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1.
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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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Inhibitory activity of Syzygium aromaticum and Cymbopogon citratus (DC.) Stapf. essential oils against Listeria monocytogenes inoculated in bovine ground meat Oliveira, Thales Leandro Coutinho de - Cardoso, Maria das Graças - Soares, Rodrigo de Araújo - Ramos, Eduardo Mendes - Piccoli, Roberta Hilsdorf - Tebaldi, Victor Maximiliano Reis
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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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4.
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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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Modelagem geoestatística da sigatoka-negra e sua relação com a fertilidade do solo, Geostatistical modeling of black-sigatoka and relation to soil fertility Uchôa, Cleilson do Nascimento - Pozza, Edson Ampélio - Pozza, Adélia Aziz Alexandre - Moraes, Wilson da Silva
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Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt Alves, Ana Paula de Carvalho - Corrêa, Angelita Duarte - Pinheiro, Ana Carla Marques - Oliveira, Flávia Cíntia de
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7.
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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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8.
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Viabilidade técnico-econômica do consórcio de feijão-comum com cafeeiro adensado em formação, em função do número de fileiras e da adubação do feijoeiro, Technical-economic viabilit of the consortium of common bean with establishing thickened coffee tree, in function of the number of rows and of the fertilization of the bean plan Carvalho, Abner José de - Andrade, Messias José Bastos de - Reis, Ricardo Pereira - Guimarães, Rubens José
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9.
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Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture Magalhães, Karina Teixeira - Dias, Disney Ribeiro - Pereira, Gilberto Vinicius de Melo - Oliveira, José Maria - Domingues, Lucília - Teixeira, José António - Silva, João Batista de Almeida e - Schwan, Rosane Freitas
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10.
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Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil Campos, C.R. - Silva, C.F. - Dias, D.R. - Basso, L.C. - Amorim, H.V. - Schwan, R.F.
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