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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Fourier transform infrared spectroscopy and partial least square regression for the prediction of substrate maturity indexes Higashikawa, F. S. - Silva, C. A. - Nunes, C. A. - Sánchez-Monedero, M. A.
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5.
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Chemical, physical-chemical, and sensory characteristics of Lychee (Litchi chinensis?Sonn) wines Alves, J. A. - Lima, L. C. de O. - Nunes, C. A. - Dias, D. R. - Schwan, R. F.
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6.
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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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7.
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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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8.
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Introducing new dimensions in MIA-QSAR: a case for chemokine receptor inhibitors Nunes, C. A. - Freitas, M. P.
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9.
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Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae Ramos, C. L. - Duarte, W. F. - Freire, A. L. - Dias, D. R. - Eleutherio, E. C. A. - Schwan, R. F.
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10.
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Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids Moreira, I. M. V. da - Miguel, M. G. da C. P. - Duarte, W. F. - Dias, D. R. - Schwan, R. F.
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