Smart nanofibers functionalized with natural pigments: a new approach to food qual...
Enzymatic interesterification of binary and ternary blends of milkfat with Brazil ...
Antioxidant properties and physical and sensory characteristics of a corn-based ex...
Development of the post-harvest yam productive chain: manufacturing of high-value-...
Chocolate panned with dehydrated Brazilian grapes: evaluation their quality throug...
Use of biodegradable alginate film incorporated by essential oils to control Liste...