Prevalence and characteristics of Salmonella spp in bovine meat for export: contribution...

Proteomics analysis of conventional and genetically modified varieties of soybean...

Proteolysis in Prato cheese varietie during ripening

Efeito dos compostos fenólicos de frutas nativas brasileiras na glicemia pós-pra...

Study of interactions isoflavones and soy protein: effect on the digestibility and...

Study of conditions the processing to production of isoflavone-rich soy protein ...

Bacteriocin-producing lactic acid bacteria in salami: isolation, characterization,...

Evaluation of the action of food ingredients on the antilisterial activity of the...

Effects of camu camu and cupuassu phenolic compounds on obesity and type 2 diabetes...

Genetic diversity in cassava varieties from Amazon, amylolitic activity and gene...