Aquafaba proveniente da cocção do grão-de-bico (Cicer arietinum L.): características químicas, padronização do uso e aplicação culinária by Marina Domingues Landert, Caroline Xavier Zaminelli, Caroline Dário Capitani

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Food and nutrition education as a strategy to reduce food wastage in public elementary schools by Talita Balansin Rigon, Larissa Valério Cordeiro, Julicristie Machado Oliveira, Caroline Dario Capitani

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Suplementos alimentares: perfil do consumidor e composição química by Vitor Xavier Crivelin, Rodrigo Ramos da Silva Chaves, Maria Teresa Bertoldo Pacheco, Caroline Dário Capitani

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Cooking for Health: a comprehensive narrative review of Culinary Medicine as an educational tool in medical training in Brazil and Globally by Ana Carolina Junqueira Vasques, Caroline Dário Capitani, David M. Eisenberg, Licio Augusto Velloso, Bruno Geloneze

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Recuperação de proteínas do soro de leite por meio de coacervação com polissacarídeo Milk whey protein recuperation by coacervation with polysaccharide by Caroline Dário Capitani, Maria Teresa Bertoldo Pacheco, Homero Ferracini Gumerato, Alfredo Vitali, Flávio Luis Schmidt

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Optimized menu formulation to enhance nutritional goals: design of a mixed integer programming model for the workers’ food program in Brazil by Marina Padovan, Fernando Ribeiro de Senna, Juliana Klein Kimura, Samara Tortorella Nascimento, Antonio Carlos Moretti, Caroline Dário Capitani

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Analysis of serve and serve return on different surfaces in elite tennis players by Victor Paiva de Faria Melonio, Marcelo Saldanha Aoki, Ademir Felipe Schultz Arruda, Darlan Souza, Caroline Dário Capitani, Alexandre Moreira

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ADOLESCENT GLUTEN INTAKE: POPULATION-BASED STUDY IN A BRAZILIAN CITY by Daniela de Assumpção, Caroline Dario Capitani, Ana Carolina Rocha, Marilisa Berti de Azevedo Barros, Antonio de Azevedo Barros Filho

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Taste sensitivity throughout age and the relationship with the sleep quality by Maria Eduarda Martelli, Natália Jacob, Milca Abda Morais, Diogo T da-Cunha, Ligiana P Corona, Caroline Dário Capitani, Andrea Maculano Esteves

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Eating habits of Brazilian athletes during the Coronavirus pandemic by Caroline Dário Capitani, Reury Frank Pereira Bacurau, Fernanda Chaparro, Daniela de Assumpção, Bruna Sousa, Silvio Craveiro, Alexandre Moreira, Marcelo Saldanha Aoki

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Physiological demands of archery: effect of experience level by Thiago Oliveira Borges, Alexandre Moreira, Reury Frank Bacurau, Fernando Henrique Magalhães, Caroline Dario Capitani, Alexandre Nunes Martins, Luiz Mochizuki, Marcelo Saldanha Aoki

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Ultra-processed foods in institutional food services: what are diners eating? by Marina Padovan, Diogo Thimoteo da Cunha, Carla Adriano Martins, Alyne Michelle Botelho, Nicole de Souza Bim, Anne Rodrigues Nicoletto, Giovanna Medeiros Rataichesck Fiates, Caroline Dário Capitani

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Beet (Beta vulgaris L.) stalk and leaf supplementation changes the glucose homeostasis and inflammatory markers in the liver of mice exposed to a high-fat diet by Isabela Micheletti Lorizola, Josiane Érica Miyamoto, Ana Luiza Figueiredo Vieira, Beatriz Rocchetti Sumere, Rosângela Maria Neves Bezerra, Marcio Alberto Torsoni, Adriana Souza Torsoni, Mauricio Ariel Rostagno, Marciane Milanski, Caroline Dário Capitani

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