1.Alternatives to reduce sodium in processed foods and the potential of high pressure technology

作　　者：RODRIGUES, Fernando Morais ;ROSENTHAL, Amauri ;TIBURSKI, Júlia Hauck 等

出　　处：Food Science and Technology (Campinas). 2016 ;(AHEAD):0-0.doi:10.1590/1678-457X.6833

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150414204

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2.Cytotoxic and genotoxic potential of powdered juices

作　　者：BEZERRA, Marielly de Sousa ;MALAQUIAS, Geiz de Sousa ;CASTRO E SOUSA, João Marcelo de 等

出　　处：Food Science and Technology (Campinas). 2016 ;(AHEAD):0-0.doi:10.1590/1678-457X.0006

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150414205

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3.Characterization of polyphenol oxidase in two cocoa (Theobroma cacao L.) cultivars produced in the south of Bahia, Brazil

作　　者：MACEDO, Adrielle Souza Leão ;ROCHA, Fátima de Souza ;RIBEIRO, Margareth da Silva 等

出　　处：Food Science and Technology (Campinas). 2016 ;(AHEAD):0-0.doi:10.1590/1678-457X.0009

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150414206

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4.Lactose intolerance and cow's milk protein allergy

作　　者：RANGEL, Adriano Henrique do Nascimento ;SALES, Danielle Cavalcanti ;URBANO, Stela Antas 等

出　　处：Food Science and Technology (Campinas). 2016 ;(AHEAD):0-0.doi:10.1590/1678-457X.0019

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150414207

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5.Fresh pasta enrichment with protein concentrate of tilapia: nutritional and sensory characteristics

作　　者：GOES, Elenice Souza dos Reis ;SOUZA, Maria Luiza Rodrigues de ;MICHKA, Jane Martha Graton 等

出　　处：Food Science and Technology (Campinas). 2016 ;(AHEAD):0-0.doi:10.1590/1678-457X.0020

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150414208

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6.Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

作　　者：CARBAS, Bruna ;VAZ-PATTO, Maria Carlota ;BRONZE, Maria Rosário 等

出　　处：Food Science and Technology (Campinas). 2016 ;(AHEAD):0-0.doi:10.1590/1678-457X.6674

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150414209

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7.Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

作　　者：ZANQUI, Ana Beatriz ;SOUZA, Aloisio Henrique Pereira de ;GOHARA, Aline Kirie 等

出　　处：Food Science and Technology (Campinas). 2016 ;(AHEAD):0-0.doi:10.1590/1678-457X.6796

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150414210

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8.Microbiological and sensory evaluation of Jambu (Acmella oleracea L.) dried by cold air circulation

作　　者：BARBOSA, Alan Franco ;SABAA-SRUR, Dilcilene Fagundes ;MAIA, José Guilherme Soares 等

出　　处：Food Science and Technology (Campinas). 2016 ;(AHEAD):0-0.doi:10.1590/1678-457X.6827

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150414211

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9.Developing novel one-step processes for obtaining food-grade O/W emulsions from pressurized fluid extracts: processes description, state of the art and perspectives

作　　者：SANTOS, Diego Tresinari ;MEIRELES, Maria Angela de Almeida ;SANTOS, Diego Tresinari 等

出　　处：Food Science and Technology (Campinas). 2015 ;35(4):579-587.doi:10.1590/1678-457X.6786

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150407505

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10.Extraction, purification and characterization of inhibitor of trypsin from Chenopodium quinoa seeds

作　　者：Pesoti, Aline Regiele ;Oliveira, Bruno Menezes de ;Oliveira, Augusto Cesar de 等

出　　处：Food Science and Technology (Campinas). 2015 ;35(4):588-597.doi:10.1590/1678-457X.6655

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：150407508

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