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DTA - Artigos publicados em periódicos especializados arbitrados
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Faculdade de Engenharia de Alimentos
Departamento de Tecnologia de Alimentos
Produções / Artigos publicados em periódicos
Artigos publicados em periódicos especializados arbitrados
Circulação Internacional
1.
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DÉBORA PARRA BAPTISTA, Débora Parra Baptista; GALLI, B. D.; CAVALHEIRO, Flávia Giacometti; SILVA, F. N.; EBERLIN, M.N.; GIGANTE, Mirna Lucia; Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening, 12/2018, International Dairy Journal,Vol. 87, pp.75-83, Barking, Inglaterra, 2018 *
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2.
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ALBARELLI, JQ; SANTOS, DT; ENSINAS, A. V.; MARÉCHAL, F.; COCERO, M. J.; MEIRELES, M. A. A.; Product diversification in the sugarcane biorefinery through algae growth and supercritical CO2 extraction: Thermal and economic analysis, 12/2018, Renewable Energy,Vol. 129, pp.776-785, Oxford, Estados Unidos da América, 2018
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3.
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ALEGBELEYE, O.O.; JONAS DE TOLEDO GUIMARÂES, Jonas de Toledo Guimarâes; CRUZ, A. G.; SANT'ANA, A. S.; Hazards of a healthy trend An appraisal of the risks of raw milk consumption and the potential of novel treatment technologies to serve as alternatives to pasteurization, 12/2018, Trends in Food Science & Technology (Regular Ed.),Vol. 82, pp.148-166, Oxford, Reino Unido, 2018 *
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4.
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FERREIRA BRITES, Lara Tatiane Geremias; ORTOLAN, Fernanda; SILVA, D. W.; BUENO, F. R.; ROCHA, T. S.; CHANG, Yoon Kil; STEEL, C. J.; Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds, 10/2018, Ciência e Tecnologia de Alimentos (Online),Vol. 10, Fac. 4, pp.636-636, Campinas, SP, Brasil, 2018
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5.
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LUÍS MARANGONI JÚNIOR, Luís Marangoni Júnior; ANJOS, Carlos A. Rodrigues; CRISTIANINI, Marcelo; PADULA, Marisa; Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages, 10/2018, Food Research International,Vol. 1, pp.1-1, Barking, Reino Unido, 2018 *
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6.
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DOMINGOS, L. D.; SOUZA, HAL; MARIUTTI, L. R. B.; BENASSI, Marta de Toledo; BRAGAGNOLO, N.; VIOTTO, Walkíria Hanada; Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening, 10/2018, Food Research International,Vol. 1, pp.1-3, Barking, Reino Unido, 2018 *
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7.
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RODOLFO LAZARO SOARES VIRIATO, ; QUEIRÓS, M. S.; NEVES, M. I. L.; RIBEIRO, A. P. B.; GIGANTE, Mirna Lucia; Improvement in the functionality of spreads based on milk fat by the addition of low melting triacylglycerols, 10/2018, Food Research International,Barking, Reino Unido, 2018
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8.
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SPERANZA, P.; LEAO, KMM; GOMES, T. S. N.; L.V.C.REIS, ; RODRIGUES, A. P.; MACEDO, J. A.; RIBEIRO, A. P. B.; MACEDO, G. A.; Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification, 10/2018, Grasas y Aceites (Sevilla),Vol. 69, Fac. 4, pp.1-9, Sevilla, Espanha, 2018 *
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9.
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JULIO CEZAR FLORES JOHNER, Julio Cezar Flores Johner; HATAMI, Tahmasb; ZABOT, G. L.; MEIRELES, M. A. A.; Kinetic behavior and economic evaluation of supercritical fluid extraction of oil from pequi (Caryocar brasiliense) for various grinding times and solvent flow rates, 10/2018, The Journal of Supercritical Fluids,Vol. 140, pp.188-195, Cincinnati, Estados Unidos da América, 2018
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10.
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PATRÍCIA FELIX AVILA, ; FORTE, M. B. S.; GOLDBECK, R.; Evaluation of the chemical composition of a mixture of sugarcane bagasse and straw after different pretreatments and their effects on commercial enzyme combinations for the production of fermentable sugars, 09/2018, Biomass & Bioenergy,Vol. 116, pp.180-188, Oxford, Reino Unido, 2018
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11.
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RODOLFO LAZARO SOARES VIRIATO, ; QUEIRÓS, M. S.; GAMA, M. A. S.; RIBEIRO, A. P. B.; GIGANTE, Mirna Lucia; Milk fat as a structuring agent of plastic lipid bases, 09/2018, Food Research International,Vol. 111, Fac., pp.120-129, Barking, Reino Unido, 2018
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12.
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SCHMIELE, M.; GABRIEL F. C. CAMPOS, ; MATHEUS GUSTAVO ALVES SASSO, Matheus Gustavo Alves Sasso; SYLVIO BARBON, ; BARBIN, D. F.; CLERICI, M. T. P. S.; SAULO M. MASTELINI, ; Computer vision system for characterization of pasta (noodle) composition, 09/2018, Journal of Electronic Imaging (Print),Vol. 27, Fac. 05, pp.1-1, Bellingham, Estados Unidos da América, 2018 *
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13.
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MIYAMOTO, J. E.; FERRAZ, A. C. G.; ARAÚJO, M. P. O.; REGINATO, A.; STAHL, M. A.; SOUZA, L. M. I.; CHAN, K. L.; TORSONI, A. S.; TORSONI, M. A.; RIBEIRO, A. P. B.; MILANSKI, M.; Interesterified soybean oil promotes weight gain, impaired slucose tolerance and increased liver cellular stress markers, 09/2018, Journal of Nutritional Biochemistry,Vol. 59, Fac., pp.153-159, New York, Estados Unidos da América, 2018 *
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14.
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C. G. N. BRAGA, Soraia; F. OLIVEIRA, Luciana; HASHIMOTO, J. C.; R. GAMA, Mariana; EFRAIM, P.; POPPI, R.J.; AUGUSTO, F.; Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC x GC-QMS, 09/2018, Microchemical Journal (Print),Vol. 141, pp.353-361, New York, Estados Unidos da América, 2018 *
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15.
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MONISE HELEN MASUCHI BUSCATO, Monise Helen Masuchi Buscato; HARADA, L.M.; BARNABÉ, É. C.; ANDRADE, G. C.; CARDOSO, L. P.; GRIMALDI, Renato; KIECKBUSCH, Theo Guenter; Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin, 08/2018, Crystal Growth & Design,Vol. 256, pp.390-396, Washington, Estados Unidos da América, 2018 *
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16.
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JONAS DE TOLEDO GUIMARÂES, Jonas de Toledo Guimarâes; SILVA, É. K.; FREITAS, Monica Q.; MEIRELES, M. A. A.; CRUZ, A. G.; Non-thermal emerging technologies and their effects on the functional properties of dairy products, 08/2018, Current Opinion in Food Science,Vol. 22, pp.62-66, Oxford, Reino Unido, 2018 *
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17.
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BARRETTO, T. L.; RODRIGUES POLLONIO, Marise Aparecida; BARRETTO, A. C. S.; Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction, 08/2018, Meat Science,Vol. 145, pp.55-62, Barking, Reino Unido, 2018
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18.
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NÓBREGA, L. M. M.; ALVAREZ, T. M.; GABRIELA FELIX PERSINOTI, Gabriela Felix Persinoti; CAIRO, J. P. L. F.; SQUINA, FM; MOREIRA, E.A.; PAIXÃO, D. A. A.; LEONARDO, A.M. C.; SILVA, V X; CLERICI, M. T. P. S.; ARAB, Alberto; Food Storage by the Savanna Termite Cornitermes cumulans (Syntermitinae): a Strategy to Improve Hemicellulose Digestibility?, 08/2018, Microbial Ecology,Vol. 76, Fac. 2, pp.492-505, New York, Estados Unidos da América, 2018
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19.
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PÉREZ, I. M. N.; BADARÓ, A. T.; SYLVIO BARBON, ; ANA PAULA A. C. BARBON, ; RODRIGUES POLLONIO, Marise Aparecida; BARBIN, D. F.; Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning, 07/2018, Applied Spectroscopy,Vol. 7, Fac. 7, Frederick, Estados Unidos da América, 2018 *
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20.
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ORTOLAN, Fernanda; URBANO, K.; STEEL, C. J.; Simple tests as tools for vital wheat gluten evaluation, 07/2018, British Food Journal: an international multi-disciplinary journal for the dissemination of food-related research,Vol. 120, Fac. 7, pp.1590-1599, Bingley, Reino Unido, 2018
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21.
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DA SILVA, TLT; ARELLANO, Daniel Barrera; MARTINI, S.; Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels, 07/2018, Journal of the American Oil Chemists' Society,Vol. 95, Fac. 7, pp.797-811, Champaign, Estados Unidos da América, 2018
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22.
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SANTANA, Ádina L; OSORIO-TOBÓN, J. F.; TORO, F. P. C.; STEEL, C. J.; MEIRELES, M. A. A.; Partial-hydrothermal hydrolysis is an effective way to recover bioactives from turmeric wastes, 06/2018, Ciência e Tecnologia de Alimentos (Online),Vol. 38, Fac. 2, pp.280-292, Campinas, SP, Brasil, 2018 *
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23.
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FERNANDES, GD; ELLIS, A. C.; GÁMBARO, A.; ARELLANO, Daniel Barrera; Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception, 06/2018, Current Opinion in Food Science,Vol. 21, pp.66-71, Oxford, Reino Unido, 2018
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24.
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LIMA, G. C.; VIEIRA, V. C. C.; CAZARIN, C. B. B.; RIBEIRO, R. R.; BOGUSZ JR., S; ALBUQUERQUE, C. L.; VIDAL, R. O.; NETTO, C. C.; YAMADA, A. T.; AUGUSTO, F.; MAROSTICA JUNIOR, M. R.; Fructooligosaccharide intake promotes epigenetic changes in the intestinal mucosa in growing and ageing rats, 06/2018, European Journal of Nutrition (Print),Vol. 57, Fac. 4, pp.1499-1510, Heidelberg, Alemanha, 2018 *
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25.
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TRIBST, A.A.L.; DE MORAIS, M. A. B.; TOMINAGA, C Y Tominaga; NASCIMENTO, AFZ; MURAKAMI, Mario Tyago; CRISTIANINI, Marcelo; How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme, 06/2018, Innovative Food Science & Emerging Technologies,Vol. 47, pp.195-203, Amsterdam, Reino Unido, 2018
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26.
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DA SILVA, TLT; CHAVES, K. F.; FERNANDES, GD; RODRIGUES, JB; BOLINI, Helena Maria Andre; ARELLANO, Daniel Barrera; Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology, 06/2018, Journal of the American Oil Chemists' Society,Vol. 95, Fac. 6, pp.673-685, Champaign, Estados Unidos da América, 2018 *
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27.
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A. CALLIGARIS, GUILHERME; DA SILVA, TLT; RIBEIRO, A. P. B.; DOS SANTOS, A. O.; CARDOSO, L. P.; On the quantitative phase analysis and amorphous content of triacylglycerols materials by X-ray Rietveld method, 05/2018, Chemistry and Physics of Lipids (Print),Vol. 212, pp.51-60, Amsterdam, Holanda, 2018 *
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28.
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STAHL, M. A.; MONISE HELEN MASUCHI BUSCATO, Monise Helen Masuchi Buscato; GRIMALDI, Renato; CARDOSO, L. P.; RIBEIRO, A. P. B.; Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats, 05/2018, Food Research International,Vol. 107, pp.61-72, Barking, Reino Unido, 2018 *
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29.
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ROSADO, M. S.; FERNANDES, M. S.; KABUKI, D. Y.; KUAYE, Arnaldo Yoshiteru; Biofilm formation of Enterococcus faecium on stainless steel surfaces: Modeling and control by disinfection agents, 05/2018, Journal of Food Process Engineering,Vol. 41, Fac. 3, pp.1-10, Westport, Estados Unidos da América, 2018 *
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30.
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MEIRELLES, Aureliano; LOPES DA CUNHA, Rosiane; GOMBERT, A. K.; The role of Saccharomyces cerevisiae in stabilizing emulsions of hexadecane in aqueous media, 04/2018, Applied Microbiology and Biotechnology,Vol. 102, Fac. 7, pp.3411-3424, Berlim, Alemanha, 2018
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31.
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FERNANDES, GD; GOMEZ COCA, Raquel B; PÉREZ CAMINO, Maria Del Carmem; MOREDA, W; ARELLANO, Daniel Barrera; Chemical characterization of commercial and single-variety avocado oils, 04/2018, Grasas y Aceites (Sevilla),Vol. 69, Fac. 2, pp.1-14, Sevilla, Espanha, 2018
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32.
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PENTEADO, A. A. T.; A.C.NOGUEIRA, ; GANDRA, KM; ARELLANO, Daniel Barrera; STEEL, C. J.; Zero trans biscuits with soybean-based fats formulated using an artificial neural network, 04/2018, Grasas y Aceites (Sevilla),Vol. 69, Fac. 2, pp.1-11, Sevilla, Espanha, 2018
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33.
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DOMINGUES, M. A. F.; DA SILVA, TLT; RIBEIRO, A. P. B.; CHEU-SHANG, Chang; GONÇALVES, Lireny Ap.G.; Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate, 04/2018, International Journal of Food Properties,Vol. 21, Fac. 1, pp.618-632, New York, Estados Unidos da América, 2018
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34.
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PAGLARINI, C. S.; FURTADO, G. F.; VITOR ANDRE SILVA VIDAL, ; BIACH, João Paulo; LOPES DA CUNHA, Rosiane; FORTE, M. B. S.; MARTINI, S.; RODRIGUES POLLONIO, Marise Aparecida; Functional emulsion gels with potential application in meat products, 04/2018, Journal of Food Engineering,Vol. 222, pp.29-37, Barking, Reino Unido, 2018 *
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35.
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A. C. NOGUEIRA, ; SEHN, G. A. R.; REBELLATO, A. P.; COUTINHO, J. P.; GODOY, Helena Teixeira; CHANG, Yoon Kil; STEEL, C. J.; CLERICI, M. T. P. S.; Yellow sweet potato flour: use in sweet bread processing to increase beta-carotene content and improve quality, 03/2018, Anais da Academia Brasileira de Ciências (Impresso),Vol. 90, Fac. 1, pp.283-293, Rio de Janeiro, RJ, Brasil, 2018 *
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36.
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FELISBERTO, M. H. F.; BERALDO, A. L.; COSTA, M.S.; VILLAS-BÔAS, F.; FRANCO, Celia Maria Landi; CLERICI, M. T. P. S.; FRANCO, Celia Maria Landi; Characterization of young bamboo culm starch from Dendrocalamus asper, 03/2018, Food Research International,pp.1-3, Barking, Reino Unido, 2018
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37.
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NASCIMENTO, M. S.; CARMINATI, J. A.; I C N SILVA, I C N Silva; SILVA, D.L. Silva; A O BERNARDI, A O Bernardi; M V COPETTI, M V Copetti; J A CARMINATI, J A Carminati; COPETTI, MV; Salmonella , Escherichia coli and Enterobacteriaceae in the peanut supply chain: From farm to table, 03/2018, Food Research International,Vol. 105, pp.930-935, Barking, Reino Unido, 2018
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38.
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AMANDA DE CASSIA NOGUEIRA, ; ORTOLAN, Fernanda; STEEL, C. J.; Protein enrichment of biscuits: a review, 03/2018, Food Reviews International (Print),Vol. 34, Fac. 8, pp.796-809, New York, NY, Estados Unidos da América, 2018
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39.
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TRIBST, A.A.L.; LUMA ROSSI RIBEIRO, ; LEITE JÚNIOR, B. R. C.; OLIVEIRA, M. M.; CRISTIANINI, Marcelo; Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk, 03/2018, International Dairy Journal,Vol. 78, pp.36-45, Barking, Inglaterra, 2018 *
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40.
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SADAHIRA, Mitie S.; RODRIGUES, M. I.; MAHMOOD AKHTAR, ; BRENT S. MURRAY, ; NETTO, Flávia Maria; Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose, 03/2018, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 89, pp.350-357, London, Reino Unido, 2018
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41.
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MORAES, I. V. M.; RENATA S. RABELO, ; PEREIRA, Julia A. de L.; HUBINGER, Míriam Dupas; SCHMIDT, F.L.; Concentration of hydroalcoholic extracts of graviola ( Annona muricata L.) pruning waste by ultra and nanofiltration: Recovery of bioactive compounds and prediction of energy consumption, 02/2018, Journal of Cleaner Production,Vol. 174, pp.1412-1421, Oxford, Reino Unido, 2018 *
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42.
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NASCIMENTO, M. S.; CARMINATI, J. A.; KAREN NODA MORISHITA, ; AMORIM NETO, D. P.; PRISCO PINHEIRO, Hildete; MAIA, R. P.; Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products, 02/2018, PLoS ONE,Vol. 13, Fac. 2, pp.5-15, San Francisco, Estados Unidos da América, 2018 *
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43.
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NASCIMENTO, MS; CARMINATI, J. A.; KAREN NODA MORISHITA, ; AMORIM NETO, D. P.; PRISCO PINHEIRO, Hildete; MAIA, R. P.; Long-term kinetics of Salmonella Typhimurium ATCC 14028 survival on peanuts and peanut confectionery products, 02/2018, PLoS ONE,Vol. 13, Fac. 2, pp.1-13, San Francisco, Estados Unidos da América, 2018
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44.
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LEITE, T. S.; TRIBST, A.A.L.; CRISTIANINI, Marcelo; POSSIBILIDADES E DESAFIOS NO USO DE AQUECIMENTO ÔHMICO PARA O PROCESSAMENTO DE ALIMENTOS, 01/2018, Boletim do Centro de Pesquisa e Processamento de Alimentos (Online),Vol. 35, Fac. 2, pp.10-22, Curitiba, PR, Brasil, 2018 *
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45.
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MONISE HELEN MASUCHI BUSCATO, Monise Helen Masuchi Buscato; ZAIA, Barbara; GODOI, K. R. R.; RIBEIRO, A. P. B.; KIECKBUSCH, Theo Guenter; MODIFICATION OF PALM OIL CRYSTALLIZATION BY PHYTOSTEROL ADDITION AS A TOOL FOR STRUCTURING A LOW SATURATED LIPID BLEND, 01/2018, Brazilian Journal of Chemical Engineering (Impresso),Vol. 35, Fac. 1, pp.169-180, São Paulo, SP, Brasil, 2018 *
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46.
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JESUS, A. L. T.; LEITE, T. S.; CRISTIANINI, Marcelo; High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase, 01/2018, Food Research International,Vol. 105, pp.853-862, Barking, Reino Unido, 2018 *
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47.
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AGUILAR, J. G. S.; CRISTIANINI, Marcelo; SATO, Hélia Harumi; Modification of enzymes by use of high-pressure homogenization, 01/2018, Food Research International,Vol. 109, pp.120-125, Barking, Reino Unido, 2018 *
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48.
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CHAVES, K. F.; ARELLANO, Daniel Barrera; RIBEIRO, A. P. B.; Potential application of lipid organogels for food industry, 01/2018, Food Research International,Vol. 105, pp.863-872, Barking, Reino Unido, 2018
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49.
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LUMA ROSSI RIBEIRO, ; LEITE JÚNIOR, B. R. C.; CRISTIANINI, Marcelo; Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet, 01/2018, Innovative Food Science & Emerging Technologies,Vol. 50, pp.57-65, Amsterdam, Reino Unido, 2018 *
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50.
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LEITE JÚNIOR, B. R. C.; TRIBST, A.A.L.; RICKEY Y. YADA, RICKEY Y. Yada; CRISTIANINI, Marcelo; Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability, 01/2018, Innovative Food Science & Emerging Technologies,Vol. 47, pp.384-389, Amsterdam, Reino Unido, 2018
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51.
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LEITE, T. S.; SASTRY, Sudhir; CRISTIANINI, Marcelo; Effect of concentration and consistency on ohmic heating, 01/2018, Journal of Food Process Engineering,Vol. 41, Fac. 8, pp.1-9, Westport, Estados Unidos da América, 2018 *
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52.
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CARVALHO, Gessika Cristina Borges Castro; MOURA, C. S.; ROQUETTO, A.R.; ARELLANO, Daniel Barrera; YAMADA, A. T.; SANTOS, Andrey dos; SAAD, Mário José Abdalla; AMAYA-FARFÁN, Jaime; Impact of Trans -Fats on Heat-Shock Protein Expression and the Gut Microbiota Profile of Mice, 01/2018, Journal of Food Science,Vol. 83, pp.489-498, Chicago, IL, Estados Unidos da América, 2018 *
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53.
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PAGLARINI, Camila de Souza; QUEIRÓS, M. S.; TUYAMA, S. S.; SILVA, A. C. V.; CHANG, Yoon Kil; STEEL, C. J.; Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes, 01/2018, Journal of Food Science and Technology,Vol. 55, Fac. 1, pp.164-172, Mysore, Índia, 2018 *
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54.
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VON HERTWIG, Aline Morgan; SANT'ANA, A. S.; SARTORI, D; SILVA, J.J.; NASCIMENTO, M. S.; IAMANAKA, B. T.; FUNGARO, MHP; HIROMI TANIWAKI, Marta; NASCIMENTO, MS; Real-time PCR-based method for rapid detection of Aspergillus niger and Aspergillus welwitschiae isolated from coffee, 01/2018, Journal of Microbiological Methods,Vol. 148, pp.87-92, Amsterdam, Holanda, 2018 *
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55.
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SANTANA, P. L.; TEIXEIRA, V.; MEDEIROS, E. A. A.; FERREIRA SOARES, Nilda de Fatima; BORTOLETO, J.R.R.; DA CRUZ, Nilson C.; RANGEL, E. C.; DURRANT, S.F.; BOTTI, L. M. C.; ANJOS, Carlos A. Rodrigues; AZEVEDO, S.; ISABEL, C.; Surface Properties of PET Polymer Treated by Plasma Immersion Techniques for Food Packaging, 01/2018, Journal of Nano Research (Online),Vol. 1, pp.33-41, Stafa-Zurich, Suiça, 2018
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56.
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SANTANA, P. L.; TEIXEIRA, V.; CARNEIRO, J. C.; MEDEIROS, E. A. A.; FERREIRA SOARES, Nilda de Fatima; BORTOLETO, J.R.R.; DA CRUZ, Nilson C.; RANGEL, E. C.; DURRANT, S.F.; AZEVEDO, S.; ANJOS, Carlos A. Rodrigues; BOTTI, L. M. C.; ISABEL, C.; Surface Properties and Morphology of PET Treated by Plasma Immersion Ion Implantation for Food Packaging, 01/2018, Journal of Nanomedicine & Nanotechnology,Vol. 1, pp.1-13, Los Angeles, CA, Estados Unidos da América, 2018
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57.
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AGUILAR, J. G. S.; SATO, Hélia Harumi; CRISTIANINI, Marcelo; Effect of High Pressure Homogenization on the Activity and Stability of Protease from Bacillus Licheniformis LBA 46 in Different pH Values, 01/2018, Journal of Nutrition, Food and Lipid Science,Vol. 1, pp.15-23, Victoria, Austrália, 2018 *
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58.
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PETRY, F. C.; MERCADANTE, Adriana Zerlotti; New Method for Carotenoid Extraction and Analysis by HPLC-DAD-MS/MS in Freeze-Dried Citrus and Mango Pulps, 01/2018, Journal of the Brazilian Chemical Society (Impresso),Vol. 29, Fac. 1, pp.205-215, São Paulo, SP, Brasil, 2018
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59.
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BELMIRO, Ricardo; TRIBST, A.A.L.; CRISTIANINI, Marcelo; Application of high-pressure homogenization on gums, 01/2018, Journal of the Science of Food and Agriculture,Vol. 98, pp.2060-2069, London, Reino Unido, 2018
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60.
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MORO, Thaísa de Menezes Alves Moro; CELEGATTI, C. M.; PEREIRA, A. P. A.; LOPES, A. S.; BARBIN, D. F.; PASTORE, Glaucia Maria; CLERICI, M. T. P. S.; Use of burdock root flour as a prebiotic ingredient in cookies, 01/2018, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 90, Fac., pp.540-546, London, Reino Unido, 2018 *
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61.
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OLIVEIRA, M. M.; LEITE JÚNIOR, B. R. C.; TRIBST, A.A.L.; CRISTIANINI, Marcelo; Use of high pressure homogenization to reduce milk proteolysis caused by Pseudomonas fluorescens protease, 01/2018, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 92, pp.272-275, London, Reino Unido, 2018 *
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62.
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AMARAL, G.; LOPES DA CUNHA, Rosiane; JEREMIAS MORAES, Jeremias Moraes; SILVA, M.C.da; MEIRELES, M. A. A.; CRUZ, A. G.; SILVA, É. K.; ANA LETICIA RODRIGUES COSTA, ; ALVARENGA, V. O.; CAVALCANTI, R. N.; ESMERINO, E. A.; JONAS DE TOLEDO GUIMARÂES, Jonas de Toledo Guimarâes; FREITAS, Monica Q.; SANT'ANA, A. S.; Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance, 01/2018, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology,Vol. 92, pp.80-86, London, Reino Unido, 2018 *
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63.
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CLERICI, M. T. P. S.; Turmeric (Curcuma longa L.): new application as source of fiber and antioxidants in pasta with whole wheat flour, 01/2018, Revista Facultad Nacional de Agronomia,Vol. 71, Fac. 1, pp.8423-8435, Medellín, Colômbia, 2018
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64.
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JONAS DE TOLEDO GUIMARÂES, Jonas de Toledo Guimarâes; SILVA, É. K.; ALVARENGA, V. O.; ANA LETICIA RODRIGUES COSTA, ; LOPES DA CUNHA, Rosiane; SANT'ANA, A. S.; FREITAS, Monica Q.; MEIRELES, M. A. A.; CRUZ, A. G.; Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels, 01/2018, Ultrasonics Sonochemistry,Vol. 44, pp.251-260, Oxford, Inglaterra, 2018 *
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* Esta produção está associada também a outros órgãos
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