Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures by Almeida, Raphael Lucas Jacinto, dos Santos Pereira, Tamires, Almeida, Renata Duarte, Santiago, Ângela Maria, de Lima Marsiglia, Wanda Izabel Monteiro, Nabeshima, Elizabeth Harumi, de Sousa Conrado, Líbia, de Gusmão, Rennan Pereira

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Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt by Mélo, Elói Duarte de, e Silva, Pedro Ivo Soares, do Oriente, Suelma Ferreira, Almeida, Renata Duarte, Pessoa, Julia Morais, França, Kepler Borges, de Gusmão, Thaísa Abrantes Souza, de Gusmão, Rennan Pereira, Lisboa Oliveira, Hugo M, Nascimento, Amanda Priscila Silva

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Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters by GUSMÃO, Thaisa Abrantes Souza, ALEXANDRE, Anatalha Marinho, SOUZA, Nayara Gabriela Gonçalves de, SASSI, Katharina Kardinele Barros, GUSMÃO, Rennan Pereira de, MOREIRA, Ricardo Targino

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Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars by Muniz, Cecília Elisa S., Santiago, Ângela Maria, Gusmão, Thaisa Abrantes Souza, Oliveira, Hugo Miguel Lisboa, Conrado, Líbia de Sousa, Gusmão, Rennan Pereira de

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Synthesis of an adsorbent-bioactive complex with antioxidant properties: Thermal stability by Neto, José Mariano da Silva, Oliveira, Líbia de Sousa Conrado, de Gusmão, Rennan Pereira, Lima, Fernanda Siqueira, Maia, Celsemy Eleutério

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Influence of enzymatic hydrolysis on the properties of red rice starch by Almeida, Raphael Lucas Jacinto, dos Santos Pereira, Tamires, de Andrade Freire, Vitória, Santiago, Ângela Maria, Oliveira, Hugo Miguel Lisboa, de Sousa Conrado, Líbia, de Gusmão, Rennan Pereira

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Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis by Gusmão, Thaisa Abrantes Souza, de Gusmão, Rennan Pereira, Moura, Henrique Valentim, Silva, Hanndson Araújo, Cavalcanti-Mata, Mário Eduardo Rangel Moreira, Duarte, Maria Elita Martins

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Particle size, morphological, rheological, physicochemical characterization and designation of minerals in mesquite flour (Proposis julifrora) by de Gusmão, Rennan Pereira, Cavalcanti-Mata, Mário Eduardo Rangel Moreira, Duarte, Maria Elita Martins, Gusmão, Thaisa Abrantes Souza

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Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics by Ramos, Nayara Jessica da Silva, Rocha, Edmar Bezerra Maciel, Gusmão, Thaisa Abrantes Souza, Nascimento, Amanda, Lisboa, Hugo M., de Gusmão, Rennan Pereira

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Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content by Santos, Kamila de Lima, Moisés de Sousa, Francisca, Duarte de Almeida, Renata, Pereira de Gusmão, Rennan, Gusmão, Thaisa Abrantes Souza

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Otimização da desidratação osmótica da haste central de abacaxi pérola utilizando a metodologia de superfície de resposta by Falcão Filho, Ronaldo dos Santos, Gusmão, Rennan Pereira

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