2024
Artigos
| A NEW ADVANCEMENT IN GERMINATION BIOTECHNOLOGY OF PURPLE CREOLE CORN: BIOACTIVE COMPOUNDS AND IN SITU ENZYME ACTIVITY FOR WATER-SOLUBLE EXTRACT AND PAN BREAD | (2218-1989) METABOLITES |
| APLICAÇÃO DE FARINHAS DE COPRODUTOS DE FRUTAS EM BOLOS SEM GLÚTEN | (1983-3814) REVISTA – INSTITUTO ADOLFO LUTZ |
| APLICAÇÃO DE ORGANOGEL EM PRODUTOS CÁRNEOS: UMA REVISÃO | (2237-1966) SEMIÁRIDO DE VISU |
| BAMBOO SHOOT POWDER: CHARACTERIZATION AND APPLICATION IN CULINARY PROCESSED CHEESE ¿REQUEIJÃO¿ | (1878-450X) INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE |
| CARACTERIZAÇÃO DE PEPPERONI COM APLICAÇÃO DE ORGANOGEL DE CERA DE ABELHA E ÓLEO DE AÇAÍ COMO SUBSTITUTO DE GORDURA | (2237-1966) SEMIÁRIDO DE VISU |
| COCOYAM IS AN UNCONVENTIONAL, INNOVATIVE, AND SUSTAINABLE SOURCE OF STARCH WITH POTENTIAL USE IN SLEEK AND FUNCTIONAL BIODEGRADABLE FILMS | (1521-379X) STARCH |
| EDITORIAL: HEALTHY GRAINS AND CEREALS: SUSTAINABILITY, NEW INGREDIENTS AND INNOVATIVE PROCESSING | (2296-861X) FRONTIERS IN NUTRITION |
| ELABORAÇÃO DE ORGANOGÉIS DE ÓLEO DE AÇAÍ UTILIZANDO O PLANEJAMENTO DE MISTURAS SIMPLEX CENTROIDE | (2237-1966) SEMIÁRIDO DE VISU |
| ENVIRONMENTAL AND ECONOMIC ANALYSIS OF THE PRODUCTION OF OREGANO OIL MICROPARTICLES | (2071-1050) SUSTAINABILITY (BASEL) |
| EXPLORING THE USE OF PURPLE CORN COB FLOUR AS A NEW FIBER SOURCE IN PAN BREAD IMPROVED BY COMMERCIAL HEMICELLULASES | (2771-9871) RECENT PROGRESS IN NUTRITION (ONLINE) |
| GERMINATION AS A STRATEGY TO IMPROVE THE CHARACTERISTICS OF FLOUR AND WATER-SOLUBLE EXTRACTS OBTAINED FROM SUNFLOWER SEED | (2212-4292) FOOD BIOSCIENCE |
| IMPACT OF THE USE OF CRYOPROTECTANTS IN THE PRODUCTION OF FREEZE-DRIED SOLUBLE COFFEE FROM COLD BREW ARABICA COFFEE | (1935-5149) FOOD AND BIOPROCESS TECHNOLOGY (ONLINE) |
| IMPACT OF THE USE OF CRYOPROTECTANTS IN THE PRODUCTION OF FREEZE-DRIED SOLUBLE COFFEE FROM COLD BREW ARABICA COFFEE | (1935-5130) FOOD AND BIOPROCESS TECHNOLOGY (PRINT) |
| INFLUENCE OF ACID HYDROLYSIS ON PROPERTIES OF CELLULOSE NANOFIBERS FROM WOLF FRUIT PEELS (SOLANUM LYCOCARPUM A. ST.-HILL) | (2190-6815) BIOMASS CONVERSION AND BIOREFINERY |
| ISOLAMENTO DE FUNGOS FILAMENTOSOS A PARTIR DE DISTINTAS AMOSTRAS: ANÁLISE DAS CARACTERÍSTICAS MACROMORFOLÓGICAS E POTENCIAL DE PRODUÇÃO DE AMILASES | (1696-8352) OBSERVATORIO DE LA ECONOMÍA LATINOAMERICANA |
| MACROMORPHOLOGICAL CHARACTERIZATION OF FILAMENTOUS FUNGI ISOLATED FROM RIPENED CHEESE SAMPLES AS POTENTIAL PROTEASE PRODUCERS | (1696-8352) OBSERVATORIO DE LA ECONOMÍA LATINOAMERICANA |
| NON-CONVENTIONAL STARCHES: PROPERTIES AND POTENTIAL APPLICATIONS IN FOOD AND NON-FOOD PRODUCTS | (2673-6209) MACROMOL |
| OPTIMIZATION OF RHEOLOGICAL PROPERTIES OF BREAD DOUGH WITH SUBSTITUTION OF WHEAT FLOUR FOR WHOLE GRAIN FLOURS FROM GERMINATED ANDEAN PSEUDOCEREALS | (1678-4596) CIENCIA RURAL |
| PHYSICAL CHITOSAN HYDROGELS LOADED WITH TIO2 NANOPARTICLES/RESVERATROL HYDROALCOHOLIC EXTRACT: HEMOCOMPATIBILITY, SWELLING, MICROSTRUCTURAL, AND EDX MAPPING ANALYSIS | (0167-577X) MATERIALS LETTERS (GENERAL ED.) |
| PROBIOTIC MICROORGANISMS IN INFLAMMATORY BOWEL DISEASES: LIVE BIOTHERAPEUTICS AS FOOD | (2304-8158) FOODS |
| PROCESSAMENTO DE BATATAS-INGLESAS FORA DO PADRÃO DE COMERCIALIZAÇÃO PARA APROVEITAMENTO EM PROJETO SOCIAL DE FORNECIMENTO DE REFEIÇÕES | (2447-1151) EXPERIÊNCIA – REVISTA CIENTÍFICA DE EXTENSÃO |
| PROSPECTION OF POTENTIAL CELLULASE PRODUCING FILAMENTOUS FUNGI FROM CORN SILAGE | (1696-8352) OBSERVATORIO DE LA ECONOMÍA LATINOAMERICANA |
| PURIFICATION AND USE OF CRUDE GREEN GLYCEROL FROM THE TRANSESTERIFICATION OF TRIGLYCERIDES IN THE FORMULATION OF AN ALCOHOL GEL HAND SANITIZER | (2045-2322) SCIENTIFIC REPORTS |
| SÍNTESE E CARACTERIZAÇÃO DE CARREADORES LIPÍDICOS NANOESTRUTURADOS (CLN) PARA ENCAPSULAÇÃO DE CURCUMINA | (2178-695X) ENSAIOS E CIÊNCIA: CIÊNCIAS BIOLÓGICAS, AGRÁRIAS E DA SAÚDE |
| SMART PASTA DESIGN: TAILORING FORMULATIONS FOR TECHNOLOGICAL EXCELLENCE WITH SPROUTED QUINOA AND KIWICHA GRAINS | (2304-8158) FOODS |
| STANDARDIZATION OF THE CULTIVATION OF RHIZOPUS ARRHIZUS USING AGROINDUSTRIAL RESIDUES: HIGH PRODUCTION OF AMYLASES IN PINEAPPLE PEEL | (1678-4324) BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (ONLINE) |
| TECHNOLOGICAL AND HEALTH PROPERTIES AND MAIN CHALLENGES IN THE PRODUCTION OF VEGETABLE BEVERAGES AND DAIRY ANALOGS | (2042-650X) FOOD & FUNCTIOON |
| TECHNOLOGICAL PROSPECTION ON WAYS TO PEEL, PULP AND EXTRACT THE MAIN RAW MATERIALS FROM OIL SEEDS WITH EMPHASIS ON MACAÚBA | (2231-1963) INTERNATIONAL JOURNAL OF ADVANCES IN ENGINEERING AND TECHNOLOGY |
| TO HEAT OR NOT TO HEAT: THE IMPACT OF TEMPERATURE ON THE AGGREGATION STATE OF AMPHOTERICIN B IN DRUG DELIVERY SYSTEMS | (1743-5889) NANOMEDICINE |
| USE OF INTEGRAL FORAGE PALM FLOUR AS AN INNOVATIVE INGREDIENT IN NEW FETTUCCINE-TYPE PASTA: THERMOMECHANICAL AND TECHNOLOGICAL PROPERTIES, AND SENSORY ACCEPTANCE | (2304-8158) FOODS |
