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Bioactive Compounds and Functional Foods Food Analysis Food and Nutrition Food Biochemistry
Food Biotechnology Food Chemistry Food Engineering Food Microbiology
Food Packaging Food Processing Food Safety Food Security
Nanotechnology Sensory and Consumer Science    

  Bioactive Compounds and Functional Foods
  A 1H-NMR-BASED METABOLOMIC ANALYSIS OF PROPOLIS FROM SANTA CATARINA STATE Rocha, M.P.
Carreira, R.
MARASCHIN, M.
Sforça, M.
Zeri, A.C.M.
Tomazzoli, M.M.
Kobe, S.O.
Somensi-Zeggio, A.R.
  A COMPARISON OF TOTAL ANTIOXIDANT CONTENT AND ACTIVITY OF 4 COMMERCIALLY AVAILABLE SOUTH AFRICAN TEAS AND THEIR PROTECTION AGAINST OXIDATIVE DAMAGE Petra Müller
Andre Oelofse
Megan J Bester
Kwaku Gyebi Duodu
  A DOUBLE-BLIND CLINIC TRIAL ON EFFECT OF PREBIOTIC GALACTOLIGOSACCHARIDE IN CHILDREN WHITH CONSTIPATION: A PILOT STUDY Beleli, C.A.V.
Santos, R.
PASTORE, G.M.
Antonio , M.A.G.M.
Elizete Aparecida Lomazi da Costa Pinto
  A FUNCTIONAL GLYCINE MODULATOR OF FUNCTIONAL ACTIVITY OF HUMAN PHAGOCYTES IN COLOSTRUM Mércia Aurélia Gonçalves Leite
  Activity of methanolic extract fractions from Litsea cubeba fruit waste to inhibit proliferation and induce apoptotic cell death in human cervical cancer cells (HeLa) Piyapat Trisonthi
  AN ASSESSMENT OF THE ANTHOCYANINS CONTENTS OF THE `FLORA´ FINE WHITE GRAPE CULTIVAR X THE `MERLOT´ FINE RED GRAPE CULTIVAR Débora Nogueira Gonzalez
Cristiane Brauer Zaicovski
Lisiane Pintanela Vergara
Rosangela Silveira Rodrigues
Evelize Maia Pinto da Silva
  ANALYSIS OF THE CONTENT OF PHENOLIC COMPOUNDS, FLAVONOIDS AND ANTIOXIDANT ACTIVITY OF BLACKBERRY TEA Mendes, C.E.
Casarin, F.
Costelli, M.C.
Elisangela de Abreu
Ohland, A.L.
Laura Cassol Mohr
  ANALYSIS OF THE CONTENT OF PHENOLIC COMPOUNDS, FLAVONOIDS AND ANTIOXIDANT ACTIVITY OF STRAWBERRY TEA Mendes, C.E.
Casarin, F.
Elisangela de Abreu
Ohland, A.L.
Laura Cassol Mohr
  ANALYSIS OF TOTALS AND FREE POLYAMINES IN ORGANIC AND CONVENTIONAL VEGETABLE BY GAS AND THIN LAYER CHROMATOGRAPHY Rossetto, M.R.M.
Vianello, F.
LIMA, G.P.P.
  Anthocyanin and Carotenoid Composition of Araçaúna (Psidium eugeniaefolia), a Fruit from the Brazilian Atlantic Forest Mercadante, A.Z
Elaine Berger Ceresino
  ANTHOCYANINS ISOLATED FROM BRAZILIAN CABERNET SAUVIGNON (Vitis vinifera) POMACE Priscila S. Melo
Tatiane L. C. Oldoni
Adna P. Massarioli
Ivani A. M. Moreno
Risia L. C. Lacerda
Severino M. Alencar
  ANTHOCYANINS PROFILE IN AQUEOUS EXTRACT OF BLUEBERRY PEEL. Maressa Caldeira Morzelle
Jocelem Mastrodi Salgado
Alessandro de Oliveira Rios
Amanda Jessica da Silva
  anti-amnesic effects of bluberry leaf extracts on amyloid β protein-induced alzheimer's disease model Heo Hojin
Kim Hyeon Ju
Jeong Ji Hee
Jeong Heerok
Jo Yuna
  ANTIBACTERIAL ACTIVITY OF ALCOHOLIC EXTRACT OF THE FRUIT PEEL JAMBOLAN (Syzygium cumini (L.) Skeels.) SÃO JOSÉ, L.C.
Edson José Fragiorge
Pedro Henrique Ferreira Tomé
Suellen M. Monteiro
ALMEIDA, J. S.
FERREIRA, L.N.
  ANTIBACTERIAL ACTIVITY OF THE HYDROALCOHOLIC EXTRACT OF THE LEAF Costus spiralis (Jacq.) Roscoe MESQUITA, A.C.O.
Edson José Fragiorge
Pedro Henrique Ferreira Tomé
FERREIRA, L.N.
ALMEIDA, J. S.
SÃO JOSÉ, L.C.
  ANTI-INFLAMMATORY EFFECT OF AQUEOUS EXTRACTS OF ROASTED AND GREEN COFFEA ARABICA L. Rosemary Gualberto Fonseca Alvarenga Pereira
Maria Eliza de C. Moreira
  ANTIMICROBIAL ACTIVITY OF WILD BASIL (Ocimum gratissimum L.) ESSENTIAL OIL IN BACTERIA ISOLATED OF MINAS CHEESE. Renata Freitas Albieri
MOREIRA, Isabel C.
Falci, V.
Katri Gasparin
Marly Sayuri Katsuda
Luciana Furlaneto-Maia
  Antiobesity effects of garcinol and pterostilbene on inhibition of adipogenesis in 3T3-L1 adipocytes Gow-Chin Yen
  ANTIOXIDANT ACTIVITY AND PHENOLIC COMPOUNDS OF TWO BRAZILIAN NATIVE FRUIT TREES: UBAJAÍ (Eugenia myrcianthes) AND GRUMIXAMA (Eugenia brasiliensis) Juliana Infante
Adna P. Massarioli
Keityane B. Bergamaschi
Ana P. Tiveron
Ivani A. M. Moreno
Severino M. Alencar
  ANTIOXIDANT ACTIVITY IN RED RICE (Oryza sativa L.) Antônio Thiago Matos Carvalho Santana
Jocelem Mastrodi Salgado
LAMOUNIER, M.L.
BACHIEGA, P.
MORZELLE, M.C.
  ANTIOXIDANT ACTIVITY in vivo AND in vitro OF AQUEOUS EXTRACT OF LEAVES FROM ERVA MATE (ILEX PARAGUARIENSIS ST. HIL.). Elane Schwinden Prudêncio
AMBONI, R.D.M.C.
SALVADOR, M.
BRANCO, C. S.
BOAVENTURA, B. C. B.
MURAKAMI, A. N. N.
  ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF SPICES Ludmila Mascarenhas Senhorinho
Leandro Soares Santos
Larissa Costa Silva
  ANTIOXIDANT ACTIVITY OF MIXED FRUIT JUICE ADDED OF LUTEIN AND EPIGALLOCATECHIN GALLATE FARAONI, A.S. Aurélia Santos Faraoni
RAMOS, A.M
PINTO, M. R. M. R
OLIVEIRA, A. N
BATISTA, R. A
  ANTIOXIDANT ACTIVITY OF SPORT GELS BASED ON RED FRUIT Carvalho-Peixoto, J.
Pacheco, D.O
Cantanhede, R.H.C.
Silva, O.F.
Rabelo, S.K.
Moura, M.R.L.
Carvalho, L.M.J.
  ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC COMPOUNDS AND FLAVONOID CONTENTS OF DIFFERENT PARTS OF “MARIA PRETA” (Solanum Nigrum L.) Rydlewski, A. A.
Morais, D. R.
Rotta, E. M.
Claus, T.
Gohara, A. K.
Visentainer, J. V.
  ANTIOXIDANT CAPACITY OF FRESH AND PROCESSED PLUM (Prunus domestica) Yolmar Valero
Jhoana Colina
Ruth Córdova
José Hernández
Valentina Prieto
  Antioxidant compounds in the dry extract of pomegranate peel (Punica granatum) Fúvia de Oliveira Biazotto
Jocelem Mastrodi Salgado
  ANTIOXIDANT EFFECTS OF THE RESIDUE FROM EXTRACT OF THE MUSHROOM Agaricus blazei IN MILK ENRICHED WITH OMEGA-3* Sanfra M.G. da Costa
Camila P. Croge
Dulce A. M. Moreira
Ana Carolina C. Vital
Paula Toshimi Matumoto Pintro
  ANTIOXIDANT EVALUATION OF BRAZILIAN GRAPE JUICES Gisele T. S. Sora
Modena, D. E.
Stafussa, A. P.
Pontes, P. V. A.
Rampazzo, V.
Takikawa, A. Y.
Volpe, T. C.
Haminiuk, C. W. I.
  ANTIOXIDANT POTENTIAL AND QUALITY DURING DEVELOPMENT OF ACEROLA ‘FLOR BRANCA’ Maria Raquel A. de Miranda
  ANTIOXIDANT POTENTIAL OF HYDROLYZED TANINS EXTRACTS FROM TARA (CAESALPINIA SPINOSA) PODS Flor Mila Chambi Jallurana
Rosana Chirinos
Romina Pedreschi
Indira Betalleluz-Pallardel
Frédéric Debaste
David Campos
  ANTIPROLIFERATIVE AND ANTIOXIDANT (IN VITRO AND CELLULAR) ACTIVITIES OF EXOTIC BRAZILIAN FRUITS Malta, L. G.
Liu, R. H.
PASTORE, G.M.
  Anti-ulcer and anti-adipogenesis effect of anthocyanins from Rubus coreanus Sun-Joong Kim
Hyo Ihl Chang
  APPLE EXTRACT PREVENT DNA DAMAGE ON HUMAN FIBROBLASTS Vizzotto, M.
Krolow, A. C.
  APPLICATION OF ANTIOXIDANTS EXTRACTED FROM PINHÃO COAT IN CORN AND SOYBEAN OILS Adriano Brandelli
Florencia Cladera Olivera
Caciano Pelayo Zapata Noreña
Roberta Cruz Silveira Thys
Caroline Dani
Daniela Voltolini Bastian
  AVERAGE SIZE AND POLYDISPERSITY IN NANOENCAPSULATED PARTICLES PREPARED FROM FISH PROTEIN HYDROLYSATES Annie C. Telles
Elessandra R. Zavareze
Shanise L. M. El Halal
Meritaine da Rocha
Carlos Prentice-Hernández
  B-conglycin regulates gene expression involved in cholesterol and triacylglycerol homesostasis in rats fed a hypercholesterolemic diet Cleslei Fernando Zanelli
Valdir Augusto Neves
Maraiza Aparecida Silva
Daniella de Barros Rossetto
Ederlan de Souza Ferreira
Aureluce Demonte
  Beta-carotene-loaded liposomes: evaluation of shelf-life and stability under different environmental conditions TONIAZZO, T.
CHO, S.
BERBEL, I.F.
PINHO, S.C.
  BIOACCESSIBILITY OF ANTIOXIDANTS FROM CHEESE FORTIFIED WITH GREEN TEA Camellia sinensis var. Sinensis Marcela Boroski
Michel Britten
Hélène V. Petit
Nathalie Rémillard
Sophie Lamothe
Paula Toshimi Matumoto Pintro
  BIOACTIVE COMPONENTS AND ANTIOXIDANT CAPACITY CHILEAN AVOCADO José Miguel Bastías
Jaime Ortiz
Nalda Romero
Rodolfo Gárate
Moisés Leiva
Juan Vivanco
Eduardo Castro
Fernando Osorio
  BIOACTIVE COMPONENTS IN NOPALEA COCHINILLIFERA FRUITS SANTANA, M.F.S.
BRITO, E.S.
ALVES, R.E.
SANTANA, M.F.S.
  BIOACTIVE COMPONENTS IN PUMPKIN (Cucurbita moschata) SUBMITTED TO DIFFERENT COOKING METHODS Silva, M. Fátima G.
Sousa, Paulo Henrique Machado de
Maia, G. Arraes
Fernandes, Aline G.
Prado, Giovana Matias
Lima, J. S. S.
Gouveia, Sandro T.
Holanda, D. Karine R.
  BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF ‘ISABEL PRECOCE’ GRAPES DURING TWO PRODUCTIVE CYCLES IN SÃO FRANCISCO RIVER VALLEY, BRAZIL Thalita Passos Ribeiro
Maria Auxiliadora Coêlho de Lima
Ricardo Elesbão Alves
  BIOACTIVE COMPOUNDS FOUND IN RED MOMBIN FRESH PULP AND ATOMIZED POWDER José Maria Correia da Costa
CLEMENTE, E.
Katieli Martins Todisco
  BIOACTIVE COMPOUNDS IN STRAWBERRY FRUITS IN DIFFERENT TIME OF HARVEST Kélin Schwarz
Juliano Tadeu Vilela de Resende
Ana Paula Preczenhak
Jocelem Mastrodi Salgado
  BIOACTIVE COMPOUNDS IN TWO FRUITS SPECIES FROM MATA ATLÂNTICA – GRUMIXAMA (Eugenia brasiliensis La M.) AND JUÇARA (Euterpe edulis Mart) Azevedo-Silva, N
Rodrigues, E
Mercadante, A.Z
De Rosso, V.V
  Bioactive compounds of blackberry fruits (Rubus sp.)grown in Lavras-Brazil PATTO, L.S.
PIO, R.
MARO, L.A.C.
GUEDES,M.N.S.
Abreu, Celeste Maria Patto
  BIOACTIVE COMPOUNDS, PHYSICAL AND CHEMICAL PROPERTIES IN ‘OSO GRANDE’ STRAWBERRY FROM TWO DIFFERENT CULTIVATION SYSTEMS Grazielle Gebrim Santos
Talita Orrico Rocha
Celso Luiz Moretti
Leonora Mansur Mattos
  BIOACTIVE PEPTIDES FROM FISH MUSCLE Dr Chitundu Kasase
Professor Nazlin K Howell
  BIOACTIVE PHYTOCHEMICALS AND ANTIOXIDANT ACTIVITY IN GENOTYPES BEANS OF THE STATE OF BAHIA Marcondes Viana da Silva
GIRLANA AMORIM SANTANA
  BIOCHEMICAL EVALUATION IN EIGHT SPICES CONSUMED IN THE REGION SOUTHWEST OF BAHIA Marcondes Viana da Silva
Poliana Souza Botêlho
Maríllia Botelho da Silva Bomfim
GIRLANA AMORIM SANTANA
  BRASSICA OLERACEA, ITÁLICA AND BOTRYTIS VARIETIES, ENRICHED IN ALOE VERA FOR VACUUM IMPREGNATION HERNÁN MUÑOZ GUERRERO
MARÍA LUISA GRAS ROMERO
DANIEL VIDAL-BROTÓNS
HERNÁN MUÑOZ GUERRERO
  CALCIUM AND VITAMIN D FORTIFICATION OF MANGO BY VACUUM IMPREGNATION Alejandra Charfuelan
Gloria Ines Giraldo
SNEYDER RODRIGUEZ-BARONA
  CAPABILITY OF GREEN TEA CATECHINS TO COUNTERACT LIPID OXIDATION AND INCREASE SHELF LIFE OF BISCUITS Professor Weibiao Zhou
  CAROTENOID COMPOSITION OF UMBU-CAJÁ FRUITS FROM BAHIA Perez, C. L.
FELIPPE, A. C.
Mieko Kimura
Janzantti, Natalia S.
OLIVEIRA, L. A.
  CAROTENOIDS, TOTAL PHENOLICS COMPOUNDS AND ASCORBIC ACID IN SWEETENED TROPICAL CASHEW APPLE JUICE PACKED IN GLASSES AND PET BOTTLES ANA VALQUIRIA VASCONCELOS DA FONSECA
Geraldo Arraes Maia
Sousa, Paulo Henrique Machado de
Figueiredo,Raimundo Wilane
Prado, Giovana Matias
Lima, J. S. S.
  CELL STUDY UNDER OXIDATIVE STRESS FOR EVALUATING THE NEUROPROTECTIVE EFECT OF SELECTED FRUIT JUICES James Swi-Bea Wu
Mei-Yuh Chung
Fang-Chi Cheng
Pei-Feng Tsai
  CELL VIABILITY AND IMMUNOSTIMULATING AND PROTECTIVE CAPACITIES OF BIFIDOBACTERIUM LONGUM 51A ARE DIFFERENTIALLY AFFECTED BY TECHNOLOGICAL VARIABLES IN FERMENTED MILKS Costa, T.S.
Zacarías, M.F.
Silva, A.M.
Burns, P.
Binetti, A.
Reinheimer, J.
Nicoli, J.R.
Vinderola, G.C.
  CHANGES IN BIOACTIVES COMPOUNDS IN DIFFERENT CULINARY PROCESSES ON SEAWEED HIMANTHALIA ELONGATA Kamila Teresa Amorim Carrilho
Júlia López Hernández
María Asunción Lage Yusty
  Changes on Functional Characteristics of Red Beet Juice during processing Juliana Morales Castro
Adria C. Rivera
Silvia M. Gonzalez
L. Araceli Ochoa Martínez
Javier Lopez Miranda
  CHARACTERIZATION AND ANTIHYPERTENSIVE EFFECT OF AN ENZYMATIC HYDROLYSATE OF FISH RESIDUES Costa, E. L.
Yamamura, H.
Yamamura, E. T. H.
Garcia, G. P.
  CHARACTERIZATION AND STABILITY OF LIPID MICROPARTICLES PRODUCED WITH BABACU OIL PINHO, S.C.
Cury, B.
Santos, F. S.
Silva, J. C.
  Characterization of a fermented soy product with kefir and soy fiber Tahis Regina Baú
Sandra Garcia
Elza Iouko Ida
  Characterization of carotenoids in organic blueberry (Vaccinium spp.) grown in southern Alessandro de Oliveira Rios
Erna Vogt de Jong
André Jablonski
Marina Couto Pereira
Priscilla Reque
Simone Hickmann Flôres
  CHARACTERIZATION OF MICROCAPSULES OF BIFIDOBACTERIUM BB-12 OBTAINED WITH WHEY BY SPRAY DRYING CASTRO-CISLAGHI, FABIANE PICININ
FRITZEN-FREIRE, C.B.
SANT´ANNA, E.S.
  CHARACTERIZATION OF POLYPHENOLS AND CAROTENOIDS IN PULP, PEEL AND MUCILAGE OF COFFEE (COFFEA ARABICA) VARIETIES Víctor M. Jiménez
  Characterization of pumpkin seeds flour as a special dietary alternative Rosa Márquez Romero
  Characterization of the Calorie Restriction and Anti-Lipidemic Effects of Baicalin in Type 2 Diabetic Goto-Kakizaki Rats Dr. Viduranga Waisundara
Sing Yung Siu
Annie Hsu
Associate Professor Benny Tan
Associate Professor Dejian Huang
  CHARACTERIZING THE ISOLATED BIOACTIVE COMPOUNDS FROM YEAST FERMENTED KUMQUAT EXTRACT FOR THEIR ANTI-INFLAMMATORY EFFECTS WITH RAW264.7 CELLS Li-Chen Chen
Ya-Chun Chen
Shih-Bin Lin
Hui-Huang Chen
Yu-Ling Peng
Shyi-Neng Lou
  CHEMICAL ANALYSIS OF FLOUR OF STRAWBERRY (Fragaria sp.) Mendes, C.E.
Milto Defavari
Elisangela de Abreu
Josiane B. Silva
FABIANA CASARIN
  Chemical and functional characterization of soy, oats and wheat fibers Tahis Regina Baú
Sandra Garcia
Elza Iouko Ida
  CHEMICAL CHARACTERIZATION OF OKARA AND GRAINS OF A NEW VARIETY OF SOYBEAN (Glicyne max (L) Merril) Giongo, Camila Nascimento
Cunha, Mário Antônio Alves
Schmidt, Carla A. P.
Lima, Kely Priscila de
  CHEMICAL CHARACTERIZATION OF THE BALSAM: Sedum dendroideum Moc et Sessé ex DC, Crassulaceae ALMEIDA, J. S.
Pedro Henrique Ferreira Tomé
Edson José Fragiorge
PEREIRA, G.A.
  Chemical, functional and thermal properties of polysaccharide gum extracted from chia (Salvia hispanica) seeds Oscar Marambio
Jose Miguel Aguilera
María Carolina Zúñiga
Olga Diaz
Angel Cobos
Loreto A. Muñoz
  CHEMOPREVENTIVE POTENTIAL OF THE TANNASE-MEDIATED BIOTRANSFORMATION OF GREEN TEA Lima R M
Macedo, G.A.
Gambero A
Macedo, J.A.
  CHRACTERIZATION of β-GLUCOSIDASE PRODUCED by TRICHODERMA CITRINOVIRIDAE CULTURED on CHLORELLA VULGARIS Katanchalee Muensean
Sang Moo Kim
  CLA AND/OR PHYTOSTEROL, ADDED TO DIET-INDUCED OBESITY, MODULATED BODY FAT AND REGULATED SACIETY HORMONES IN SPRAGUE-DAWLEY RATS. Cibele Priscila Busch Furlan
Anne y Castro Marques
Rafaela da Silva Marineli
Mário Roberto Maróstica Júnior
  CLASSIFICATION OF PROPOLIS PRODUCED IN SANTA CATARINA STATE BY UV-VISIBLE SCANNING SPECTROPHOTOMETRY AND PRINCIPAL COMPONENT ANALYSIS. MARASCHIN, M.
Veloso, A.C
Silva, D.A.
Tomazzoli, M.M.
Somensi-Zeggio, A.R.
  COLOUR CHANGES AND BETALAIN PROFILE OF PITAYA FRUIT SKIN (HYLOCEREUS SP.) DURING FRUIT DEVELOPMENT Patricia Esquivel
  COMBINATION OF CONJUGATED LINOLEIC ACID WITH PHYTOSTEROLS IMPROVES ANTIOXIDANT STATUS IN SPRAGUE-DAWLEY RATS Mário Roberto Maróstica Júnior
Cibele Priscila Busch Furlan
BAJAY, LG
Rafaela da Silva Marineli
  COMPARISON OF ß-CAROTENE AND LYCOPENE BIOAVAILABILITY FROM PAPAYA, CARROT AND TOMATO Patricia Esquivel
  COMPARISON OF ANTIOXIDANT CAPACITY AND POLYPHENOLS CONTENT OF SELECTED DRIED FRUIT Malgorzata Kobus-Moryson
  Comparison of effects of ethanolic extracts of Brazilian propolis on human leukemic cells as assessed with the MTT assay NOWILL, A.E.
PARK, Y.K
DAUGSCH, A.
TORETI, V.C.
MORAES, C.S.
FRANCHI Jr, G.C.
  COMPARISON OF PHYSICOCHEMICAL PROPERTIES AND ANTIOXIDANTIES PROPERTIES AND ANTIOXIDANT ACTIVITY OF ARTEMISIA ARGYI LEV. ET SAV. DEPENDING ON EXTRACT CONDITION A. J. Choi
  Comparison of the nutritional content of a new drink made from rice by the Venezuelan National Institute of Nutrition and similar commercials drinks of the Venezuelan Market Adriana Redondo
Rona Fabbro
José Gregorio Lanza
Nelson Onofre Acosta
Orlando Guacache
  COMPARISON OF THE NUTRITIONAL QUALITY BETWEEN THE COCOA YOGURT AND A COMMERCIAL YOGURT Leidiane A.A.Menezes
Aline Milles Ribeiro
Denise P. Lima
Mariana M. Fuzinatto
Brandão, W.A.P.L.N.T.M.
Saraspathy N. T. G. de Mendonça
  COMPARITIVE STUDY OF TWO AROMATIC PLANTS IN RELATION TO THEIR ANTIOXIDANT POTENTIAL Gobetti, Mayara F. S.
Bianchin, Mirelli
Haminiuk, C. W. I.
Porcu, Ornella M.
Schmidt, Carla A. P.
Serafini, Leila F.
Ferrari, Ana P.
Marchese, José A.
Cabral, Ingridy S. R.
Carpes, Solange. T.
  Compound K, a metabolite of ginsenosides, induces apoptosis via inhibition of JAK1/STAT3 signaling in human multiple myeloma U266 cells EunOk Lee
Ho Young Choi
HyoJeong Lee
Hyo Jung Lee
Eun Jung Sohn
Sung Hoon Kim
  CONCENTRATION OF SELENIUM AND RELATION BETWEEN CONTENT OF LIPIDS AND PHENOLIC COMPOUNDS PRESENT IN THE BRAZIL NUT (Bertholletia excelsa H.B.K.) PIRES, L.V.
SILVA, A.M.O.
TORRES, R.P.
MANCINI-FILHO, J.
COZZOLINO, S.M.F.
  CONJUGATED LINOLEIC ACID WITH PHYTOSTEROLS SUPPLEMENTATION REDUCES ADIPOSE TISSUE IN LEAN RATS Mário Roberto Maróstica Júnior
Cibele Priscila Busch Furlan
BAJAY, LG
Rafaela da Silva Marineli
  CONSUMER PERCEPTION AND KNOWLEDGE ON BAHIAN RECONCAVO ABOUT FUNCTIONAL FOODS Adeilse Costa Souza
Joseane Oliveira Silva
Vinícius Oliveira de Miranda Pereira
Laize Andrade Fiúza Dias
Edleuza Oliveira Silva
Adna de Oliveira Barbosa
Ferlando Lima Santos
  CONTENTS OF CHLOROGENIC ACIDS IN COURSE, MEDIUM AND FINE GROUND COFFEES BREWED BY DIFFERENT METHODS Izaura Bastos
Verônica Calado
Nátaly Redua
Farah, A.
  CONTENTS, PROFILE AND ESTIMATED DAILY INTAKE OF ISOFLAVONES AND SOYASAPONINS IN SOY-BASED FORMULAS CONSUMED BY INFANTS IN BRAZIL. FONSECA, N.D.
VILLAR, M.P.M.
Donangelo, C.M.
Perrone, D.
  Contribution of caffeine to plasma antioxidant capacity after coffee intake in humans: a preliminary study Moura-Nunes, N.
Farah, A.
Donangelo, C.M.
  CULTIVAR VARIATION ON ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUND CONTENTS IN LEAVES OF FICUS CARICA, MALUS DOMESTICA, PRUNUS CERASUS, PRUNUS DOMESTICA, PYRUS COMMUNIS, AND VITIS VINIFERA Pompeu, D.R.
Aureliano A. D. Meirelles
Dupont, P.
Pissard, A.
Lateur, M.
Larondelle, Y.
Rogez, H.
Baeten, V.
  Curcumin Protects Primary Neurons from Amyloid-β-Induced Oxidative Damage Feng Xu
Han-Chang Huang
Zhao-Feng Jiang
  DETERMINATION DE FLAVONOIDS COMPOUDS HIDROETHANOLIC EXTRACTS OF PELL AND SEED OF Annona squamosa Assis, CF
Pagnoncelli, MGB
Araújo, NK
Azevedo, WM
Medeiros, WRDB
  DETERMINATION OF BIOACTIVE COMPOUNDS IN CLOVES-OF-INDIA (Sizygium Aromaticum) Larissa Costa Silva
Marcondes Viana da Silva
  Determination of bioactive compounds in the fractions of Gefner atemoia PINTO,L.M.A.
Angelita D. Corrêa
Spiller, Samira Haddad
CRUZ, L.S. da
Abreu, Celeste Maria Patto
  DETERMINATION OF PHENOLICS COMPOUNDS AND FLAVONOIDS IN THE ENERGY Nunes, R. A.
Nunes, S. B.
Cassiane da Silva OLIVEIRA
  Determination of protocatechuic acid from Morus alba fruits and their inhibitory effects of triglyceride accumulation on 3T3-L1 cells Hee-Sook Park
Gun Hee Kim
  DETERMINATION OF THE HARVESTING POINT FOR CAMU-CAMU FRUIT BASED ON THE METABOLIC BEHAVIOR André José de Campos
Leandro Camargo Neves
Wellington Tigre
Edvan Alves Chagas
Tiago Moreth de Santana
Jéssica Tosin Milanez
Samuel Silva
  DETERMINATION OF TOTAL CAROTENOIDS AND ANTIOXIDANT ACTIVITY IN PEPPER Capsicum chinense Ana Vania Carvalho
Renan de Almeida Maciel
Jacqueline Chaves Beckman
  DEVELOPMENT AND SENSORY EVALUATION OF FERMENTED PROBIOTIC MILK WITH AÇAÍ PULP Weber, Cleusa Inês
Portes, Ciro
Da Pont, Ediane
Serafini, Leila F.
  DEVELOPMENT OF A FUNCTIONAL FOOD: MINAS CHEESE CONTAINING SPICES PHENOLIC COMPOUNDS WITH ANTIOXIDANT ACTIVITY M. V. Schutz
G. M. Lubeck
P. T. Figueira
  Development of a symbiotic goat cream cheese supplemented with inulin and Lactobacillus acidophilus in co- culture with Bifidobacterium animalis BARBOSA I.C.
Souza, E.L. de
NASCIMENTO, B.M.S.
MEIRA Q.G.S.
VASCONCELOS C.E.V.
Rita de Cássia R. do E. Queiroga
  DEVELOPMENT OF A SYNBIOTIC DAIRY BASED SMOOTHIE Gallina, D. A.
Patrícia B. Zacarchenco
Fabiana K.H.S. Trento
Antunes, A. E. C.
Moreno, I.
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Adriana Redondo
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Igor Bulsing Schott
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ERIKA MARIA MARCONDES TASSI
  Comparison of Dehydration Techniques on Guava (Psidium guajava L.) Conservation CLEMENTE, E.
Roselene F. Oliveira
Laura Paulino Mardigan
  COMPARISON OF HPLC AND UHPLC FOR SOY ISOFLAVONES QUANTIFICATION Luciane Yuri Yoshiara
Josemeyre Bonifácio da Silva
Elza Iouko Ida
  COMPARISON OF METHODOLOGIES FOR THE DETERMINATION OF THE DEGREE OF HYDROLYSIS OF WHEY PROTEIN CONCENTRATE: EFFECT OF ENZYME TYPE AND REACTION TIME BATISTA, M.A.
AMORIN, L.L.
MORAIS, H.A.
SILVEIRA, J.N.
CARREIRA, R.L.
SILVA, M.R.
SILVESTRE, M.P.C.
  Comparison of protein and lipids content in breaded chicken before and after frying at two different temperatures TONIAL, I. B.
Nilson E. de Souza
OLIVEIRA, D. F. de
Luana N. de Paula
SILVA, C. E.
  COMPARISON OF THE LEVELS OF RESISTANT STARCH INFORMED BY THE MANUFACTURER AND QUANTIFICATION “IN VITRO” Natalia Fier
Flavio Faria de Moraes
Karine Oltramari
  Comparison of two methodologies for total volatile basic nitrogen determination in fish Cristiane Rodrigues Pinheiro Neiva
Lais Henrique Cicero
Rubia Yuri Tomita
Vera Lúcia Tedeschi Savoy
Rita de Cassia Boccuzzi Prisco
  COMPOSITION AND NUTRITIONAL COMPARISON WITH LEVELS OF WARRANTY STATED IN DRY FOODS FOR DOGS AND CATS SOLD IN DIFFERENT COUNTRIES Karina Koerich de Souza
Rafael Luchtenberg
Denise Castagnaro
Vildes M. Scussel
  COMPOSITION OF HUMAN DIET: A MIX OF GRAINS AND CEREALS Izabel Lucena Gadioli
Camila Cheker Brandão
Nathânia Rodrigues Santiago
Eduardo Ramirez Asquieri
Nathalya Bastos Soares Ferreira
  Confirmation of residues of tetracyclines in fluid milk samples by High Flávia Silva Paula Coimbra
GODDARD, C. L.
CUNHA, M. R. R.
  CONSTRUCTION AND APPLICATION OF SOLID AMALGAM ELECTRODES FOR THE PESTICIDE DETERMINATION IN FRESH FOODS SAMPLES Djenaine de Souza
  Contactless Estimation of Pore Size in Bread Crumb by Hyperspectral Scattering Imaging Mizuki Tsuta
Junichi Sugiyama
Masatoshi Yoshimura
Mario Shibata
Kaori Fujita
Mito Kokawa
  CORRELATION BETWEEN THE SIZE OF GRANULES AND FUNCTIONAL PROPERTIES OF NATIVE STARCH FROM PROMISING CLONES OF CRIOLLA POTATO (Solanum tuberosum Group phureja) Lena Prieto Contreras
  CURVE OF LINEAR CORRELATION FOR COLORIMETRIC DETERMINATION OF STARCH AND HYDROGEN PEROXIDE IN MILK Juliana Cristina Castro
  DAIRY BEVERAGE WITH GREEN TEA EXTRACT: THE ROLE AS FUNCTIONAL FOOD AND PROVIDING PROTECTION AGAINST LIPID OXIDATION Hélène V. Petit
Michel Britten
Yves Desjardins
Pascal Dubé
Hélène J. Giroux
Visentainer, J. V.
Marcela Boroski
  DETECTION OF ADULTERATION OF MINAS FRESCAL CHEESE BY GEL ELECTROPHORESIS Renata Bongiolo Magenis
HEITOR, D.
Elane Schwinden Prudêncio
MUÑOZ, I.B.
STEPHAN, M.P.
EGITO, A.S.
  Detection of Electron Beam-Irradiated Ingredient in a Pasteurized Liquid Seasoning by Thermoluminescence Analysis: An Inter-Laboratory Study Jae-Jun Ahn
Kashif Akram
Ji-Yeong Baek
Jeongeun Lee
Il-Yun Jeong
Joong-Ho Kwon
  DETERMINATION BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY OF VITAMIN A IN FORTIFIED MILK Itaciara L. Nunes
Deusdélia T. Almeida
Nedja Silva dos Santos
Alcione C. Vasconcelos
Luciana C. A. Correia
  DETERMINATION DE EHTYL CARBAMATE IN SAMPLES OF AGED BRAZILIAN SUGAR CANE SPIRITS USING HPLC-ESI-MS/MS Roseane Fett
Costa, A.C.O.
Azevedo, M.S.
  DETERMINATION KINETICS OF THE COMPOUNDS CHLOROPHYLLOUS IN THE SOY LECITHIN. weverson A Magalhaes
Letícia Vieira Castejon
  DETERMINATION OF AMINO ACIDS AND CHEMICAL SCORE OF BOVINE WHEY PROTEINS Sabrina Vieira da Silva
Juan Marcel Frighetto
Daniela Buzatti Cassanego
Paula Mattanna
Neila Silvia Pereira dos Santos Richards
  DETERMINATION OF ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT IN BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) GRAINS Palombini, S. V.
Gohara, A. K.
Souza, A. H. P.
Sargi, S. C.
Souza, N. E.
Visentainer, J. V.
Matsushita, M.
  DETERMINATION OF ANTIOXIDANT ACTIVITY IN VITRO AND QUANTIFICATION OF PHENOLIC COMPOUNDS OBTAINED FROM WASTE PROCESSING OF PULP GUAVA (PSIDIUM GUAJAVA, L.) CARDOSO, B. V. S.
UCHOA, Ana Maria Athayde
LIMA, A.
RODRIGUES, Larissa Lages
SILVA, Jurandy do Nascimento
PORTO, R. G. C. L.
CARIOCA, José Osvaldo Beserra
  DETERMINATION OF ANTIOXIDANT ACTIVITY IN VITRO, VITAMIN C AND QUANTIFICATION OF PHENOLIC COMPOUNDS IN SHAKE BASED ON GREEN ACEROLA (MALPIGHIA EMARGINATA D.C.) POWDER. PORTO, R. G. C. L.
GOMES, F. de O.
CARDOSO, B. V. S.
BARROS, N.V.A
COSTA, N. Q.
LEAL, M. J. B.
SILVA, M. das G. S. S.
ARAÚJO, M.A.M.
LANDIM, L. A.S. R.
MOREIRA-ARAÚJO, R.S.R.
  DETERMINATION OF ANTIOXIDANT CAPACITY AND SENSORY EVALUATION IN FERMENTATED OF JABUTICABA (Myrciaria cauliflora Berg) CONCEIÇÃO, S.J.B.
Pedro Henrique Ferreira Tomé
PEREIRA, G.A.
Edson José Fragiorge
RIBEIRO, P.R.
  DETERMINATION OF CHLORAMPHENICOL IN FOOD OF ANIMAL ORIGIN BY LC-MS/MS Maria Beatriz Abreu Glória
Patrícia Amaral Souza Tette
Guidi, L.R.
  DETERMINATION OF DENSITY OF PULP PERSIMMON (DIOSPYROS KAKI L) AS A FUNCTION OF THE TEMPERATURE Deyse Pegorini
Mariana Regina P. de Souza
Carolina Sefstrom
Edimir Andrade Pereira
  DETERMINATION OF ESSENTIAL MINERAL COMPOSITION IN BRAZILIAN INFANT FORMULA BY ACTIVATION ANALYSIS Maihara, V.A.
Vallinoto, P.
Campos, V.D.
  Determination of fatty acid profile in butterfat and vegetable oils by fluorescence spectroscopy Xiaoming Liu
  DETERMINATION OF FATTY ACIDS IN DIFFERENT VARIETIES OF OLIVE LEAVES (Olea europaea L.) CULTIVATED IN SOUTHERN BRAZIL Caroline Viegas Cavalheiro
Juliano Smanioto Barin
Roger Wagner
FERREIRA, D. F.
Vandrisa Dellinghausen Rosso
  DETERMINATION OF FREE AROMATIC AMINO ACIDS IN SAMPLES OF HONEY USING CAPILLARY ELECTROPHORESIS R. Fett
Gonzaga, L.V.
A. Valese
Ana Carolina de Oliveira Costa
  DETERMINATION OF HEAVY METALS IN SEA FISHES AT DIFFERENT SEASONS OF THE YEAR Aluko, Omodele
Banjoko, Oyeyemi I.
  Determination of Heavy metals in Sea Fishes at Different Seasons of the Year: A Case Study: Calabar Region. Aluko, Omodele
Banjoko, Oyeyemi I.
  DETERMINATION OF IRON BY FLAME ATOMIC ABSORPTION SPECTROMETRY (FAAS) IN SAMPLES FORTIFIED MILK Luciana C. A. Correia
Samuel M. Macedo
Luís F. P. Santos
Deusdélia T. Almeida
Itaciara L. Nunes
Alcione C. Vasconcelos
  Determination of Iron in Fortified Whole Milk Paulo Terumitsu Saito
Terrile, Amelia Elena
Felicidade Dias, Lúcia
Ueno, Claudio Takeo
  DETERMINATION OF K, Mg, Mn AND Na IN COMMERCIAL INFANT FOOD BY INSTRUMENTAL NEUTRON ACTIVATION ANALYSIS Maihara, V.A.
Vallinoto, P.
  DETERMINATION OF MINERAL CONTENT IN MURICI (Byrsonima verbascifolia). COSTA, N. Q.
BARROS, N.V.A
LEAL, M. J. B.
PORTO, R. G. C. L.
SILVA, M. das G. S. S.
ANDRADE, A.V.C.
GOMES, F. de O.
MORGANO, M.A.
ARAÚJO, M.A.M.
MOREIRA-ARAÚJO, R.S.R.
  Determination of optimum cooking time of Central American small red beans (Phaseolus vulgaris L.) with a Texture Analyzer Isbel Coello
Francisco Bueso
  DETERMINATION OF PHENOLIC COMPOUNDS IN OF ETHANOLIC EXTRACTS GREEN PROPOLIS NATIVE TO THE BRAZILIAN STATE OF MINAS GERAIS Marcelo Andrés Umsza-Guez
  DETERMINATION OF STABILITY IN DRESSING SALAD LYOPHILIZED BY DIGITAL IMAGE PROCESSING Silva, K.A.
Amaral, A.L.P.
Ferreira, E.C.
Rocha-Leão, M.H.
Coelho, M.A.Z.
  DETERMINATION OF TOTAL PHENOLIC COMPOUND CONTENTS AND ANTIOXIDANT CAPACITY IN LEAVES OF FRUIT SPECIES COMMONLY CONSUMED IN EUROPE USING NEAR INFRARED SPECTROSCOPY AND CHEMOMETRIC APPROACH Pompeu, D.R.
Aureliano A. D. Meirelles
Santos, I.F.
Dupont, P.
Pissard, A.
Lateur, M.
Larondelle, Y.
Rogez, H.
Baeten, V.
  DETERMINATION OF TOTAL PHENOLICS, FLAVONOIDS AND ANTHOCYANINS IN THE PEEL AND PULP OF TROPICAL FRUITS Luana de Oliveira Melo Naponucena
  DETERMINING TOTAL LIPID AND MOISTURE CONTENT IN POWDERED MILK, COMMERCIALIZED IN BRAZIL USING NEAR INFRARED SPECTROSCOPIC ANALYSIS COMBINED WITH THE CONSTRUCTION OF MULTIVARIATE MODELS. CABRAL, Alessandra Miranda
MOURA, Maria de Fátima Vitória de
SILVA, Djalma Ribeiro
CABRAL, Alciney Miranda
  DEVELOPMENT AND CHARACTERIZATION OF BEVERAGE CONTAING PINEAPPLE AND BEET FOR EARLY CHILDREN PORTE, A.
LEAL, T.M.
CARDOSO, M.H.
MAIA PORTE, L.H.
  DEVELOPMENT AND CHARACTERIZATION OF YOGURT ADDED WITH MANGOSTEEN (Garcinia mangostana L.) PULP MORAIS, ANA CLARA ALVARENGA
ASSIS NETO, E. F.
VILELA, ANDERSON FERREIRA
Priscilla Diniz Lima da Silva
SALGADO, R. L.
  DEVELOPMENT AND PHYSICOCHEMICAL CHARACTERIZATION OF FLOUR OF GREEN BANANA PEEL Nayara Lima de Miranda
Ludimila Gasparotto Castilho
CLEMENTE, E.
  DEVELOPMENT AND VALIDATION OF A LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY METHOD FOR THE SIMULTANEOUS ANALYSIS OF ISOFLAVONES AND SOYASAPONINS IN SOY-BASED FOODS FONSECA, N.D.
Donangelo, C.M.
Perrone, D.
  DEVELOPMENT AND VALIDATION OF METHODOLOGY FOR THE DETERMINATION OF SUGARS IN MUST, GRAPE JUICE AND DIFFERENT TYPES OF WINE Rybka, A C P
PEREIRA, G.E
Silva, P T
Biasoto, A C T
Luiz Cláudio Correa
  DEVELOPMENT OF A HPLC-UV METHOD FOR DETERMINATION OF WHEY PROTEIN OF BOVINE MILK AND POWDER WHEY PROTEIN Angela G. S. Correia
Ticiano G. Nascimento
Irinaldo D. B. Júnior
Victor H. O. Andrade
Genildo C. F. Júnior
Eliane C. Souza
Danilo A. Vieira
Maria A. M. Alves
Tayse L. Alves
  DEVELOPMENT OF A NEAR INFRARED EMISSION PHOTOMETER FOR MEASURING OXIDATIVE STABILITY OF OILS AND FATS PASQUINI, C.
Francisco Senna Vieira
  DEVELOPMENT OF A QUALITY INDEX METHOD (QIM) SENSORY SHEME OF ICE-STORAGE COBIA Rachycentron canadum Gozaga Junior, M. A.
Carvalho, S. E. Q.
Fogaça, F. H. S.
  DEVELOPMENT OF CHOCOLATE CAKES WITH ADDED AMARANTH AND QUINOA FLOUR Lígia Gomes Melchior
Emília Savioli Lopes
Angela Kwiatkowski
CLEMENTE, E.
  DEVELOPMENT OF METHODOLOGY FOR THE DETERMINATION OF ORGANIC ACIDS IN MUST, GRAPE JUICE AND WINE BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) Rybka, A C P
PEREIRA, G.E
Biasoto, A C T
Luiz Cláudio Correa
  DEVELOPMENT OF QUALITY INDEX METHOD (QIM) FOR SKINNED FILLETS OF NILE TILAPIA (OREOCHROMIS NILOTICUS) STORED IN ICE SOARES, K. M. P.
GONÇALVES, A. A.
  DEVELOPMENT OF QUALITY INDEX METHOD (QIM) FOR WHOLE NILE TILAPIA (OREOCHROMIS NILOTICUS) STORED IN ICE. SOARES, K. M. P.
GONÇALVES, A. A.
  Dietary whole rice bran containing phytic acid prevents chicken meat lipid oxidation Weber, Cleusa Inês
SHIMOKOMAKI, M.
SOARES, A. L.
Oba, Alexandre
Elza Iouko Ida
  Discrimination of rice used for Chinese rice wine according to variety and geographical origin by DR-FTIR spectroscopy and soft independent modeling of class analogy Xiaohong Gu
Wenhai Zhang
Xiuxiu Yin
  DIVERSITY OF NUTRITIONAL AND TECHNOLOGICAL ASPECTS OF BEANS CULTIVARS (Phaseolus vulgaris) SEVIDANIS, M.M.
FIGUEIREDO, Vitória Riberio Garcia
Maria Brígida dos Santos Scholz
KITZBERGER, C.S.G.
  EFFECT OF BALL MILLING ON STRUCTURAL CHARACTERISTICS OF PERUVIAN CARROT AND CASSAVA STARCHES JAQUELINE MORAES
FLORENCE S. ALVES
Célia Maria Landi Franco
  EFFECT OF FERTILIZATION AND CONTENT OF PHOSPHORUS IN SOIL ON THE PROPERTIES OF POTATO STARCH PASTE Ezequiel Lopes do Carmo
Magali Leonel
Adalton Mazetti Fernandes
Rogério Peres Soratto
  Effect of harvest, varieties and processing on nutritional composition and color of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell Ana Cristina Pinheiro do Prado
Rafael Luchtenberg
Paula Cristina Engler
Jane Mara Block
  EFFECT OF HEAT MOISTURE TREATMENT ON THE PHYSICOCHEMICAL CHARACTERISTICS OF ARROWROOT AND PERUVIAN CARROT STARCHES Silva, L. P.
Jaqueline de Moraes
Telis, V. R. N.
Célia Maria Landi Franco
  EFFECT OF HEAT TREATMENT ON RHEOLOGICAL PROPERTIES OF TROPICAL FRUITS NECTARS BASED ON CASHEW APPLE, MANGO AND ACEROLA: OSTWALD-DE-WAELLE MODEL. Figueiredo, Evânia Altina Teixeira de
Francisca Mayla R. Silva
Maia, G. A.
Sousa, Paulo Henrique Machado de
Larissa Morais Ribeiro da Silva
Figueiredo,Raimundo Wilane
  EFFECT OF IRRADIATION AND STORAGE TIME ON PH AND TOTAL TITRATABLE ACIDITY VALUES OF DIFFERENT STRAWBERRY VARIETIES LIMA FILHO, T.
DELLA LUCIA, S. M.
LIMA, R. M.
PINHEIRO, C. J. G.
PASSAMAI, Jr. J. L.
  EFFECT OF REMOVE ASTRINGENCY AND GAMMA IRRADIATION AT BREATH OF CAQUI GIOMBO STORAGE UNDER REFRIGERANTION. simone curvo bet
MOLINA, A. O.
nagela farias magave picanço
  EFFECT OF TEMPERATURE ON THE EARLINESS AND PROTEIN CONTENT OF MUSHROOM VINÍCIUS REIS DE FIGUEIREDO
ANTONIO FÁBIO REIS FIGUEIRÊDO
  Effect of the β-cyclodextrin (βCD) in formation of amylose-lipid complex in cereal starches using glycerol monostearate of glycerol (GMS) Marina Costa Garcia
Célia Maria Landi Franco
  EFFECT OF THE ADDITION OF OKARA (BY-PRODUCT FROM SOYBEAN AQUEOUS EXTRACT) OVER THE TECHNOLOGICAL PROPERTIES OF BEEF HAMBURGERS. FALCÃO, H. G.
YAMAGUCHI, Margarida M.
SEIBEL, Neusa F.
DEVIDÉ, Jéssica C.
RIBEIRO, Sarah N.
  EFFECT OF THE SUPPLEMENTATION OF α – TOCOPHEROL AND SPICES EXTRACTS IN THE CHICKENS FEED IN THE OXIDATIVE STABILITY OF THE PROCESSED MEAT Lilian Marques Pino
Aline Mondini Calil Racanicci
Fernanda Agapito
Marisa Aparecida Bismara Regitano d'Arce
Elizabeth Aparecida da Silva Torres
  EFFECT OF TREATMENTS WITH AID AGENTS ON THE POSTHARVEST QUALITY OF MINIMALLY PROCESSED PEACHES CV. ‘BRS KAMPAI’ Médelin Marques da Silva
Rufino Fernando Flores Cantillano
Taísa Bandeira Leite
Leonardo Nora
  ELECTROANALYTICAL PROCEDURE TO CHLOROTALONIL PESTICIDE DETERMINATION Djenaine de Souza
Pedro de Lima-Neto
Adriana N. Correia
Lúcia H. Mascaro
  ENRICHMENT OF NILE CROQUETTES NILE TILAPIA (Oreochromis niloticus) WITH FLAXSEED FLOUR Renata Hernandez Barros Fuchs
Leila Larisa Medeiros Marques
Evandro Bona
Ailey A. C. Tanamati
Márcia Fernandes Nishiyama
Souza, A. H. P.
Gohara, A. K.
  ENZYMATIC HYDROLYSATES FROM WHEY PROTEIN CONCENTRATE: PEPTIDE PROFILE AND ANTIOXIDANT ACTIVITY BATISTA, M.A.
AMORIN, L.L.
MORAIS, H.A.
PARIZZI, P.
SILVEIRA, J.N.
CARREIRA, R.L.
SILVA, M.R.
SILVESTRE, M.P.C.
  ENZYMATIC HYDROLYSIS OF WHEY PROTEIN CONCENTRATE: EFFECT OF ENZYME TYPE ON PEPTIDE PROFILE AMORIN, L.L.
BATISTA, M. A.
MORAIS, H.A.
SILVEIRA, J. N.
CARREIRA, R.L.
SILVA, M.R.
SILVA, V. D. M.
SILVESTRE, M.P.C.
  Essential oils of Croton blanchetianus Baill. essential oil leaves and their sensitivity of pathogen foodborne bacterial COSTA, J. G. M.
COSTA, A. C. V.
NETO, V. Q.
MELO, G. F. A.
  Evaluation of two methods to identify the fraud of whey in fluid milk. Gisele O. S. Meier
Letícia F.M.C. de Aquino
Adriana C. O. Silva
Érica B. Santos
Celso F. Balthazar
Costa, M.P.
Carlos A. Conte Junior
Marsico, E.T.
Mano, S.B.
  EVALUATION OF CHEMICAL AND TECHNOLOGICAL PROPERTIES OF COMMON BEAN (PHASEOLUS VULGARIS L.) CULTIVARS MARQUEZI, M.
GERVIN, V. M.
BERNARDO, C.
WATANABE, L.B.
AMANTE, E.R.
  EVALUATION OF FATTY ACID COMPOSITION OF NILE TILAPIA (Oreochromis niloticus) CROQUETTES SUPPLEMENTED WITH FLAXSEED FLOUR SUBMITTED TO FRYING Ailey A. C. Tamanati
Jorge L. Sanchez
Makoto Matsushita
Evandro Bona
Renata Hernandez Barros Fuchs
Ricardo P. Ribeiro
Leila L. M. Marques
  EVALUATION OF MEAT QUALITY OF SANTA INÊS SHEEP IN DIFFERENT AGES Katiuscia Menezes Lôbo
INGRID CONCEIÇÃO DANTAS GUERRA
Taliana kenia Alves Bezerra
NARCISA MARIA O. ARCANJO
KELLYANE M.S.LÔBO
BRUNO RANIERE LINS DE ALBUQUERQUE MEIRELES
MARCOS ADERBAL DE AZEVEDO SILVA
Marta Suely Madruga
  EVALUATION OF MICROBIOLOGICAL QUALITY OF BUTTER SAMPLES PRODUCED IN DAIRY OF ZONA DA MATA MINEIRA Louise Cristine Cândido da Silva
Miriam Aparecida de Oliveira Pinto
Martha Eunice de Bessa
Marianna Miranda Furtado
Maísa Ferreira Fonseca
Marcela Tavares Luiz
Amanda Gonelli Gonçalves
  EVALUATION OF MYCOTOXINS IN MAIZE, RICE AND BEANS SOLD IN THE SOUTHERN REGION OF SANTA CATARINA Kin Aguiar
Geovana Dagostim Savi
Denise Castagnaro
Barbara Weis
Laura Pereira Garcia
Vildes Maria Scussel
  EVALUATION OF PHYSICAL AND CHEMICAL ASPECTS OF MILK AND CHEESE COALHO Maria do Socorro Rocha Bastos
Maria do Socorro Rocha Bastos
Wellington da Silva Oliveira
José Glauber M. Mello
Marcia Helena Portela
  EVALUATION OF PHYSICAL AND CHEMICAL PARAMETERS AND STABILITY OF STORED REFRIGERATED MAYONNAISES Lairy Silva Coutinho
Sirlene Silvério
Maria Célia Lopes Torres
Manoel Soares Soares Junior
  EVALUATION OF PHYSICOCHEMICAL PARAMETERS DURING STORAGE IN ICE OF SKINNED FILLETS OF NILE TILAPIA (OREOCHROMIS NILOTICUS). SOARES, K. M. P.
GONÇALVES, A. A.
GÓIS, V. A.
  Evaluation of physico-chemical parameters of pasteurized type c milk sold in the city of Itumbiara PEREIRA, F.C.
TONELLI, G.
LEONARDO MAGALHÃES DE CASTRO
MILANEZ, P.H.O.A.
SILVA, M.S.
SOARES, M.E.
ALVES, B.H.P.
  Evaluation of physicochemical parameters of ultra-pasteurized whole milk in Uberaba LEONARDO MAGALHÃES DE CASTRO
Giovane Tonelli
PEREIRA, F.C.
Sueli Ciabotti
  EVALUATION OF QUALITY OF MILK PROCESSING UNITS IN WEST PARANÁ Frederico Lovato
Leonildo Rodrigues dos Santos
Ortência L. G. da Silva Nunes
Eleone Aparecida Tozo Guzi
  EVALUATION OF THE ENRICHMENT OF WHEAT FLOUR WITH THE SUPPORT OF STATISTICAL PROCESS CONTROL Rosa, L. C.
Rosa, C. S.
Souza Neto, F. S.
  EVALUATION OF THE LABELING AND PROXIMATE COMPOSITION OF ORGANIC EGGS AND HILLBILLY EGGS Jair Martins Maria Cavalcante de Melo
Maria Ivone Martins Jacintho Barbosa
  EVALUATION OF THE NITRITE CONTENT IN MORTADELLA SOLD IN FORTALEZA-CE, BRAZIL Nara M. Vieira
Luiz Bruno S. Sabino
Francisca Mayla R. Silva
Mariana C. Ellery
Renata P. Vieira
Juliane Döering G. Carvalho
  EVALUATION OF THE QUALITY OF COMMERCIALIZED CASSAVA FLOURS IN THE CITY OF UBERABA – MG REIS, R. P.
DUTRA, M. B. L.
FABRO, D. B. S. B.
SANTOS, S. G. P.
  EVALUATION OF THE SODIUM CONCENTRATION IN BRAZILIAN INSTANT SOUPS BY FLAME PHOTOMETRY Youles Ormond Silva
José Carlos Oliveira
Adriana Paiva de Oliveira
Francisca Graciele Gomes Pedro
Bárbara Spessoto Martinez
  EVALUATION OF TOTAL PHENOLIC CONTENT EXTRATION FROM OLIVE LEAVES (Olea europaea L.) Caroline Viegas Cavalheiro
Juliano Smanioto Barin
Roger Wagner
CICHOSKI, A. J
Vandrisa Dellinghausen Rosso
  EVALUATION OF TOTAL POLYPHENOLS AND ANTHOCYANINS CONTENTS IN DIFFERENT GENOTYPES OF AÇAÍ. Rafaella A. Mattietto
Ana Vania Carvalho
Maria do Socorro Padilha de Oliveira
Anna Tsukui
Tayná Caroline Miranda Veiga
  EVALUATION OF TRANS FATTY ACID COMPOSITION IN COTTAGE Diana Fachin
KARAM, L. B.
Renata Paiva
  EVALUATION PHYSICIST-CHEMISTRY, MICROBIOLOGICAL AND SENSORIAL OF THE PULP OF GREEN COCONUT (COCONUTS NUCIFERA, L.) Sousa, BAA
Oliveira, RL
Guedes, MS
Correia, LJH
Lacerda, MFAF
  EVOLUTION OF MERLOT AND SANGIOVESE GRAPE MATURATION IN THE SOUTHWEST OF PARANÁ, BRAZIL. Jade Varaschim Link
Rodrigo Ambrosio
Moéses Andrigo Danner
Letícia Reis
Gener Augusto Penso
Idemir Citadin
Alyne Chicoski
  EVOLUTION OF PHYSICOCHEMICAL PARAMETERS OF WHOLE NILE TILAPIA (OREOCHROMIS NILOTICUS) AND STORED IN ICE. SOARES, K. M. P.
GONÇALVES, A. A.
GÓIS, V. A.
  EXPERIMENTAL STUDY OF CO2 SOLUBILITY IN MILK AT NORMAL PRESSURE Lorena Panage Moura
Fabíola Thaís Becker Lenzer
Masson, Maria Lúcia
  EXTRACTION AND FATTY ACID PROFILE OF LIPIDS FROM SCENEDESMUS OBLIQUUS MICROALGAE José Jovanny Bermúdez Sierra
  Extraction and residual antinutritional components in protein fractions of canola and white mustard oil-free meals Siong H. Tan
Rodney J. Mailer
Christopher L. Blanchard
Samson O. Agboola
  EXTRACTION OF COFFEE PHENOLIC COMPOUNDS IS AFFECTED BY ROASTING Nátaly Redua
Verônica Calado
Farah, A.
  FAT NETWORK STRUCTURE OF ICE CREAM PRODUCED WITH PALM FAT Lannes, S.C.S.
Fernando Su
  Fat soluble components of Sicilian pistachio (Pistacia Vera, L. Var. Bronte): fatty acid and sterol profile Laura D'Evoli
Massimo Lucarini
Sara Tufi
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  THE EFFECT OF GAMMA IRRADIATION ON THE NUTRITIONAL PROPERTIES OF BREAD OF THE GREEN BANANA Maria Lima Garbellotti
Maria Auxiliadora de Brito Rodas
Leda Conceição Antonia Lamardo
Mariana Galvão Barbosa Cadioli
Magda Sinigallia Taipina
  The effect of gamma irradiation on the nutritional properties of green banana flour Leda Conceição Antonia Lamardo
Maria L.garbelotti
Mariana Galvão Barbosa Cadioli
Magda Sinigallia Taipina
  The effect of the Jabuticaba Sabará (Myrciaria jabuticaba Vell Berg)’s jam processing in the total phenolic values. Paludo. M. C.
Bagetti, M.
Coutinho, J. P.
Prado, A., M.
  The effect of thermal treatment on chemical and nutritional factor of pulps and pumpkin flour (Cucurbita spp.) produced in the state of Pará. Silva, G. S
Fernandes, N.C.S
Melo, S.N
Silva, N.S
  THE EFFECT OF THERMAL TREATMENT ON THE QUINOA TOTAL AND ISOLATED FRACTIONS PROTEIN QUALITY Maria Julia de Miguel Amistá
Olga Luisa Tavano
  THE EFFECTS OF TEMPERATURE ON VISCOSITY OILS REMOVED AT DIFFERENT STAGES OF RICE BRAN (ORYZA SATIVA L.) OIL PROCESSING Haiko Hense
Marcelo Lanza
Sara Albino Antunes
  THE EVALUATION OF THE EXTRACTION EFFICIENCIES OF DIFFERENT SOLVENT MIXTURES AND EXTRACTION PROCEDURES ON THE PHENOLICS IN AFRICAN PEAR (Dacryodes Edulis) PULP Gregory Onwuka
  THE EVALUATION OF TOCOPHEROLS AND TOCOTRIENOLS OCCURRENCE IN ANNATTO (Bixa orellana L.) SEEDS Marta G. Silva
  THE EXPERIENCE OF DEVELOPING A FOOD IN BRAZIL AND ADAPTING IT TO THE VENEZUELAN CONSUMER Elba Sangronis
Andrea Carolina Hidalgo Vieira
  THE IDENTIFICATION AND QUANTIFICATION OF BIOGENIC AMINES IN KOREAN TURBID RICE WINE, MAKGEOLLI BY HPLC WITH MASS SPECTROMTRY DETECTION Dongbin Shin
Miyoung Yoo
Sanghee Lee
  THE INFLUENCE OF CARBONATATION IN PHYSICAL-CHEMICAL AND MICROBIOLOGICAL PROPERTIES AND FEASIBILITY OF IMMUNOGLOBULINS IGG IN BOVINE COLOSTRUM Fabíola Thaís Becker Lenzer
Lorena Panage Moura
Masson, Maria Lúcia
  The influence of different fats in cake batter Rios, R.V.
Lannes, S.C.S.
  THE SUPERIOR SELECTIVITY OF COMPREHENSIVE TWO DIMENSIONAL GAS CHROMATOGRAPHY AND TIME-OF-FLIGHT MASS SPECTROMETRIC DETECTION APPLIED TO THE CHARACTERIZATION OF VOLATILE PROFILE OF CHARDONNAY WINES Juliane Elisa Welke
Vitor Manfroi
Mauro Zanus
Marcelo Lazarotto
Cláudia Alcaraz Zini
  THE UTILIZATION OF COMPREHENSIVE GAS CHROMATOGRAPHY FOR DETERMINATION OF FOOD ORIGIN. Tibor Jakubik
Darina Kaceriakova
Alexandra Pazitna
Ivan Spanik
  THERMAL ANALYSES OF SWEET POTATO (Ipomoea batatas) UNDER OXIDATIVE ATHMOSPHERE Gomes da Costa, F. J. O.
Almeida, R. R.
Schnitzler, E.
DEMIATE, I.M.
Filho, M. A. S. C.
Lacerda, L. G.
Godoy, R. C. B.
WASZCZYNSKYJ , N.
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Paulo Henrique Março
Rhayanna Priscila Gonçalves
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Marisela Granito
Naudy Soto
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Souza, A. H. P.
Rodrigues, A. C.
Stroher, G. L.
Bonafe, E. G.
Morais, D. R.
Gomes, S. T. M.
Souza, N. E.
Visentainer, J. V.
Matsushita, M.
  Total antioxidant activity of pasteurized and non-pasteurized acerola pulps from organic cultivation Lima, Rafaela Maria Temóteo
Figueiredo,Raimundo Wilane
Maia, Geraldo Arraes
Sousa, Paulo Henrique Machado de
  TOTAL PHENOLIC COMPOUNDS CONTRIBUTE TO THE ANTIOXIDANT CAPACITY OF BREW AND FOAM OF VARIED TYPES AND STYLES OF BEER CONSUMED IN BRAZIL Perrone, D.
Luciana Cardoso Nogueira
TORRES, A. G.
Thárcila Cazaroti Brito
  TRANS AND SATURATED FATTY ACIDS CONTENTS IN BISCUITS AND SNACKS COMMERCIALIZED IN SÃO PAULO STATE, BRAZIL Cássia Maria Lobanco
Simone Alves da Silva
Edson Marciano
Míriam S. F. Caruso
Sabria Aued-Pimentel
  USE OF DIFFERENT PROTEASES TO OBTAIN WHEY PROTEIN CONCENTRATE HYDROLYSATES WITH INHIBITORY ACTIVITY TOWARD ANGIOTENSIN-CONVERTING ENZYME AMORIN, L.L.
BATISTA, M. A.
MORAIS, H.A.
SILVEIRA, J. N.
CARREIRA, R.L.
SILVA, M.R.
SILVA, V. D. M.
SILVESTRE, M.P.C.
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Roselene F. Oliveira
GNAS, B.B.B.
CLEMENTE, E.
MARCIBELA STÜLP
  USE OF NATIVE POLYACRILAMIDENATIVE GEL ELECTROPHORESIS (NATIVE PAGE) ON PAGE COMPARISON OF BRAZILIAN COMMERCIAL MILK SPECIALYTY AND TRADITIONAL CREAM CHEESE CONTENTS OF PROTEINS A. Paula Junior
F. H. R. Borin
P. T. Figueira
P. R. R. Ramos
  USING NEAR AND MID-INFRARED REFLECTANCE SPECTROSCOPY AND PRINCIPAL COMPONENT ANALYSIS TO GROUP FLAXSEEDS AND FLAX SEEDS FLOURS ACCORDING TO THEIR LIPID CONTENT PEREIRA-NETTO, A.B.
Ribeiro, L.F.
  Validation of an HPLC method for Ochratoxin A in sorghum Ruiz Ortiz, M.A
Quezada-García, J.
Valdés Martínez, S.E
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Vitório, F.
Oliveira, T.C.
Ferreira, T.
Edna Maria Morais Oliveira
  VALIDATION OF QUANTITATIVE AND QUALITATIVE METHODS FOR DETERMINATION OF GENETICALLY MODIFIED ORGANISMS IN FOODS: A CRITICAL ANALYSIS OF THE CODEX GUIDELINE MIAW, C.S.W
AMÂNCIO, G.C.G
GONDIM, C.S
MADEIRA, J.E.G.C
SOUZA, S.V.C.
  VISCOAMYLOGRAPHIC, MICROSCOPIC AND CONSUMPTION CHARACTERISTICS OF PARBOILED RICE Márcia Arocha Gularte
Alicia de Francisco
Luis Antonio Suita Castro
Moacir Cardoso Elias
  VITAMIN C CONTENT OF COLORED SWEET PEPPERS CULTIVATED UNDER PHOTOSELECTIVE SCREENS Karinne de Oliveira Valadares
Maurício J. F. Souza
Juliano Q. S. Rosa
Marcos Paulo A. Balbino
Regis C. Ferreira
Tânia A. P. de Castro Ferreira
  VOLATILE COMPOSITION OF BRAZILIAN COOKED LAMB MEAT FROM ALTO CAMAQUÃ REGION, RIO GRANDE DO SUL Jossiê Z. Donadel
Roger Wagner
José Laerte Nörnberg
KESSLER, J. D.
OSORIO, J. C. S.
OSÓRIO, M. T. M.
  VOLATILE COMPOSITION OF DIFFERENT GENOTYPES OF Butia odorata FERREIRA, D. F.
FERRÃO, T. S.
BERNARDI, G.
VENDRUSCOLO, R. G.
ZEPKA, L. Q
Roger Wagner
  VOLATILE COMPOSITION OF SETE CAPOTES PULP BY HEADSPACE SOLID-PHASE MICROEXTRACTION (HS-SPME) FERREIRA, D. F.
BERNARDI, G.
VENDRUSCOLO, R. G.
CICHOSKI, A. J
Roger Wagner
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Torri, A. F
Jossiê Z. Donadel
Roger Wagner
Maria I. Queiroz
ZEPKA, L. Q
  Water and salt crackers produced with fortified wheat flour: iron content and quality parameters REBELLATO, A. P.
MORELLI, L.L.L.
PACHECO, B.I.C.
PRADO, J.P.
LIMA-PALLONE, J.A.
  Food and Nutrition
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Dalany Menezes Oliveira
Antonio Roberto Giriboni Monteiro
José Maria Correia da Costa
Breno Miguel Joia
  ADHERENCE TO SCHOOL LUNCH VERSUS FOOD CHOICES OF STUDENTS IN A BRAZILIAN CITY Maria Julia de Miguel Amistá
Marina Vieira da Silva
  Allium cepa attenuates brain edema and BBB dysfunction Yi-sook Jung
  AMONG BLENDS AND FLAVORS: A TASTE OF PARAENSE CUISINE IN ITALY MORAIS, B. H. S.
CARDOSO, K. G. M.
TUMA, R. B.
Lúcia de F. H. Lourenço
  AMOUNT OF SALT USED IN FOOD SERVICES. CAMPINAS, SP, BRAZIL BACHELLI, M.L.B.
RODRIGUES, K.R.M.
GONDIM, D.F.
  ANTIOXIDANT ACTIVITY AND INHIBITORY EFFECT ON THE DIFFERENTIATION OF OSTEOCLAST USING ONION DRINK Hui-Hsin Lee
Chin-Kun Wang
  APPLICATION OF RAW BROKEN RICE AND EXTRUDED BROKEN BEAN FLOURS FOR FORMULATION OF GLUTEN-FREE CAKE MIXTURES Luciana de Oliveira Froes
Iana Gabriela de Oliveira
Selma Nakamoto Koakuzu
Rosangela Nunes Carvalho
Ana Vania Carvalho
Raquel de Andrade Cardoso Santiago
Priscila Zaczuk Bassinello
  ARGENTINE PROPOLIS AS NUTRITIONAL AND FUNTIONAL FOOD Danert, Fátima Carolina
Iris Catiana Zampini
Ordoñez Roxana Mabel
Maldonado, Luis
Bedascarrasbure Enrique
Isla María Inés
  Assessment of cassava fermentation to reduce the phytate content, and its implications for zinc, iron and calcium bioavailability Claudia Lazarte
Carola Rojas
Yvonne Granfeldt
  ASSESSMENT OF DIGESTION ON CONTENT OF NITROGEN COMPOUNDS AND AMINO ACIDS IN BUCKWHEAT GRAINS AND BY-PRODUCTS Danuta Górecka
  ASSESSMENT OF NUTRITIONAL VALUE OF FRUIT AND FLOUR PATI - Syagrus pseudococos (Raddi) GLASSMAN Luisa Vilas Boas Cardoso
Édira Castello Branco de Andrade Gonçalves
  BAKED WHOLE WHEAT PASTRY STUFFED WITH TILAPIA FILLETS Daniele Hinselmann
Meires Aparecida Vecchio Bertasso
Ortência L. G. da Silva Nunes
  BREASTFEEDING AND INTRODUCTION OF FOOD IN CHILDREN UNDER TWO YEARS IN REDENÇÃO, CEARA Silva, Háquila A. M.
Mesquita, Samara de A.
Oliveira, Halsia S.
Diniz, Derlange B.
Costa, Maria Cecília de Oliveira
Sousa, Paulo Henrique Machado de
  Cardioprotective Effect of Oil Extract of Citrullus lanatus Seeds in Rats Fed a High Cholesterol Diet Godwin C. Ojieh
Olarewaju M. Oluba
  Characterisation and sensory evaluation of whey protein concentrate (WPC) in patients with Crohn´s disease Taciana Davanço
Luciano Bruno de Carvalho Silva2
Karina de Lemos Sampaio
Cláudio Saddy Rodrigues Coy
Maria Marluce dos Santos Vilela
Elizete Aparecida Lomazi da Costa Pinto
  CHEMICAL COMPOSITION OF MAIZE CULTIVARS TREATED WITH MODIFIED POLYMER FERTILIZER Abreu, Dieric S.
Oliveira, Maria Elisabeth Barros de
Almeida, Maria Mozarina Beserra
  CHICKEN HAMBURGER ADDED OF CALCIFIED PROTEIN FLOUR Stéfani C. G. Marques
Natalia C. L. Beluci
Andre A. Monge
Lucinéia A. C. Tonon
  Common bean (Phaseolus vulgaris L.) processing and its implications for antioxidant activity and phenolic acids and flavonoids profile Huber, K.
Bretas, E.B.
Brigide, P.
CANNIATTI-BRAZACA, S. G.
  COMPARATION OF THREE EXTRACTION METHODS TO OBTAIN EXTRACTS, RICH IN LYCOPENE, FROM SKIN AND PULP LIOPHILIZED TOMATOES Mauricio D. Ferrari
Maria Laura Vranic
Ana L. Rossi
Adriana M. Rosso
  CONSUMER AFFECT AND PERCEPTION OF THE HEALTH RISKS AND BENEFITS RELATED TO THE CONSUMPTION OF ACAI (EUTERPE PRECATORIA) Geina Faria dos Santos
Elisabete Salay
  CONSUMER FISH QUALITY PERCEPTION IN THE CONTEXT OF CONSUMPTION AT HOME AND IN RESTAURANTS Loscalzo, I.L.
Salay, E.
Rodrigues, K.R.M.
  Consumers preferences of fluid milk in the metropolitan region of Rio de Janeiro. Carinne R. O. Pinto
Adriana C. O. Silva
Mário F. A. Balaro
Regina C. R. Matos
Celso F.Balthazar
Pedro Henrique Nunes Panzenhagen
Raquel N. Silva
  CONSUMPTION OF BARU SEED, PEANUT AND BRAZIL NUT PROTECT AGAINST LIPID PEROXIDATION IN RATS FERNANDES, D. C.
ALVES, A. M.
SOUSA, A.G.O.
FREITAS, J.B.
NAVES, M. M. V.
  Designing a new product, called Mediterranean Greek Salad, as a dietary supplement from artichoke, broccoli and spinach extractions. Aglaia Pappa
Dimitrios Petsios
PROF. THEO VARZAKAS
GEORGE ZAKYNTHINOS
  DETERMINATION OF MINERALS IN A FORTIFIER MIXTURE BASED ON SWINE LIVER Silvana Mariana Srebernich
Marcelo A. Morgano
  DETERMINATION OF MINERALS IN MEAT LOAVES WITH ADDITION OF SWINE LIVER Silvana Mariana Srebernich
Marcelo A. Morgano
  DETERMINATION OF THE PROXIMATE COMPOSITION OF EDIBLE MUSHROOMS MARKET IN BELO HORIZONTE, MINAS GERAIS Larissa Costa Silva
Jacqueline Aparecida Takahashi
Silmara Almeida Carvalho
  DEVELOPMENT AND SENSORIAL ANALYSIS OF A CEREAL BAR CONTAINING LINSEED, QUINOA AND ALGAROBA Fakhouri, F. M.
Vazz, A.
Souza, V. S.
Martelli, S. M.
Takeiti, C. Y.
Carvalho, C.W. P.
Alves, G.L.
  DEVELOPMENT OF A NEW SYMBIOTIC FERMENTED BEVERAGE WITH EXTRACTS OF QUINOA AND SOY BIANCHI, F.
ROSSI, E.A.
GOMES, R.G.
SIVIERI, K.
  Development of a vegetarian dietary product based on Greek salad synthesis and its benefits in health and wellness. Mihalis Panagiotidis
Dimitrios Petsios
PROF. THEO VARZAKAS
GEORGE ZAKYNTHINOS
  Development of butter-cookie with quinoa (Chenopodium quinoa) Terán-Ortiz, Gaby Patricia
Resende, Felipe Gouveia
Fassio, Larissa de Oliveira
Venancio, Luciana M.
  DEVELOPMENT OF CHOCOLATE BARS FROM BIODEGRADABLE RESIDUE Luisa Vilas Boas Cardoso
Édira Castello Branco de Andrade Gonçalves
  DEVELOPMENT OF MOLDED BISCUIT GLUTEN-FREE PREPARED WITH QUINOA AND AMARANTH FLOUR Miriam Carla B. Ambrosio-Ugri
Lais D. A. Soto
  DEVELOPMENT OF NATURAL COCONUT “SNACK” WITH ADDITION OF SPICES Marcelo Barba Bellettini
Jade Varaschim Link
Diego José Ferreira Garcia
Marian do Val Ietsugu
  DEVELOPMENT OF PASTEL DOUGH GLUTEN CAMILA GOMES OLIVEIRA
CAROLINA APARECIDA CARLUCI
KAROLINE VASCONCELOS DA SILVA
JOYCE REGINA DE BARROS
CATIA PALMA DE MOURA ALMEIDA
ILANA RACOWSKI
MÁRCIA EDILAMAR PULZATTO
  DEVELOPMENT OF PETIT SUISSE ADDED OF CARROT, ORANGE AND HONEY Igor Bulsing Schott
Ellen Cristina Perin
DANIELI REGINA PIOTROSKI
FABIOLA CARINA BILUCA
JÉSSICA SBARDELOTTO
Weber, Cleusa Inês
  EFFECT OF BARU ALMOND, PEANUT AND BRAZIL NUT ON SERUM LIPID PROFILE OF RATS TREATED WITH HIGH-FAT DIETS FERNANDES, D. C.
ALVES, A. M.
SOUSA, A.G.O.
CASTRO, G.S.F.
JORDAO JUNIOR, A.A.
NAVES, M. M. V.
  EFFECT OF DIET SUPPLEMENTATION ON THE TOTAL FAT AND FATTY ACID QUALITY IN POULTRY EDIBLE TISSUES Enrique Mateo Arnau
Sandra A. Giunta
M. Silvina Zutara
Silvia Maidana Iriarte
Patricia Luna Pizzarro
  EFFECT OF L-ARGININE SUPPLEMENTATION ON PLASMA CONCENTRATIONS OF ADMA AND L-ARGININE/ADMA RATIO Thiago Alvares
Danilo Batista
Carlos Conte-Junior
Joab T. Silva
Vânia Paschoalin
  EFFECT OF POLYMERIZATION ON B-LG STABILITY TO GASTRIC DIGESTION AND ANTIGENICITY OF THE HYDROLYSATES Janaína Madruga Morais
Celia de Jesus França
Mariana Battaglin Villas Boas
Ricardo de Lima Zollner
Flavia Maria Netto
  EFFECT OF THE CONSUMPTION OF COOKIES ADDED OF BURITI OIL (Mauritia Flexuosa) ON THE VITAMIN A STATUS, LIPID PROFILE, BLOOD GLUCOSE LEVELS AND MURINOMETRIC PARAMETERS OF YOUNG RATS Tânia Lúcia Montenegro Stamford
Robson de Jesus Mascarenhas
Juliana K. B. Soares
Débora Catarine Nepomuceno de Pontes Pessoa
Jailane de Souza Aquino
  Effect of the passion fruit peel on intake and body composition parameters of rats with ulcerative colitis induced by TNBS Juliana Kelly da Silva
Cinthia Baú Betim Cazarin
Ângela Giovana Batista
Talita Cristina Colomeu
Anderson Luiz Ferreira
Mario Roberto Maróstica Jr
  Effect of wheat germination and sanitization on it vitamin B6 content Berni, P. R. A.
CANNIATTI-BRAZACA, S. G.
Moura, N. C.
Boliani, E.
Martinez, A. P. C.
Martinez, P. C. C.
Silva, M. B. R.
  Effects of dietary peptides and amino acids on biochemical parameters in rats Priscila Neder Morato
Pablo Christiano Barboza Lollo
Carolina Soares de Moura
Jaime Amaya-Farfan
  EFFECTS OF DIETARY WHEY PROTEINS ON THE HSP70 EXPRESSION IN DIFFERENT TISSUES OF THE RAT Carolina Soares de Moura
Pablo Christiano Barboza Lollo
Priscila Neder Morato
Jaime Amaya-Farfan
  Effects of organic acids on the rheological properties of non gluten cereal proteins and their use in gluten-free dough formulations Alexandra Sly
John RN Taylor
  Egg reduces high blood pressure in spontaneously hypertensive rats Jianping Wu
  ENHANCING MICRONUTRIENT INTAKE IN SUB-SAHARAN AFRICA THROUGH SUPPLEMENTAION OF MAIZE PORRIDGES WITH MORINGA OLEIFERA LEAF POWDER Carew Irene
Dr. Joseph Oneh Abu
Dr. D.I. Gernah
  ENRICHMENT OF GROUND ROASTED COFFEE WITH CALCIUM SALTS Nilson E. de Souza
Luana N. de Paula
Felicidade Dias, Lúcia
  ESTIMATED INTAKE OF GLUTAMIC ACID AMONG BRAZILIANS SANTOS M. A.
Marina Vieira da Silva
Jaime Amaya-Farfan
  Evaluation of breakfast acceptance and nutritional status from elderly in a long-term institution Luiz Felipe Scabar
Hellen Daniela de Sousa Coelho
Fernanda Lehn
  EVALUATION OF COOKIE MADE WITH OAT FLAKES AND GRAPE-SEED OIL Miriam Carla B. Ambrosio-Ugri
  Evaluation of Lafun fortified with African Breadfruit Tempe Henry O.Njoku
Stella Ibe
Olutimilehin Oyeyipo
  EVALUATION OF POTASSIUM CHLORIDE AS A SUBSTITUTE FOR SODIUM CHLORIDE IN SAUSAGE SILVANA CAROLINE SCHEER
CAROLINA BRANZANI FERREIRA
JOYCE REGINA DE BARROS
MÁRCIA EDILAMAR PULZATTO
VERA MARIA CAMPOS DE OLIVEIRA FARIA
CATIA PALMA DE MOURA ALMEIDA
CYNTHIA JURKIEWICZ KUNIGK
  EVALUATION OF PROTEIN QUALITY OF HAMBURGERS FUNCTIONAL FOODS BY BIOLOGICAL ASSAY WITH RATS Tiffany Prokopp Hautrive
Sabrina Vieira da Silva
Karine Moro
Ângela Rodrigues
Daniela Velasquez
Gilberti Helena Hubscher
Ernesto Hashime Kubota
  EVALUATION OF QUALITY PARAMETERS OF “REVIELLE” BLUEBERRY MINIMALLY PROCESSED (MP) Maria Laura Vranic
Lourdes Del Castillo
Silvina R. Rios
  EVALUATION OF STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM LACTIS-SAB IN THE FERMENTATION OF SOYBEAN DRINK BRANDÃO, H.C.A.D.N.T.M.
BRACH, E.N
Brandão, W.A.P.L.N.T.M.
MENDONÇA, S.N.T.G
CHRIST, D
  EVALUATION OF THE LIPID PROFILE IN WISTAR RATS WITH A DIET SUPPLEMENTED WITH BOVINE MILK WHEY PROTEINS AND ITS HYDROLYSATES Ozeni Amorim Barbosa (Barbosa, O.A.)
Ana Lúcia Martiniano Nasser
Juliana Cristina Bassan
Thaís Milena de Souza Bezerra
Mariana Monti
Carolina Martins Jordão Miranda
Antonio José Goulart
MONTI, R.
  EVALUATION ON PUMPKIN SEEDS AS SOURCE OF FIBER AND PROTEIN: CHEMICAL CHARACTERIZATION AND PROFILE OF AMINO ACIDS Vera Sônia Nunes da Silva
Fabiana da Silva
Maria Teresa Bertoldo Pacheco
Aparecida Sônia de Souza
Roseli Aparecida Ferrari
  EVALUATION TECHNOLOGICAL CHARACTERISTICS OF MASS FOOD ENRICHED WITH WHEY PROTEIN ISOLATED MADEIRA, R. A. V.
BARBOSA, N. A.
ANDRADE, L. A.
PEREIRA, J
PEREIRA, L. S.
  FATTY ACID PROFILE ANT TOTAL FAT CONTENT IN CHICKEN LIVERS FROM BIRDS FED WITH AN ENRICHED DIET Silvia Maidana Iriarte
Patricia Luna Pizzarro
Sandra A. Giunta
M. Silvina Zutara
  FATTY ACIDS IN MINAS FRESH CHEESE PREPARED WITH MILK OBTAINED FROM COWS FED WITH DIFFERENT CONCENTRATIONS OF OREGANO (Origanum vulgare) Ellen C. Q. Lacerda
Luciana C. Bauer
Suian M. S. Santos
Carilan M. S. Santos
Viviane Figueiredo Viana
Julliana I. Simionato
  FORMULATING LOW GLYCEMIC INDEX RICE FLOUR TO BE USED AS A FUNCTIONAL INGREDIENT Khongsak Srikaeo
  Fructooligosaccharides increase bone mineral density through an interleukin-6-mediated mechanism in growing female Wistar rats Vivian C. Vieira
Glaucia Carielo Lima
Claudia C. Netto
Cinthia Baú Betim Cazarin
Anne y Castro Marques
Mário Roberto Maróstica Júnior
  Glycemic behavior of Yellow Peachpalm flour (Bactris gasipaes Kunth. Var. GasipaesHenderson) in diabetic and non-diabetic Wistar rats. Gilberto Simeone Henriques
Helm, C. V.
Maria Lúcia Ferreira Simeone
  Glycemic Index of Corn and Athletic Performance Leonora N Panlasigui
  HIGHLY-PIGMENTED VEGETABLES AND THEIR POTENTIAL HEALTH BENEFITS Rong (Cao) Tsao
  HYDROLYZED WHEY PROTEIN ENHANCES HEAT SHOCK PROTEIN (HSP70) IN SKELETAL MUSCLE OF RATS Carolina Soares de Moura
Pablo Christiano Barboza Lollo
Priscila Neder Morato
Jaime Amaya-Farfan
  Incorporation in muscle tissue of polyunsaturated fatty acid omega-3 and synthesis of their metabolites in mice fed with perilla-enriched feed Sargi, S. C.
Dalalio, M. M. O.
Morais, D. R.
Moraes, A. G.
Visentainer, J. E. L.
Bonafe, E. G.
Visentainer, J. V.
  INDIA’S EFFORTS IN MEETING THE NUTRITIONAL SECURITY THROUGH FOOD DIVERSIFICATION, FOOD PROCESSING AND BIOTECHNOLOGY Gokare A Ravishankar
  INFLUENCE OF HEATING OF OLIVE OIL AND VEGETABLE OILS ON THE DIFFERENCIAL SCANNING CALORIMETRY (DSC) CURVES. Verônica Calado
Emília Akil
  Investigation of the nutritional value of smoothhound shark (Mustelus mustelus) meat Louwrens C. Hoffman
Donna Cawthorn
Sven E. Kerwath
Gunnar Sigge
Adina Bosch
  In-vitro iron bioavailability in amaranth grain-based complementary foods processed with edible termites and effects of germinating amaranth grain on phytate/mineral molar ratios John N. Kinyuru
  Iron speciation from ferric pyrophosphate in the cecal contents from rats fed fructooligosaccharides Eduardo Henrique Szpak Gaievski
Natália Nadur de Souza
Alexandre Rodrigues Lobo
Ana Lina de Carvalho Cunha Sales
Célia Colli
  IRON STATUS IMPROVEMENT OF PRE-SCHOOL CHILDREN FOLLOWING AN INTERVENTION WITH PREBIOTIC-CONTAINING SUPPLEMENT Luiza Carla Vidigal Castro
NEUZA MARIA BRUNORO COSTA
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Célia Lúcia de Luces Fortes Ferreira
Sylvia do Carmo Castro Franceschini
  LIGHT CUPCAKE DEVELOPMENT USING CHIA GEL AS FAT REPLACER JOYCE REGINA DE BARROS
CELIO CORDEIRO DE CARVALHO
CARMEM CASTELLANI
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Macedo, G.A.
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Luanda Maria Abreu Silva de Campos
Flavio de Oliveira Ferraz
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Jefferson Crizel Pinheiro Holz
Cristiane Reinaldo Lisboa
Jorge Alberto Vieira Costa
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PEREIRA, C. S.
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BARROS, F. F. C.
PASTORE, G.M.
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SILVA, T. P. R.
SILVA JUNIOR, J. I. S.
SILVA, A. C.
HERCULANO, P. N.
Maria Inês Sucupira Maciel
MOREIRA, K. A.
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Williamis Rafael Farias Borges
Cleidiane G. Gonçalves
Adrianne C. A. Teixeira
Hervé Rogez
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Pietro Menezes Matos
Evandro Galvão Tavares Menezes
José Guilherme Lembi Ferreira Alves
César Augusto Brasil Pereira
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Natalia C. L. Beluci
Rita C. Bergamasco
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Ligia M. Z. Revers
Adriana M. Graboski
Eduarda B. Martelo
Geciane Toniazzo
Rogério L. Cansian
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Suellen M. Monteiro
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Edson José Fragiorge
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ALMEIDA, J. S.
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Caroline S. Costa
Fernanda W. Figueiredo
Rogez, H.
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Clarice Maria Araújo C. Vergara
Jamile Magalhães Ferreira
Daniel Freire de Sousa
Maria Izabel Gallão
Georgia C. Nascimento
Raquel T. T. Paim
Maria Antonia M. de Meneses
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Jamile Magalhães Ferreira
Daniel Freire de Sousa
Maria Izabel Gallão
Maria Antonia M. de Meneses
Ana Kharise C. Maia
Raquel T. T. Paim
Georgia C. Nascimento
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Carolina Rojas
Carmela Velazquez-Carrillo
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Juan Zhang
Miao Wang
Guocheng Du
Jian Chen
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GLIELMO, M.
FONSECA, F
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Sandra Regina Georgetti
Elza Iouko Ida
Aline Heloisa Vicensoti
Uenifer Couto
Luciane Yuri Yoshiara
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Heloyse Hott Paulino
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NASCIMENTO, T. C. E. S.
SILVA, T. P. R.
SOARES, E. F.
HERCULANO, P. N.
SOUZA-MOTTA, C. M.
MOREIRA, K. A.
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Damásio, ARL
Brasil, TAC
Hoffmam, ZB
Oliveira-Neto, M
Leite, VPB
PASTORE, G.M.
Ruller, R
Prade, RA
Murakami, MT
Squina, FM
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Odílio Benedito Garrido de Assis
Douglas Britto
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Thássia Larissa Cardoso
Luís Fernando Polesi
Marta Regina Verruma-Bernardi
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Qing Jin
Eunyoung Seo
Jin Seok Moon
Hyun-Ju Eom
Seung Kee Cho
Nam Soo Han
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PENHA, E.M.
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Ludmila de Araújo Nunes Viana
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Xu-Ming Che
Ming-Chao Wu
Yu-Ying Feng
He-Yong Huang
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Mónica Rubilar
Mario Villarroel
Miguel Gallardo
Miguel ailio
Valentina Acevedo
Oscar Valerio
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Camila Sampaio Mangolim
Vanessa Aparecida Marcolino
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Renata Adriana Labanca
Nilson César Castanheira Guimarães
Thaísa Corrêa de Sousa
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Gomes, L.P.
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Joab T. Silva
Vânia Paschoalin
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Jianghua Li
Long Liu
Guocheng Du
Jian Chen
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Jonas Contiero
Caio Casale Aragon
Andréa Francisco dos Santos
Antonio José Goulart
Rubens Monti
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Thaís Milena de Souza Bezerra
Antonio José Goulart
MONTI, R.
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Hui-da Wan
Ke-yu Lu
Shu-ying Wang
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Maria Regina Barbieri de Carvalho2
Valdir Augusto Neves
Lucas Arantes Pereira
Célia Maria Sylos
Graziela Alves Zanotto Lopes
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Ellen K D Viégas
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Ariane Gaspar Costa
Marciane Magnani
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Santos Junior, V.
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GHISELLI, G.
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Luciana Porto de Souza Vandenberghe
Mathias T. Neves
Felipe O. Cintra
Carlos R. Soccol
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Alexandre da Silva Fagundes
Marina Born Behling
Ana Paula Manera
Susana Juliano Kalil
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Jonaina Gomes
Éllin Ambrozini
Jamile Zeni
Geciane Toniazzo
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Juan Zhang
Song Liu
Dongxu Zhang
Zhi Xu
Jing Wu
Guocheng Du
Jian Chen
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Barroso, A. K. M.
Pierucci, A. P. T
TORRES, A. G.
FREITAS, S.P.
Rocha-Leão, M.H.
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Simone Maria Golunski
Diane Rigo
Vinicius Mossi
Marco Di Luccio
Débora de Oliveira
J. Vladimir de Oliveira
Helen Treichel
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Laura Delise da Silva Tochetto
Lisiane Azambuja Franken
Christian Oliveira Reinehr
Telma Elita Bertolin
Luciane Maria Colla
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Ricardo Macedo da Silva
Helyde Albuquerque Maeinho
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Leonid Asnin
Young Soo Keum
Se Won Park
  Primers, probes and plasmid development for specific PCR detection of genetically modified common bean (Phaseolus vulgaris) Embrapa 5.1 Dinon A Z
Brod FCA
Mello CS
ANA CAROLINA MAISONNAVE ARISI
  Production and characterization of alcoholic fermented of Japanese-grape (HoveniadulcisT.) Mauricio Perin
Pamela V. Dalposso
Jhonatan L. Fiorino
Mariéli Karling
Cunha, Mário Antônio Alves
  Production and Characterization of essential oil of two ecotypes of garlic (Allium sativum L.) by steam hydrodistillation and microwave-assisted hydrodistillation Pedro Cerezal Mezquita
Catherine Lizama Jiménez
Angela Cortés Martínez
Evelyn P. Inostroza Tabilo
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Rigo, E.
Mazutti, M.A.
Helen Treichel
Astolfi, V.
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JOÃO BATISTA BARBOSA
ANDRÉIA BOECHAT DELATORRE
MEIRE LELIS LEAL MARTINS
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Amaury José Blanco Paz
Martha Cuenca
Stephanie Cabrera
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Wesley Santiago da Silva
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Gustavo Molina
Thayse C. P. Bertucci
PASTORE, G.M.
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Oliveira, R.G.
Amaral, P. F. F.
Coelho, M.A.Z.
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Juan Zhang
Guocheng Du
Miao Wang
Jian Chen
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Gerber, C.B
Kaufmann, F.
Nicoletti, G.
Costa, M. D.
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PASTORE, G.M.
Silvério, M.T
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Fabricio de Oliveira Molon
Juliana Garcia Gettens
Caroline Costa Moraes
Susana Juliano Kalil
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Rita de Cássia R. do E. Queiroga
Manuela E. Pintado
Ana M. P. Gomes
Evandro L. de Souza
M. Elieidy G. de Oliveira
Ana R. M. F. M. Madureira
Yasmim R. F. de SOUSA.
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Jeong, Jin Woong
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Rosana Oliveira Henriques
Gisanara Dors
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BALSAMO, G.M.
ANA CAROLINA MAISONNAVE ARISI
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Fang Fang
Guocheng Du
Jian Chen
  Screening S. cerevisiae with high RNA content using global Transcriptome Machinery Engineering and its characterization. Sangsuk Oh
Sang-A Moon
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Coelho, M.A.Z.
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Alexandre da Silva Fagundes
Marina Born Behling
Ana Paula Manera
Susana Juliano Kalil
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Long Liu
Jianghua Li
Guocheng Du
Jian Chen
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ROSILENE NAVES DOMINGOS
DEJANIRA DE FRANCESCHI DE ANGELIS
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Ana M. CHAUX
Luz M. JIMÉMEZ
Alejandro ACOSTA
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PINTO, G.A.S.
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Nei Carlos Santin
Gabriele Colle
Estela de Oliveira Nunes
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Fabricio de Oliveira Molon
Jessica Hartwig Duarte
Caroline Costa Moraes
Susana Juliano Kalil
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Luciana Porto de Souza Vandenberghe
Thaí­sa Scheuer
Carlos R. Soccol
  STUDY OF THE ABSORPTIONOF CALCIUM CHLORIDE BY THE UMBU (SpondiaTuberosaArrudaCamara) WHEN APPLIEDACOATING OF THE STARCH OF MANIOC MODIFIED ANDCALCIUM CHLORIDE. Giselle S. Santos
Patrícia da Silva Jesus
Silvia Maria Almeida de Souza
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Cristiane Reinaldo Lisboa
Jefferson Crizel Pinheiro Holz
Jorge Alberto Vieira Costa
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Ana Cláudia Margarites
Pâmela Goularte
Renato Dutra Pereira Filho
Vitor Badiale Furlong
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SILVA, J.B.
SIMIQUELI, A. P. R.
PASTORE, G.M.
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José Maria Correia da Costa
Jonas Luiz Almada da Silva
Cláudia Patrícia Mourão Lima Fontes
Solane Alves Santos da Rocha
Mayrla Rocha Lima
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Jéssica Adriana de Jesus
Odílio Benedito Garrido de Assis
Douglas Britto
Luís Fernando Polesi
Marta Helena Fillet Spoto
Marta Regina Verruma-Bernardi
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Myung-Sub Chung
Yong-Soo Kim
Tae-Eun Chang
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Juliana Cristina Bassan
Eliana A. Varanda
Flávia Aparecida Resende
Ana Lúcia Martiniano Nasser
Saulo Santesso Garrido
Reinaldo Marcheto
MONTI, R.
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Pietro Menezes Matos
Evandro Galvão Tavares Menezes
José Guilherme Lembi Ferreira Alves
Lívia Viana de Castro Reis
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Aline Galvão Tavares Menezes
Juliana Ribeiro do Carmo
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Ana Caroline de Oliveira
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Marisa Aparecida Bismara Regitano d'Arce
Erick Scheuermann
Thaís Maria Ferreira de Souza Vieria
Chou Y. Hung
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Malaki Kamakama
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Ogunniyan D.J
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Carla Eduarda Ladeira Silva
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Paulo Emílio Fernandes Prohmann
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Cesar Valmor Rombaldi
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La Fuente, Carla
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MAURO, M. A.
Marcella Mazzocato
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Telis, V. R. N.
Thais C. B. Gallo
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Sara Bayarri
Caciano Pelayo Zapata Noreña
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SANDRI, D.
BOÊNO, J.A.
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Borges, Soraia Vilela
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Diego T. Santos
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Helen Treichel
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Vilela, J A P
Cunha, R L
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Mariane Helena Sances Rabelo
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Juliana Thais Andreghetto De Souza
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Malacrida C.R.
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Santana, A. A.
Carneiro, B. L. A
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BLANCO, C.P.
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Sidney F. Bandeira
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Marta G. Silva
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Corazza, M. L.
Elisa Perez
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Cristian Ramirez
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CAVALCANTI-MATA, Mario Eduardo R. Moreira
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FOLLEGATTI, J.A.
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Bolina, I. C. A.
Débora M. J. Cassimiro
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Camila P. Croge
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Nogueira, G. D. R.
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Barrozo, M. A. S.
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Harvey A. Villa-Vélez
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Foglio, M. A.
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FOLLEGATTI, J.A.
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Simone Maria Golunski
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Helen Treichel
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Franciny C. Schmidt
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Susana Simal
Javier Telis-Romero
Harvey A. Villa-Vélez
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Victor M. S. Franco
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LABOURE Hélène
SEMON Etienne
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Gustavo Fidel Gutiérrez López
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CHAVES, M. A.
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Maikel L. Maloncy
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Aline Harumi Katayama
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Jochen Mellmann
Javier Telis-Romero
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Javier Telis-Romero
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Villegas Mercedes
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Alexia Torres
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Paz Robert
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Sergio Almonacid
Marlene Pinto
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Flick
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Almeida, R.H.
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OLIVEIRA, J. V.
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Sanjinez-Argandoña, E.J.
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  EVALUATION OF THE PACKAGING CHARACTERISTICS AND PRODUCT PROCESSING CONDITIONS IN THE DEVELOPMENT OF SULFUR STAINING IN CUBED MEAT CANS Dantas, S. T.
Dantas, F. B. H.
Gatti, J. A. B.
Saron, E. S.
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Galhardo, T.S.C.
Ferreira, M.S.L.
Gonçalves, E.C.B.A
  FILM IN VITRO EVALUATION OF ANTIMICROBIAL PROTEIN ISOLATE WHEY (WPI) AGAINST Listeria monocytogenes Hugo A. Moreno
Lina López
Estefanía Orjuela
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Rocha, M.C.
Ribeiro, V.F.
Medeiros,E.A.A.
Soares, N.F.F.
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Kessiane Moraes
Camila Souza Pinto Ferreira
LERIN, L. A.
MONTEIRO, A. R.
  INFLUENCE OF POTATO STARCH AND ASCORBIC ACID IN THE EXTENDING OF SHELF LIFE OF Niagara Rosada GRAPE JOICE ALINE BORGES
VILÁSIA GUIMARÃES MARTINS
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  ITACONIC ACID AND SUCCINIC ANHYDRIDE AS COMPATIBILIZERS IN STARCH/PBAT FILMS Patricia Salomão Garcia
Mônica Oliveira Reis
Maria Victoria Eiras Grossmann
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Yamashita, F.
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Castro-Usme, D.
Medina-Pineda, M.
  MECHANICAL PROPERTIES OF BAKED TRAYS BASED ON CASSAVA STARCH AND CASSAVA BAGASSE DEBIAGI, F.
MARIM, B. M.
MALI, S.
  MECHANICAL PROPERTIES OF FILMS BASED ON OXIDIZED MANIOC STARCH AND PBAT DIAS, Adriana Passos
SAKANAKA, Lyssa Setsuko
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Carvalho, C.W. P.
Verônica Calado
  MICROBIOLOGICAL, CHEMICAL AND SENSORY STABILITY OF MINIMALLY PROCESSED FRUITS PACKED IN MODIFIED ATMOSPHERE FOR LUNCH BOX PORTIONS. Luis J. Pérez
Claudia E. Restrepo
Julio R. Montes
Jairo H. Patiño
  MICROCRYSTALINE CELLULOSE (MCC) IN STARCH/POLY(BUTILENE ADIPATE CO-TEREFTALATE) (PBAT) BLOWN FILMS Mônica Oliveira Reis
Patricia Salomão Garcia
Maria Victoria Eiras Grossmann
Yamashita, F.
  MICROSTRUCTURE OF STARCH AND POLY(BUTYLENE ADIPATE-CO-TEREPHTHALATE) (PBAT) FILMS CONTAINING SOYBEAN OIL Renata Paula Herrera Brandelero
Maria Victoria Eiras Grossmann
Yamashita, F.
  MIGRATION OF ANTIMONY FROM POLYETHYLENE TEREPHTHALATE (PET) BOTTLES INTO SOFT DRINK Kiyataka, Paulo H.M
LIMA-PALLONE, J.A.
Albino, Aline Cristina
DANTAS, S. T.
  Modelling respiration rate of broccoli for modified atmosphere packaging design Budelli E.
Schenck S.
Llorca I.
Barrios S.
Lareo C.
Patricia Lema
  Moisture sorption kinetic of poly(lactic acid), thermoplastic starch and poly(butilene adipate-co-terephtalate) biodegradable films Marianne Ayumi Shirai
Patrícia Salomão Garcia
Juliano Zanela
Juliana Bonametti Olivato
Maria Victoria Eiras Grossmann
Yamashita, F.
  NANOPORE SCALE MODEL FOR THE TRANSPORT OF LIQUID WATER, WATER VAPOR AND OXYGEN IN POLYMERIC FILMS. APPLICATIONS TO FOOD PACKING. Luis A. Segura
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  POSTHARVEST CONSERVATION OF OKRA COATED WITH GELATIN BIOFILM AND CALCIUM CHLORIDE Edna Maria Mendes Aroucha
Thiago A. de Oliveira
Ricardo Henrique de Lima Leite
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Taíla Veloso de Oliveira
Nilda de Fátima Ferreira Soares
Medeiros,E.A.A.
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  PREPARATION OF STARCH NANOPARTICLES LOADING WITH ANTIOXIDANTS Fernando O. Galão
Gizilene M. de Carvalho
MALI, S.
Barbara Fornaciari
Isabelli S.Kono
Marcela Boroski
  PRODUCTION AND CHARACTERIZATION OF CASSAVA/CORN STARCH BLEND FILMS INCORPORATED WITH LAPONITE MARTINS, L. M.
Silva, W. A.
MOURA, P.L.T
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Patrícia Salomão Garcia
Juliano Zanela
Juliana Bonametti Olivato
Maria Victoria Eiras Grossmann
Yamashita, F.
  Properties of LLDPE/clay nanocomposite films prepared by blow extrusion Seok-In Hong
Hyun-Hee Lee
Jong-Whan Rhim
  REHYDRATION AND ANTIOXIDANT ABILITY OF BACTERIAL CELLULOSE NANO-COMPOSITES FILM FORTIFIED BY HYDROLYZED GELATIN PEPTIDES Li-Chen Chen
Shih-Bin Lin
Chieh-Ping Hsu
Hui-Huang Chen
  REUTILIZATION OF RESIDUE OF FOOD INDUSTRY OF CASSAVA STARCH IN THE PRODUCTION OF BIODEGRADABLE FILMS SCHLLEMER, Magalí A.
PETRIKOSKI, Ana P.
MARQUES, Patrícia T.
FUKAMACHI, Cristiane R. B.
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Maria Victoria Eiras Grossmann
Ana Paula Bilck
Fabio Yamashita
Lea Mariza Oliveira
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Gatti, J. A. B.
Saron, E. S.
Dantas, F. B. H.
Kiyataka, Paulo H.M
SOARES, B. M. C.
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Sandra Muizniece-Brasava
Lija Dukalska
Irisa Murniece
  THERMAL PROPERTIES OF BIOPLASTICS OBTAINED FROM MIXTURES OF CASSAVA AND CORN STARCH Juan A. R. Ortiz
Thaisa M. A. Moro
Carvalho, C.W. P.
Ascheri, J. L. R
Galdeano, M.C.
Takeiti, C. Y.
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Dace Klava
Tatjana Rakcejeva
Irisa Murniece
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MALI, S.
Innocentini-Mei, L.H.
Yamashita, F.
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MARIM, B. M.
MALI, S.
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CAROLINE DELLINGHAUSEN BORGES
BIANCA SÁVIA FERREIRA LEITE
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SAMPAIO, L. S. O.
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Rayssa Cristine Simoni
Luana Dalagrana dos Santos
Francieli Cassia Simão Alves
Ana Gabriela da Silva Anthero
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Irede Dalmolin
Alana M. de Cesaro
M. Angela A. Meireles
Eduardo A. C. Batista
Sandra Regina Salvador Ferreira
José Vladimir de Oliveira
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Cristiane Ayala Oliveira
Eliane De Carli
Ernesto Hashime Kubota
  ADVANTAGES IN USING FROZEN PROCESSED VEGETABLES IN FOOD SERVICE ALCANTARA M.
MORAIS ICL.
FERRÃO LL.
MOREIRA MF.
  AN EFFICIENT METHOD TO PREDICT THE SOLUBILITY PARAMETER OF BIOMOLECULES Marleny D. A. Saldana
  ANALYSIS OF GUAVA RESIDUE'S FLOUR ORIGINATING FROM PULP INDUSTRY Alexandrino, A. C.
Silva, M. S
Xavier, V. F.
Santos, L. M. L.
Medeiros, F. V. G.
  ANALYSIS OF QUALITY ATTRIBUTES OF MUFFINS Daniela F. Olivera
María Micaela Ureta
Viviana Olga SALVADORI
  ANTIMICROBIAL PROPERTIES OF LDPE/MtCu COATING AND LDPE/CINNAMALDEHYDE COATING, FOR POTENCIAL USE IN FOOD PACKAGING Julio E. Bruna
Camila Martínez
Francisco Rodriguez
Abel Guarda
Maria Jose Galotto
  Antioxidant activity of extracts from ultrasound-assisted extraction of Morinda citrifolia and synergism with α-tocopherol Yin Yin Thoo
Faridah Abas
Oi Ming Lai
Chun Wai Ho
Chin Ping Tan
  Antioxidant activity of seaweed extracts when applied in tilapia Minced (Oreochromis niloticus) Cabral, Ingridy S. R.
Carpes, Solange. T.
Shirahigue, Ligianne Din
Oetterer, Marilia
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Sergio Almonacid
Darcy Rios
Carlos Figueroa Lamas
Lida Fuentes Viveros
Mónika Valdenegro Espinoza
  Application of High Pressure Enzyme Dissolution Process for Easy-to-use Functional Ingredients of Opuntia ficus-indica Fruit Dae-Ok Kim
Jae-Yong Shim
Tae-Rahk Kim
Dae Kyun Chung
Dae-Ok Kim
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Barrera-Arellano, D.
Caroline Joy Steel
  APPLICATION OF MARCELA HYDRO-ETHANOLIC EXTRACT (Achyrocline satureioides) EMULSIFIED BUILT ON THE BASIS OF CROAKER (Micropogonias furnieri) Simone Canabarro Palezi
Cristiane Ayala Oliveira
Ernesto Hashime Kubota
Eliane De Carli
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Carolina Simon
Caciano Pelayo Zapata Noreña
  APPLICATION OF POTATO RESIDUAL PULP IN FRIED SNACKS Thays de Lima Dias
Monalisa de Souza Vasconcelos
Gilsimeire Rodrigues Moraes
Tânia A. P. de Castro Ferreira
Márcio Caliari
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  APPLICATION OF STATISTICAL PROCESS CONTROL TO IDENTIFY CRITICAL VARIABLES AND QUALITY CONTROL IN HAM PROCESSING LINE Ibrahim Silva, P.
Soares, L. de S.
BOSI, M. G.
Carneiro, J. C. de S.
Roberto, C. D.
Correa, A. A. Correa
  APPLICATION OF UV-C TREATMENT OF HORCHATA DE CHUFA Alexandra Müller
Mario Stahl
Volker Gräf
Michael Knörr
Pia Hofheinz
Ralf Greiner
  BAKING KINETICS OF DIETARY JELLIES OF UMBU-CAJÁ (Spondias spp.) Emanuel Neto Alves de Oliveira
Ana Paula Trindade Rocha
Josivanda Palmeira Gomes
Dyego da Costa Santos
Joabis Nobre Martins
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MARTA QUICAZÁN
Martha Cuenca
  Biological evaluation of resistant starch and sesame whole grain Maria Teresa Pedrosa Silva Clerici
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CARBONAR, A.L.
BRITES, L.T.G.F.
DEMIATE, I.M.
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Cristiane Canan
Eliane Colla
Cleonice Sarmento
SHIMOKOMAKI, M.
Elza Iouko Ida
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Cristiane Canan
Eliane Colla
Cleonice Sarmento
SHIMOKOMAKI, M.
Elza Iouko Ida
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Sergio Rozycki
Facundo Cuffia
Andrea Piagentini
Patricia Lema
Luis A. Panizzolo
Miguel Pauletti
  CARACTERIZATION OF THE MASHING CURVE FOR RYE-BASED BEER Kamila Alvares Cherman
Caio Augusto C. Cioffi
Bruno Eduardo Campos
Breno Miguel Joia
Diego Rodrigues Marques
Antonio Roberto Giriboni Monteiro
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Corinna Gienger
Karlis Briviba
Esther Mayer-Miebach
Ralf Greiner
  CASEIN CONCENTRATE AND NATIVE WHEY PRODUCTION BY SKIM MILK MICROFILTRATION Carolina Astudillo Castro
  CASSAVA CHIPS AS A ALTERNATIVE FOR THE CASSAVA (MANIHOT ESCULENTA CRANTZ) SUPPLY CHAIN: ELABORATION, PROXIMATE CHARACTERIZATION, MICROBIOLOGICAL AND SENSORY ACCEPTANCE. Fagner Freires de Sousa
Carlos José Pimenta Jesus
Layane Sarges Siqueira
Luciane do Socorro Nunes dos Santos Brasil
  CELLULOSE PRODUCTION BY Gluconacetobacter hansenii IN A MEDIUM CONTAINING AGAVE JUICE Leda Maria Fortes Gottschalk
PENHA, E.M.
Souza, E.F.
Selma da Costa Terzi
Maíra Aparecida de Oliveira Conceição
Janine Passos Lima da Silva
Edna Maria Morais Oliveira
  CHANGES IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND QUINOA FLOUR BLENDS Martha Maria Mischan
Magali Leonel
Lívia Giolo Taverna
  CHANGES IN TEXTURE, STRUCTURES AND PECTIN OF APPLE DURING SOAKING IN CITRIC ACID, PRESSURIZATION, HEATING OR PROCESSING OF HIGH-PRESSURE-INDUCED AND HEAT-INDUCED JAM Michiko Fuchigami
  CHARACTERIZATION OF BIOACTIVE COMPOUNDS IN BERRIES NATIVE OF THE PATAGONIA ARGENTINA maria jose spuler figueroa
Daniela Salvatori
Allison Leyton Pacheco
Lorena Franceschinis
Paula Sette
Carolina Shene De Vidts
  CHARACTERIZATION OF COOKIES ADDED WITH GOLDEN FLAXSEED Mariane Ferreira Silva
Renata De Marco
Diego Rodrigues Marques
Antonio Roberto Giriboni Monteiro
Santos Júnior, O. O.
Visentainer, J. V.
  Characterization of pitanga roxa (Eugenia uniflora L.) powder produced from foam mat drying CHAVES, D.V.
SOUZA, B.S.
SOUZA, V.C.
BARRETO, I.M.A.
MODESTO ANTONIO CHAVES
  CHARACTERIZATION OF SUGAR CANE VARIETIES (Saccharum officinarum) FOR THE PRODUCTION OF SUGAR CANE JUICE SUZART, Carlos Alberto Gois
DOMINGUES, R. C. C.
REIS, M. H. M.
ALMEIDA, Selma Bergara
Madrona, Grasiele S.
CESTARI, Lucinéia Ap.
GODOY, Helena Teixeira
  Characterization of the Fermentation Process of Camembert-Type Cheese by Mocur M1 and Geotrichum Penicillatum D1 Hao Zhang
Wei Chen
Benheng Guo
Nan Liu
Jianxin Zhao
  CHEMICAL CHARACTERIZATION OF PATE PREPARED WITH BLOOD, LIVER AND MEAT OF LAMB Paulo Sérgio Dalmás
Marciane Magnani
INGRID CONCEIÇÃO DANTAS GUERRA
Taliana kenia Alves Bezerra
Deborah Silva do Amaral
Fábio Anderson Pereira da Silva
Marta Suely Madruga
  CHEMICAL CHARACTERIZATION OF STARCH, OF GERM AND OF FIBER, OF FOUR VARIETIES QUINOA (Chenopodium quinoa WILLD.) OBTAINED BY WET MILLING PUMACAHUA-RAMOS, A.
LOPES FILHO, J. F.
LIMAYLLA-GUERRERO, K. M.
BUSTINZA, C. L. S.
MAQUERA-SOSA, N. G.
TORRES, J. A. M.
  CHEMICAL QUALITY OF SMOKED GOAT CHORIZO PREPARED WITH VARIETY MEAT Paulo Sérgio Dalmás
Marciane Magnani
INGRID CONCEIÇÃO DANTAS GUERRA
Narciza Maria de Oliveira Arcanjo
Fábio Anderson Pereira da Silva
Deborah Silva do Amaral
Marta Suely Madruga
  CLARITY OF PULP CAGAITA ENZYME TREATMENT AFTER A DIFFERENT CONDITIONS FOR CLARIFICATION BY MICROFILTRATION: PRELIMINARY STUDY Roberto E. P. Figueiredo
Patricia B. Gomes
Nicolas Tebaldi
Carvalho, L.M.J.
Flavio S. N. Cardoso
  COLOR AND TEXTURE OF FRESH-CUT APPLE TREATED WITH CHITOSAN NANOPARTICLES-BASED EDIBLE COATINGS Poliana Cristina Spricigo
Lucimeire Pilon
Márcia R. M. Aouada
Carolina P. Fernandes
Luiz H. C. Mattoso
Marcos D. Ferreira
  COLOR CHANGES ASSOCIATED WITH NUTRACEUTICAL COMPOUNDS DURING DRYING OF GRAPE MARC Sant’Anna, V.
Schneider, H.
Gurak, P. D
Isabel Cristina Tessaro
Marczak, L. D. F.
  COLOR OF MINIMALLY PROCESSED AS AFFECTED BY ANTIBROWNING AGENTS Andreia Dalla Rosa
Nei Fronza
Fabiana Bortolini
  Colour development of molten glucose, fructose and sucrose at high temperatures Jose Miguel Aguilera
María Paz Luna A.
  COLOURED CASHEW APPLE (Anacardium occidentale, L) EXTRACT FROM JUICE INDUSTRY RESIDUE: A CAROTENOID STUDY ABREU, F.A.P.
DORNIER, M.
DIONISIO, A.P.
SORO, D.
CARAIL, M.
CARIS-VEIRAT, C.
DHUIQUE-MAYER, C.
  COMBINED EFFECT OF HIGH HYDROSTATIC PRESSURE (HHP) PROCESSING AND SODIUM LACTATE ADDITION ON QUALITY OF CURED BEEF CARPACCIO Yanina Barrio
Romina Contarino
Claudio Sanow
Ana Sancho
Martin Palladino
Gabriela Grigioni
Marcelo Masana
Sergio R. Vaudagna
  Comparative analysis of drying kinetics of parsley and chives by conventional and solar dryer Geane Cristiane Balan
Rafael Mizubuti Brito
Roger Nabeyama Michels
Lisandra F. Lima
Admilson Lopes Vieira
Lyssa Setsuko Sakanaka
  COMPARATIVE STUDY BETWEEN SOLAR DRYER AND OPEN-AIR DRYING ON THE DRYING RATE CONSTANT, DRYING EFFICIENCY AND NUTRITIONAL QUALITY OF SELECTED FOOD INGREDIENTS Dr Eze Ikechukwu John Ph.D
Dr Onoja Uwakwe Simon Ph.D
  COMPARISON BETWEEN ENZYMATIC AND NON ENZYMATIC METHODS FOR OIL EXTRACTION OF AVOCADO HASS (Persea americana, Mill) Alejandro Vallejo O.
Duván Restrepo G.
  COMPARISON BETWEEN THE FERMENTATION KINETICS OF THE BOVINE AND GOAT MILKS AND ELABORATION OF FERMENTED GOAT MILK (YOGURT) OF MANGO (Mangifera indica L.) Souza, Eduarda Ribeiro de
Magalhães, Gesiane Saraiva
Braga, Adriano Cesar Calandrini
  COMPARISON OF MICROBIAL INACTIVATION AND RHEOLOGICAL CHARACTERISTICS OF MANGO PULP PROCESSED BY HYGH HYDROSTATIC PRESSURE AND HIGH TEMPERATURE SHORT TIME Xiaojun Liao
Xiufang Bi
Yongtao Wang
Fengxia Liu
  COMPOSITION AND COLOR CHANGES OF OSMOTICALLY PROCESSED MANGO NAGAI, L. Y.
FARIA, F. A.
SANTOS, A. B.
BOSCOLO, M.
MAURO, M. A.
  CONCENTRATION AND PURIFICATION OF YACON (SMALLANTHUS SONCHIFOLIUS) ROOTS FRUCTOOLIGOSACCHARIDES USING MEMBRANE TECHNOLOGY Maria Julia Ledur Alles
Danielle Rodrigues da Silva
Isabel Cristina Tessaro
Caciano Pelayo Zapata Noreña
  CONCENTRATION OF ANTHOCYANIN FROM ACEROLA JUICE BY NANOFILTRATION Daniel S. Couto
ARAÚJO, M.C.P.
Luiz F.M. da Silva
Renata V. Tonon
CABRAL, L. M.C.
  CONCENTRATION OF GRAPE JUICE BY COUPLING REVERSE OSMOSIS AND OSMOTIC EVAPORATION Bianca A. dos Santos
Luiz F.M. da Silva
Flávia S. Gomes
CABRAL, L. M.C.
Renata V. Tonon
  COUPLING FLUID FLOW, HEAT TRANSFER, AND DENATURATION-AGGREGATION OF BETA-LACTOGLOBULIN: RELATIVE IMPORTANCE OF PERIKINETIC AND ORTHOKINETIC TERMS OF THE AGGREGATION KERNEL Artemio Plana Fattori
Nicolas Erabit
Graciela Alvarez
Denis Flick
  Cuts of pacu (Piaractus mesopotamicus) Smoked: processing and adding value VIERA JÚNIOR, L.
REIDEL, A.
GENTELINI, A. L.
COLDEBELLA, A.
SOUZA, B.E.
BOSCOLO, W. R.
  DEFATTED RICE BRAN AS EXTENDER IN HAMBURGUER: TECHNOLOGICAL AND SENSORY PROPERTIES Marise Aparecida Rodrigues Pollonio
Vanessa C. Messias
SANTOS. J. R.
HORITA, C.N.
Felisberto, M. H. F.
Maria Teresa E. L. Galvão
Walter S. Tessmann
  DEGRADATION AND ISOMERIZATION OF CAROTENOIDS FROM YELLOW MOMBIN (SPONDIAS MOMBIN L.) INDUCED BY HIGH PRESSURE PROCESSING Julia H. Tiburski
Amauri Rosenthal
GODOY, R.L.O.
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Débora Pez Jaeschke
Isabel Cristina Tessaro
Marczak, L. D. F.
  Degradation kinetics of ascorbic acid in acerola pulp and pulp serum during ohmic heating: effect of electric field frequency Giovana Domeneghini Mercali
Steven Schwartz
Ligia Damasceno Ferreira Marczak
Isabel Cristina Tessaro
Sudhir Sastry
  DETERMINATION OF DESORPTION ISOTHERMS AND ISOSTERIC HEAT CASHEW FRUIT-TREE-OF-THE-SAVANNA (Anacardium othonianum, RIZZ) CAETANO,G. S. S.
SOUSA, K.A.
RESENDE,O.
SALES, J.F.
  DETERMINING OF DESORPTION ISOTHERMS, LATENT HEAT AND ISOSTERIC HEAT OF DIASPORAS PEQUI FRUIT (Caryocar Brasiliense, CAMB.) SOUSA, K.A.
RESENDE,O.
OLIVEIRA, D.E.C.
  DEVELOPING A CURED HAM MADE FROM BIRDS MEAT WITH CHEESE ADDITION Porcu, Ornella M.
Larsen, Alvaro
Prodozzimo, Luciana
Silva, Gisele J.
  DEVELOPMENT AND CHARACTERIZATION OF FERMENTED DAIRY DRINK OF MURUCI (Byrsonima crassifolia L. Rich) WITH REDUCED FAT CONTENT Aquino, Elaine Cristina Paixão
Borges, Soraia Corrêa
Braga, Adriano Cesar Calandrini
  DEVELOPMENT AND CHARACTERIZATION OF SWEET GUAVA CREAM PLUS OKARA FLOUR Bruno Ricardo de Castro Leite Júnior
Patrícia Martins de Oliveira
Renan Luís Emídio de Castro
Joaquim Mário Neiva Lamas
Eliane Maurício Furtado Martins
  DEVELOPMENT AND EVALUATION OF SOY “YOGHURT” WITH DIFFERENT CONCENTRATIONS OF PULP BARU (DIPTERYX ALATA VOGEL) Kassia Kiss Firmino Dourado
Luciana Costa Lima
Gabrielle Lázara Ribeiro Rodrigues de Vinhal
Luma Silvério Doering
Mércia Aurélia Gonçalves Leite
Thaís Cristina Lima de Carvalho
  DEVELOPMENT AND SENSORY EVALUATION OF THE CEREAL BAR MEAL WASTE PRO ESSING OF PULP ACEROLA Cecília Teresa Muniz Pereira
Josalice Lima Araújo
Carlyanne Nascimento Costa
Isabela Nogueira Fonseca Cordeiro
Marinalva das Neves Loureiro
  Development of a non-fermented milk whey drink with addiction of prebiotic dietary fiber Roberto, C. D.
DELLA LUCIA, S. M.
BERNABÉ, B. M.
BOSI, M. G.
  DEVELOPMENT OF AN ICE CREAM BASED ON WHEY PROTEIN FERMENTED WITH KEFIR Paulo Terumitsu Saito
Flávio Komatsu
Marly Sayuri Katsuda
Lyssa Setsuko Sakanaka
  DEVELOPMENT OF BREAD ENRICHED WITH SIRIGUELA FLOUR (SPONDIAS PURPERA) SILVA, M. L. F. A.
RAMOS, GM
SILVA, I. A.
PEREIRA, R. E.
Araújo, IB
LINS, A. C. A.
MEIRELES, S. B.
GOMES, D. J.
  DEVELOPMENT OF BREAKFAST CEREAL WITH GREEN BANANA FLOUR Natalia Fier
Karine Oltramari
Antonio Roberto Giriboni Monteiro
  DEVELOPMENT OF FRUIT ICE POP WITH QUANTIFICATION OF ANTHOCYANINS AND SENSORIAL EVALUATION GRAZIELA BRAGUETO
Elizana Lorenzetti Treib
Francielle Salvatti
  DEVELOPMENT OF MORTADELLA ADDED OF GREEN BANANA BIOMASS AND LINSEED WITH PARTIAL REPLACEMENT OF FAT BY CARRAGEENAN AND PECTIN Eliane Colla
Sandra Dinon
Serenita Devitte
Cristiane Canan
Daneysa Lahis Kalschne
  DEVELOPMENT OF ORA-PRO-NOBIS FRUIT JUICE PATRÍCIA DOS ANJOS RIBEIRO
Carla Regina A. dos A. Queiroz
Reginaldo R. de Andrade
Lorrayne Mamede Oliveira
Lara S. Santos
  DEVELOPMENT OF PASSION FRUIT DIET JAM (Passiflora edulis F. flavicarpa Degener) HYBRID BRS SOL DO CERRADO Lívia de Lacerda de Oliveira Pineli
Lais Cardial Alves
Karin Eleonora Savio de Oliveira
Ana Maria Costa
Herbert Cavalcante de Lima
José Orlando M Madalena
  DEVELOPMENT OF PILSEN TYPE HOME BREWING BEER CONTAINING BOLDO (Peumus Boldus M.) RABELO, Marcos
SAKANAKA, Lyssa Setsuko
UENO, Claudio Takeo
MOREIRA, Isabel C.
  DEVELOPMENT OF SAUSAGES FORMULATED WITH OKARA, ISOLATED SOY PROTEIN AND MECHANICALLY DEBONED CHICKEN KATO, T.
BIANCHINI, V.A.
FALCÃO, H. G.
CARVALHO, R. H.
MACHADO, F.M.
CORÓ, F.A.G.
PEDRÃO, M.R.
  DEVELOPMENT OF SEMI-READY RICE WITH CHICKEN AND DEHYDRATED PEQUI Luma Silvério Doering
Luciana Costa Lima
Kassia Kiss Firmino Dourado
Gabrielle Lázara Ribeiro Rodrigues de Vinhal
Gilberto Alessandre Soares Goulart
Thaís Cristina Lima de Carvalho
  DEVELOPMENT OF SLICE BREAD WITHOUT SUGAR, FAT OR EMULSIFIER WITH ADDITION OF WHOLE MEAL AND ENZYMES Silvia Pilco Quesada
Maisa Peixoto Munhoz
Alessandra Penteado
Yoon Kil Chang
Silvia Pilco Quesada
  DEVELOPMENT OF YOGURT WATER-SOLUBLE SOY EXTRACTS STRAWBERRY FLAVOR Nicoletti, G.
Kempka, A. P.
Kuhn, R. C.
  DEVELOPMENT, ACCEPTABILITY AND PURCHASE INTENT SEASONING PEQUI (Caryocar brasiliense Camb.) POWDER JUSTI, P.N.
Sanjinez-Argandoña, E.J.
Moraes, I.C.F.
KASSUYA, C.A.L.
  DEVELOPMENT, CHEMICAL AND SENSORY CHARACTERIZATION OF SALT PANETTONE Anderson Marcos Dias Canteli
Miriam C. B. Ambrosio-Ugri
  DIAFILTRATION PROCESS OF WHEY-PROTEIN PURIFICATION Baldasso, C.
Gurak, P. D
Marczak, L. D. F.
Isabel Cristina Tessaro
  DIAGNOSIS OF THE SUPPLY CHAIN OF FRUIT AND VEGETABLES IN THE CITY OF DOVE RIVER, MINAS Jessyca Aparecida Roberto Costa
Renata Leortina de Oliveira
Daniela Cristina Faria Vieira
Eliane Maurício Furtado Martins
Maurilio Lopes Martins
  DIELECTRIC PROPERTIES OF BANANA PUREE AT 915 AND 2450 MHz UNDER THERMAL PROCESSING CONDITIONS AS A FUNCTION OF TEMPERATURE AND COMPOSITION Valquíria Ros-Polski
Ashutosh Singh
Yvan Gariepy
Flávio Luís Schmidt
Antonio Marsaioli-Jr
VITALI, A. A.
G.S.V. Raghavan
  DIVERSITY IN STARCH FUNCTIONALITY IN FIELD PEA GERMPLASM Narpinder Singh
  Dried mangaba (Hancornia speciosa Gomes): development and acceptation MARIANO, F. A. C.
BOLIANI, A. C.
NASSER, M. D.
ALVES-PRADO, H. F.
MOREIRA, E. R.
MENDONÇA, V. Z.
  Drink based on orange juice with tangerine cells in suspension Cláudia Seidl
Cristina Massumi Sato Murakami
Marcel Riedel
Diana Clara Nunes de Lima
Flávio Luís Schmidt
  DRYING STARCH NATIVE YAM Anastácia Maria M. C. Nóbrega
CAVALCANTI-MATA, Mario Eduardo R. Moreira
Leila de Sousa Nunes
DUARTE, Maria Elita Martins
Renata Duarte Almeida
  ECONOMIC AND TECHNOLOGICAL EVALUATION OF THE PRODUCTION OF PROCESSED CHEESES WITHOUT ADDED FAT AND REDUCED SODIUM LEVEL Ariene G. F. Van Dender
Leila M. Spadoti
Manuel C. Vieira
Fabiana K.H.S. Trento
Patrícia B. Zacarchenco
Rita C. S. C.Ormenese
Marcelo A. Morgano
  ECONOMIC AVAILABILITY OF PROCESSED CHICKEN COMPARED TO DIFFERENT KINDS OF CHICKEN CUTS FROZEN Izabel Lucena Gadioli
Nathalya Bastos Soares Ferreira
Camila Cheker Brandão
Lara Bueno Coelho
Marina de Oliveira Marques
Nathânia Rodrigues Santiago
  Effect of the guava proportion and alcoholic infusion time on sensory acceptance of guava liquor (Psidium guajava L.) José Guilherme Lembi Ferreira Alves
Leonardo Luna de Carvalho
Olga Lucía Mondragón-Bernal
Mariane Helena Sances Rabelo
Pinheiro, A. C. M.
  EFFECT OF ADDITION OF PREBIOTIC ON PHYSICAL CHEMICAL STANDARD MINAS CHEESE CELEIDE PEREIRA
Eric Batista Ferreira
Contado, J.L.
Nélio José de Andrade
Verônica Lobato
  Effect of air temperature in the kinetic drying of carrot Elder Felipe Silva Roncheti
Álvaro José Herzog Siqueira
Arieta Carla Gualandi Leal
Sergio Henrique Saraiva
Luciano José Quintão Teixeira
Isabela Faria Campos
  Effect of amount of citric acid on the heat bleaching during deodorization Simone Monteiro e Silva
  EFFECT OF APPLE VARIETY AND PROCESSING ON RHEOLOGICAL AND STRUCTURAL PROPERTIES OF APPLE PUREE Espinosa Lucia
Ramirez Lucia
Mongondry Philippe
Mouilin Gabrielle
Almeida Giana
Cuvelier Gerard
  EFFECT OF BLANCHING AND DRYING TEMPERATURE ON COLOR AND CAROTENOID CONTENT IN CARROT (Daucus carota L.) DEHYDRATED Maria Jose Larrazabal Fuentes
Pedro Cerezal Mezquita
Carolina Araya
Evelyn Codocedo
  EFFECT OF CALCIUM AND CHOLECALCIFEROL FORTIFICATION ON THE SENSORY CHARACTERISTICS OF GLUTEN-FREE COCONUT COOKIES Chiappini, C.C. J.
Kajishima, S.
Cusielo, K. V. C.
  EFFECT OF CALCIUM CHLORIDE ON THE MICROSTRUCTURAL CHARACTERISTICS OF SUGAR-FREE FUNCTIONAL GUAVA PRESERVES Eduardo Alves
Fabiana Queiroz
Thais Lomônaco T. da Silva
Vanessa R. Souz
Patricia A.P.Pereira
Borges, Soraia Vilela
  EFFECT OF CHICORY (CICHORIUM INTYBUS L) ROOT PULP ADDITION ON THE FUNCTIONAL PROPERTIES OF WHITE BREAD. Joseline Felix-Minnaar
  EFFECT OF CHILLED STORAGE ON FUNCTIONAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF TROUT (ONCORHYNCHUS MYKISS) BELLY FLAP Alicia Rodríguez
Nalda Romero
  Effect of Cowpea Addition and Fermentation on the Biochemical and Sensory Characteristics during Co-Fermentation of Cassava (Manihote esculenta Crantz) and Cowpea (Vigna unguiculata) into Gari, a Roasted Fermented Cassava Meal Agnes S. Budu
Professor Emmanuel Ohene Afoakwa
Vincentia Naa Ayele Hammond
Anna Lartey
  Effect of different corn storage conditions on mould classification, Aspergillus flavus population and aflatoxin production Ferial M. Abu-Salem
  EFFECT OF DRYING TEMPERATURE AND VACUUM ON MASS TRANSFER KINETICS OF MURTA (UGNI MOLINAE TURCZ): DIFFUSION COEFFICIENT AND MATHEMATICAL MODELLING Antonio Vega Gálvez
Roberto Lemus Mondaca
Kong Ah-Hen
Elsa Uribe
Karina Di Scala
  EFFECT OF EDIBLE COATING ON ORGANOLEPTIC AND FUNCTIONAL QUALITY OF MINIMALLY PROCESSED PRICKLY PEAR (Opuntia sp) Sergio Almonacid
Ricardo Simpson
Cristian Ramirez
Wendy Franco
Mónika Valdenegro Espinoza
  EFFECT OF EMULSIFIERS AND HYDROCOLLOIDS ON BAKING QUALITY OF CASSAVA-MAIZE-WHEAT COMPOSITE BREADS Ulf Svanberg
Ulf Svanberg
Lilia Ahrné
  EFFECT OF FLOUR FROM THE BARK OF YELLOW PASSION FRUIT (Passiflora edulis F. flavicarpa Degener) IN PHYSICAL-CHEMICAL AND SENSORY CHACTERISTICS OF CHEESE BREAD. Elaine A.Santos
Pedro Henrique Ferreira Tomé
Larissa A. A. S. Alves
João D. S. Carneiro
Edson José Fragiorge
Viviane A. C. Silvani
  EFFECT OF GAMMA RADIATION ON MICROBIOLOGICAL STABILITY OF VACUUM PACKAGED LAMB MEAT STORED UNDER REFRIGERATION Fregonesi, R.P.
  EFFECT OF GAMMA RADIATION ON PHYSICAL AND CHEMICAL STABILITY OF VACUUM PACKAGED LAMB MEAT STORED UNDER REFRIGERATION Fregonesi, R.P.
  EFFECT OF GLASS TRANSITION IN COLOR AND TEXTURE CHARACTERISTICS OF DRY YACON Leone, Roberta de Souza
Masson, Maria Lúcia
Ellendersen, Luciana Neves
Franco, T. S.
Schnitzler, E.
  EFFECT OF GOAT FRESH CHEESE ADDITION ON THE TECHNOLOGICAL CHARACTERISTICS OF GUAVA GOAT MILK ICE CREAM Oliveira, J. S.
Paula, C. M.
Andrade, P. L.
Silva, T. M.
SANTOS, K.M.O. dos
  Effect of high hydrostatic pressure (HHP) on quality attributes of jack mackerel (Trachurus murphyi) on pre and post rigor state. Gipsy Tabilo Munizaga
Patricia Barrios Peralta
Mario Perez-Won
  EFFECT OF HIGH PRESSURE HOMOGENIZATION (HPH) ON FUNCTIONAL PROPERTIES OF CASHEW TREE GUM Bruna Castro Porto
Henriette Monteiro Cordeiro de Azeredo
Antônio Calixto Lima
Cristianini, M.
  Effect of High Pressure Homogenization on Bovine Whey Proteins Structure Janaína Madruga Morais
Cristianini, M.
Tribst, A. A. L.
Flavia Maria Netto
  EFFECT OF LEGUME PROCESSING AND FERMENTATION TREATMENTS ON THEIR PHYTIC ACID A. Y. Gibriel
M. H. El-kalyoubi
Ferial M. Abu-Salem
Marwa H. Mahmod
  EFFECT OF MATURATION STAGES AND PROCESSING ON THE QUALITY OF HASS AVOCADO OIL RIBEIRO, L. O.
SANTANA, I.
REIS, L.M.F.
FREITAS, S.P.
TORRES, A. G.
CABRAL, L. M.C.
  EFFECT OF MODIFIED STARCH IN REDUCED-FAT MINAS FRESH CHEESE DIAMANTINO, V. R.
PENNA, A. L. B
  EFFECT OF MOISTURE CONTENT AND SCREW SPEED ON THE THERMOPLASTIC EXTRUSION OF LOW-TANNIN COLORED SORGHUM Takeiti, C. Y.
Vargas-Solórzano, J.W.
Lobo, J.G.N.
Mattos, M.C.
Carvalho, C.W. P.
Galdeano, M.C.
Ascheri, J.L.R.
  Effect of morama flour on textural, nutritional and functional properties of cookies T. Moatshe
L. Phuthego
S. Mpotokwane
F. Mthombeni
T. Tlhong
J. Jackson
  EFFECT OF OSMOTIC DEHYDRATION WITH ADDITIVES ON THE RETENTION OF CAROTENOIDS AND VITAMIN C IN MANGO Ulf Svanberg
Maida Khan
Ulf Svanberg
Lilia Ahrné
  EFFECT OF PARTIAL SODIUM NITRITE REPLACEMENT BY BEET DYE ON THE COLOR AND LIPID OXIDATION CHARACTERISTICS IN LOW COST BOLOGNA SAUSAGE Vanessa C. Messias
Angela F. Granados
Natália M. M. Alencar
CAMPOS, T.S.
Silva e Pires, T. G.
Felisberto, M. H. F.
Marise A. R. Pollonio
  EFFECT OF PRE-DRYING ON THE QUALITY AND ACCEPTANCE OF CRYSTALLIZED JENIPAPO WITH TWO TYPES OF CUTTING M. Isabel L. Ramos
Priscila A. Hiane
Manoel M. Ramos Filho
José A. Braga Neto
Marana Soares
Raquel P. Campos
  EFFECT OF PRETREATMENTS ON DRYING KINETICS OF PHYSALIS PERUVIANA ASSISTED BY INFRARED RADIATION Antonio Vega Galvez
Roberto Lemus Mondaca
Eduardo Castro
Eric Echegaray
Mabel Moran
Luis Puente Diaz
Elsa Uribe
  EFFECT OF PROCESSING IN PHYSICAL PROPERTIES OF EXTRUDED SNACKS FROM SOUR CASSAVA STARCH AND FLAXSEED FLOUR BLENDS Martha Maria Mischan
Magali Leonel
Camila de Barros Mesquita
  EFFECT OF PROCESSING ON SENSORY CHARACTERISTICS, AND CHEMICAL COMPOSITION OF COTTONSEED (Gossypium hirsutum) AND ITS EXTRACT EZEKIEL OLUFUNKE OLUSEYI
ORIKU ABIODUN AYOBAMI
  EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOÏDS AND VITAMIN C CONTENTS OF SQUASHES (Cucurbita Sp). Gouado Inocent
  EFFECT OF PROCESSING TECHNIQUES (STEAMING, STEAM-DRYING AND FRYING) ON THE PROVITAMIN A CAROTENOIDS AND ASCORBIC ACID CONTENTS OF SQUASHES (Cucurbita Sp). DEMASSE MAWAMBA Adelaide
  Effect of pulsed electric fields on carotene compound and antioxidant activity of pumpkin (Cucurbita moschata) stored at different temperatures MARTÍN-BELLOSO, OLGA
ELEZ, PEDRO
RAMOS, A.M
BINOTI, MIRELA LIMA
  Effect of rehydration method and backslopping fermentation on the quality of gari produced from stored cassava chips and soybeans Calista C. Isienyi
Emmanuela I. Eleanya
Peter Orji Uvere
  EFFECT OF SHREDDING APERTURE AND TEMPERATURE OF DRYING ON THE DRYING RATE AND SENSORY PROPERTIES OF MECHANICALLY SHREDDED CASSAVA TUBERS FOR IGHU PRODUCTION Maduebibisi Ofo Iwe, Julius Ukachi Etoamaihe and Ann Ngozi Agiriga
  EFFECT OF SOAKING AND WASHING PRETREATMENTS IN GRAINS OF TWO VENEZUELAN RICE FOR SUSHI PREPARATIONS Wilma Rojas
Manuel Avila
Zurima Gonzalez
Eduardo Graterol
  EFFECT OF SOUS VIDE TECHNIQUE IN TAMBAQUI (Colossoma macropomum) FARMED IN THE AMAZON REGION, BRAZIL Hellen C.G. Almeida
Lúcia de F. H. Lourenço
Suezilde da Conceição Amaral Ribeiro
Eder Furtado Araujo
Alvaro A. de Araujo
Consuelo L.L.Sousa
  EFFECT OF TEMPERATURE OF HEAT TREATMENT ON PHYSICOCHEMICAL PROPERTIES OF FILMS BASED ON ARGENTINE ANCHOVY (Engraulis anchoita) PROTEIN ISOLATE (API) Meritaine da Rocha
Elessandra R. Zavareze
Annie C. Telles
Gautério, G. V.
Carlos Prentice-Hernández
  EFFECT OF TEMPERATURE ON SORPTION ISOTHERM OF MAIZE-PIGEON PEA BISCUIT AWORH, Ogugua C (Professor)
Olunlade B.A
  Effect of temperature, enrichment and BHT inclusion on the physical properties of soy-melon gari -a protein enriched cassava product Dr Oluwamukomi Matthew Olusola
  EFFECT OF THE ADDITION OF BLUEBERRIES ON THE DEVELOPMENT OF FUNCTIONAL FERMENTED MILK Deise B. Ribeiro
Luciana Hererra
Norton K. Silva
Cintia Gesser
Ana Carolina Sampaio Chaves
  Effect of the addition of dietary fibers on the quality of pre-baked pizza doughs Simone Shiozawa
Yoon Kil Chang
Caroline Joy Steel
  EFFECT OF THE BLANCHING AND DRY TEMPERATURE ON THE COLOR AND BETALAINS CONTENT IN RED BEET ROOT (Beta vulgari L) DEHYDRATED Maria Jose Larrazabal Fuentes
Pedro Cerezal Mezquita
Cecilia Perez
Andrea Valderrama
  EFFECT OF THE PRE-PROCESSING CONDITIONS ON QUALITY COLOR CARIOCA BEAN Vanderleia Schoeninger
Silvia Renata Machado Coelho
Divair Christ
Ana Julia Bispo de Almeida
Eduardo Manoel Branco
  EFFECT OF THREE PROCESSING (WET, ECOLOGICAL AND HONEY) ON THE SENSORY QUALITY, PHYSICO AND CHEMICAL CHARACTERISTICS OF ORGANIC COFFEE Diana Marlen Leal Garcia
Yuli Pilar Pico Monsalve
María Patricia Chaparro
  EFFECT OF ULTRAFILTRATION PROCESS ON CLOTTING PROPERTIES OF SHEEP MILK Elane Schwinden Prudêncio
António Pedro Louro Martinsb
Renata Bongiolo Magenis
Maria Norberta de Pinho
  EFFECT OF WHEY PROTEIN BASED COATING ON WEIGHT LOSS, TEXTURE AND STRUCTURE OF FROZEN STRAWBERRIES AS AFFECTED BY FREEZING RATE RUBIOLO, Amelia C.
MARINA DEL VALLE SOAZO
VERDINI, Roxana A
  Effect of yacon flour concentration on yogurt fermentation PIZETTA, L. C.
Luciano José Quintão Teixeira
Ibrahim Silva, P.
SARA SOUZA
BOSI, M. G.
  EFFECT OF ZINC ADDITION AND PASTEURIZATION TIME ON THE ZINC CONTENT AND COLOR STABILITY OF ACID CANNED VEGETABLE-TYPE SOYBEAN Carrão-Panizzi, M. C.
Elza Iouko Ida
José Marcos Gontijo Mandarino
Rodrigo Santos Leite
Czaikoski, K.
Josemeyre Bonifácio da Silva
  Effects of blending methods on the flavor-releasing properties of dressing made with various oils Weon-Sun Shin
keun-young park
  Effects of enological tannins of different botanical origin on the phenolic composition and colour of Tannat red wines Guzmán Favre
Cecilia Baldi
Natalia Hernández
Sofía Traverso
Gustavo González-Neves
  EFFECTS OF HONEY AS SUBSTITUTE FOR SUGAR ON RHEOLOGICAL PROPERTIES OF DOUGH AND PHYSICAL PROPERTIES OF CASSAVA-WHEAT BREAD BABAJIDE Joan M.
ADEBOYE S. Adedola
SHITTU Taofeek O.
  Effects of Sugar Concentration and Acid Balancing on the Physico-chemical and Quality Characteristics of Mango (Mangifera indicia) Jam William Smith-Mensah
Agnes S. Budu
Elizabeth R. Turkson
  EFFECTS OF SUGAR REDUCTION IN THE INTERNAL STRUCTURE FORMATION OF SPONGE CAKES Gomes, A. M.
Claudio Ernani Mendes da Silva
Rosane Souza Cavalcante
  EFFECTS OF THE ADDITION OF TRANSGLUTAMINASE ON COOKING QUALITY OF WHOLE GRAIN WHEAT FLOUR PASTA Leandra Zafalon Jaekel
Edna de Paula
Yoon Kil Chang
  EFFECTS OF UV-C TREATMENT ON QUALITY AND ANTIOXIDANT PARAMETERS OF MINIMALLY PROCESSED STRAWBERRIES Sonia Cecilia Sgroppo
Karina Avalos Llano
Alicia Chaves
  EGG YOLK BY-PRODUCTS AS A SOY PROTEIN REPLACER IN POULTRY MEAT PÂTÉ Wieslaw Kopec
Marco Antinori
Malgorzata Korzeniowska
  ELABORATION AND CHARACTERIZATION PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORY OF A TAPEREBÁ (SPONDIAS MOMBIN L.) CARBONATED DRINK Sara Oliveira Teixeira
Carlos José Pimenta Jesus
Fagner Freires de Sousa
Layane Sarges Siqueira
Alessandra Eluan da Silva
  ELABORATION AND QUALITY OF ADDED BOVINE PULP YOGHURT OF UMBÚ (Spondias tuberosa, L.) Fabiana Augusta Santiago Beltrão
  ELABORATION AND TEST OF ACCEPTABILITY OF A BLEND CUPUAÇU (THEOBROMA GRANDIFLORUM) WITH SOYMILK Paloma Cecília Queiroz Ferreira
Larissia Pinheiro Araújo
Cintia Alves de Macedo
Marcos Weliton de Oliveira Lopes
  ENZIMATIC ANALYSIS OF PAPAYA SUBJECTED TO ULTRASOUND PROCESSING Sueli Rodrigues
FERNANDES, F. A. N.
LEITE, A. K. F.
ALMEIDA, F. D. L.
OLIVEIRA, F. I. P.
  ENZYMATIC ESTERIFICATION OF GLYCEROL WITH LAURIC ACID – HOMOGENIZATION BY STIRRING AND ULTRASONIC SYSTEM Hamerski, F.
Corazza, M. L.
  ENZYMATIC HYDROLYSIS OF MACAUBA PALM OIL (Acrocomia aculeata) SILVA, Camila
GUERRA, A. P.
COLONELLI, T. A. S.
TRENTINI, C.P.
RASPE, D.T.
  ENZYMATIC STABILIZATION OF CASHEW APPLE BAGASSE PUREE BY HIGH POWER ULTRASOUND PROCESSING Sueli Rodrigues
FERNANDES, F. A. N.
LEITE, A. K. F.
CARNEIRO, A. P. de G.
FONTELES, T. V.
  ESTERIFICATION OF FREE FATTY ACIDS OF MACAUBA PALM OIL (Acrocomia aculeata) WITH HETEROGENEOUS CHEMICAL CATALYST SILVA, Camila
RASPE, D.T.
TRENTINI, C.P.
COLONELLI, T. A. S.
GUERRA, A. P.
  European Union Research Priorities and Funded Projects in the Area of Food Science Susanne Braun
  Evaluation of Added Salt in Flat Bread and Its Relation with Gluten Content of Utilized Flour Farid Amidi Fazli
  EVALUATION OF ADDITION OF XANTHAN GUM, CARBOXYMETHYLCELLULOSE AND ALBUMIN IN DENSITY AND OVERRUN OF UVAIA PULP FOAMS Branco, I. G.
Pasta, P. C.
Sanjinez-Argandoña, E.J.
Moraes, I.C.F.
Haminiuk, C. W. I.
  Evaluation of androstenone and skatole boar taint compounds assessed by HPLC and quantitative descriptive sensory analysis of backfat subcutaneous pork obtained from different castration processes Cipolli, K. M. V. A. B.
Orlando, E. A.
Forte, C. C.
Silveira, E. T. F.
  EVALUATION OF CAROTENOID AND CYANOGEN CONTENT OF CASSAVA CHIP FLOUR OLIVEIRA, L. A.
Mieko Kimura
Vanderlei Silva Santos
Jaciene Lopes de Jesus
José Luiz Viana de Carvalho
  Evaluation of chemical and microbiological stability of the minced fish of Amazonian fishes Francisca das Chagas do Amaral Souza
Rogério Souza de Jesus
Wallice Luis Paxiuba Duncan
  EVALUATION OF CHITOSAN EDIBLE COATING ADDED WITH TRANS-CINNAMALDEHYDE ON QUALITY AND SAFETY OF FRESH-CUT PAPAYA Winne Moita de Carvalho
Marília de F. Cabral
Maria Raquel A. de Miranda
Figueiredo, Evânia Altina Teixeira de
Maria do Carmo P. Rodrigues
Isabella M. Brasil
  EVALUATION OF DIFFERENT WAYS TO OBTAIN SINGLE CELLS OF MANDARIN ORANGES SECTIONS AIMING THEIR INCORPORATION INTO A DRINK BASED ON ORANGE JUICE. Claudia Seidl
Cristina Massumi Sato Murakami
Ingrid Vieira Machado de Moraes
Flávio Luís Schmidt
  EVALUATION OF HIGH PRESSURE PROCESSING FOR THE PASTEURIZATION OR STERILIZATION OF CUBED BEEF MEAT WITH BROTH Natalia Szerman
Jeremy Somerville
Hossein Daryaei
Ana Sancho
V.M. Balasubramaniam
  EVALUATION OF MECHANICAL AND BARRIER PROPERTIES OF EDIBLE FILMS MADE OF CASSAVA STARCH WITH DIFFERENT PLASTICIZERS Luana de Oliveira Melo Naponucena
  EVALUATION OF MINIMALLY PROCESSED PAPAYA FORMOSA, COATED WITH WHITEMOUTH CROAKER (Micropogonias furnieri) PROTEIN ISOLATE AND MONTMORILLONITE William Renzo Cortez Vega
Sandriane Pizato
Juliana Thais Andreghetto De Souza
Daniela Cardozo Bagatini
Carlos Prentice
  EVALUATION OF OIL VISCERA FROM RAINBOW TROUT (ONCORHYNCHUS MYKISS) EXTRACTED BY SLOW FREEZING, SUBMITTED TO THE MAIN CHEMICAL STEPS OF REFINEMENT Julio Guerra Segura
Marienne M Natori
Sarah Gurgel
Neura Bragagnolo
Christianne E C Rodrigues
Elisabete M Macedo Viegas
  EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF DIFFERENT SORGHUM (Sorghum bicolor L. Moench) EXTRUDATES Takeiti, C. Y.
Vargas-Solórzano, J.W.
Lobo, J.G.N.
Mattos, M.C.
Carvalho, C.W. P.
Galdeano, M.C.
Ascheri, J.L.R.
  EVALUATION OF THE CENTESIMAL COMPOSITION AND SENSORY PROPERTIES OF THE WHITE SHRIMP SUBJECT TO HOT AND LIQUID SMOKING WILLIAN CARLOS AZEVEDO GOMES
CARLOS ALBERTO MARTINS CORDEIRO
MARCOS ALAN DA SILVEIRA BRITO
  Evaluation of the effect of adding fiber cashew flour on the characteristics of income and shrinking beef burger. Emilia Carolina da Cruz Lisboa
Eleni Anjos dos Santos
Hélia Lucila Malta
  EVALUATION OF THE TYPE OF THERMAL PROCESSING IN SENSORY CHARACTERISTICS OF SQUIDS (Loligo spp.) DE LIMA, M.
Maria Carolina L. Melo
LERIN, L. A.
MONTEIRO, A. R.
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Lima,M.M.
Lima,A.M.
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ARRUDA, Neusa Pereira
FREITAS, Suely Pereira
RIBEIRO, Leilson de Oliveira
SOARES, Antônio G.
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GUILLERMO SALAMANCA GROSSO
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Celeste Maria Patto de Abreu
Contado, J.L.
  EXTRUDED SNACK OF HIGH-CAROTENOID AND DIETARY FIBER EXPANDED BY MICROWAVE OVEN Carlos Iván Delgado Nieblas
José de Jesús Zazueta Morales
José Alberto Gallegos Infante
Ernesto Aguilar Palazuelos
Noelia Jacobo Valenzuela
Irma Leticia Camacho Hernández
Cesar Abelino Ordorica Falomir
Rubén Francisco González Laredo
Jesús Alberto Ahumada Aguilar
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Souza, A. H. P.
Pagamunici, L. M.
Silvestre, A. A. F.
Santos Júnior, O. O.
Rotta, E. M.
Gomes, S. T. M.
Souza, N. E.
Visentainer, J. V.
Matsushita, M.
  FEASIBILITY STUDY ON EQAS-FOOD IMPLEMENTATION: AN APPROACH TO INTERNATIONAL QUALITY ASSURANCE OF HE COURSES Richard Marshall
Peter Ho
Jesus Frias
Estela de Oliveira Nunes
  FERMENTATION AND NUTRITIONAL ASSESSMENT OF DIFFERENT GENOTYPES OF FERMENTED SWEETPOTATO (IPOMOEA BATATAS (L) FLOUR John U. Amajor
Chidi Felix Ezeama
  FERMENTED DAIRY DRINK ADDED TAMARIND PULP (TAMARINDUS INDICA) RAMOS, GM
DIAS, A. M.
ANDRADE, C. K.
Araújo, IB
NETO, J. F.
BARRETO, M. D. S.
GOMES, D. J.
  FOOD -TO -FOOD FORTIFICATION OF COMPLEMENTARY FOOD USING LOCAL STAPLES RICH IN MICRONUTRIENTS Dr Eze Ikechukwu John Ph.D
Dr Onoja Uwakwe Simon Ph.D
  FORMULATION OF KOSHER FROZEN DESSERT WITH FUNCTIONAL CHARACTERISTICS Raul Molina
Cecilia Gertosio Salinas
  FRACTIONATION OF PHENOLIC COMPOUNDS FROM BLUEBERRY JUICE BY A CASCADE OF ULTRA- AND NANOFILTRATION MEMBRANES Johannes de Bruijn
Fanbin Kong
R. Paul Singh
Cristina Loyola
Mario Aranda
Maria E. Gonzalez
Juan A. Cañumir
  FRESH TOMATO FRUITS SHELF LIFE EXTENSION THROUGH THE APPLICATION OF CASSAVA STARCH ANDSOY PROTEIN-BASED EDIBLE COATINGS Dr. Chinma Chiemela Enyinnaya
Prof. Charles Chukwuma Ariahu
Dr. Joseph Oneh Abu
Prof. Joseph Alakali
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Aline Aparecida Becaro
Lucimeire Pilon
Marcela Miranda
Luis Gustavo Paulino Carmelo
Carolina P. Fernandes
Marcos D. Ferreira
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Dr. Chinma Chiemela Enyinnaya
Caleb Maina Yakubu
Iorbee Ayangealumun
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Patricia Narvaiz
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Carlos Zuluaga
MARTA QUICAZÁN
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SANTOS, K.M.O. dos
LAGUNA, L.E.
EGITO, A.S.
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Chimuogo M. Iloba
Stella O. Chima
Peter Orji Uvere
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Guzmán Favre
Gustavo González-Neves
  Green Extraction Processes in the Food Industry Anne-Sylvie Fabiano-Tixier
Farid Chemat
Daniella Pingret
  High Hydrostatic Pressure Rheology of Mung Bean Starch Bin Jiang
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Prof. Daiva Leskauskaite
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José de Assis Fonseca Faria
Cristianini, M.
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Lara Therese Wakeling
Mala Gamage
Shirani Gamlath
Cornelis Versteeg
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Olugbile Adetola Olubanke
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Daniel L. Falkoski
Sebastião C. C. Brandão
Antônio F. de Carvalho
Sebastião T. de Rezende
Jane S. dos Reis Coimbra
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Mario Jekle
Thomas Becker
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Maria Aparecida A.P. da Silva
Aquino,L.C.L.
Nunes,M.L.
Danilo Santos Souza
Itana da Purificação Costa
Jane Delane Reis Pimentel Souza
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Eduardo Malpica
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Hua Bi
Zhaoxin Lu
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Xiaojun Liao
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Oba, Alexandre
SOARES, A. L.
Fagundes, D. G.
Kissel, C.
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Roberto Lemus-Mondaca
Antonio Vega Gálvez
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Francemir José Lopes
Nádia Rosa Pereira
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Mariane Ferreira Silva
Breno Miguel Joia
Diego Rodrigues Marques
Dalany Menezes Oliveira
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AUGUSTO, P.E.D.
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Eduardo Rodríguez Sandoval
Héctor José Ciro Velásquez
Misael Cortés Rodríguez
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LERIN, L. A.
FERREIRA, C. P.
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PAGLIARINI, M. K.
MARIANO, F. A. C.
MENDONÇA, V. Z.
CORREA, L. S.
ISEPON, J. S.
CASTILHO, R. M. M.
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MELO, R.M.
Branco, I.G.
FILGUEIRAS, C.T.
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Katarzyna Dymek
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Caroline Corrêa Carvalho dos Santos
Alessandra Assunção Lima
Cezar Antonio Rabelo da Silva
Ana Caroline Pereira da Silva
Elisa Cristina Andrade Neves
Roberto de Freitas Neves
  INFLUENCE OF REPLACING THE WHEAT FLOUR BY BOILED CASSAVA (Manihot utilissima) IN PHYSICAL-CHEMICAL AND SENSORY CHARACTERISTICS OF SWEET COOKIE PREPARED WHITH BRAZIL NUTS Elisa Cristina Andrade Neves
Gleice Vasconcelos da Silva Pereira
Alessandra Assunção Lima
Ana Caroline Pereira da Silva
Roberto de Freitas Neves
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Vanessa Pedro da Silva
Ricardo Targino Moreira
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Cláudio Cabello
  INFLUENCE OF THE INITIAL SOLUBLE SOLIDS CONTENT AND YEASTS IN CUPUAÇU AND HONEY MUST TO OBTAIN FERMENTED BEVERAGES. DEBORAH ALYNE LIMA DA SILVA
Rafaella A. Mattietto
Giorgio Cristino Venturieri
Aluizio M.L. de Souza Neto
Ana Paula O. Mendonça
Cristina Maria Araujo Dib Taxi
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Marcos R. A. Afonso
Rubens C. de Castro
José Maria Correia da Costa
Silvana G. Ribeiro
Luis Gomes Moura Neto
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Nicolas Erabit
Flick
Graciela Alvarez
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Marcio Schmiele
Leandra Zafalon Jaekel
Edna de Paula
Rosane da Silva Rodrigues
Yoon Kil Chang
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MESSIAS, V. C.
CAMPAGNOL, P. C. B.
CAMPOS, T.S.
SANTOS. J. R.
HORITA, C. N.
Marise A. R. Pollonio
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Vanessa C. Messias
CAMPOS, T.S.
Natália M. M. Alencar
HORITA, C.N.
Marise A. R. Pollonio
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MESSIAS, V. C.
CAMPOS, T.S.
Silva e Pires, T. G.
PIOVEZAN. A. M.
ROSSO, G. G.
Marise A. R. Pollonio
  MACAUBA (ACROCOMIA ACULEATA) PALM TREE: INDUSTRIAL EXTRACTION PROCESS OF OILS Gisele Cristina Rabelo Silva
Maria Helena Cano de Andrade
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Knut Franke
  Mass loss on minimally processed sweet corn cobs during storage BARBOSA, N. A.
PAES, M. C. D
TEIXEIRA, F. F
SANT´ANA, R. C. O
  MEAL PREPARATION OF THE AVOCADO PULP: RECLAIMING THE WASTE OIL EXTRACTION Eliane Colla
Marcia Alves Chaves
Porcu, Ornella M.
  METHOD OF CASHEW TREE GUM PURIFICATION: EFFECT OF INITIAL CONCENTRATION Bruna Castro Porto
Antônio Calixto Lima
Henriette Monteiro Cordeiro de Azeredo
Cristianini, M.
  MICROBIOLOGICAL AND FUNCTIONAL QUALITY OF READY-TO-EAT WATERCRESS SALADS AS AFFECTED BY UV-C LIGHT. Cielo Char Aubry
Andrea Hinojosa
Isabel Gatica
Alejandra Machuca
Luis Luchsinger
Víctor H. Escalona
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Ruiz Ortiz, M.A
Cervantes Olivares. R.A.
Valdés Martínez, S.E
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Poliana Cristina Spricigo
Márcia R. de Moura
Marcela Miranda
Thaís Luri Ohashi
Luiz H. C. Mattoso
Marcos D. Ferreira
  MICROSTRUCTURAL EVALUATION OF CHOCOLATE FILLINGS Amaral, A. A.
Lannes, S.C.S.
  MICROWAVE-ASSISTED SPOUTED BED DRYING OF LETTUCE CUBES Min Zhang
  Minimal processing and application of 1-MCP in yellow pitahaya: an opportunity for export market Laura Sofía Torres Valenzuela
Liliana Serna Cock
Alfredo Adolfo Ayala Aponte
Isabel Cristina García Gutiérrez
  Model for the design and implementation of training programmes to effectively prepare Food Technologists for the world of work: An holistic approach Jessy Van Wyk
  Modeling of drying process of banana waste from the craft production of banana liqueur Álvaro José Herzog Siqueira
Elder Felipe Silva Roncheti
Arieta Carla Gualandi Leal
Sergio Henrique Saraiva
Luciano José Quintão Teixeira
Isabela Faria Campos
  Modelling of protein aggregation with adapted Population Balance Model - Example of β-lactoglobulin Nicolas Erabit
Fatou-Toutie Ndoye
Graciela Alvarez
Denis Flick
  Monitoring physicochemical parameters in probiotic salami Catharina Calochi Pires de Carvalho
Vidiany Aparecida Queiroz Santos
Danielle Silveira
Raquel Guttierres Gomes
Fernando Leite Hoffmann
  NANOCHANNEL EMULSIFICATION FOR PRODUCING MONODISPERSE FOOD-GRADE NANOEMULSIONS Marcos Antonio das Neves
Marcos Antonio das Neves
Yuko Hori
Kunihiko Uemura
MITSUTOSHI NAKAJIMA
  NFLUENCE OF THE SODIUM HYDROXIDE CONCENTRATION ON THE YAM STARCH INSOLATION Leila de Sousa Nunes
DUARTE, Maria Elita Martins
CAVALCANTI-MATA, Mario Eduardo R. Moreira
Renata Duarte Almeida
Anastácia Maria M. C. Nóbrega
  NILE TILAPIA (Oreochromis niloticus) CROQUETTE DEVELOPMENT USING A GA-BASED MULTIOBJECTIVE OPTIMIZATION Renata Hernandez Barros Fuchs
Carolina Souza
Leila Larisa Medeiros Marques
Makoto Matsushita
Evandro Bona
Ricardo P. Ribeiro
  NON-ISOTHERMAL OXIDATION KINETICS OF HYDROLYZED ANHYDROUS MILK FAT RICH IN CONJUGATED LINOLEIC ACID Marleny D. A. Saldana
Sergio Martinez-Monteagudo
  Nutritional and Sensory Properties of Whole Ogi fortified with Pigeon pea flours Subuola Fasoyiro
Kayode Arowora
  NUTRITIONAL COMPOSITION, ANTIOXIDANT PROPERTIES AND PRODUCT FORMULATION UTILIZING ORANGE (CITRUS AURANTIUM) BIO-WASTE (PEEL AND RESIDUE) Shyamala B.N.
Jamuna Prakash
  NUTRITIONAL QUALITY AND ACCEPTABILITY OF CEREAL BARS PREPARED WITH PUMPKIN SEED FLOUR (Cucurbita maxima L.) LAGE, F.F
LEAL, R.S.
Pinheiro, A. C. M.
Angelita D. Corrêa
SILVA, J.S.
  NUTRITIONAL QUALITY OF BENGAL GRAM (CICER ARIETINUM) GERMINATED USING MINERAL FORTIFIED SOAK WATER Morteza Oghbaei
Jamuna Prakash
  OBTAINING AN ISOLATED OF LUPINO (LUPINUS MUTABILIS SWEET) WITH MINIMAL PROCESSING. Estela Patricia López
Patricia Liliana Jiménez de Erramouspe
Carlos Mario Cuevas
  Obtaining hydrolyzed protein from wash water from tilapia surimi production. JAMAS, E.
Léa Silvia Sant'Ana
MONTI, R.
  Optimization of baking process applied to mixed flours containing spent grain modified with xylanases during extrusion Nádia Cristiane Steinmacher
Maria Victoria Eiras Grossmann
  OPTIMIZATION OF BURITI DRINK MILK AND REPLACEMENT OF SUCROSE BY SWEETNERS Menezes, C. C.
de Moura, E.R.B.B.
Portela, J.V.F.
de OLIVEIRA, A.M.C.
do NASCIMENTO, F.O.
DUARTE, R.S.
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Denise Alves e Sousa
Manoel Soares Soares Júnior
Tânia A. P. de Castro Ferreira
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Hee-jung kim
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Clement Djameh
F. K. Saalia
E. Sinayobye
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José Emilson Macêdo Ferreira
  Optimization of microwave cooking of hotpot dish in terms of nutrient preservation, taste and energy consumption Laguerre Jean-Claude
Douiri-Bédoui Imen
Jacolot Philippe
Lozano Bustos Eduardo Alonso
Jouquand Céline
Tessier Frédéric
Woodward Ken
GADONNA-WIDEHEM Pascale
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Diana Tereza de Barros Cavalcanti
michelle Barreto
Rafaela Pereira
  Optimization of the concentration of antioxidants in egg atomized using response surface methodology Alfredo Tenuta Filho
MICHELLE GARCÊZ DE CARVALHO
  OPTIMIZATION OF THE EXTRACTION PARAMETERS OF WAMI TILAPIA SKIN GELATIN ALFARO, A. T.
Fabíola Carina Biluca
Carline Marquetti
Gustavo G. Fonseca
Carlos Prentice-Hernández
  OPTIMIZATION OF ULTRASOUND PRESERVATION TREATMENT APPLIED TO WHOLE TOMATO (SOLANUM LYCOPERSICUM, CV ZINAC) Cristina L. Silva
Elsa M. Gonçalves
Marta Abreu
Carla Alegria
Joaquina Pinheiro
  OPTIMUM PECTIN EXTRACTION CONDITIONS FROM VALLENATO MANGO PEEL BY MICROWAVE HEATING ricardo duran baron
aida luz villa
  OSCILATORY RHEOMETRY A TOOL TO UNDERSTAND THE EXTRUSION OF RICE/WHEY BLENDS Carvalho, C.W. P.
Mattos, M.C.
Galdeano, M.C.
Marcio S. Coutinho
Emerson C. B. Silva
Carvalho, C.W. P.
  Osmotic Dehydration Kinetic of Potato Rodolfo Horacio Mascheroni
Patricia Andrea Della Rocca
  OSMOTIC DRYING AND SHRINKAGE OF QUINCE (Cydonia blonga mill.) IN SUCROSE SOLUTION Mirko Babic
Cedomir Stojanovic
Ljiljana Babic
Milivoj Radojcin
Ivan Pavkov
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  Oxidative stability of egg atomized added antioxidants Alfredo Tenuta Filho
Juliana Sonoda Pinto
MICHELLE GARCÊZ DE CARVALHO
  PAÇOCA CANDY MADE FROM CASHEW KERNEL OIL EXTRACTION RESIDUE: COMPARISON WITH COMMERCIAL PRODUCTS Janice Ribeiro Lima
Ana Carolina O. Nobre
Lana G. S. Garcia
  PARTIAL CHARACTERIZATION AND UTILIZATION OF LOW-METHOXYL PECTIN EXTRACTED FROM BELL APPLE (Syzygium Samarangense) IN ICE CREAM Eufemia Lilia Anne S. Del Rosario
  Partial characterization of the lipid profile of cocoa (Theobroma cacao L) before and after roasting process. García Barrientos Raquel
Sánchez Mundo María de la Luz.
Cortés Sánchez Alejandro
  PARTIAL SODIUM NITRITE REPLACEMENT BY RED BEET COLORING ON LIPID OXIDATION AND COLOR OF EMULSION-TYPE SAUSAGES Thales L. C. de Oliveira
Angela F. Granados
Vanessa C. Messias
CAMPOS, T.S.
NASCIMENTO, R.
Natália M. M. Alencar
SANTOS, B. A.
Marise A. R. Pollonio
  PEDAGOGICAL ASPECTS IN PRODUCTION AND USE OF DIGITAL LEARNING OBJECTS IN FOOD TECHNOLOGY EDUCATION Helena K. Kautola
Tuija Pirttijarvi
Jaana Kullaslahti
Martti Majuri
  PERFIL DE TEXTURA DE QUEIJOS TIPOS MINAS PRODUZIDOS COM PASTEURIZAÇÃO LENTA E RÁPIDA Marlene Jerônimo
Elisa Norberto Ferreira Santos
Sueli Ciabotti
LEONARDO MAGALHÃES DE CASTRO
TONELLI, G.
PEREIRA, F.C.
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BARONE, Bruna
RODRIGUES, Nilo Sérgio Sabbião
  PERSONAL TRAITS, MOTIVATIONS, EDUCATION AND CAREER PATH OF EUROPEAN FOOD PROFESSIONALS Vassiliki Oreopoulou
Efimia Dermesonluoglu
Gyula Kasza
Zoltan Lakner
Rui Costa
Cristina L. Silva
Paola Pittia
  PHISIC-CHEMICAL CHARACTERIZATION AND ANT-OXIDANT PRESENT IN THE DEGREASED FLOUR OF BAURU Ana Maria Costa
Herbert Cavalcante de Lima
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Sonia Maria Costa Celestino
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Freitas, I.R.
Carlos Prentice-Hernández
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Silva, B. A
Lúcia de F. H. Lourenço
Adriane Rosário do Lago
SANTOS, T. N.
Natácia da Silva e Silva
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Ana Caroline Budin
Anaíle dos Mares Biazotto
Jéssica Thaís da Silva
Marta Helena Fillet Spoto
  PHYSICAL AND CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY TO DRINK MILK WITH Thaís Jordânia Silva
Thamiris da Rocha Daniel
S. Amanda Bomtempo
Jéssica Fernandes Carvalhais
Aurélia Dornelas de Oliveira Martins
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Lúcia de F. H. Lourenço
Suezilde da Conceição Amaral Ribeiro
M. Regina S. Peixoto Joele
Consuelo L.L.Sousa
Eder Furtado Araujo
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Jesús Alezones
Eduardo Graterol
Marbella Romero
Wiliam Lopez
Nancy Clisanchez
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Cláudio Cabello
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Pedro Henrique Ferreira Tomé
RIBEIRO, P.R.
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PEREIRA, G.A.
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AMARAL, R.D.A
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PICOLOTTO, B.
BENEDETTI, B.C.
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MATTA JUNIOR, M. D.
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CANNIATTI-BRAZACA, S. G.
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Seyed Hadi Peighambardoust
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Poliana Cristina Spricigo
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Marcela Miranda
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Bianca Camargo Aranha
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Agda L. B. de Macedo
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Seung-Hyun Choi
Byung-Yong Kim
Moo-Yeol Baik
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Aworh O. Charles
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Carlos J. Alméciga-Díaz
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Pedro Henrique Ferreira Tomé
Edson José Fragiorge
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Seung-Hyun Choi
Byung-Yong Kim
Moo-Yeol Baik
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Marta H. Taniwaki
Felipe Nakano
Daniel P. Lemes
Beatriz T. Iamanaka
Marina Venturini Copetti
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Elia Trejo Trejo
Jonatan Zúñiga Morales
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Manoel M. Ramos Filho
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Silva, L.A.
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Correa, G.
Freire, M. T. A.
Vieira, D. C.
Kunitake, M. T.
Costa, T. C.
Petrus, R. R.
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Tânia Lúcia Montenegro Stamford
Maira Felinto Lopes
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Jailane de Souza Aquino
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PATRICIA YOKO INAMURA
NELIDA LUCIA DEL MASTRO
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Ricardo Simpson
Wendy Franco
Marlene Pinto
Claudio Bollinger
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Amira Fátima Kessler Annahas
Renata De Marco
Diego Rodrigues Marques
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Fang Zhong
Dong Wei
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Carolina Gutierrez Cortes
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Eun-Ji Choi
Sung-Hun Yi
Hyun-Yu Lee
Jun-Seok Kum
Dong-Kwang Kim
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Johannes de Bruijn
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Cinthia Soares Rodrigues
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Renata Cristina Casemiro
COSTA, M. H.
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Knut Franke
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HORITA, C.N.
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Marise A. R. Pollonio
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Gabriela Tursi Tognon Fukuda
Mariane Ferreira Silva
Renata De Marco
Breno Miguel Joia
Antonio Roberto Giriboni Monteiro
Diego Rodrigues Marques
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Sergio R. Vaudagna
Claudio Sanow
Erica Hynes
Alejandra Cuatrin
Yanina Barrio
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CAMPOS, T.S.
HORITA, C.N.
CARRARO, C. I.
GALVÃO, M. T. E. L.
NASCIMENTO, R.
Angela F. Granados
Marise A. R. Pollonio
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Beatriz Cancino-Madariaga
Lena Galvez-Ranilla
Maria Cecilia Herrera
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GONÇALVES, B. J.
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CARNEIRO, J. D. S.
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TONIAL, I. B.
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Fernandes, H.
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Fraqueza, M.J.
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Kátia G. L. Araújo
Selma G. F. Leite
Talita A. Nascimento
Claudete C. J. Chiappini
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Patricia Narvaiz
Maria Constanza Cova
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SANTOS, B. A.
Marise A. R. Pollonio
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Vanessa C. Messias
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HORITA, C.N.
Felisberto, M. H. F.
Maria Teresa E. L. Galvão
Walter S. Tessmann
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FIGUEREIDO, P. C. S.
NASCIMENTO, B.M.S.
SILVA, J.J.
SOUZA, M. P.
LIMA, E.D.P.A.
LIMA, R.P.A.
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Sang Ho Choi
Jong-Bang Eun
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Rosane Rech
Alessandro de Oliveira Rios
Eduardo Vieira Steckert
Tainara de Moraes Crizel
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Ricardo Simpson
Alejandra Urtubia
Marlene Pinto
Alonso Jaques
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MESSIAS, V. C.
CAMPAGNOL, P. C. B.
CAMPOS, T.S.
SANTOS. J. R.
HORITA, C. N.
Marise A. R. Pollonio
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Adriano G. Cruz
José de Assis Fonseca Faria
Cristianini, M.
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SILVA, I. G.
SILVA, P. P. M.
ORTIZ, V. D. G.
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Obata, Cassia
Vissotto, Fernanda Z.
Luccas, Valdecir
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Setareh Shiroodi
Y. Martin Lo
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javier rey
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María del Rosario Flórez
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Patricia Lema
Luis A. Panizzolo
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LUCIANA BASSO DA FONSECA
CINTHIA BITTENCOURT SPRICIGO
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BIRCHAL, V. S.
ROCHA, S. D. F.
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Natalia Szerman
Claudio Sanow
Ana Sancho
Sergio R. Vaudagna
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Douglas dos Santos FARIAS
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Cristian Ramirez
Arlette Soto
Sergio Almonacid
Pía Rivadeneira
Alejandra Urtubia
Helena Nuñez
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Vidiany Aparecida Queiroz Santos
Jocinéia Aparecida Covre Sanches
Raquel Guttierres Gomes
Fernando Leite Hoffmann
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Ana Carolina Haddad Ramos
Carlos Eduardo Breitbarth Gomes Ferreira
Diego Rodrigues Marques
Leilane Demito Lopes
Mariana Simone Akashi
Antonio Roberto Giriboni Monteiro
Madrona, Grasiele S.
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Ellen C. Q. Lacerda
Suian M. S. Santos
Carilan M. S. Santos
Débora de Andrade Santana
Julliana I. Simionato
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JAMAS, E.
Léa Silvia Sant'Ana
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Davi do Socorro Barros Brasil
Jéssica Andrade Corrêa Cecim
Paula Francinete Souza
Regina Celi Sarkis Müller
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López-Molinello A.
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Myriam M. Salas-Mellado
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MESQUITA, J. J.
SOUZA, W.
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SILVA, V. E.
SANTANA, G. S.
TOMÉ, A. C.
BOÊNO, J.A.
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Nicolaas Luwes
Lucas Nigrini
Nokofa Lillian
Willem Groenewald,
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Léa Silvia Sant'Ana
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Masson, Maria Lúcia
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Malgorzata Korzeniowska
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Jae Gak Lim
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SANTOS, B. A.
Roger Wagner
Nelcindo Nascimento Terra
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Erniel B Barrios
Mavil de Maio de C Cervo
Rommel Jason Limos D
Dave Clark D. Sison
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Flora Behnam
Seyed Hadi Peighambardoust
Abolfazl Golshan Tafti
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F. K. Saalia
G. Essilfie
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MENDES, E.S.
Ricardo Targino Moreira
MACIEL, M.I.S.
GALVÃO, S.M.R.
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Sun Bingyu
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Michiko Fuchigami
Ai Teramoto
Mayumi Tabuchi
Hiroko Kuwada
Yasumi Kimura
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SOUZA, M. P.
NASCIMENTO, B.M.S.
SILVA, J.J.
FIGUEREIDO, P. C. S.
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LIMA, R.P.A.
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Pieter Gouws
Willem Groenewald
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Campos, R.C.
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Carvalho, C.W. P.
SOARES, Antônio G.
GODOY, R.L.O.
Galdeano, M.C.
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Breno Miguel Joia
Antonio Roberto Giriboni Monteiro
Diego Rodrigues Marques
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Yoon-Je Chang
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Mayra Monteiro Viana
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ONO, E. Y. S.
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MIRANDA, M. Z. de
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LOFRANO, A.D.
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HIROOKA, E. Y.
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ROSSI, CN
SAITO, G.H.
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Camargo, M. C. R.
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CASTRO, I. M.
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Carolina U. S. Gomes
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Jian-wu zhou
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ANJOS, M.R.
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Nogueira, R. M.
CHAVES, José Benício Paes
Dhingra, O. D.
Silva, J. S.
Roberto, C. D.
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Eun-Sun Hwang
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Pereira, Maria Marlúcia G.
Costa, A.B.
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SANTOS, K.M.O. dos
Svetoslav Todorov
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Flávio T. Rodrigues
Anna Lucia C. H. Villavicencio
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Angela G. S. Correia
Genildo C. F. Júnior
Ticiano G. Nascimento
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Julliany C. Oliveira
Aryanna K. P. Souza
Yaskara V. R. Barros
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Patrícia Soares
M. Magdalena P. Tsolakis
Emmanuel Arnhold
Albenones J. de Mesquita
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Maria Jose Galotto
Tiffany Pérez
Maria Fernanda Valdés
Abel Guarda
Ximena Valenzuela
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Ye Li
Zhou Wang
Feng Shi
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SCARTON, M.
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Gaamangwe Nehemiah Maruatona
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Anaiara Barbosa Trindade
Ivabel de Oliveira Roldão
Juçara Alvarindo Brito Soledade
Laine Barreto de Souza
Rafaela Brito Souza
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Guo Dan
Chen Tao
Wang Chao
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JFR Lues
  TRACEABILITY OF FISH: INFLUENCE OF DOMESTICATION LEVEL AND SIZE IN THE CHEMICAL COMPOSITION OF PORTUGUESE MEAGRE (Argirosomus regius) Milena Chaguri
António Marques
Ana Luisa Maulvault
Sara Costa
Amparo Gonçalves
Maria Leonor Nunes
Léa Silvia Sant'Ana
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Miyagusku, L.
  Traditional Utensils: Potential Sources of Poisoning by Heavy Metals KOUAME Lucien Patrice
DUE Edmond Ahipo
KOUADIO Eugène Jean Parfait
KOFFI Bony Pamphile
DABONNE Soumaila
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Marcius Ribeiro de Freitas
Paula Regina Manzan
Glenia Silva de Medeiros
Rômulo Justino de F. Gonçalves
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Mónica Fernández-Franzón
Ines Azaiez
Fernando Bittencourt Luciano
Giuseppe Meca
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Léa Silvia Sant'Ana
Carlos Ducatti
Wagner Cotroni Valenti
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Yen-Con Hung
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Boreiko, S
Bittencourt, JVM
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Graciela Vignolo
Viviana Renaud
Mariana Sanchez
Vanesa Molina
Mariana Blanco Massani
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Alho M.
Craveiro S.
Santos V.
Barreto, A.S.
Barreto-Crespo T.
Semedo-Lemsaddek T.
  Aflatoxin Elimination in Peanut Products, for Food Security in Africa Dr. Manjeet S. Chinnan
George Anyebuno
Dr. Wojciech J. Florkowski
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COELHO, Helena S.
NASCIMENTO, Marcella L.
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Lima, D.M.
Belik, W.
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Barroco C.
Santos V.
Barreto, A.S.
Semedo-Lemsaddek T.
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Akamine, E. H.
Alvim, I. D.
Cipolli, K. M. V. A. B.
Rauen-Miguel, A. M. O.
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Ludmilla Teresa Ferreira de Lima Silva
Karine Brandão de Oliveira Rios
Elinalva Maciel Paulo
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Gisele M. A. Nóbrega
Daiane D. Lopes
Cátia L. Yokoyama
Fernando C. Pagnocca
Kuroda, E.K.
E. Hiromi Hashimoto
HIROOKA, E. Y.
  BMI EVALUATION OF CHILDREN IN MUNICIPAL SCHOOLS OF CURRAIS NOVOS - RN Maria Luisa R. Macedo
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ODISSÉIA CARLA PIRES GASPARETO
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Wilma Araújo
Rita Akutsu
Raquel Botelho
Renata Zandonadi
  CAROTENOIDS CONSUMPTION AND INCOME IN BRAZIL Rodrigo Dantas Amancio
Edinéia Dotti Mooz
Marina Vieira da Silva
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Sinara Backes
Flavio Finardi Filho
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Adna de Oliveira Barbosa
Hariade Moreira de Oliveira
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Carvalho,A.C.S.
Von Sperling, C.
Nunes, R.S.C.
Vânia Paschoalin
Joab T. Silva
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Tania Lorenzetti
Sara Veigel
Paula Rossi
Juliana Turatti
Fabiana Bortolini
  DETERMINATION OF LIPID CONTENT AND FATTY ACIDS PROFILE OF CORN LANDRACES CULTIVATED IN CENTRO-SERRA REGION OF RIO GRANDE DO SUL (BRAZIL) FOR INDUSTRIAL UTILIZATION Lopes, G.H.H.
Roger Wagner
Lia Rejane S. Reiniger
Camila S. Kelling
Patricia Medianeira Grigoletto Londero
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  ENTEROTOXIGENIC CAPACITY AND EPIDEMIOLOGICAL INVESTIGATION OF Bacillus cereus ON UHT MILK PRODUCTION Rossi Junior, O.D.
Vidal-Martins, A.M.C.
  ENVIRONMENTAL LISTERIA SURVEY AND EVALUATION OF THE HYGIENIC CONDITIONS OF PUBLIC SLAUGHTERHOUSES IN RIO GRANDE DO NORTE MOURA, E. S. R.
OLIVEIRA, A. R. M.
ABRANTES, M. R.
SOUSA, E. S.
MENDES, C. G.
SILVA, J. B. A.
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Maria de Fátima Gomides
CUNHA, M. R. R.
Flávia Silva Paula Coimbra
  EVALUATION OF DIETETIC PRODUCTS LABELS COMMERCIALIZED IN THE CUIABÁ CITY, MATO GROSSO STATE, BRAZIL Adriana Paiva de Oliveira
Marcelo de Lima Martins
Daiane Lima Martins
  EVALUATION OF GOOD PRACTICES IN TWO BAKERIES IN UBERLÂNDIA – MG ALINE ALVES MONTENEGRO FREITAS
Lorrayne Mamede Oliveira
PEDRO ALVES MARTINS
  Evaluation Of Labeling And The Marketing Of Cheese In Retail Supermarkets In Fortaleza – CE Francisca Gabriela de Lima Pinheiro
  EVALUATION OF LABELS OF UHT AND PASTEURIZED MILK PRODUCED IN THE STATE OF MATO GROSSO, BRAZIL Adriana Paiva de Oliveira
Youles Ormond Silva
José Carlos Oliveira
Francisca Graciele Gomes Pedro
  EVALUATION OF TEMPERATURE AND RECEIPT OF GOOD PRACTICE FOR ANIMAL PRODUCTS FROZEN IN AN INSTITUTION IN UAN RJ Rinaldini CORALINI Philippo Tancredi
Anna Carolina Goulart Vieira
Orlando Marino gadas de Moraes
Cecília Cordeiro de França e Silva
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M E Mashau
Daniso Beswa
K Kyei
T Takalani
Henry Silungwe
Afam I O Jideani
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Jecicléa Souza Carvalho
Karine Brandão de Oliveira Rios
Elinalva Maciel Paulo
  Food Demand and the Food Security Challenge with Rapid Economic Growth in Emerging Economies Vasant P. Gandhi
Zhangyue Zhou
  HEALTHNESS AT THE PRODUCTIVE CHAIN OF READY-TO-EAT CAKES. Patrícia Kyoko Onishi
  HOUSEHOLD FOOD AVAILABILITY OF ORGANIC PRODUCTS IN BRAZIL Edinéia Dotti Mooz
Rodrigo Dantas Amancio
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  HOWARD COUNT USING STAINING Cardozo, G.M.B.Q.
Silva, R.A.
Okazaki, M.M.
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Luciano, P.R.S.
Cardozo, G.M.B.Q.
Silveira, N.F.A.
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Luciana Façanha Marques
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Jessica Mota Faria
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Diana Rojas
Ana Maria Paez
Angélica Garzón Boada
Rami Jadaa
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W. J. Florkowski
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Spiess
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Giordano, Jesús E
Miropolsky, Ariel G
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ELKE HEISER HOSTYN
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Luciana Façanha Marques
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Juliano S. Barin
Lopes, G.H.H.
Camila S. Kelling
Lia Rejane S. Reiniger
Patricia Medianeira Grigoletto Londero
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Medina Canalejo, L. M.
Sviech, S.
Melo, P. C.
Ferreira, L. M.
Nader Filho, A.
  OCCURRENCE OF BENZENE IN BRAZILIAN SOFT DRINKS Arisseto, A.P.
Eduardo Vicente
Furlani, R. P. Z.
Gonçalves, L.M.
Pereira A.L.D.
Toledo, M. C. F.
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AHI Amedée Pascal
GONNETY Jean Tia
LIBRA Michel Archange
DABONNE Soumaila
  POLICY APPROACH TOWARDS FOOD SECURITY IN NATIONAL BIOSAFETY FRAMEWORKS FOR TRINIDAD AND TOBAGO, BANGLADESH AND PHILIPPINES Neela Badrie
Md Ruhul Amin
Sonia Y. De Leon
  Potential of vitamin A intake from Brazilian biofortified crops Berni, P. R. A.
Rodrigo Dantas Amancio
CANNIATTI-BRAZACA, S. G.
  PROCEDURE FOR DETERMINATION SIMULTANEOUS OF AFLATOXINS B1 AND M1 IN MILK Priscila T. Scaglioni
Helen C. dos S. Hackbart
Letícia Marcos Gonçalves
Eliana Badiale Furlong
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Cruz, C. L. C. V.
Nabeshima, E. H.
Alvim, I. D.
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WIETCHOREK, P. J. A. G.
PIZA, J. T.
MARTINS, L. M.
SANCHES, J. G.
MÉDICI, L. M.
ONO, E. Y. S.
NIXDORF, S. L.
KAWAMURA, O.
HIROOKA, E. Y.
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Edinéia Dotti Mooz
Marina Vieira da Silva
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Lopes, N.T.T.
Santos, A.O.
Souza, G.S.
Neres, F.R.L.
Giuntini, E.B.
Lajolo, F.M.
Menezes, E.W.
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Santos, A.L.M.
Del Aguila, E.M.
Filipe K. F. dos Santos
Carlos A. Conte Junior
Vânia Paschoalin
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FREITAS, F.V.
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PAULA,A.H.
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Rossi, L. P. R.
Paixão, J. F.
Nunes, S. B.
Cassiane da Silva OLIVEIRA
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NANCY DOS SANTOS DORNA
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REIS, F. R.
  Nanotechnology
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Vildes M. Scussel
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Ralf Greiner
Volker Gräf
Esther Mayer-Miebach
Diana Behsnilian
Kathleen Oehlke
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ALVES, J. S
ELIAS, H. H. de S.
PEREIRA, F. V.
PEREIRA, J
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Armada, Margarita
Anibal Marcelo Slavutsky
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Marcos Marques da Silva Paula
Jonathan Possato
Tatiana Barichello
Vildes M. Scussel
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  CASSAVA STARCH COATING AND CELLULOSE NANOWHISKER TO PRESERVE QUALITY PARAMETERS OF “FUJI” APPLES ELIAS, H. H. de S.
ALVES, J. S
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VILAS BOAS, E. V. de B.
PEREIRA, J
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Margarita María Andrade-Mahecha
Paulo J. A. Sobral
F. C. Menegalli
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Emerson R. de Camargo
José Dalton Cruz Pessoa
  Characterization of Nanocellulose Obtained From Cotton Linter by Acid Treatment Method Farid Amidi Fazli
  CONCENTRATION OF METHYLXANTHINES CONTENTS IN AQUEOUS MATE (Ilex paraguariensis St. Hil.) EXTRACT THROUGH NANOFILTRATION. Elane Schwinden Prudêncio
AMBONI, R.D.M.C.
MARASCHIN, M.
BOAVENTURA, B. C. B.
AMANTE, E.R.
MURAKAMI, A. N. N.
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Medeiros,E.A.A.
Deusanilde J. Silva
Renato Souza Cruz
Nilda de Fátima F. Soares
Lorena M. Carvalho
Adenilson A. Monteiro
Taíla Veloso de Oliveira
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Ana Cristina Pinheiro
António Augusto Vicente
  DEVELOPMENT AND SIZE CHARACTERIZATION OF POLY-E-CAPROLACTONE NANOCAPSULES CONTAINING β-CAROTENE BY NANOPRECIPITATION METHOD BARRETO, P.L.M.
Renata Calegari Lino
Carolina Montanheiro Noronha
Cleonice Gonçalves da Rosa
Sabrina Matos de Carvalho
  Development of active cellulose acetate nanocomposites using a melt process Francisco Rodriguez
J. C. Sáez
Maria Jose Galotto
Abel Guarda
Julio E. Bruna
  DEVELOPMENT OF BIONANOCOMPOSITES FROM PECTIN AND Mg(OH)2 NANOPARTICLES FOR USE AS BIOACTIVE PACKAGING Lais A. De Camargo
Francys K. V. Moreira
José M. Marconcini
Luiz H. C. Mattoso
  DEVELOPMENT OF ENVIRONMENTAL AND SOCIAL IMPACT INDICATORS TO ASSESS THE SAFETY OF AGRICULTURAL NANOPRODUCTS. Beatriz F. Carniel
Katia R. E. Jesus
  Different protein content of microparticles produced by ionic gelation RODRIGUES, J.B.
GROSSO, C.R.F.
  EFFECT OF CITRIC ACID AND GLYCEROL ON ZETA POTENTIAL AND SIZE OF MONTMORILLONITE NANOPARTICLES Medeiros,E.A.A.
Nilda de F. F. Soares.
Ana Letícia R. Costa
Marali V. Dias
Viviane M. Azevedo
Gustavo H. D. Tonoli
Borges, Soraia Vilela
  EFFECT OF COATING BASED ON STARCH-CELLULOSE NANOWHISKERS TO MAINTAIN FRESH-CUT “FUJI” APPLES QUALITY IN STORAGE ALVES, J. S
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ELIAS, H. H. de S.
REIS, W. F.
PEREIRA, F. V.
PEREIRA, J
  EFFECT OF HIGH HYDROSTATIC PRESSURE ON α-LACTALBUMIN NANOTUBES Patricio Orellana
Merybeth Aguilera
  Encapsulation efficiency of curcumin nanoencapsulated in poly(L-lactic acid) Lúcio Cardozo Filho
Fernanda Vitória Leimann
Mateus Ferreira de Souza
Rosana Aparecida da Silva Buzanello
  ENCAPSULATION EFFICIENCY OF PHENOLIC EXTRACTS IN THE MICROALGAE CHLORELLA VULGARIS IN LIPOSOMES Assis. L.M.
Machado, A.R.
Mello, M.B.
Micheletto, Y.M.S
Eliana Badiale Furlong
Leonor A. Souza-Soares
  Ephedrine alkaloids in aqueous herbal extract: Single molecules or complex Jian-wu zhou
Guanzhen Gao
Qiuping Chu
Lijing Ke
Pingfan Rao
  Ethical aspects of nanotechnology in the area of food and food manufacturing Herbert Buckenhueskes
  EVALUATION OF ANTIMICROBIAL ACTIVITY OF SILVER NANOPARTICLES FOR APPLICATIONS IN FILMS OF CARBOXYMETHYLCELLULOSE FOR USE IN FOOD PACKAGING Maria C. Siqueira
Gustavo F. Coelho
Márcia R. M. Aouada
Joana D. Bresolin
Silviane Z. Hubinger
José M. Marconcini
Luiz H. C. Mattoso
  Evaluation of banana ripeness, investigated using gas chromatography-mass spectrometry (GC-MS) and a low cost electronic nose ((lc)e-nose), developed with conductive polymer ultrathin film Alexandra Manzoli
Clarice Steffens
Rafaella Takehara Paschoalin
Álvaro José Dos Santos Neto
Paulo Sérgio de Paula Herrmann
  EVALUATION OF ENCAPSULATION EFFICIENCY OF LIPOSOMES CONTAINING SPIRULINA IN NANOSIZE Adriana Rodrigues Machado
Assis. L.M.
Michele B. Mello
Amanda S. Motta
Leonor A. Souza-Soares
  FOOD NANOTECHNOLOGY EDUCATION - INTEGRATED COURSES PROGRAM IN ILAN UNIVERSITY Ya-I Cho
Hui-Huang Chen
  Formulation and characterisation of phloridzin-loaded chitosan nano- and submicron-sized particles Elke Walz
Ralf Greiner
Volker Gräf
Esther Mayer-Miebach
Dagmar Schüller
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Diego Rodrigues Marques
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Silva, M. Fátima G.
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Mario Jekle
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Mirian Luisa Faria Freitas
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Bruna Marcacini Azevedo
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Belino, L. F. R.
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Alessandro Nogueira
  QUALITY INDEX METHOD (QIM) FOR TILAPIA CULTURE Luciana Lobo de Carvalho
Marlene Nunes Damaceno
Tiago Sabóia da Silva
Francisca Andréa Kércia Silva
  Quantitative descriptive profile of Theobroma cacao L. beans derived from Venezuelan elite clones. Elba Sangronis
Ignacio Buscema
  RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER Milene Moreira Ribeiro Loures
Márcia Cristina Teixeira Ribeiro Vidigal
Janaína Teles de Faria
Gabrielle Cardoso Reis Fontan
Valéria Paula Rodrigues Minim
Luis Antonio Minim
  Relations between bread structure, bolus formation and the dynamics of salty and texture perceptions CHAUNIER Luc
SOUCHON Isabelle
LE BLEIS Fabien
DELERIS Isabelle
SAINT-EVE Anne
PANOUILLE Maud
  SENSORIAL ACCEPTANCE IN SWEETENED TROPICAL CASHEW APPLE JUICE PACKED IN GLASSES AND PET BOTTLES ANA VALQUIRIA VASCONCELOS DA FONSECA
Geraldo Arraes Maia
Sousa, Paulo Henrique Machado de
Figueiredo,Raimundo Wilane
Maria do Carmo P. Rodrigues
ALINE GURGEL FERNANDES
DAYSE KARINE RODRIGUES HOLANDA
  SENSORIAL ACCEPTANCE OF EXTRUDED CEREAL WITH GRAPE HUSKS Diego Rodrigues Marques
Dalany Menezes Oliveira
Antonio Roberto Giriboni Monteiro
Breno Miguel Joia
Angela Kwiatkowski
  SENSORIAL ANALYSIS OF THE RECONSTITUTED JUICE MADE OF RED MOMBIN (SPONDIAS PURPEREA L.) ATOMIZED POWDER José Maria Correia da Costa
CLEMENTE, E.
Katieli Martins Todisco
  SENSORIAL AND PHYSICOCHEMICAL COMPOSITION OF ROASTED BEANS AND BEVERAGE LEANDRO, A.P.A.
Maria Brígida dos Santos Scholz
KITZBERGER, C.S.G.
UENO, C.T
  SENSORIAL EVALUATION OF THE FERMENTED DAIRY MILK ADDED WITH RICE EXTRACT BOÊNO, J.A.
OLIVEIRA, N.R.
SANTOS, A.C.F.
TOMÉ, A.C.
  SENSORY ACCEPTANCE AND COLOR ANALYSIS OF BITTER CHOCOLATE PRODUCED FROM COCOA “WITCH BROOM DISEASE” RESISTANT VARIETY Sergio Eduardo SOARES
Ligia Regina Radomille de Santana
Leonardo Fonseca Maciel
Jaqueline Fontes Moreau Cruz
Paula Bacelar LEITE
Eliete da Silva Bispo
  Sensory acceptance of juçara pulp processed by spray drying and lyophilization Paula Porrelli Moreira da Silva
Prospero, E.T.P.
Rafaela Rebessi Zillo
Oliveira, J.
Marta Helena Fillet Spoto
  SENSORY ACCEPTANCE OF KEFIR-YOGURTS FLAVOR STRAWBERRY FERNANDES, G.A.A.
LIMA, M.S.F.
PORTO, A.L.F.
LIMA, L.L.A.
CAVALCANTI, M.T.H.
  SENSORY ACCEPTANCE OF OSMOTICALLY DEHYDRATED BANANA DA TERRA (MUSA SAPIENTUM) DURING STORAGE Silvania Farias Oliveira Pontes
Joel Camilo S. Carneiro
Thaís Silva Calatroni
Leonardo Vieira Pontes
Paulo Bonomo
Lígia Miranda Meneses
  SENSORY ACCEPTANCE TEST AND PURCHASE INTENTION OF COOKIE PIRARUCU FISH (Arapaima gigas) Kênia de Fátima Carrijo
Fernanda Lima Cunha
Monique da Silva Neves
Emilia do Socorro Conceição de Lima Nunes
Priscila Nogueira de Souza Ferreira
Robson Maia Franco
  SENSORY ANALYSIS AND ITS ASSOCIATIONS IN ADOLESCENTS. Daniele Aparecida Capelato
Bruno Guilherme Morais Pagan
Alexandre dos Santos Cremon
Nelson Nardo Junior
  SENSORY ANALYSIS OF BEEF FROM CROSSBRED ANIMALS FROM TROPICAL CLIMATE ADAPTED AND NON- ADAPTED BREEDS Nassu, R.T.
Tulio R. R.
BERNDT, A.
ALENCAR, M.M.
  SENSORY ANALYSIS OF CHICKEN PRODUCTS WITH A MICROBIAL FAT SUBSTITUTE Calliari, C. M.
Marciane Magnani
Gómez, R. J. H. C.
  SENSORY ANALYSIS OF MIXED NECTAR OF CASHEW APPLE, MANGO AND ACEROLA Figueiredo,Raimundo Wilane
Luiz Bruno S. Sabino
Maria Leônia da Costa Gonzaga
Maia, G. A.
Larissa Morais Ribeiro da Silva
Figueiredo, Evânia Altina Teixeira de
  SENSORY ANALYSIS OF MUSSELS Perna perna IRRADIATED AND NON-IRRADIATED MARQUES, L. A. C.
REZENDE, P. S.
TESSAROLLO, T.
PASSAMAI, Jr. J. L.
PINHEIRO, C. J. G.
ORLANDO, M. T. D.
DELLA LUCIA, S. M.
FANTUZZI, E.
CARVALHO, R. V.
FAVORETO, E.
  SENSORY ANALYSIS OF POTATO (Solanum tuberosum L.) TUBERS PROCESSED IN THE FORM OF COOKED AND FRIED STICKS NAZARENO, N. R. X.
STERTZ, S. C.
FREITAS, R. J. S.
LEIVAS, C. L.
  SENSORY ANALYSIS OF TENDERNESS EXTREMES OF MEAT FROM NELLORE Nassu, R.T.
Tulio R. R.
Tizioto, P.C.
Regitano, L.C.A.
  SENSORY AND CHEMICAL CHARACTERIZATION OF HAMBURGER ENRICHED WITH FIBERS OF CASHEW (Anacardium occidentale L.) BARROS, N.V.A
COSTA, N. Q.
PORTO, R. G. C. L.
LEAL, M. J. B.
SILVA, M. das G. S. S.
GOMES, F. de O.
ALMEIDA, L.K.L.
ARAÚJO, M.A.M.
MORGANO, M.A.
MOREIRA-ARAÚJO, R.S.R.
  SENSORY CHARACTERISTICS OF MILK DESSERT MADE WITH POWDER OF ACEROLA (Malpighia ermaginata d.c) GREEN LEAL, M. J. B.
COSTA, N. Q.
BARROS, N.V.A
PORTO, R. G. C. L.
SILVA, M. das G. S. S.
GOMES, F. de O.
ARAÚJO, P.A.
LANDIM, L. A.S. R.
ARAÚJO, M.A.M.
MOREIRA-ARAÚJO, R.S.R.
  SENSORY CHARACTERIZATION OF HONEY FROM STINGLESS BEES Janaína Maria Batista de Sousa
Marciane Magnani
Souza, E.L. de
Jordane R. de Albuquerque
  SENSORY DESCRIPTIVE ANALYSIS OF VEGETABLE SOURCES OF OMEGA 3 Schmidt, Carla Adriana Pizarro
Giongo, Camila Nascimento
Giaretta, Débora
Lima, Kely P. de
Serafini, Leila Fernanda
Xavier, Danniella
Gazola, Marcos Bertani
Porcu, Ornella M.
Carpes, Solange. T.
Cunha, Mário Antônio Alves
  SENSORY EVALUATION AND PHYSICO-CHEMICAL ANALYSIS OF ENERGY DRINKS: COMPARISON BETWEEN TRADEMARKS AND PACKAGING FOR ACCEPTANCE OF ITS CONSUMERS Natalia C. L. Beluci
Andre A. Monge Neto
Stéfani C. G. Marques
Angélica M. S. Vieira
  Sensory Evaluation and shelf life prediction of soy melon “gari“-a protein enrIched cassava semolina Dr Oluwamukomi Matthew Olusola
  SENSORY EVALUATION OF “PAÇOCA” CASHEW APPLE AND OF MEATBALL CASHEW APPLE (Anacardium occidentale L) Maia, G. A.
Sousa, Paulo Henrique Machado de
Gondim Neto, L.
Araújo, R. V.
Lima, J. S. S.
Sucupira, N. R.
  Sensory evaluation of Acerola juice (Malpighia Glabra) added of Chitosan Tânia Lúcia Montenegro Stamford
MAIA R.C.C.
STAMFORD T.C.M.
BARBOSA I.C.
  SENSORY EVALUATION OF BANANA CAKE MADE WITH QUINOA FLOUR Nara M. Vieira
Ana Laura T. de Jesus
Denise R. de Oliveira
Maria Evani de O. Lima
Abel F. M. Gurgel
Silvia M. Vieira
Maria do Carmo P. Rodrigues
  SENSORY EVALUATION OF CAJÁ MIXED DRINKS FORTIFIED WITH ACEROLA POWDERED GREEN Abel F. M. Gurgel
Hyury de S. Carvalho
Larissa de S. Avelino
Lidianny M. Rodrigues
Maria do Carmo P. Rodrigues
Carlos Farley H. Moura
  Sensory evaluation of cake added with amaranth flakes through parallel factors PEREIRA, J
João Renato de Jesus
Lucineia Pereira
Gisele Souza Fernandes
  SENSORY EVALUATION OF CHOCOLATE ICE CREAM WITH WHEAT FIBER, OAT AND GRANOLA Vanessa Pires da Rosa
Pablo Teixeira da Silva
Andressa de Freitas
DANA LUCIA FROS CALERO
Mayara Signori Milani
  SENSORY EVALUATION OF COMMERCIAL CHEWING GUMS AND THE RELATIONS BETWEEN THE CONSUMER SENSORY ACCEPTANCE WITH THE TIME-INTENSITY PARAMETERS OF SWEETNESS PERCEPTIONS Bolini, H. M. A.
Fávaro-Trindade, C. S.
Morais, E. C.
Rocha-Selmi, G. A.
  SENSORY EVALUATION OF COOKIES FOR AMARANTH ANA PAULA GAVA
Erika Moreira Madeira da Silva
Isabela Faria Campos
Vanessa da Silva Constancio
kelly coelho pancrácio
  SENSORY EVALUATION OF DOCE DE LEITE ENRICHED WITH EGGPLANT, BANANA AND PASSION FRUIT FIBERS Vanessa Pires da Rosa
Pablo Teixeira da Silva
Carla Duarte de Barros
FABIOLA APARECIDA DE OLIVEIRA LEMES
Luciane Poncio
  SENSORY EVALUATION OF ESCONDIDINHO DE CARNE PREPARED WITH DIFFERENT KINDS OF STARCH Dayana do Nascimento Ferreira
Angela Lima Menêses de Queiroz
Vanessa Pedro da Silva
Lucivânia Assis de Oliveira
Ricardo Targino Moreira
  SENSORY EVALUATION OF SUNDAE-TYPE YOGURT WITH BURITI’S PULP ADDED MILK POWDER Itaiane Paixão dos Santos
Jaqueline Passos C Santana
Manuela Santana Brito
Ferlando Lima Santos
Camilo Guimarães de Souza
  Sensory evaluation of white and whole grain pan breads from the Brazilian market Yoon Kil Chang
Yoon Kil Chang
Caroline Joy Steel
  Sensory profile of chocolates produced from cocoa varieties grown in Bahia (Brazil) aiming resistance to witches' broom disease and improvement of quality SILVA, A. R. A.
ROSA, E. S.
PIRES, J. L.
EFRAIM, P.
  SENSORY PROFILE OF COOKIES MADE WITH ALMOND OF BARU (DIPTERIX ALATA VOG.) ALVES, T.M.
Assis,R.Q.
Carvalho,M.
PESSOA, C.E.
Assumpção,C.F.
BACHIEGA, P.
Santana,A.T.M.C.
SOUZA, E.C.
  SENSORY STUDY OF ACCEPTANCE OF PULP SERIGUELA (Spondias purpurea) AND CUPUAÇU (Theobroma grandiflorum) IN DIFFERENT CONTENTS Daniel T. Moraes
Pedro Henrique Ferreira Tomé
Gustavo A. Pereira
Susan A. Machado
Edson José Fragiorge
  SOUTH AFRICAN ADULT METROPOLITAN CONSUMERS’ OPINIONS AND USE OF HEALTH INFORMATION ON FOOD LABELS Magdalena Bosman
Daleen van der Merwe
  Study of brain electrical activity pattern of during gustatory stimuli of sweet and salty at different concentrations Ana Carolina de Sousa Silva
Ellen Cristina Moronte Teche
Ana Livia Castro Huet
Marcela Marinho Muraro
Aldo Ivan Céspedes Arce
Adriano Rogério Bruno Teche
Ernane José Xavier Costa
  STUDY OF THE BEHAVIOR OF MILK CONSUMER CHAVES, B. V.
DELLA LUCIA, S. M.
GONÇALVES, A. C. A.
BOSI, M. G.
  Study on the granulation texture of salty yolk Wenzhao
  The effects of different treatmens on the sensory attributes of orange juices – parallel sensory and electronic nose and tongue evaluations Diána Bánáti
Róbert Romvári
Erzsébet Szabó
Judit Hámori
Zsuzsanna Vámos-Falusi
  THE INFLUENCE OF PACKAGES OF CASHEW NUTS ON CONSUMER BEHAVIOUR Menezes, C. C.
Pinheiro, J.M.S.
ARAÚJO, E.M.S.
Silva, A.P.
Portela, J.V.F.
  THE PERCEPTION OF ELDERLY CONSUMERS TOWARD MEAT PRODUCTS Andrade, J. C. de
GALVÃO, M. T. E. L.
Miyagusku, L.
Ikari, B. V.
  TOMATO QUALITY DURING SHORT-TERM STORAGE ASSESED BY COLOUR AND ELECTRONIC NOSE. Valeria Messina
  TWO-OUT-OF-FIVE TEST TO SOFT DRINK FLAVOR COLA FERNANDES, G.A.A.
OLIVEIRA, R.G.
LIMA, M.S.F.
LIMA, L.L.A.
  USE OF MODIFIED KANO’S MODEL QUESTIONNAIRE TO DETERMINE THE KEY ATTRIBUTES FOR CEREAL BARS DEVELOPMENT Bertin, R.L
Costa, A.
Spiess, C.
Tavares, A.C.
Tavares, L.B.B.
  Using sensory testing to optimize foods and beverage products for an export market Ryan P. Browne
Christopher J. Findlay
Paul D. McNicholas
John Castura
  USING SPME-GC-MS AND SENSORY ANALYSES AS TOOLS IN DEVELOPING APPROPRIATE KGALAGADI DESERT TRUFFLE (KALAHARITUBER PFEILII) PRODUCTS IN BOTSWANA S. Mpotokwane
Tapologo Lesenya
Gopalang O. Thutoetsile
John Gwamba
Keitumetse Gaseboloke
Bame Mopako
Kethabile Sonn
M. Martin Kebakile
Richard Mithen
T. Tlhong
  VIABILITY OF PROBIOTIC BACTERIA AND SENSORY ACCEPTANCE OF FERMENTED DAIRY BEVERAGE USING WHEY AND INSTANT COFFEE Andrade, L.P.
Mendonça, K.S. de
Lima Junior, F. A.
Pinheiro, A. C. M.
Pimenta, C.J.
  VISCOZYME L ACTION AND THE SENSORY CHARACTERISTICS OF SILKEN TOFU Michele Rosset
Sandra Helena Prudencio
Adelaide Del Pino Beléia
     
  Help with the physical CD Auto Start
 

On some computers, the operational system (Windows itself) or antivirus/security software do not allow the Autorun function of the physical CD to execute.
They do this as a safety measure to prevent the spread of viruses and malware programs from removable midia (Pendrives, CDs, memory cards, etc.).

If your CD is not starting automatically, you could still do it manually by following these steps:

1) On you desktop, click on Start, then click on Run, OR press the Windows Logo Key, hold it, and press R. (if nothing happens or you do not have "Run" on the start menu, go to step 3)

2) A small window will open. Fill in "X:\fscommand\iufost.exe" and press "OK" (Please replace X with the letter for you CDROM drive). The CD should start.

3) If your computer is part of a Domain or Network, the network administrator may have disabled the possibility to run programs from removable midia (CDs, Pendrives, etc). Please get in touch with your Network Administrator.

Optionally, you could open "My Computer" and navigate to your CDRom drive, "fscommand" folder, and double click on "iufost.exe" program (on some systems the file extension may be hidden).