Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum by Monteiro, Ricardo Lemos, Oliveira de Moraes, Jaqueline, Gomide, Aline Iamin, Mattar Carciofi, Bruno Augusto, Laurindo, João Borges

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The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum by Gomide, Aline Iamin, Monteiro, Ricardo Lemos, Carciofi, Bruno Augusto Mattar, Laurindo, João Borges

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Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods by Gomide, Aline Iamin, Silva, Rita de Cássia dos Santos Navarro, Nascimento, Moysés, Minim, Luis Antônio, Minim, Valéria Paula Rodrigues

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Optimized Descriptive Profile: A rapid methodology for sensory description by de Cássia dos Santos Navarro da Silva, Rita, Minim, Valéria Paula Rodrigues, Simiqueli, Andréa Alves, da Silva Moraes, Liliane Elen, Gomide, Aline Iamin, Minim, Luis Antônio

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Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying by Gomide, Aline Iamin, Monteiro, Ricardo Lemos, Laurindo, João Borges

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Evaluation of viability to simulated gastrointestinal tract passage of probiotic strains and pioneer bioaccessibility analyses of antioxidants in chocolate by Zoldan, Jocelane, De Marco, Ivan, Verruck, Silvani, Gomide, Aline Iamin, Cartabiano, Claudio Eduardo Leite, de Melo Pereira, Gilberto Vinícius, De Dea Lindner, Juliano

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Otimização da aceitabilidade sensorial de requeijão cremoso light Optimization of the sensory acceptability of light cream cheesecurd by Rita de Cássia dos Santos Navarro da Silva, Valéria Paula Rodrigues Minim, Luiz Paulo de Lima, Aline Iamin Gomide, Liliane Elen da Silva Moraes, Luis Antônio Minim

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Optimization of the sensory acceptability of light cream cheesecurd/ Otimizacao da aceitabilidade sensorial de requeijao cremoso light by da Silva, Rita de Cassia dos Santos Navarro, Minim, Valeria Paula Rodrigues, de Lima, Luiz Paulo, Gomide, Aline Iamin, Moraes, Liliane Elen da Silva, Minim, Luis Antonio

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Otimização da aceitabilidade sensorial de requeijão cremoso light by Silva, Rita de Cássia dos Santos Navarro da, Minim, Valéria Paula Rodrigues, Lima, Luiz Paulo de, Gomide, Aline Iamin, Moraes, Liliane Elen da Silva, Minim, Luis Antônio

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The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum by Gomide, Aline Iamin, Monteiro, Ricardo Lemos, Carciofi, Bruno Augusto Mattar, Laurindo, João Borges

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Optimization of the sensory acceptability of light cream cheesecurd/ Otimizacao da aceitabilidade sensorial de requeijao cremoso light by da Silva, Rita de Cassia dos Santos Navarro, Minim, Valeria Paula Rodrigues, de Lima, Luiz Paulo, Gomide, Aline Iamin, Moraes, Liliane Elen da Silva, Minim, Luis Antonio

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Otimização da aceitabilidade sensorial de requeijão cremoso light by Silva, Rita de Cássia dos Santos Navarro da, Minim, Valéria Paula Rodrigues, Lima, Luiz Paulo de, Gomide, Aline Iamin, Moraes, Liliane Elen da Silva, Minim, Luis Antônio

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