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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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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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4.
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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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5.
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Lipid and citric acid production by wild yeasts grown in glycerol Souza, K. S. T. - Schwan, R. F. - Dias, D. R.
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6.
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Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics Bastos, Sabrina Carvalho - Tavares, Tássia - Pimenta, Maria Emília de Sousa Gomes - Leal, Renato - Fabrício, Luís Felipe - Pimenta, Carlos José - Nunes, Cleiton Antônio - Pinheiro, Ana Carla Marques
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7.
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Evaluation of the jelly processing potential of raspberries adapted in Brazil Souza, Vanessa Rios de
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8.
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Environmental perception as a diagnostic probe of environmental complexity levels Freitas, M. R. - Macedo, R. L. G. - Freitas, M. P. - Nunes, C. A. - Venturin, N.
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9.
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Antimicrobial activity of essential oils against pathogens isolated from bovine mastitis Perini, S. - Piccoli, R. H. - Nunes, C. A. - Bruhn, F. R. P. - Custódio, D. A. C. - Costa, G. M.
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10.
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Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil Botrel, Diego Alvarenga - Fernandes, Regiane Victória de Barros - Borges, Soraia Vilela - Yoshida, Maria Irene
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