Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour by de Moura, Camila M. A., Soares Júnior, Manoel S., Fiorda, Fernanda A., Caliari, Márcio, Vera, Rosângela, Grossmann, Maria V. E.

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Physicochemical, structural, and thermal properties of “batata-de-teiú” starch by Bento, Juliana Aparecida Correia, Fidelis, Marília Cândido, de Souza Neto, Menandes Alves, Lião, Luciano Morais, Caliari, Márcio, Soares Júnior, Manoel Soares

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Physicochemical stability of bread fortified with tilapia-waste flour by Monteiro, Maria Lúcia Guerra, Mársico, Eliane Teixeira, Soares Junior, Manoel Soares, Caliari, Márcio, Conte-Junior, Carlos Adam

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Changes of probiotic fermented drink obtained from soy and rice byproducts during cold storage by Costa, Kassia Kiss Firmino Dourado, Soares Júnior, Manoel Soares, Rosa, Sarah Inês Rodrigues, Caliari, Márcio, Pimentel, Tatiana Colombo

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Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method by Bento, Juliana Aparecida Correia, Bassinello, Priscila Zaczuk, Carvalho, Rosângela Nunes, Souza Neto, Menandes Alves de, Caliari, Márcio, Soares Júnior, Manoel Soares

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Physical and sensory quality of gluten-free spaghetti processed from amaranth flour and potato pulp by Bastos, Gilsimeire Morais, Soares Júnior, Manoel Soares, Caliari, Márcio, de Araujo Pereira, Andressa Louise, de Morais, Carla Cristina, Campos, Maria Raquel Hidalgo

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Physicochemical characteristics and sensory acceptance of jambolan nectars ( Syzygium cumini) by SOARES, Jackeline Cintra, SOARES JÚNIOR, Manoel Soares, FERREIRA, Karen Carvalho, CALIARI, Márcio

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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage by Resende Oliveira, Érica, Caliari, Márcio, Soares Soares Júnior, Manoel, Ribeiro Oliveira, Aryane, Cristina Marques Duarte, Renata, Valério de Barros Vilas Boas, Eduardo

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Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties by Ribeiro Oliveira, Aryane, Chaves Ribeiro, Alline Emannuele, Resende Oliveira, Érica, da Silva Ana Caroline, Mendes, Soares Soares Júnior, Manoel, Caliari, Márcio

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Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times by da Fonseca, Flávia Araújo, Soares Júnior, Manoel Soares, Caliari, Márcio, Bassinello, Priscila Zaczuk, da Costa Eifert, Eduardo, Garcia, Diva Mendonça

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Physicochemical and functional properties of aged grains flour from different dry common beans by Bento, Juliana Aparecida Correia, Morais, Daisy Karione, Ferreira, Karen Carvalho, Bassinello, Priscila Zaczuk, Carvalho, Rosângela Nunes, Caliari, Márcio, Soares Júnior, Manoel Soares

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Functional properties and chemical profile of aged carioca beans and cooked under thesteam of autoclave by Bento, Juliana Aparecida Correia, Ribeiro, Paulo Riceli Vasconcelos, Bassinello, Priscila Zaczuk, Souza Neto, Menandes Alves de, Carvalho, Rosângela Nunes, Brito, Edy Sousa de, Caliari, Márcio, Júnior, Manoel Soares Soares

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Infant dairy-cereal mixture for the preparation of a gluten free cream using enzymatically modified rice flour by Ferreira, Suzane Martins, Caliari, Márcio, Soares Júnior, Manoel Soares, Del Pino Beleia, Adelaide

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Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch by COSTA, Kassia Kiss Firmino Dourado, PERTUZATTI, Paula Becker, OLIVEIRA, Tatianne Ferreira de, CALIARI, Márcio, SOARES JÚNIOR, Manoel Soares

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Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry by GARCIA, Marina Costa, ELIAS, Thaissa Machado, RIBEIRO, Keyla de Oliveira, SOARES JÚNIOR, Manoel Soares, CALIARI, Márcio

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Exploitation of byproducts from the passion fruit juice and tilapia filleting industries to obtain a functional meat product by dos Santos, Elaine Alves, Chaves Ribeiro, Alline Emannuele, Barcellos, Tatiza Terra, Monteiro, Maria Lúcia Guerra, Mársico, Eliane Teixeira, Caliari, Márcio, Soares Júnior, Manoel Soares

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Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara by TAVARES, Bruna Oliveira, SILVA, Edson Pablo da, SILVA, Vera Sônia Nunes da, SOARES JÚNIOR, Manoel Soares, IDA, Elza Iouko, DAMIANI, Clarissa

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Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis by SOUTO, Luciana Reis Fontinelle, CALIARI, Márcio, SOARES JÚNIOR, Manoel Soares, FIORDA, Fernanda Assumpção, GARCIA, Marina Costa

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Characterization and proposal of potential use in foods of coproducts from waxy maize wet milling by RIBEIRO, Keyla de Oliveira, GARCIA, Marina Costa, OLIVEIRA, Aryane Ribeiro, SOARES JÚNIOR, Manoel Soares, CALIRI, Márcio

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Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks by Bento, Juliana Aparecida Correia, Bassinello, Priscila Zaczuk, Morais, Daisy Karione, Souza Neto, Menandes Alves de, Bataus, Luiz Artur Mendes, Carvalho, Rosângela Nunes, Caliari, Márcio, Soares Júnior, Manoel Soares

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