Adaptive Laboratory Evolution to obtain lactic acid bacteria strains of industrial interest - a review by Luana Tirloni, Daiane Heidrich, Claucia Fernanda Volken de Souza

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Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose by Ana Paula Mörschbächer, Giandra Volpato, Claucia Fernanda Volken de Souza

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Desenvolvimento, parâmetros físico-químicos e avaliação sensorial de sobremesas lácteas elaboradas com soro de queijo e gomas by Janaína de Souza, Juliana de Souza, Claucia Fernanda Volken de Souza

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Physicochemical and nutritional alterations induced by two-spotted spider mite infestation on strawberry plants by Emanuele Livinali, Raul Antonio Sperotto, Noeli Juarez Ferla, Claucia Fernanda Volken de Souza

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Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material by Renate Simon, Adriano Gennari, Daniel Kuhn, Gabriela Rabaioli Rama, Claucia Fernanda Volken de Souza

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Importance of Cheese Whey Processing: Supplements for Sports Activities – a Review by Patricia Fassina, Gabriela Quadros Nunes, Fernanda Scherer Adami, Márcia Inês Goettert, Claucia Fernanda Volken de Souza

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NITRATE, NITRITE, CALCIUM, POTASSIUM AND SODIUM IN ORGANIC, HYDROPONIC AND CONVENTIONAL VEGETABLES by Carolina Kraemer, Fernanda Scherer Adami, Michele Dutra Rosolen, Claucia Fernanda Volken de Souza, Luana Gabriela Marmitt, Eniz Conceição Oliveira

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Encapsulation of Zootechnical Additives for Poultry and Swine Feeding: A Systematic Review by Liliana Berté Fontana, Guilherme Schwingel Henn, Carolina Horst Dos Santos, Luana Specht, Caroline Schmitz, Claucia Fernanda Volken de Souza, Daniel Neutzling Lehn

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Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour by Lilian de Fátima Ferreira da Silva, Kétlin Fernanda Rodrigues, Eduardo Miranda Ethur, Lucélia Hoehne, Claucia Fernanda Volken de Souza, Daisa Hakbart Bonemann, Anderson Schwingel Ribeiro, Elisete Maria de Freitas

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Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation by Marcos Aurélio Dahlem Júnior, Wendell Dall Agnol, Natália Neitzke, Adriani Cristina Felipe dos-Santos, Vanessa Mendonça Esquerdo, Daniel Neutzling Lehn, Luiz Antonio de Almeida Pinto, Claucia Fernanda Volken de Souza

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