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1
The impact of color on food choice
Published 2023-07-01“…Brazilian Journal of Food Technology…”
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2
Adição de farinha de casca de guavira em pão: características físico-químicas e sensoriais
Published 2022-05-01“…Brazilian Journal of Food Technology…”
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3
Soybean germplasm characterization for human consumption aptitude in Uruguay
Published 2024-02-01“…Brazilian Journal of Food Technology…”
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4
Physicochemical and amino acid profiles of probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.) extract
Published 2023-05-01“…Brazilian Journal of Food Technology…”
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5
Evaluation of traditional freezing and electromagnetic field-assisted freezing in the physical and sensory properties of avocado (Persea americana Mill) variety Hass
Published 2022-10-01“…Brazilian Journal of Food Technology…”
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6
Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product
Published 2022-07-01“…Brazilian Journal of Food Technology…”
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7
Cold mash in brewer wort with low carbohydrate content: a study of the mashing step
Published 2023-11-01“…Brazilian Journal of Food Technology…”
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8
Evaluating ultrasound pre-treatment as a tool for improving the process of a fermented beverage made from pineapple by-products
Published 2022-07-01“…Brazilian Journal of Food Technology…”
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9
Sugarcane (Saccharum officinarum) bagasse as a source of fiber and fat replacer in ice creams: chemical, microbiological, and sensory evaluation
Published 2023-07-01“…Brazilian Journal of Food Technology…”
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10
Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia
Published 2024-04-01“…Brazilian Journal of Food Technology…”
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11
Food packaging and the new coronavirus: challenges and opportunities for the packaging industry post-Covid-19
Published 2023-07-01“…Brazilian Journal of Food Technology…”
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12
Avaliação da adequação da rotulagem de suplementos alimentares whey protein
Published 2022-05-01“…Brazilian Journal of Food Technology…”
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13
Preclinical safety evaluation of a probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)
Published 2024-02-01“…Brazilian Journal of Food Technology…”
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14
Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective
Published 2023-10-01“…Brazilian Journal of Food Technology…”
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15
Avaliação de rótulos de suplementos alimentares frente à legislação brasileira vigente
Published 2022-09-01“…Brazilian Journal of Food Technology…”
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16
Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids
Published 2024-03-01“…Brazilian Journal of Food Technology…”
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17
Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material
Published 2022-04-01“…Brazilian Journal of Food Technology…”
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18
Perception of functional food consumption by adults: Is there any difference between generations?
Published 2024-03-01“…Brazilian Journal of Food Technology…”
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19
Strategies for producing healthier chicken nuggets - a review
Published 2023-10-01“…Brazilian Journal of Food Technology…”
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20
Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
Published 2022-03-01“…Brazilian Journal of Food Technology…”
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