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A newer source of microorganism to produce Catharina Sour beers.
43:e102022-6.
2023-01-01
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A review of insecticidal effect of essential oils on stored grain pests.
43:1.
2023-01-01
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Advances in volatiles from special beverages.
43:e004322.
2023-01-01
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Aluminum accumulation in the wheat production chain: a review.
43:1.
2023-01-01
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Bacteriological quality and antimicrobial resistance of Staphylococcus spp. and Escherichia coli isolated from organic and conventional fresh cheese..
43:1-7.
2023-01-01
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Bocaiuva (Acrocomia aculeata) nut oil: composition and metabolic impact in an experimental study.
43:1--.
2023-01-01
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Cerrado cashew (Anacardium othonianum Rizz) apple pomace: chemical characterization and optimization of enzyme-assisted extraction of phenolic compounds.
43:1-10.
2023-01-01
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Challenges and alternatives for the production of cyclodextrins from the CGTase enzyme from recombinant Bacillus subtilis WB800.
43:1.
2023-01-01
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Characterization of the volatile compound profile of artisanal Minas cheese from different regions.
44:1-10.
2023-01-01
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Chemical characterization of different parts of noni (Morinda citrifolia) fruit and its freeze-dried pulp powder with emphasis on its bioactive compounds and antioxidant activities.
43:1.
2023-01-01
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Combined methods at low temperature to minimize quality loss in acerola and jaboticaba: immersion in CaCl2, freezing, and freeze-drying acerola and jaboticaba at low temperatures.
43:1-9.
2023-01-01
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Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile.
43:1-11.
2023-01-01
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Consumer acceptability of infant food with oregano essencial oil by children diagnosed with cerebral palsy.
43:1-7.
2023-01-01
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Detection and characterization of adulterants in baru and soursop oils.
43:1.
2023-01-01
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Development and characterization of biscuits with olive pomace.
43:1.
2023-01-01
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Development and evaluation of extruded protein snacks added.
43:1-7.
2023-01-01
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Development of -bisnaguinha- bread fibre source.
43:1-8.
2023-01-01
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Development of fish hamburger with reduced sodium content using sweet passion fruit shell flour.
43:1-8.
2023-01-01
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Diagnosis of the impact of Covid-19 on artisanal cheese production in the semi-arid region of Brazil.
43:1-7.
2023-01-01
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Differential response of potato cultivars intended for the processing industry.
43:e10223.
2023-01-01
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Effect of age and sexual condition on the fatty acid profile of intramuscular fat of cattle finished in feedlot.
43:e77822.
2023-01-01
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Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile Tilapia (Oreochromis niloticus L.).
43:1-7.
2023-01-01
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Evaluation of performance of maltodextrin and gum Arabic usage on volatiles profile of Spray-dried powders of sapota (Manilkara zapota) fruit.
43:1-11.
2023-01-01
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Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey.
43:1-9.
2023-01-01
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Extraction of stem oils from Cinnamomum cassia and NMR characterization to produce nutraceuticals.
43:1-e14523.
2023-01-01
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Fermentation box cleaning can impair cacao seed fermentation.
43:e109322.
2023-01-01
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Fermented milk supplemented with pequi oil microcapsules: effects on physicochemical properties, stability, in vitro digestion, and bioaccessibility.
43:1-9.
2023-01-01
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Goat milk concentrated by nanofiltration: flow decline modeling and characterization.
43:1-8.
2023-01-01
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Goji berry effects on hamburger quality during refrigerated display time.
43:1-7.
2023-01-01
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How do the interview environment, sociodemographic aspects and risk perception impact attitudes related to food? A survey in the Midwest of Brazil.
43:1-11.
2023-01-01
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Implications of Wheat Farming in Cd( II ) and Pb( II ) Contaminated Red Eutrophic Oxisol: An Experimental Pilot Investigation.
00:1-49491.
2023-01-01
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Life cycle assessment of minas frescal cheese and cured minas cheese: a comparative analysis.
43:1-7.
2023-01-01
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Marine macroalgae as an alternative in the feeding of broiler quails in an environment of thermal stress.
43:1-7.
2023-01-01
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Mechanical properties and integrity of stored corn grains after continuous and intermittent drying.
43:1-1-7.
2023-01-01
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Microbial contamination in the ethanol and cachaça fermentation process: impacts and applications.
43:1-8.
2023-01-01
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Mixed flour of wheat and Acrocomia: technological quality and shelf life.
43:1-120830.
2023-01-01
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Nematodes and acanthocephalans of hygienic-sanitary importance parasitizing Hyporthodus niveatus (Valenciennes, 1828) (Actinopterygii) collected from fish markets of the municipality of Niterói, RJ, Brazil.
43:1-7.
2023-01-01
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Non-destructive determination of the oil content in peach palm (Bactris gasipaes) flour using NMR and NIR spectroscopies.
43:e112322.
2023-01-01
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Non-destructive determination of the oil content in peach palm (Bactris gasipaes) flour using NMR and NIR spectroscopies..
43:112.
2023-01-01
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Nutritional and technological properties of pulp and peel flours from different mango cultivars.
43:e107922-10.
2023-01-01
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Nutritional quality of chicken nuggets and Tuscan-type sausage submitted to frying in different lipid sources.
43:1-9.
2023-01-01
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Optimization of total polyphenol extraction and flavonoid screening by mass spectrometry in mango (Mangifera indica L.) waste from Peru.
43:1-9.
2023-01-01
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Optimizing the production of wheat beer by recycling the yeast biomass: perspective for cost reduction with quality maintenance.
43:1-9.
2023-01-01
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Papaya seeds (Carica papaya L. var. Formosa) in different ripening stages: unexplored agro-industrial residues as potential sources of proteins, fibers and oil as well as high antioxidant capacity.
43:e105422.
2023-01-01
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Performance of industrial drying and soybean grains quality.
43:1-1-9.
2023-01-01
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Performance, carcass quality and intestinal biometry of feed European quails with seaweed meal (Sargassum sp).
43:1-7.
2023-01-01
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Pitaya [Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose] effect on glycemia and oxidative stress in aloxan-induced diabetic mice.
43:.-..
2023-01-01
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Post-harvest quality of onion bulbs in a controlled environment.
43:1-6.
2023-01-01
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Preparation of a cooked and salted chicken breast product using alcalase-hydrolyzed wooden breast fillets.
43:1-6.
2023-01-01
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Preparation, characterization, and evaluation of antioxidant activity of turmeric flour in chicken patties.
43:1-7.
2023-01-01
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Productive performance, egg quality and the morphometry of the organs of Japanese quails (Cotournix cotournix japônica) kept at different temperatures.
43:1-6.
2023-01-01
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Quality assesment of burger packaged in active paper with cinnamon essential oils.
43:1-7.
2023-01-01
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Quality assesment of bwwf burger packaged in active paper with cinnamon essential oils.
43:1-7.
2023-01-01
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Reduced fat-reduced sodium fermented meat products: a review of reformulation strategies.
43:---.
2023-01-01
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Salting in the preparation of jerked beef meat with pork.
43:1-7.
2023-01-01
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Sensory analysis of goat cheese feed with sorghum silage levels in forage cactus based diets.
43:1-7.
2023-01-01
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Ten years of research on bioactive peptides in Brazil: a scientometric analysis.
43:1-15.
2023-01-01
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Ultrasound-assisted extraction of active compounds from Beta vulgaris using deep eutectic solvents.
43:1-e107022.
2023-01-01
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Unripe banana biomass as a dairy fat partial replacer in vanilla homemade ice cream..
43:1-9.
2023-01-01
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Use of enzymes in the food industry: a review.
43:1-14.
2023-01-01
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Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk.
43:e102122.
2023-01-01
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A preliminary study of environmental risks through the gut matrix: application in an industrial kitchen.
42:1-4.
2022-01-01
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A preliminary study of environmental risks: application of an enteral diet manipulation center.
2:1-5.
2022-01-01
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A theoretical approach to dairy products from membrane processes.
42:1-9.
2022-01-01
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Accessing the nutritional variability of Butia odorata: a food with identity.
42:1-8.
2022-01-01
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Action of phenolic extract obtained from rice bran fermented with Rhizopus oryzae in the synthesis of trichothecenes and emerging mycotoxins in sweet corn.
1:1-10.
2022-01-01
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Active compounds from the industrial residue of dry camu-camu.
42:1-e05321.
2022-01-01
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Advances in dry hopping for industrial brewing: a review.
42:1-8.
2022-01-01
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Analysis of microbiological contaminants in mussel Perna perna (Linnaeus, 1758), before and after depuration, from mariculture of the lowland coast, Rio de Janeiro, Brazil..
42:1-8.
2022-01-01
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Analysis of the potential of cupuaçu husks (Theobroma grandiflorum) as raw material for the synthesis of bioproducts and energy generation.
42:1-9.
2022-01-01
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Animal feed based on forage cactus: use of viscera in traditional dishes. Production of by-products that can result in an economic return.
42:1-9.
2022-01-01
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Anti-bacterial activity of Annona muricata Linnaeus extracts: a systematic review.
42:1-10.
2022-01-01
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Antioxidant activity of yellow sweet potato (Ipomoea batatas (L.) Lam) after dehydration.
42:e35021-1.
2022-01-01
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Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation.
42:1-64933.
2022-01-01
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Antioxidants, phenols, caffeine content and volatile compounds in coffee beverages obtained by different methods.
42:1-8.
2022-01-01
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Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers.
42:1-9.
2022-01-01
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Basil, marjoram, nutmeg and oregano essential oils as natural preservatives of Quark-type cheese.
42:1-10.
2022-01-01
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Bioactive compounds and antioxidants activities in the agro-industrial residues of berries by solvent and enzyme assisted extraction.
42:1-11.
2022-01-01
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Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis).
42:1-10.
2022-01-01
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CONTROL OF MICROBIAL GROWTH AND LIPID OXIDATION ON BEEF STEAK USING A CASHEW NUT SHELL LIQUID (CNSL)-BASED EDIBLE COATING TREATMENT.
42:.-10.
2022-01-01
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Carcass characteristics and pork quality of pigs fed diets containing crude glycerin and ractopamine.
-:1.
2022-01-01
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Cestode and nematode larvae of hygienic-sanitary importance parasitizing Balistes capriscus Gmelin, 1789, collected from fish markets of the state of Rio de Janeiro, Brazil.
42:1/e851521-8.
2022-01-01
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Cestode and nematode larvae of hygienic-sanitary importance parasitizing Percophis brasiliensis (Actinopterygii) collected from fish markets of the municipality of Niterói, RJ, Brazil.
42:1-7.
2022-01-01
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Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study.
1:1-9.
2022-01-01
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Chemical constituents, antioxidant potential, antibacterial study and photoprotective activity of Brazilian corn silk extract..
42:1-10.
2022-01-01
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Chemical profile of the volatile fraction of Bauhinia forficata leaves: an evaluation of commercial and in natura samples.
42:, e34122-1.
2022-01-01
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Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential.
42:00-00.
2022-01-01
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Comparison of Spondias tuberosa Arruda accessions by fruit volatile compounds using multivariate analysis.
42:1-8.
2022-01-01
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Computer vision as the golden tool: mathematical models for evaluating color and storage time of hamburgers with goji berry natural additive.
42:1-11.
2022-01-01
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Concentrated whey from block freeze concentration or milk-based ice creams on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions.
42:1-7.
2022-01-01
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Consumers? knowledge, practices, and perceptions about conventional and sustainable food packaging.
42:1-8.
2022-01-01
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Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties.
42:1-19.
2022-01-01
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Corn grains drying using direct-fired furnace with wood chips: Performance, quality and polycyclic aromatic hydrocarbons.
42:01-1-8.
2022-01-01
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Depuration of bivalve molluscs: a literature review..
42:06622-5.
2022-01-01
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Detection of Listeria innocua in the dairy processing chain: resistance to antibiotics and essential oils.
42:01-07.
2022-01-01
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Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing.
42:1-7.
2022-01-01
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Determination of total phenolic compounds in plant extracts via Folin-Ciocalteu’s method adapted to the usage of digital images.
42:1.
2022-01-01
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Dried pork meat with different levels of salting.
1:1-7.
2022-01-01
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Effects of drying temperature on the bioactive and technological properties of turmeric (Curcuma longa L.) flour.
42:1-10.
2022-01-01
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Early introduction of complementary foods in infants under six months: a case study from Rio Verde, Brazil.
42:1-6.
2022-01-01
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Effect of adding Theobroma grandiflorum and Hylocereus polyrhizus pulps on the nutritional value and sensory characteristics of bread.
42:1-7.
2022-01-01
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Effect of cold storage on shelf life of sour passion fruit progenies.
42:1-8.
2022-01-01
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Effect of milk protein concentrate supplementation on body composition and biochemical markers during a resistance training program.
42:1-9.
2022-01-01
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Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits.
42:e26221-10.
2022-01-01
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Effect of strain, sex and process parameters on water to protein ratio of chicken cuts.
42:e86921-9.
2022-01-01
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Effect of time and storage condition on the performance of an electrochemical immunosensor for Salmonella.
42:1-6.
2022-01-01
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Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products.
1:1-13.
2022-01-01
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Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties.
22:1-9.
2022-01-01
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Exposure assessment of selected pesticide residues using occurrence data in foods and serum samples in Pakistan.
42:e01222.
2022-01-01
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Extraction and stability of pigments obtained from pitaya bark flour (Hylocereus costaricensis).
42:00-00.
2022-01-01
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Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents.
42:e14822.
2022-01-01
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Fermented beverage obtained from soy and rice incorporated with inulin and oligosaccharides derived from succinoglycan.
42:, e22922-8.
2022-01-01
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Finite element simulation and practical tests on Pulsed Electric Field (PEF) for packaged food pasteurization: inactivating E. coli, C. difficile, Salmonella spp. and mesophilic bacteria.
42:1-1.
2022-01-01
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Fish breaded made with tilapia fillet and inclusion of minced fish derived from salmon processing: nutritional, technological, and sensory properties.
42:1-8.
2022-01-01
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Food and nutritional potential of two mushrooms native species to the Brazilian savanna (Cerrado).
2:1-8.
2022-01-01
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Food waste profile in Brazilian Food and Nutrition Units and the implemented corrective actions.
42:e100421.
2022-01-01
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Formulation and evaluation of Guapeva jam: Nutritional properties, bioactive compounds, and volatile compounds during storage.
42:1-10.
2022-01-01
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Fungal metalloprotease generate whey-derived peptides that may be involved in apoptosis in B16F10 melanoma cells.
42:01-08.
2022-01-01
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Genetic variability of bioactive compounds in Capsicum chinense.
42:1-7.
2022-01-01
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Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement.
42:1-9.
2022-01-01
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Glycerin diet affects the size of the fat globule and the fatty acid profile of goat?s milk.
42:1-6.
2022-01-01
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Green tea extract: A proposal for fresh vegetable sanitization.
42:1-7.
2022-01-01
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Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog).
42:1-8.
2022-01-01
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Helminth larvae of hygienic-sanitary importance parasitizing Fistularia petimba Lacepède, 1803, collected from fish markets of the municipality of Cabo Frio, RJ, Brazil.
42:1-7.
2022-01-01
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High nutritional value muffins produced with wholemeal rye (Secale cereale L.) and wholemeal bean (Phaseolus vulgaris L.) flour mix.
42:01-07.
2022-01-01
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Hygiene conditions of mussels Perna perna captured in Niterói, RJ, Brazil: thermal intervention and microbiological evaluation.
42:1-8.
2022-01-01
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Ice creams made from cow?s and goat?s milks with different fat concentrations: physical-chemical and sensory properties.
42:e79721.
2022-01-01
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Impact of the use of unmalted adjuncts on the rheological properties of beer wort.
42:e101021.
2022-01-01
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Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food.
42:1-10.
2022-01-01
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Influence of saline environment and depuration time on quality and proximate composition of Nile tilapia fillet (Oreochromis niloticus).
42:1-8.
2022-01-01
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Influence of the phytochemical profile on the peel, seed and pulp of margarida, breda and geada varieties of avocado (Persea Americana Mill) associated with their antioxidant potential.
42:1678-457X.
2022-01-01
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Iodine concentration in milk evaluated by iodized agents during milking..
42:1-7.
2022-01-01
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Jussaí (Euterpe edilis): A review. Journal of Food Technology,.
42:e08422, 2022-1.
2022-01-01
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Kefir fermented fruit by-products: anti-Alicyclobacillus spp. activity, and antioxidant activity.
42:1-10.
2022-01-01
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Listeria monocytogenes: Challenges of microbiological control of food in Brazil.
42:e08322-e08322.
2022-01-01
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MICROBIAL PROTEIN SYNTHESIS AND NITROGEN BALANCE IN CROSSBRED HEIFERS FED WITH TWO TANNINS SOURCES.
21:82-89.
2022-01-01
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Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba.
42:1-8.
2022-01-01
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Mechanical properties of Bertholletia Excelsa H. B. K. kernels stored in different packagings.
2022:1-5.
2022-01-01
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Microbiological and physicochemical characterization of probiotic fermented milk throughout the shelf life under different storage temperatures.
42:1-7.
2022-01-01
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Multivariate approaches applied to optimization of an ultrasound-assisted extraction procedure for determination of essential elements in guarana samples by ICP OES.
42:1-1.
2022-01-01
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Nutritional value of Brazilian mangrove mussel (Mytella falcata) burger supplemented with refined or herb salts.
42:1-9.
2022-01-01
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Occupational risk analysis in a fish warehouse: a comparative study between GUT matrix and preliminary risk analysis.
42:1-6.
2022-01-01
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Optimization of microencapsulation of yellow mombin juice by spray drying using a central composite rotatable design and powder physicochemical properties.
42:75621.
2022-01-01
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Organic vs conventional agriculture: evaluation of cadmium in two of the most consumed vegetables in Brazil.
1:1-8.
2022-01-01
-
Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging.
42:1-10.
2022-01-01
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Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese.
1:1-8.
2022-01-01
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Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru.
42:1-7.
2022-01-01
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Physicochemical and sensory analyses of sequilhos produced with non-conventional food plants: arrowroot, licuri and wild passion fruit shell.
42:1-6.
2022-01-01
-
Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and dierent species of Meliponinae subfamily from the Brazilian eastern Amazon region.
1:1-10.
2022-01-01
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Physicochemical characterization and antioxidant activity of honey samples of Apis mellifera and different species of Meliponinae subfamily from the Brazilian eastern Amazon region.
42:01-10.
2022-01-01
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Physicochemical profile of milk and cheese of goat feed with flashseed oil substituting the corn.
42:1-9.
2022-01-01
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Post-harvest indices and color parameters in beet roots intercropped with lettuce under organic fertilization and population densities..
42:1-9.
2022-01-01
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Prediction of mass transfer parameters and thermodynamic properties using the refractance WindowTM technique for drying of Yam (Dioscorea Trifida) paste.
42:1-7.
2022-01-01
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Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms.
42:1-10.
2022-01-01
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Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation.
42:62422.
2022-01-01
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Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: Physicochemical characteristics, rheological parameters, and storage stability..
42:e64021.
2022-01-01
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Probiotic milk drink as adjuvant therapy for the treatment of periodontitis: a randomized clinical trial with 180 days follow-up.
42:1-7.
2022-01-01
-
Production and economic analysis of milk from goats fed with double-distilled glycerin.
42:e53522-56.
2022-01-01
-
Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.).
42:1.
2022-01-01
-
Promising antifungal activity of two varieties of Capsicum chinense against Sclerotinia sclerotiorum, Rhizopus stolonifer and Colletotrichum goleosporoides.
42:, e52722.
2022-01-01
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Provenient residues from industrial processing of açaí berries (Euterpe precatoria Mart): nutritional and antinutritional contents, phenolic profile, and pigments.
42:1-9.
2022-01-01
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Pumpkin landraces from southern Brazil as functional foods.
42:1-10.
2022-01-01
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Review: use of fruits and vegetables in processed foods: consumption trends and technological impacts..
42:1-19.
2022-01-01
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Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil.
42:1-8.
2022-01-01
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Socioeconomic analysis of bioproducts derived from babassu nut breakers pyrolysis in legal amazonia communities.
2:1-8.
2022-01-01
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Solar drying of ?Prata? bananas.
1:1-6.
2022-01-01
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Sources of polyunsaturated fatty acids from oilseeds in dairy cows diets can alter yield of and fatty acid profile in milk..
42:1-8.
2022-01-01
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Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.).
42:1-12.
2022-01-01
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Supplement consumption profile by strength training practitioners in Brazil: A literature review.
42:1-12.
2022-01-01
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Technological applications and color stability of carotenoids extracted from selected Amazonian fruits.
42:e01922.
2022-01-01
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Technological properties of gluten-free biscuits from sorghum flour granifero (Sorghum bicolor (L.) Moench).
42:1-7.
2022-01-01
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The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview.
1:1-10.
2022-01-01
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The impact of double-distilled glycerin supplementation on the quality of goat milk and cheese.
42:1-6.
2022-01-01
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The influence of sexual maturity on the meat quality of free-range chickens.
42:1-9.
2022-01-01
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The lipid source can modify saturated and unsaturated fatty acids profile of meat of lambs.
42:1-9.
2022-01-01
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Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling.
42:e37121.
2022-01-01
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Understanding the sensory profile of cheese ripeness description by trained and untrained assessors.
42:01-5.
2022-01-01
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Use of mid infrared spectroscopy to analyze the ripening of Brazilian bananas.
42:1-6.
2022-01-01
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Use of peels in the formulation and acceptance of white pulp pitahaya jellies.
42:e68521.
2022-01-01
-
Use of peels in the formulation and acceptance of white pulp pitaya jellies.
42:1-8.
2022-01-01
-
Use of products of vegetable origin and waste from hortofruticulture for alternative culture media.
42:e00621.
2022-01-01
-
Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing.
42:1-8.
2022-01-01
-
Use of ultrasound and acerola (Malpighia emarginata) residue extract in meat pork.
43:1-6.
2022-01-01
-
Using Purple Amerindian Yam (cará roxo, Dioscorea trifida L.) as Brewing Adjunct: Technical and Sensorial Analysis.
42:1-6.
2022-01-01
-
Value-added effects of using aromatic plants in foods and human therapy.
42:e43121.
2022-01-01
-
Vegetable oils in emulsified meat products: a new strategy to replace animal fat.
42:e103-621.
2022-01-01
-
Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study.
42:1/e50922-6.
2022-01-01
-
Vibriosis and its impact on microbiological food safety.
42:e65321.
2022-01-01
-
Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions.
42:1-11.
2022-01-01
-
Volatile organic compounds present in jerked beef, a traditional Brazilian meat product.
42:e99521.
2022-01-01
-
ANTIBACTERIAL ACTIVITY OF JACKFRUIT LEAVES EXTRACTS AND THE INTERFERENCE ON ANTIMICROBIAL SUSCEPTIBILITY OF ENTEROPATHOGENS.
1:1-5.
2021-01-01
-
Adoption of cleaner production in a pupunha palm heart factory: a systematic literature review and a case study.
42:Ahead Print.
2021-01-01
-
Adoption of cleaner production un a pupunha palm heart factory: a systematic literature review and a case study.
XX:p. Ahead print.
2021-01-01
-
An overview of mycotoxins, their pathogenic effects, foods where they are found and their diagnostic biomarkers.
03:1-9.
2021-01-01
-
Analysis of the potential of cupuaçu husks (Theobroma grandiflorum) as raw material for the synthesis of bioproducts and energy generation.
1:1-9.
2021-01-01
-
Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis.
1:01-09.
2021-01-01
-
Application of dehydration technologies as a tool to foster bioeconomics and fruit consumption in rural populations in South America.
1:1-10.
2021-01-01
-
Application of dehydration technologies as a tool to foster bioeconomis and fruit consumption in rural populations in South America.
00:01-10.
2021-01-01
-
Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties.
1:1-9.
2021-01-01
-
Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour.
41:00.
2021-01-01
-
Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil.
41:1-668.
2021-01-01
-
Bacterial cellulose as a fat replacer in emulsified meat products: review.
1:1-9.
2021-01-01
-
Bacterial growth in chicken breast fillet submitted to temperature abuse conditions.
42:1.
2021-01-01
-
Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey.
1:1-6.
2021-01-01
-
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation.
1:1-11.
2021-01-01
-
Carcass characteristics, meat quality and composition of lambs finished in cultivated pastures.
1:1-6.
2021-01-01
-
Changes in dietary and water use habits after the Doce River contamination with mining tailings.
1:1-11.
2021-01-01
-
Chemical evaluation of donkey milk yoghurt mixed with milk from different animal species..
00:00-5.
2021-01-01
-
Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage.
41:155-162.
2021-01-01
-
Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish.
1:1-10.
2021-01-01
-
Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish.
42:1/46420-10.
2021-01-01
-
Clove (Eugenia caryophyllus) essential oil in diets for Nile tilapia (Oreochromis niloticus) improves fillet quality.
1:1-10.
2021-01-01
-
Comparative analysis of fresh and processed mango (Mangifera indica L, cv. ¿Maria¿) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity.
42:1-10.
2021-01-01
-
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata Butia capitata..
1:1-6.
2021-01-01
-
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata Butia capitata.
1:1-6.
2021-01-01
-
Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet.
1:1-9.
2021-01-01
-
Development and Optimization of the Jam Production Process of Pouteria CF. Garderiana Radlk (Guapeva).
42:1-10.
2021-01-01
-
Development and characterization of cookies using the passion fruit of the caatinga flavor (Passiflora cincinnata Mast.).
-:1-6.
2021-01-01
-
Development and optimization of the jam production process of Pouteria cf. gardneriana Radlk (guapeva).
2021:01-10.
2021-01-01
-
Development of W/O emulsion for encapsulation of ?Pitanga? (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and viscosity.
42:1-8.
2021-01-01
-
Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds.
1:1.
2021-01-01
-
Development of vegetal probiotic beverage of passion fruit (Passiflora edulis Sims), yam (Dioscorea cayenensis) and Lacticaseibacillus casei.
1:1-626.
2021-01-01
-
Drying kinetics of Brazil nuts.
1:1-7.
2021-01-01
-
Drying kinetics of araticum (Annona crassiflora) epicarp.
1:1-7.
2021-01-01
-
Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of an acerola smoothie.
-:--e05721.
2021-01-01
-
Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese.
41:423-431.
2021-01-01
-
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region.
42:1-11.
2021-01-01
-
Effect of modified starch and gelatin by-product based edible coating on the postharvest quality and shelf life of guava fruits.
01:01-10.
2021-01-01
-
Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream.
-:1-9.
2021-01-01
-
Effect of storage time on colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with pre-emulsified linseed oil.
1:1-9.
2021-01-01
-
Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics.
9:593-600.
2021-01-01
-
Effect of the fruit aqueous extract of balloon pepper (Capsicum baccatum var. Pendulum) on lipid oxidation, microbiological quality and consumer acceptance of fresh pork sausage and smoked.
00:01-8.
2021-01-01
-
Effects of dietary supplementation with quebracho tannins on oxidation parameters and shelf life of lamb meat.
1:1-9.
2021-01-01
-
Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage.
41:96-104.
2021-01-01
-
Empirical rheology of wheat flour doughs with pea, soybean and whey protein isolates.
-:-.
2021-01-01
-
Estimation of theoretical intake of synthetic food colours Azorubine, Erythrosine, Indigotine, and Ponceau 4R by the Brazilian population.
42:e17821.
2021-01-01
-
Evaluation of factors responsible for waste and environmental impacts arising from the production of meals in food services.
04:1-13.
2021-01-01
-
Food safety: correlation between pesticides and poisoning..
40:1.
2021-01-01
-
Food safety: relation between pesticides and poisoning.
41:174-179.
2021-01-01
-
HOW TO IMPROVE THE FUNCTIONALITY, NUTRITIONAL VALUE AND HEALTH PROPERTIES OF FERMENTED MILKS ADDED OF FRUITS BIOACTIVE COMPOUNDS: A REVIEW..
00:1-12.
2021-01-01
-
Heterogeneity of the remaining lifespan of table grapes in refrigerated transportation.
1:Epub 24 May 21.
2021-01-01
-
How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay.
00:1-8.
2021-01-01
-
Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity.
41:1-6.
2021-01-01
-
Importance of 1,4-dimethylnaphthalene in maintaining the quality of stored tubers of Asterix and Challenger cultivars.
1:1-7.
2021-01-01
-
Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior.
42:1-7.
2021-01-01
-
Influence of grains postharvest conditions on mycotoxins occurrence in milk and dairy products.
1:01-09.
2021-01-01
-
Influence of process conditions on the mass transfer of osmotically dehydrated jambolan fruits.
42:e37520.
2021-01-01
-
Influence of tannic acid on milk lipid composition of cows.
1:1-7.
2021-01-01
-
Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee.
2021:1-675.
2021-01-01
-
Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars.
41:643-652.
2021-01-01
-
Meat quality of culled adult goats finished with increased feeding plans.
41:1-15.
2021-01-01
-
Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil.
1:1-10.
2021-01-01
-
Micronutrient requirements and effects on cellular growth of acetic acid bacteria involved in vinegar production.
.:1-10.
2021-01-01
-
Multivariate analysis in mathematical model selection to describe Croton urucurana Baill drying kinetics.
1:1-8.
2021-01-01
-
Nutr-t-onal character-st-cs and sensory acceptab-l-ty of reduced-fat french fr-es.
41:1-7.
2021-01-01
-
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly.
1:1-8.
2021-01-01
-
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels.
4:01-04.
2021-01-01
-
Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID..
1:1-6.
2021-01-01
-
On probiotic yeasts in food development: Saccharomyces boulardii, a trend.
1:01-07.
2021-01-01
-
Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds.
1:1-10.
2021-01-01
-
Optimization of spray-drying conditions for obtaining Bacillus sp. SMIA-2 protease powder.
1:1-7.
2021-01-01
-
Optimization of the inulin aqueous extraction process from the açaí (Euterpe oleracea, Mart.) seed.
1:1-3.
2021-01-01
-
Physical and sensory characteristics of salty cereal bar with different binding agents.
41:150-154.
2021-01-01
-
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin.
41:25-33.
2021-01-01
-
Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum.
-:--2061.
2021-01-01
-
Physicochemical characterization and quantification of bioactive compounds of guava powder produced by cast-tape drying.
1:1-7.
2021-01-01
-
Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.).
41:1-8.
2021-01-01
-
Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties..
-:1-8.
2021-01-01
-
Production of probiotic Cajá fruit (Spondias mombin) powder using Bifidobacterium animalis ssp. lactis B94 via spouted bed.
1:1-9.
2021-01-01
-
Properties and characterization of biodegradable films obtained from different starch sources.
01:1-482.
2021-01-01
-
Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation.
41:799-806.
2021-01-01
-
Quality of corn grains subjected to drying using direct-fired furnace fed with eucalyptus chips and firewood.
41:0101-2061-6.
2021-01-01
-
Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization.
42:1-8.
2021-01-01
-
Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis.
42:1-8.
2021-01-01
-
Salmonella survival during soft-cooked eggs processing by steam oven.
151:1.
2021-01-01
-
Seasonal influence on centesimal composition and yield of Amazonian fish.
1:1-5.
2021-01-01
-
Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran.
41:1-5.
2021-01-01
-
Simultaneous extraction of carotenoids and phenolic compounds from pulps of orange and yellow peach palm fruits (Bactris gasipaes) by ultrasound-assisted extraction.
1:1.
2021-01-01
-
Small scale market survey on the preparation and physico-chemical characterstics of moin-moin: a traditional ready-to-eat cowpea food from Brazil.
1:0101-2061-8.
2021-01-01
-
Street food in Espírito Santo, Brazil: a study about good handling practices and food microbial quality.
41:1-556.
2021-01-01
-
Suitability of donata and BRS F 132 cultivar for the potato processing industry.
1:1-1-6.
2021-01-01
-
The effect of dietary oilseeds on physico-chemical characteristics, fatty acid profile and sensory aspects of meat of young zebu cattle.
42:21421-10.
2021-01-01
-
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling.
1:1-9.
2021-01-01
-
Use of bacterial cellulose as a fat replacer in emulsified meat products: review.
1:1-9.
2021-01-01
-
Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC).
1:1-918.
2021-01-01
-
Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry.
1:1-6.
2021-01-01
-
Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese.
01:01-08.
2021-01-01
-
Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing.
1:1-8.
2021-01-01
-
Use of ultrasound and acerola (Malpighia emarginata) residue extract tenderness and lipid oxidation of pork meat.
11:1-11.
2021-01-01
-
Vibriosis and its impact on microbiological food safety.
2021:1-6.
2021-01-01
-
-Yellow Araçá- flour (Psidium cattleyanum cv. Ya-cy) in cereal bars - nutritional and functional potential.
1:1-10.
2020-01-01
-
A multivariate approach to differentiate yerba mate (Ilex paraguariensis) commercialized in the southern Brazil on the basis of phenolics, methylxanthines and in vitro antioxidant activity.
1:1-652.
2020-01-01
-
Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules.
23:1-474.
2020-01-01
-
Activity of polyphenoloxidase and peroxidase in non-dormant potato tubers treated with sprout suppressors.
1:222.
2020-01-01
-
Addition of green banana biomass as partial substitute for fat and encapsulated Lactobacillus acidophilus in requeijão cremoso processed cheese.
40:451-457.
2020-01-01
-
Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour.
1.1590/fst.0591-9.
2020-01-01
-
Adjustment of mathematical models in the drying of cagaita pulp in foam-layer.
1:1-5.
2020-01-01
-
Aflatoxin M1 : biological decontamination methods in milk and cheese.
4:1-8.
2020-01-01
-
Agar and pomegranate seed oil used in a biodegradable coating composition for Formosa papaya.
40:280-286.
2020-01-01
-
Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute.
40:157-161.
2020-01-01
-
Analysis of bioactive compounds in umbu (Spondias tuberosa) by application of edible coating based on Chlorella sp during storage.
0000:000000000000-760.
2020-01-01
-
Analysis of the chemical properties of salted cobia (Rachycentron canadum)..
1:1-6.
2020-01-01
-
Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law.
40:217-221.
2020-01-01
-
Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill..
40:1-409.
2020-01-01
-
Antimicrobial Activity, Physical-Chemical And Activity Antioxidant Of Honey Samples Of Apis Mellifera From Different Regions Of Paraná, Southern Brazil.
1:1-10.
2020-01-01
-
Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats.
01:1-1-8.
2020-01-01
-
Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats.
40:202-208.
2020-01-01
-
Application of artificial neural networks in the study of Mozzarella cheese salting.
41:375-385.
2020-01-01
-
Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese.
1:1-488.
2020-01-01
-
Are foods naturally rich in glutamic acid an alternative to sodium reduction?.
40:190-196.
2020-01-01
-
Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.).
40:00-00.
2020-01-01
-
Atomic force microscopy evidences of bacterial cell damage caused by propolis extracts on E. coli and S. aureus.
40:55-61.
2020-01-01
-
Avermectina residues in milk produced in the state of Pernambuco.
1:1-6.
2020-01-01
-
Avermectins residues in milk produced in the state of Pernambuco.
1:01-06.
2020-01-01
-
Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages.
40:993-999.
2020-01-01
-
Bioactive compounds and antioxidant activity of crisphead lettuce (Lactuca sativa L.) of three different cultivation systems.
1:1-6.
2020-01-01
-
Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions.
-:00-10.
2020-01-01
-
Bioactive compounds and value-added applications of cupuassu (Theobroma grandiflorum Schum.) agroindustrial by-product.
40:401-407.
2020-01-01
-
Brazilian food labeling: a new proposal and its impact on consumer understanding.
40:222-229.
2020-01-01
-
Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing.
1:01-08.
2020-01-01
-
CONSUMER BEHAVIOR OF ORGANIC AND FUNCTIONAL FOODS IN BRAZIL.
40:469-475.
2020-01-01
-
Cachaça production from sugarcane infested by Diatrea saccharalis.
40:266-272.
2020-01-01
-
Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches.
40:705-711.
2020-01-01
-
Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability.
41:82-89.
2020-01-01
-
Cashew nut-based beverage: development, characteristics and stability during refrigerated storage.
40:1-4.
2020-01-01
-
Characterization of hydrolysates of collagen from mechanically separated chicken meat residue.
40:2/8-362.
2020-01-01
-
Chemical and antioxidant characterization, sensory and shelf-life analysis of cereal bars with almonds from pequi (Caryocar brasiliense Camb.).
1:1-374.
2020-01-01
-
Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars.
40:326-333.
2020-01-01
-
Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C.
40:491-497.
2020-01-01
-
Combination of organic acids and Heat?Moisture Treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation.
1:1-10.
2020-01-01
-
Comparison between barley malt protein quantification methods.
40:1-217.
2020-01-01
-
Consumer awareness of food antioxidants. Synthetic vs. Natural.
1:1-212.
2020-01-01
-
Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry.
1:1-660.
2020-01-01
-
Consumer profile: Blackberry processing with different types of sugars.
-:00-00.
2020-01-01
-
Contamination of corn grain for human consumption with transgenic sequences in Paraguay.
40:537-542.
2020-01-01
-
Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil.
1:1-6.
2020-01-01
-
Defatted chia flour improves gluten-free bread nutritional aspects: a model approach.
4:1-75.
2020-01-01
-
Development and characterization of two novel formulations of Labneh cheese of sheep?s milk.
00:000/00-715.
2020-01-01
-
Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg.
40:614-620.
2020-01-01
-
Difference in nutritional values between wild and farmed tambaqui in the north region of Brazil.
.:1-6.
2020-01-01
-
Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes.
40:302-306.
2020-01-01
-
Dry fruit as source of fungal contaminants or functional compounds?.
40:76-83.
2020-01-01
-
EFFECT OF HIGH SOMATIC CELL COUNTS ON THE SENSORY ACCEPTANCEAND CONSUMPTION INTENT OF PASTEURIZED MILK AND COALHO CHEESE..
XX:1-9.
2020-01-01
-
Efeito do hidrolisado protéico de gelatina de peixe comercial na qualidade do filé de truta arco-íris ( Oncorhynchus mykiss ).
1:1-3.
2020-01-01
-
Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products.
4:810-816.
2020-01-01
-
Effect of high somatic cell counts on the sensory acceptance and consumption intent of pasteurized milk and coalho cheese.
.:1-431.
2020-01-01
-
Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas.
40:854-863.
2020-01-01
-
Effect of processing, storage and type of glass packaging on the quality of jelly produced from a Brazilian Cerrado fruit.
40:661-668.
2020-01-01
-
Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk.
17:1-634.
2020-01-01
-
Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage.
40:197-204.
2020-01-01
-
Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens.
40:346-353.
2020-01-01
-
Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial.
40:194-201.
2020-01-01
-
Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design.
.:.-..
2020-01-01
-
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets.
40:300-304.
2020-01-01
-
Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature.
33:--5.
2020-01-01
-
Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production.
1:1-343.
2020-01-01
-
Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam.
1:1-8.
2020-01-01
-
Elaboration of a natural sweetener using Erythritol/Stevia.
40:370-375.
2020-01-01
-
Enrichment of fishburgers with proteins from surimi washing water.
40:822-826.
2020-01-01
-
Enterobacteriaceae in calves, cows and milking environment may act as reservoirs of virulence and antimicrobial resistance genes.
0101:1-380.
2020-01-01
-
Ethanolic extract from Capsicum chinense Jacq. ripe fruits: phenolic compounds, antioxidant activity and development of biodegradable films.
40:1-504.
2020-01-01
-
Ethylene and its inhibitors affect the quality of processed sweet potatoes.
1:1-8.
2020-01-01
-
Evaluation of a rapid detection method of Salmonella in comparison with the culture method and microbiological quality in fish from the Brazilian Amazon.
1:1-157.
2020-01-01
-
Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour.
40:458-464.
2020-01-01
-
Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua).
40:76-82.
2020-01-01
-
Evaluation of residues of Beta-lactam, sulfonamide, tetracycline, quinolone, fluoroquinolone and pyrimidine in raw milk.
1:1-4.
2020-01-01
-
Evaluation of shelf life of isotonic beverage enriched with cajuína.
-:1-6.
2020-01-01
-
Evaluation of the microbiological quality of minimally processed vegetables.
40:290-295.
2020-01-01
-
Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream.
40:215-221.
2020-01-01
-
Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis.
.:1-4.
2020-01-01
-
Factors affecting the consumption of organic and functional foods in Brazil.
1:1-6.
2020-01-01
-
Fatty acid and proteomic analysis of Sterculia striata nut.
1:1-7.
2020-01-01
-
Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.).
41:1-529.
2020-01-01
-
Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil.
00:01-07.
2020-01-01
-
Feasibility of L. plantarum and Prebiotics on Aflatoxin B1 Detoxification in Cow Milk.
1:1-6.
2020-01-01
-
Food allergen labeling: compliance with the mandatory legislation in Brazil.
40:698-704.
2020-01-01
-
Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food.
1:1-1.
2020-01-01
-
Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella.
40:761-768.
2020-01-01
-
Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella.
40:1678-457X-768.
2020-01-01
-
Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product.
01:01-08.
2020-01-01
-
Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC..
40:305-311.
2020-01-01
-
Hypolipidemic and antioxidant effects of grape processing by-products in high-fat/cholesterol diet-induced hyperlipidemic hamsters.
1:1-567.
2020-01-01
-
IMPACT OF ANTIOXIDANT HERBAL SALTS ON THE LIPID FRACTION, ACCEPTABILITY AND CONSUMPTION INTENT OF ROASTED DOLPHINFISH.
4:.-1008.
2020-01-01
-
Impact of alternative sanitizers on the physicochemical quality, chlorophyll content and bioactive compounds of fresh vegetables.
1:1-7.
2020-01-01
-
Impact of organic certification on the price of ready-to-drink fruit nectars and juices.
28:1-403.
2020-01-01
-
Impact of water temperature of chimarrão on phenolic compounds extraction.
-:1-8.
2020-01-01
-
Inclusion of dehydrated mix of tilapia and salmon in pizzas.
1:1-6.
2020-01-01
-
Influence of different packaging on the storage of milk candy in tablets.
50:1-9.
2020-01-01
-
Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps.
40:665-670.
2020-01-01
-
Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture.
40:6-11.
2020-01-01
-
Information as a determinant criterion in the acceptance of fermented yam-based ice cream.
40:296-301.
2020-01-01
-
Innovation, research and development on the passion fruit peel flour: bibliometric approach.
40:130-135.
2020-01-01
-
Innovative dulce de leche made by sheep?s milk with and without the addition of sheep?s milk cream.
41:65-71.
2020-01-01
-
Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system.
40:440-443.
2020-01-01
-
Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products.
40:293-299.
2020-01-01
-
Low- and No- Calorie Sweeteners (LNCS): critical evaluation of their safety and health risks.
40:1-10.
2020-01-01
-
Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery.
01:1-690.
2020-01-01
-
Mascarpone cheese from sheep's milk - a new option for the consumer.
1:1-575.
2020-01-01
-
Medicinal plant essential oils associated with biofilm to protect papaya fruits.
1:1-7.
2020-01-01
-
Methods for and pigments extration and determination of color in tomato for processing cultivars.
40:11-17.
2020-01-01
-
Mineral profile and characterisation of cookies made from legume green grain flour.
1:1-7.
2020-01-01
-
Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions.
00:01-10.
2020-01-01
-
Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria.
40:604-607.
2020-01-01
-
Nutrient content in ora-pro-nóbis (Pereskia aculeata Mill.): unconventional vegetable of the Brazilian Atlantic Forest.
40:1-51.
2020-01-01
-
Obtaining and characterizing -dulce de leche- prepared with sheep?s and cow?s milk in different proportions.
40:1-837.
2020-01-01
-
Optimization and characterization of vinegar produced from rice bran.
40:608-613.
2020-01-01
-
Optimization for sensory and nutritional quality of a mixed berry fruit juice elaborated with coconut water.
40:00-00.
2020-01-01
-
Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation.
40:1-20.
2020-01-01
-
Optimization of the inulin aqueous extraction process from the açaí (Euterpe Oleracea) seed..
1:131.
2020-01-01
-
Optimization of the inulin aqueous extraction process from the açaí (Euterpe oleracea, Mart.) seed.
1:1.
2020-01-01
-
Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves.
40:1-8.
2020-01-01
-
Performance and blood parameters of Holstein/Zebu crossbred heifers fed with two tannins sources.
9:1-20.
2020-01-01
-
Physical and sensory characteristics of salty cereal bar with different binding agents.
1:1-5.
2020-01-01
-
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin.
40:1-33.
2020-01-01
-
Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract.
1:1-10.
2020-01-01
-
Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties.
1:1-676.
2020-01-01
-
Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis).
20:1-7.
2020-01-01
-
Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application.
1:01-08.
2020-01-01
-
Physicochemical parameters and lactic acid bacteria count during ripening of Brazilian regional cheese manufactured with the addition of autochthonous cultures.
40:877-884.
2020-01-01
-
Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid.
40:250-257.
2020-01-01
-
Physicochemical, bioactive properties and antioxidant of Apis mellifera L. honey from western Paraná, Southern Brazil.
1:1-253.
2020-01-01
-
Phytochemical composition and antioxidant potential of different varieties viz. Flor Branca, Costa Rica and Junco of green unripe acerola (Malphigia emarginata D.C.) fruits.
-:1-9.
2020-01-01
-
Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil.
1:1-9.
2020-01-01
-
Pink and white shrimps from the Brazilian coast: pigment identification, antioxidant activity and microbial quality under different freezing-times.
41:447-457.
2020-01-01
-
Prediction of quality parameters of food residues using NIR spectroscopy and PLS models based on proximate analysis.
40:444-450.
2020-01-01
-
Prediction of total phenolics, anthocyanins and antioxidant capacity of blackberry (Rubus sp.), blueberry (Vaccinium sp.) and jaboticaba (Plinia cauliflora (Mart.) Kausel) skin using colorimetric parameters.
40:1-6.
2020-01-01
-
Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods.
1:1-1-11.
2020-01-01
-
Probiotic characterization of a commercial starter culture used in the fermentation of sausages.
1:1-246.
2020-01-01
-
Processes for alcohol-free beer production: a review.
40:273-281.
2020-01-01
-
Production of flour made from bullfrog?s meat and bone.
20:1-379.
2020-01-01
-
Promoters effectiveness in the improvement in iron and zinc absorption from the rice and bean.
1:0101-2061.
2020-01-01
-
Properties of wheat and rice breads added with chia (Salvia hispanica L.) protein hydrolyzate.
1:1-8.
2020-01-01
-
Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates.
-:--105.
2020-01-01
-
Proximal and sensory analysis of red tilapia (Oreochromis sp.) fed with fish tanks sediments from a Biofloc culture.
41:1-876.
2020-01-01
-
Pseudomonas SP. in uninspected raw goat?s milk in Rio de Janeiro, Brazil.
40:605-611.
2020-01-01
-
QUALITY OF ROASTED BARU ALMONDS STORED IN DIFFERENT PACKAGES.
1:1-28.
2020-01-01
-
Quality of pasta made of cassava, peach palm and golden linseed flours.
40:228-234.
2020-01-01
-
Quality of potato cv. Innovator submitted refrigeration and recondition..
1:1-1.
2020-01-01
-
Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis.
40:508-516.
2020-01-01
-
Raw milk cheese as a potential infection source of pathogenic and toxigenic food born pathogens.
1:1-358.
2020-01-01
-
Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria.
1:1-11.
2020-01-01
-
Risk perception related to food.
40:1-7.
2020-01-01
-
Row orientation effects on chemical composition and aromatic profile of Syrah winter wines.
41:412-417.
2020-01-01
-
Rutin in herbs and infusions: screening of new sources and consumption estimation.
40:113-120.
2020-01-01
-
SENSORY CHARACTERISTICS OF STRUCTURED GUAVA (PSIDIUM GUAJAVA): COMPARISON OF OPTIMIZED DESCRIPTIVE PROFILE, CATA AND SENSORY ACCEPTANCE METHODS.
29:1-502.
2020-01-01
-
Selected minerals concentration and microbiological safety in non-carcass bovine components of ?PANELADA? dish.
40:1-619.
2020-01-01
-
Sensory attributes and Lipid oxidation of smoked lamb sausage formulated with passion fruit meal, potassium chloride and calcium chloride.
40:423-429.
2020-01-01
-
Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product.
40:653-658.
2020-01-01
-
Simplified process of extraction of polyphenols from agroindustrial grape waste.
40:1-9.
2020-01-01
-
Smart film of jackfruit seed starch as a potential indicator of fish freshness.
-:1-496.
2020-01-01
-
Snack bars enriched with Spirulina for schoolchildren nutrition.
40:146-152.
2020-01-01
-
Spices as natural additives for beef burger production.
40:817-821.
2020-01-01
-
Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage.
40:387-393.
2020-01-01
-
Staple food crops from Brazilian Biofortification Program have high protein quality and hypoglycemic action in Wistar rats.
40:140-149.
2020-01-01
-
Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride.
57:3232-3243.
2020-01-01
-
Study on the sensory acceptance and check all that apply of mixed juices in distinct Brazilian regions.
1:1-10.
2020-01-01
-
Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test..
1:1-5.
2020-01-01
-
Sustainable production of furfural and 5-hidroximetilfurfural from rice husks and soybean peel by using ionic liquid.
40:83-87.
2020-01-01
-
System electro-neutralizer of agrochemicals contained in food and water samples through electrons trap.
40:315-325.
2020-01-01
-
Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles.
41:74-81.
2020-01-01
-
The effect of herbal salt as a natural antioxidant in preserving fish during freezing storage.
41:1-10.
2020-01-01
-
The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality.
1:1-15.
2020-01-01
-
The influence of sensory attributes on overall liking by a gamma regression model: an analysis of Cerrado mixed fruits jams.
4:1-6.
2020-01-01
-
The shelf life of standardized sugarcane juice stored under refrigeration.
40:95-101.
2020-01-01
-
The use of white striped chicken breasts on the quality of nuggets and hamburgers.
1:1-575.
2020-01-01
-
Traditional sour cassava starch obtained with alterations in the solar drying stage.
28:1-1.
2020-01-01
-
Ultrafiltration for the recovery of proteins from surimi washing water.
1:1-464.
2020-01-01
-
Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue.
40:1-354.
2020-01-01
-
Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances.
41:1-125.
2020-01-01
-
Variability in the shelf life of table grapes from same batch when exposed under different ambient air conditions.
1:1-11.
2020-01-01
-
Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages.
2:1-6.
2020-01-01
-
Óleos essenciais de plantas medicinais associados ao biofilme para proteger os frutos do mamão.
40:1-7.
2020-01-01
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Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
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