| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acrylamide mitigation in French fries using native l-asparaginase from Aspergillus oryzae CCT 3940
|
Dias, Fernanda Furlan Gonçalves
|
|
2017
|
76 |
PB |
p. 222-229
8 p.
|
article
|
| 2 |
Calendar
|
|
|
2017
|
76 |
PB |
p. I-
1 p.
|
article
|
| 3 |
Editorial Board/Aims and Scope
|
|
|
2017
|
76 |
PB |
p. IFC-
1 p.
|
article
|
| 4 |
Editorial for SLACA
|
Pastore, Gláucia Maria
|
|
2017
|
76 |
PB |
p. 197-
1 p.
|
article
|
| 5 |
Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.)
|
Moreira, Thaís Caroline
|
|
2017
|
76 |
PB |
p. 326-329
4 p.
|
article
|
| 6 |
Evaluation of oligosaccharide profiles in selected cooked tubers and roots subjected to in vitro digestion
|
Sancho, Renata A. Soriano
|
|
2017
|
76 |
PB |
p. 270-277
8 p.
|
article
|
| 7 |
Formulation of W/O/W emulsions loaded with short-chain fatty acid and their stability improvement by layer-by-layer deposition using dietary fibers
|
Yamanaka, Yohei
|
|
2017
|
76 |
PB |
p. 344-350
7 p.
|
article
|
| 8 |
Functional tea from a Brazilian berry: Overview of the bioactives compounds
|
da Silva, Juliana Kelly
|
|
2017
|
76 |
PB |
p. 292-298
7 p.
|
article
|
| 9 |
High pressure processing (HPP) of pea starch: Effect on the gelatinization properties
|
Leite, Thiago S.
|
|
2017
|
76 |
PB |
p. 361-369
9 p.
|
article
|
| 10 |
Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages
|
Almeida, Jacqueline de Florio
|
|
2017
|
76 |
PB |
p. 299-305
7 p.
|
article
|
| 11 |
Migration evaluation of silver nanoparticles from antimicrobial edible coating to sausages
|
Marchiore, Nicolli Grecco
|
|
2017
|
76 |
PB |
p. 203-208
6 p.
|
article
|
| 12 |
Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
|
Schmiele, Marcio
|
|
2017
|
76 |
PB |
p. 259-269
11 p.
|
article
|
| 13 |
Oligosaccharide profile in Brazilian Cerrado fruit araticum (Annona crassiflora Mart.)
|
Arruda, Henrique Silvano
|
|
2017
|
76 |
PB |
p. 278-283
6 p.
|
article
|
| 14 |
Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology
|
Paucar-Menacho, Luz María
|
|
2017
|
76 |
PB |
p. 236-244
9 p.
|
article
|
| 15 |
Optimizing germination conditions to enhance the accumulation of bioactive compounds and the antioxidant activity of kiwicha (Amaranthus caudatus) using response surface methodology
|
Paucar-Menacho, Luz María
|
|
2017
|
76 |
PB |
p. 245-252
8 p.
|
article
|
| 16 |
Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin
|
Penha, Camila Benedetti
|
|
2017
|
76 |
PB |
p. 198-202
5 p.
|
article
|
| 17 |
Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C
|
Reis, Amália Soares dos
|
|
2017
|
76 |
PB |
p. 306-313
8 p.
|
article
|
| 18 |
Physicochemical properties of low sodium goat kafta
|
Barbosa, Phillipe T.
|
|
2017
|
76 |
PB |
p. 314-319
6 p.
|
article
|
| 19 |
Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity
|
de Lima, Ana Cristina Silva
|
|
2017
|
76 |
PB |
p. 253-258
6 p.
|
article
|
| 20 |
Production of microcapsules containing Bifidobacterium BB-12 by emulsification/internal gelation
|
Holkem, Augusto Tasch
|
|
2017
|
76 |
PB |
p. 216-221
6 p.
|
article
|
| 21 |
Quality parameters of frankfurter-type sausages with partial replacement of fat by hydrolyzed collagen
|
Sousa, Samara C.
|
|
2017
|
76 |
PB |
p. 320-325
6 p.
|
article
|
| 22 |
Red-jambo (Syzygium malaccense): Bioactive compounds in fruits and leaves
|
Batista, Ângela Giovana
|
|
2017
|
76 |
PB |
p. 284-291
8 p.
|
article
|
| 23 |
Support vector machines in tandem with infrared spectroscopy for geographical classification of green arabica coffee
|
Bona, Evandro
|
|
2017
|
76 |
PB |
p. 330-336
7 p.
|
article
|
| 24 |
The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics
|
Leite Júnior, Bruno Ricardo de Castro
|
|
2017
|
76 |
PB |
p. 351-360
10 p.
|
article
|
| 25 |
Use of NIR hyperspectral imaging and multivariate curve resolution (MCR) for detection and quantification of adulterants in milk powder
|
Forchetti, Débora A.P.
|
|
2017
|
76 |
PB |
p. 337-343
7 p.
|
article
|
| 26 |
Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria
|
Bezerra, Taliana Kênia Alves
|
|
2017
|
76 |
PB |
p. 209-215
7 p.
|
article
|
| 27 |
Young bamboo culm flour of Dendrocalamus asper: Technological properties for food applications
|
Felisberto, Mária Herminia Ferrari
|
|
2017
|
76 |
PB |
p. 230-235
6 p.
|
article
|
Journal description