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1.
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Elaboration and validation of a diagrammatic scale for epidemiological studies of cercospora leaf spot of castor bean Santos, Wellington Freire dos - Alves, Marcelo de Carvalho - Carvalho, Luiz Gonsaga de - Rios, Gervásio Fernando Alves - Fraga, Antônio Carlos
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Multivariate approaches for optimization of the acceptance: optimization of a brazilian cerrado fruit jam using mixture design and parallel factor analysis Souza, Vanessa Rios de - Pereira, Patrícia Aparecida Pimenta - Pinheiro, Ana Carla Marques - Nunes, Cleiton Antônio - Silva, Thais Lomônaco Teodoro - Borges, Soraia Vilela - Queiroz, Fabiana
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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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Evaluation of the jelly processing potential of raspberries adapted in Brazil Souza, Vanessa Rios de
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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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Evaluating consumer acceptance tests by three-way internal preference mapping obtained by parallel factor analysis (PARAFAC) Nunes, C.A. - Pinheiro, A.C.M. - Bastos, S.C.
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Analysis of various sweeteners in petit suisse cheese: determination of the ideal and equivalent sweetness Souza, Vanessa Rios de - Pinheiro, Ana Carla Marques - Carneiro, João de Deus Souza - Pinto, Sandra Maria - Abreu, Luíz Ronaldo - Menezes, Camila Carvalho
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8.
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Pectinases from a new strain of Cladosporium cladosporioides (Fres.) De Vries isolated from coffee bean Bastos, Sabrina Carvalho - Pimenta, Carlos José - Dias, Disney Ribeiro - Chalfoun, Sara Maria - Angélico, Caroline Lima - Tavares, Lucas Silva
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9.
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Alternative fat substitutes for beef burger: technological and sensory characteristics Bastos, Sabrina C. - Pimenta, Maria Emília S. G. - Pimenta, Carlos J. - Reis, Tatiana A. - Nunes, Cleiton A. - Pinheiro, Ana Carla M. - Fabrício, Luís Felipe F. - Leal, Renato Silva
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10.
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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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