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1.
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Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts Rodrigues, J. F. - Gonçalves, C.S. - Pereira, R.C. - Carneiro, J.D.S. - Pinheiro, A.C.M.
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2.
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Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese Silva, Thais L. T. da - Souza, Vanessa R. de - Pinheiro, Ana C. M. - Nunes, Cleiton A. - Freire, Tassyana V. M.
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3.
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Journal of International Students Journal of International Students
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4.
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Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production Duarte, Whasley Ferreira - Dias, Disney Ribeiro - Pereira, Gilberto Vinicius de Melo - Gervásio, Ivani Maria - Schwan, Rosane Freitas
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5.
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Fruit wine produced from cagaita (Eugenia dysenterica DC) by both free and immobilised yeast cell fermentation Oliveira, M. E. S. - Pantoja, L. - Duarte, W. F. - Collela, C. F. - Valarelli, L. T. - Schwan, R. F. - Dias, D. R.
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6.
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The newspaperman and the tabloid: recovering the history of Philip H. Daniels and «Justice Weekly» Jacques, Mary Alison
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7.
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The lived experience of dying for hospitalized patients waiting to be transferred to a palliative care unit Bitzas, Vasiliki
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8.
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Investigating regolith induced wear and dust mitigation Gharib, Nima
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9.
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A coupled finite-discrete element framework for soil- structure interaction analysis Tran, Viet
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10.
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Emotional experiences and their relationship to epistemic change: a multiple case study of Chinese graduate students in a Canadian university. Wang, Xihui
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