| 1 | Principal Component Analysis (PCA) | Joel Camilo Souza Carneiro |
| 2 | Factor Analysis | Joel Camilo Souza Carneiro |
| 3 | Descriptive Analysis by Ordination | Valeria Paula Rodrigues Minim |
| 4 | Descriptive Sensory Analysis | Valeria Paula Rodrigues Minim |
| 5 | Descriptive Sensory Analysis: Concepts and Applications | Valeria Paula Rodrigues Minim |
| 6 | Anthocyanins as a Functional Ingredient: Technological Application Using Microencapsulation | Nataly de Almeida Costa |
| 7 | Anthocyanins and Phenolic Compounds from Butterfly Pea Flowers (Clitoria ternatea): Literature Review of the Phytotherapeutic Potential | Nicole Marina Almeida Maia |
| 8 | Applicability of Whey in Non-Dairy Foods | Irene Andressa |
| 9 | Book – Effect of High-Pressure Technologies on Enzymes: Science and Applications | Bruno Ricardo de Castro Leite Junior |
| 10 | Chapter 10 – Development and Characterization of a Vegan Mousse-Type Dessert from Red Pitaya (Hylocereus polyrhizus) | Vanessa Caroline de Oliveira |
| 11 | Chapter 17 – Extraction of Bioactive Compounds from Orange Peel: Processing Technologies and Future Perspectives | Fabio Ribeiro dos Santos |
| 12 | Chapter 35 – Development and Characterization of Guava Jam (Psidium guajava L.) | Gabriella Bigonha Lucarelli |
| 13 | Chapter 40 – Fermentation of Cashew Nut-Based Plant Beverage (Anacardium occidentale L.): Effect of Glucose Concentration | Isabela Soares Magalhães |
| 14 | Chapter 77 – Avocado Seed: A Promising Source for Value-Added Products | Flaviana Coelho Pacheco |
| 15 | Chapter 43 – Ion Chromatography as a Tool for Nutrient Evaluation in Powdered Milk | Jhonatan Faria da Costa |
| 16 | Chapter 7 – Liquid–Liquid Extraction in Aqueous Two-Phase Systems | Jane Sélia dos Reis Coimbra |
| 17 | Chemical Characterization and Antioxidant Activity of Ficus mathewsii and Ficus benjamina Fruits | Pedro Henrique Campelo Felix |
| 18 | Chapter 1 – Use of High-Pressure Technologies on Enzymes | Isabela Soares Magalhães |
| 19 | Chapter 10 – Effect of High-Pressure Homogenization on Enzyme Activity in Juices | Alline Artigiani Lima Tribst |
| 20 | Chapter 10 – Prospects and Applications of Nanotechnology for Boosting the Efficacy and Stability of Green Products in the Food System | Igor José Boggione Santos |
| 21 | Chapter 15 – Future Challenges of Using High-Pressure Technologies on Enzymes | Bruno Ricardo de Castro Leite Junior |
| 22 | Chapter 2 – Emerging Techniques for Extraction and Characterization of Natural Compounds | Tarsila Rodrigues Arruda |
| 23 | Chapter 7 – Effects of High-Pressure Processing on Enzyme Activity in Milk and Dairy Products | Luma Rossi Ribeiro |
| 24 | Bioactive Compounds in the Myrciaria Genus: Recent Studies | Pedro Henrique Campelo Felix |
| 25 | Sensory Dysfunctions Caused by COVID-19 and Research in Food Science | Camila Aparecida Lessa Soares |
| 26 | Exotic Amazonian Fruits: A Source of Bioactive Compounds | Pedro Henrique Campelo Felix |
| 27 | Hibiscus spp.: Source of Unconventional Edible Flowers | Pedro Henrique Campelo Felix |
| 28 | Preference Mapping | Joel Camilo Souza Carneiro |
| 29 | Descriptive Methods with Consumers | Ludmylla Tamara Crepalde |
| 30 | Conventional Profiling | Valeria Paula Rodrigues Minim |
| 31 | Optimized Descriptive Profile | Aline Iamin Gomide |
| 32 | Chemical Profile and Antioxidant Capacity of the Hydromethanolic Extract from Wild Passion Fruit Pulp | Pedro Henrique Campelo Felix |
| 33 | Chemical Profiles and Antioxidant Capacity of Tapirira guianensis Fruits Subjected to High-Power Ultrasonic Treatment | Pedro Henrique Campelo Felix |
| 34 | PANC Salad: A Nutritious and Low-Cost Food Alternative | Pedro Henrique Campelo Felix |
| 35 | Spray Drying Encapsulation of Flavor Compounds and Essential Oils | Pedro Henrique Campelo Felix |
| 36 | Partial Replacement of Soybean Oil with Baru Oil in Mayonnaise: Physicochemical and Sensory Evaluation | Malu de Andrade Marques |
| 37 | Thermal Treatment of Bunchosia armeniaca (Cav.) DC. Juices | Pedro Henrique Campelo Felix |
