODIVERSITY AND TECHNOLOGICAL FEATURES OF WEISSELLA ISOLATES OBTAINED FROM BRAZILIAN ARTISANAL CHEESE-PRODUCING REGIONS | (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY | CAMILA GONCALVES TEIXEIRA |
| BUFFALO POWDER DAIRY PRODUCTS WITH AND WITHOUT LACTOSE HYDROLYSIS: PHYSICAL-CHEMICAL AND TECHNICAL-FUNCTIONAL CHARACTERIZATIONS | (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY | IGOR LIMA DE PAULA |
| COMPARISON OF EXPERIMENTAL SETUPS FOR THE PRODUCTION OF MILK CONCENTRATES AND SUBSEQUENT CHARACTERIZATION | (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY | ERICA FELIPE MAURICIO |
| LACTIC MICROBIOTA OF THE MINAS ARTISANAL CHEESE PRODUCED IN THE SERRO REGION, MINAS GERAIS, BRAZIL | (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY | LUIS AUGUSTO NERO |
| SPRAY DRYING AND CHARACTERIZATION OF LACTOSE-FREE GOAT MILK | (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY | ITALO TULER PERRONE |
| KINETIC AND THERMODYNAMIC OF LACTOFERRIN – ETHOXYLATED-NONIONIC SURFACTANTS SUPRAMOLECULAR COMPLEX FORMATION | (0141-8130) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | ALAN STAMPINI BENHAME DE CASTRO |
| PHYSICO-CHEMICAL AND COLLOIDAL PROPERTIES OF PROTEIN EXTRACTED FROM BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE | (0141-8130) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | LUCAS SALES QUEIROZ |
| THERMODYNAMIC AND KINETIC INSIGHTS INTO THE INTERACTIONS BETWEEN FUNCTIONALIZED CDTE QUANTUM DOTS AND HUMAN SERUM ALBUMIN: A SURFACE PLASMON RESONANCE APPROACH | (0141-8130) INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | LIVIA NEVES SANTA ROSA |
| MIXED STARCH/CHITOSAN HYDROGELS: ELASTIC PROPERTIES AS MODELLED THROUGH SIMULATED ANNEALING ALGORITHM AND THEIR ABILITY TO STRONGLY REDUCE YELLOW SUNSET (INS 110) RELEASE | (0144-8617) CARBOHYDRATE POLYMERS | LUCAS DE SOUZA SOARES |
| ENERGETIC AND MOLECULAR DYNAMIC CHARACTERIZATION OF LYSOZYME/Β-CAROTENE INTERACTION | (0167-7322) JOURNAL OF MOLECULAR LIQUIDS (PRINT) | OTAVIO FERNANDES MAGALHAES |
| FORMATION AND SELF-ASSOCIATION OF HOST-GUEST COMPLEXES BETWEEN ΒCD AND NONIONIC SURFACTANTS BRIJ | (0167-7322) JOURNAL OF MOLECULAR LIQUIDS (PRINT) | ISABELA ARAUJO MARQUES |
| A SIMPLIFIED CFD MODEL TO DESCRIBE FLUID DYNAMICS, MASS TRANSPORT AND BREAKTHROUGH CURVES PERFORMANCE IN CRYOGEL SUPPORTS FOR CHROMATOGRAPHIC SEPARATION | (0263-8762) CHEMICAL ENGINEERING RESEARCH & DESIGN | JAMILLE COELHO COIMBRA |
| EFFECTS OF PROTEIN CONCENTRATION DURING ULTRASONIC PROCESSING ON PHYSICOCHEMICAL PROPERTIES AND TECHNO-FUNCTIONALITY OF PLANT FOOD PROTEINS | (0268-005X) FOOD HYDROCOLLOIDS | MICHELE HARUMI OMURA |
| IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOSITION FROM DIFFERENT SPECIES OF JABUTICABA (PLINIA SPP.) BY HPLC-DAD-ESI/MSN | (0308-8146) FOOD CHEMISTRY | NATHALIA DE ANDRADE NEVES |
| INTERACTIONS BETWEEN CASEINS AND FOOD-DERIVED BIOACTIVE MOLECULES: A REVIEW | (0308-8146) FOOD CHEMISTRY | FEDERICO CASANOVA |
| KINETIC STABILITY OF THE OIL-IN-WATER EMULSIONS AND DYNAMIC INTERFACIAL PROPERTIES OF MIXTURES OF SUCROSE ESTERS AND POLYSACCHARIDES | (0308-8146) FOOD CHEMISTRY | RAQUEL NUNES FERNANDES |
| RANDOM PRESENTATION MINIMIZES THE EFFECT OF EXPECTATION ON THE HEDONIC THRESHOLD METHODOLOGY | (0950-3293) FOOD QUALITY AND PREFERENCE | MILA MARQUES GAMBA |
| ARTIFICIAL NEURAL NETWORKS MODELING OF NON-FAT YOGURT TEXTURE PROPERTIES: EFFECT OF PROCESS CONDITIONS AND FOOD COMPOSITION | (0960-3085) FOOD AND BIOPRODUCTS PROCESSING | LAIS FERNANDA BATISTA |
| MICROBIAL SHIFTS THROUGH THE RIPENING OF THE -ENTRE SERRAS- MINAS ARTISANAL CHEESE MONITORED BY HIGH-THROUGHPUT SEQUENCING | (0963-9969) FOOD RESEARCH INTERNATIONAL | ANDERSON CARLOS CAMARGO |
| CHALLENGES ASSOCIATED WITH SPRAY DRYING OF LACTIC ACID BACTERIA: UNDERSTANDING CELL VIABILITY LOSS | (1541-4337) COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | MARIA TEREZA CRATIU MOREIRA |
| SCENEDESMUS OBLIQUUS PROTEIN CONCENTRATE: A SUSTAINABLE ALTERNATIVE EMULSIFIER FOR THE FOOD INDUSTRY | (2211-9264) ALGAL RESEARCH | MONIQUE ELLEN TORRES DA SILVA |
| CHARACTERIZATION, TECHNO-FUNCTIONAL PROPERTIES, AND ENCAPSULATION EFFICIENCY OF SELF-ASSEMBLED Β-LACTOGLOBULIN NANOSTRUCTURES | (0308-8146) FOOD CHEMISTRY | JANE SELIA DOS REIS COIMBRA |
| OPTIMIZED EXTRACTION OF NEUTRAL CARBOHYDRATES, CRUDE LIPIDS AND PHOTOSYNTHETIC PIGMENTS FROM THE WET BIOMASS OF THE MICROALGA SCENEDESMUS OBLIQUUS BR003 | (1383-5866) SEPARATION AND PURIFICATION TECHNOLOGY (PRINT) | EDUARDO BASILIO DE OLIVEIRA |
| TECHNO-ECONOMIC ASSESSMENT OF Α-LACTALBUMIN AND Β-LACTOGLOBULIN FRACTIONATION FROM WHEY PROTEIN ISOLATED SOLUTION USING SUPERCRITICAL CARBON DIOXIDE IN A CONTINUOUS REACTOR | (1876-1070) TAIWAN INSTITUTE OF CHEMICAL ENGINEERS. JOURNAL | JANE SELIA DOS REIS COIMBRA |
| INFLUENCE OF SUCROSE REDUCTION ON FOULING DURING THE PRODUCTION OF DULCE DE LECHE. JOURNAL OF DAIRY RESEARCH | (0022-0299) JOURNAL OF DAIRY RESEARCH (PRINT) | ERICA FELIPE MAURICIO |
| PHYSICAL PROPERTIES OF UHT LIGHT CREAM: IMPACT OF THE HIGH-PRESSURE HOMOGENIZATION AND ADDITION OF HYDROCOLLOIDS | (0022-0299) JOURNAL OF DAIRY RESEARCH (PRINT) | VIRGINIA NARDY PAIVA |
| DRY HEATED WHOLE SORGHUM FLOUR (BRS 305) WITH HIGH TANNIN AND RESISTANT STARCH IMPROVES GLUCOSE METABOLISM, MODULATES ADIPOSITY, AND REDUCES LIVER STEATOSIS AND LIPOGENESIS IN WISTAR RATS FED WITH A HIGH-FAT HIGH-FRUCTOSE DIET | (0733-5210) JOURNAL OF CEREAL SCIENCE (PRINT) | OSCAR DAVID MEDINA MARTINEZ |
| LOW-SUGAR STRAWBERRY YOGURT: HEDONIC THRESHOLDS AND EXPECTATIONS | (0887-8250) JOURNAL OF SENSORY STUDIES | LOUISE BERGAMIN ATHAYDE DE SOUZA |
| PROPOSAL FOR DETERMINING VALENCE AND AROUSAL THRESHOLDS: COMPROMISED PLEASURE THRESHOLD, UNPLEASURE THRESHOLD, AND AROUSAL THRESHOLD | (0887-8250) JOURNAL OF SENSORY STUDIES | VINICIUS RODRIGUES ARRUDA PINTO |
| EFFECT OF SUGAR REDUCTION AND ADDITION OF CORN FIBRE AND POLYDEXTROSE ON PORE SIZE AND SYNERESIS OF YOGHURT | (0958-6946) INTERNATIONAL DAIRY JOURNAL | ELISANGELA RAMIERES GOMES |
| PSEUDOMONAS SP. AS THE CAUSATIVE AGENT OF ANOMALOUS BLUE DISCOLORATION IN BRAZILIAN FRESH SOFT CHEESE (MINAS FRESCAL) | (0958-6946) INTERNATIONAL DAIRY JOURNAL | RAFAELA DA SILVA RODRIGUES |
| EFFECT OF LIGHT, FOOD ADDITIVES AND HEAT ON THE STABILITY OF SORGHUM 3-DEOXYANTHOCYANINS IN MODEL BEVERAGES | (1365-2621) INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY (ONLINE) | MARIANA PEREIRA BARBOSA |
| MICROBIOLOGICAL QUALITY AND SAFETY OF BRAZILIAN ARTISANAL CHEESES | (1517-8382) BRAZILIAN JOURNAL OF MICROBIOLOGY | ANDERSON CARLOS CAMARGO |
| PLASTICIZER EFFECT AND IONIC CROSS-LINKING: THE IMPACT OF INCORPORATING DIVALENT SALTS IN METHYLCELLULOSE FILMS FOR COLORIMETRIC DETECTION OF VOLATILE AMMONIA | (1557-1858) FOOD BIOPHYSICS | RAFAEL RESENDE ASSIS SILVA |
| BY-PRODUCTS AS SUBSTRATES FOR PRODUCTION OF SELENIUM-ENRICHED PLEUROTUS OSTREATUS MUSHROOMS | (1877-2641) WASTE AND BIOMASS VALORIZATION | DIENE FRANCE DE SOUZA |
| CARVACROL-LOADED LIPOSOME SUSPENSION: OPTIMIZATION, CHARACTERIZATION AND INCORPORATION INTO POLY(VINYL ALCOHOL) FILMS | (2042-650X) FOOD & FUNCTIOON | ADASSA GAMA TAVARES |
| DRY HEATED SORGHUM BRS 305 HYBRID FLOUR AS A SOURCE OF RESISTANT STARCH AND TANNINS IMPROVES INFLAMMATION AND OXIDATIVE STRESS IN WISTAR RATS FED WITH A HIGH-FAT HIGH-FRUCTOSE DIET | (2042-650X) FOOD & FUNCTIOON | OSCAR DAVID MEDINA MARTINEZ |
| KOMBUCHAS FROM GREEN AND BLACK TEAS REDUCE OXIDATIVE STRESS, LIVER STEATOSIS AND INFLAMMATION, AND IMPROVE GLUCOSE METABOLISM IN WISTAR RATS FED A HIGH-FAT HIGH-FRUCTOSE DIET | (2042-650X) FOOD & FUNCTIOON | RODRIGO REZENDE CARDOSO |
| GLYCEROL AND TRIETHYL CITRATE PLASTICIZER EFFECTS ON MOLECULAR, THERMAL, MECHANICAL, AND BARRIER PROPERTIES OF CELLULOSE ACETATE FILMS | (2212-4292) FOOD BIOSCIENCE | SAMIRIS COCCO TEIXEIRA |
| Β-LACTOGLOBULIN CONFORMATION INFLUENCES ITS INTERACTION WITH CAFFEINE | (2212-4292) FOOD BIOSCIENCE | LIVIA NEVES SANTA ROSA |
| PHYSICAL AND OXIDATIVE STABILITY OF LOW-FAT FISH OIL-IN-WATER EMULSIONS STABILIZED WITH BLACK SOLDIER FLY (HERMETIA ILLUCENS) LARVAE PROTEIN CONCENTRATE | (2304-8158) FOODS | LUCAS SALES QUEIROZ |
| IS DIETARY IODINE INTAKE EXCESSIVE ACCORDING TO THE THEORETICAL MODEL OF THE HEALTHY DIETARY INTAKE PATTERN IN PREGNANT WOMEN AND SCHOOLCHILDREN: WATER, SALT OR FOOD? | (2296-861X) FRONTIERS IN NUTRITION | EDIMAR APARECIDA FILOMENO FONTES |
| AQUEOUS SOLUTIONS OF GLYCOLIC, PROPIONIC, OR LACTIC ACID IN SUBSTITUTION OF ACETIC ACID TO PREPARE CHITOSAN DISPERSIONS: A STUDY BASED ON RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES | (0022-1155) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | LUCAS DE SOUZA SOARES |
| INFLUENCE OF HOMOGENIZATION IN THE PHYSICOCHEMICAL QUALITY OF HUMAN MILK AND FAT RETENTION IN GASTRIC TUBES | (0890-3344) JOURNAL OF HUMAN LACTATION | KELY DE PAULA CORREA |
| STUDY OF THE INFLUENCE OF LINE SCALE LENGTH (9 AND 15 CM) ON THE SENSORY EVALUATIONS OF TWO DESCRIPTIVE METHODS | (0975-8402) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | ALINE IAMIN GOMIDE |
| ULTRASTRUCTURAL AND ANTIMICROBIAL IMPACTS OF ALLYL ISOTHIOCYANATE INCORPORATED IN CELLULOSE, Β-CYCLODEXTRIN, AND CARBON NANOTUBES NANOCOMPOSITES | (1083-5601) JOURNAL OF VINYL & ADDITIVE TECHNOLOGY | CLARA SUPRANI MARQUES |
| SIMULATION OF ETHANOL RECOVERY AND ECONOMIC ANALYSIS OF PECTIN PRODUCTION ON AN INDUSTRIAL SCALE | (1615-7591) BIOPROCESS AND BIOSYSTEMS ENGINEERING (PRINT) | MANOELA MACIEL DOS SANTOS DIAS |
| EXTRACTION, PURIFICATION BY CATION EXCHANGE SUPERMACROPOROUS CRYOGEL AND PHYSICO-CHEMICAL CHARACTERIZATION OF Y-CONGLUTIN FROM LUPIN SEEDS (LUPINUS ALBUS L.) | (1615-9314) JOURNAL OF SEPARATION SCIENCE (INTERNET) | RICHARD MARINS DA SILVA |
| MICROALGA SCENEDESMUS OBLIQUUS: EXTRACTION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY1 | (1806-6690) REVISTA CIÊNCIA AGRONÔMICA (UFC. ONLINE) | MONIQUE ELLEN TORRES DA SILVA |
| WEISSELLA: AN EMERGING BACTERIUM WITH PROMISING HEALTH BENEFITS | (1867-1306) PROBIOTICS AND ANTIMICROBIAL PROTEINS | CAMILA GONCALVES TEIXEIRA |
| ANTHOCYANIN COMPOSITION OF MELINIS MINUTIFLORA CULTIVATED IN BRAZIL | (1981-528X) REVISTA BRASILEIRA DE FARMACOGNOSIA | NATHALIA DE ANDRADE NEVES |
| SUGAR TYPE MATTERS IN SPRAY DRYING II: GLYCATION EFFECTS ON PHYSICOCHEMICAL CHARACTERISTICS OF AGED LACTOSE-HYDROLYZED MILK POWDER | (2213-3291) FOOD STRUCTURE | TATIANA LOPES FIALHO |
| MICROSTRUCTURAL AND RHEOLOGICAL BEHAVIOR OF BUFFALO MILK CHOCOLATES | (0022-1155) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | MARCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL |
| O CONSUMO DE PRODUTO A BASE DE YACON (SMALLANTHUS SONCHIFOLIUS) AUMENTA GLUKAGON LIKE PEPTIDE-1 E DIMINUI O PESO CORPORAL DE RATAS WISTAR OVARIECTOMIZADAS | (1676-546X) SEMINA. CIÊNCIAS AGRÁRIAS (IMPRESSO) | JOICE DE FATIMA LAUREANO MARTINS DA SILVA |
| WHAT ARE THE PROSPECTS FOR ULTRASOUND TECHNOLOGY IN FOOD PROCESSING? AN UPDATE ON THE MAIN EFFECTS ON DIFFERENT FOOD MATRICES, DRAWBACKS, AND APPLICATIONS | (1745-4530) JOURNAL OF FOOD PROCESS ENGINEERING | BRUNO RICARDO DE CASTRO LEITE JUNIOR |
| VIABILITY OF LACTIPLANTIBACILLUS PLANTARUM</I> IN MIXED CARROT AND ACEROLA JUICE: COMPARING UNENCAPSULATED CELLS X ENCAPSULATED CELLS | (1745-4549) JOURNAL OF FOOD PROCESSING AND PRESERVATION | ELIANE MAURICIO FURTADO MARTINS |
| STRUCTURE AND APPLICATIONS OF PECTIN IN FOOD, BIOMEDICAL, AND PHARMACEUTICAL INDUSTRY: A REVIEW | (2079-6412) COATINGS | JANE SELIA DOS REIS COIMBRA |
| CHITOSAN-NANOCOMPOSITES AS A FOOD ACTIVE PACKAGING: EFFECT OF ADDITION OF TOCOPHEROL AND MODIFIED MONTMORILLONITE | (1745-4530) JOURNAL OF FOOD PROCESS ENGINEERING | MARALI VILELA DIAS |
| MACHINE LEARNING ALGORITHMS TO PREDICT THE DRY MATTER LOSS OF STORED SOYBEAN GRAINS ( GLYCINE MAX</I> L.) | (1745-4530) JOURNAL OF FOOD PROCESS ENGINEERING | MARCOS EDUARDO VIANA DE ARAUJO |
| IMPACT OF ORGANIC CERTIFICATION ON THE PRICE OF READY-TO-DRINK FRUIT NECTARS AND JUICES | (1678-457X) CIENCIA E TECNOLOGIA DE ALIMENTOS | VICTOR DE SOUZA TAVARES |
| MÁSCARA FACIAL ARTESANAL PODE SER ESTERILIZADA SEM COMPROMETER SUA EFICÁCIA | (2238-3360) REVISTA DE EPIDEMIOLOGIA E CONTROLE DE INFECÇÃO | JOSE EDUARDO SERRAO |
| EMULSIFYING PROPERTIES OF QUAIL EGG WHITE PROTEINS IN DIFFERENT VEGETABLE OIL EMULSIONS | (1806-2563) ACTA SCIENTIARUM. TECHNOLOGY (IMPRESSO) | JOSE ANTONIO DE QUEIROZ LAFETA JUNIOR |
| DESENVOLVIMENTO DE EMBALAGENS INTELIGENTES COM ALTERAÇÃO COLORIMÉTRICA INCORPORADAS COM ANTOCIANINAS: UMA REVISÃO CRÍTICA | (1981-6723) BRAZILIAN JOURNAL OF FOOD TECHNOLOGY (ONLINE) | SAMIRIS COCCO TEIXEIRA |
| EFFECT OF TEMPERATURE ON THE SEPARATION AND PURIFICATION OF WHEY PROTEINS USING AQUEOUS TWO-PHASE SYSTEMS | (1984-6835) REVISTA VIRTUAL DE QUÍMICA | JOSE ANTONIO DE QUEIROZ LAFETA JUNIOR |
| USO DA TECNOLOGIA DE LIPOSSOMAS NO ENCAPSULAMENTO DE COMPOSTOS BIOATIVOS – REVISÃO | (2527-1075) THE JOURNAL OF ENGINEERING AND EXACT SCIENCES | BRUNO RICARDO DE CASTRO LEITE JUNIOR |
| PRESERVATION OF RAW SHEEP MILK: STRATEGIES, CONSEQUENCES, AND FINAL IMPACT ON DAIRY PRODUCTS | (2312-3796) JOURNAL OF FOOD TECHNOLOGY RESEARCH | ALLINE ARTIGIANI LIMA TRIBST |
| STRUCTURAL AND MOLECULAR BASES OF ANGIOTENSIN-CONVERTING ENZYME INHIBITION BY BOVINE CASEIN-DERIVED PEPTIDES: AN IN SILICO</I> MOLECULAR DYNAMICS APPROACH | (0739-1102) JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS | THOMAS VALENTE DE OLIVEIRA |
| EFFECT OF BRAZIL NUT (BERTHOLLETIA EXCELSA) SUPPLEMENTATION ON HUMAN HEALTH: A SYSTEMATIC REVIEW | (2350-0530) INTERNATIONAL JOURNAL OF RESEARCH – GRANTHAALAYAH | DENISE CRISTINA RODRIGUES |
| FATTY ACID PROFILE OF NON-CONFORMING POOLED HUMAN MILK AS AFFECTED BY THE PROCESSING AND STORAGE CONDITIONS | (2350-0530) INTERNATIONAL JOURNAL OF RESEARCH – GRANTHAALAYAH | KELY DE PAULA CORREA |
| PRODUTOS TIPO QUEIJO VEGETAL: DEMANDAS, DESAFIOS E TENDÊNCIAS | (2448-3184) BRAZILIAN JOURNAL OF FOOD RESEARCH | ANA FLAVIA COELHO PACHECO |
| A QUÍMICA E A TECNOLOGIA DO DOCE DE LEITE: UMA REVISÃO | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | LAUREN CARVALHO MONTALVAO CARNEIRO |
| ADDITION OF BUTTERMILK POWDER TO YOGURT: EFFECTS ON PARTICLE SIZE, MICROSTRUCTURE AND TEXTURE | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | ELISANGELA MICHELE MIGUEL |
| CARACTERIZAÇÃO DA FRAÇÃO VOLÁTIL MINORITÁRIA DE BEBIDA ALCOÓLICA FERMENTADA DE JABUTICABA (PLINIA JABOTICABA) POR CG/MS | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | NATHALIA DE ANDRADE NEVES |
| EFFECT OF A HEALTH CLAIM ON CONSUMER ACCEPTANCE OF MILK-BASED DESSERT CONTAINING OMEGA-3 | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | MARINA CARVALHO MARTINS MADALAO |
| ELABORAÇÃO E CARACTERIZAÇÃO DE FERMENTADO ALCOÓLICO DE JABUTICABA (PLINIA JABOTICABA) PRODUZIDO ARTESANALMENTE | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | NATHALIA DE ANDRADE NEVES |
| ELABORATION, CHARACTERIZATION AND COLOR STABILITY OF AN ISOTONIC BEVERAGE BASED ON WHEY PERMEATE WITH CAROTENOID POWDER FROM PEQUI | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | LETICIA ROCHA FERREIRA |
| MICROENCAPSULAMENTO DE BACTÉRIAS PROBIÓTICAS: UMA BREVE REVISÃO | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | CAROLINA CARVALHO RAMOS VIANA |
| NUTRITIONAL AND TECHNOLOGICAL ASPECTS OF VEGETABLE OILS THAT STAND OUT FOR THE PREVALENCE OF MEDIUM-CHAIN TRIACYLGLYCERIDES: A REVIEW | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | RAQUEL REIS LIMA |
| O GÊNERO WEISSELLA NA INDÚSTRIA DE ALIMENTOS: UMA REVISÃO | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | CAMILA GONCALVES TEIXEIRA |
| EFEITO DOS EXTRATOS DE JABUTICABA E PEQUI NA EXPRESSÃO GÊNICA DE ENZIMAS ANTIOXIDANTES EM CÉLULAS MUSCULARES C2C12 DE CAMUNDONGOS | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | EDIMAR APARECIDA FILOMENO FONTES |
| ENERGY-DISPERSIVE SPECTROSCOPY FOR THE QUANTITATIVE DETERMINATION OF THE MAJOR CHEMICAL ELEMENTS IN MILK | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | IGOR LIMA DE PAULA |
| INFLUENCE OF THE EXTRACTION PROCESS ON THE ANTIOXIDANT CAPACITY OF PEQUI PULP EXTRACTS | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | EDIMAR APARECIDA FILOMENO FONTES |
| MICROENCAPSULAÇÃO DE PIGMENTO NATURAL DE URUCUM E AVALIAÇÃO DE SUA ESTABILIDADE | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | PATRICIA BELTRAO LESSA CONSTANT |
| OBSERVAÇÃO PRELIMINAR SOBRE A INFLUÊNCIA DA PRESSÃO DE HOMOGENEIZAÇÃO UPSTREAM NA ESTABILIDADE COLOIDAL DO LEITE UHT SUBMETIDO AO TESTE DO ÁLCOOL | (2525-3409) RESEARCH, SOCIETY AND DEVELOPMENT | RODRIGO STEPHANI |
| BIOCHEMICAL AND MORPHOLOGICAL CHARACTERIZATION OF FRESHWATER MICROALGA TETRADESMUS OBLIQUUS (CHLOROPHYTA: CHLOROPHYCEAE) | (0033-183X) PROTOPLASMA | CRISTIANE DO CARMO CESARIO |
| EXTRACTION OF MICROALGAE OIL BY ORGANIC SOLVENTS: EXPERIMENTAL DETERMINATION AND MODELING OF LIQUID-LIQUID EQUILIBRIA USING VEGETABLE OILS MIXTURE AS A MODEL SYSTEM | (0104-6632) BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (IMPRESSO) | SIMONE MONTEIRO E SILVA |
| NEW SUSTAINABLE PERSPECTIVES FOR -COFFEE WASTEWATER- AND OTHER BY-PRODUCTS: A CRITICAL REVIEW | (2666-8335) FUTURE FOODS | VINICIUS RODRIGUES ARRUDA PINTO |
| PERCEIVED HEALTHINESS OF FOODS: A SYSTEMATIC REVIEW OF QUALITATIVE STUDIES | (2666-8335) FUTURE FOODS | VINICIUS RODRIGUES ARRUDA PINTO |
| NATIVE CYCLODEXTRINS AND THEIR DERIVATIVES AS POTENTIAL ADDITIVES FOR FOOD PACKAGING: A REVIEW | (2673-4176) POLYSACCHARIDES | TARSILA RODRIGUES ARRUDA |
| THE INFLUENCE OF INTERMOLECULAR INTERACTIONS BETWEEN MALEIC ANHYDRIDE, CELLULOSE NANOCRYSTAL, AND NISIN-Z ON THE STRUCTURAL, THERMAL, AND ANTIMICROBIAL PROPERTIES OF STARCH-PVA PLASTICIZED MATRIX | (2673-4176) POLYSACCHARIDES | TAILA VELOSO DE OLIVEIRA |
| FUNCTIONALIZED POLYDIACETYLENE VESICLES FOR LACTATE SENSING: AN INTERACTION STUDY | (2692-1944) ACS FOOD SCIENCE & TECHNOLOGY | GEANY PERUCH CAMILLOTO |
