Yerba Mate (Ilex paraguariensis) Processing and Extraction: Retention of Bioactive Compounds by dos Santos, David Fernando, Alves, Vandressa, Costa, Edlaine, Martins, André, Vieira, Alexia Flavia França, dos Santos, Gustavo Henrique Fidelis, Francisco, Cátia Tavares dos Passos, Pinto, Vânia Zanella

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Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance by Fernando dos Santos, David, Leonarski, Eduardo, Araújo Rossoni, Milena, Alves, Vandressa, Tavares dos Passos Francisco, Cátia, Zanella Pinto, Vânia, Bergler Bitencourt, Thiago

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Effect of the use of guabiroba bark and functional ingredients on the characteristics of Nile Tilapia burger by Cristofel, Cristian José, Grando, Remili Cristiane, Tormen, Luciano, Francisco, Cátia Tavares dos Passos, Bertan, Larissa Canhadas

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Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains by Sanches, Flavia Leticia, Weis, Cláudia Moreira Santa Catharina, Gonçalves, Giovanna Camile Vaz, Andrade, Gessica Suiany, Diniz, Luan Gabriel Techi, Camargo, Aline Frumi, Kubeneck, Simone, Klein, Gabriel Henrique, Romani, Larissa Capeletti, Longo, Vitoria Dassoler, Bürck, Monize, Tormen, Luciano, Braga, Anna Rafaela Cavalcante, Francisco, Catia Tavares Dos Passos, Treichel, Helen, Bertan, Larissa Canhadas

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Creamy coconut milk dessert with cocoa flavor: Proximate composition, texture profiling, and sensory evaluation by Sanches, Flávia Leticia, Jesus, Eliane Pompeu, Alves, Vanessa, Quast, Leda Battestin, Romio, Ana Paula, Passos Francisco, Cátia Tavares, Tormen, Luciano, Bertan, Larissa Canhadas

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