Liquid Chromatography with mass spectrometry analysis of mycotoxins in food samples using silica hydride based stationary phases by Pesek, Joseph J., Matyska, Maria T., Hoffmann, Jessica F., Madruga, Nathalia A., Crizel, Rosane L., Elias, Moacir C., Vanier, Nathan L., Chaves, Fabio C.

Get full text

Molecular structure and granule morphology of native and heat-moisture-treated pinhão starch by Pinto, Vania Z., Moomand, Khalid, Vanier, Nathan L., Colussi, Rosana, Villanova, Franciene A., Zavareze, Elessandra R., Lim, Loong-Tak, Dias, Alvaro R. G.

Get full text

Quick‐cooking beans technology: Effects of the drying temperature on end‐product quality by Pedone, Isabel S., Narita, Isabela M. P., Silveira, Miriã Miranda, Bassinello, Priscila Z., Vanier, Nathan L., Colussi, Rosana

Get full text

Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice by Souza Batista, Cristian, Dittgen, Caroline L., Silva Lindemann, Igor, Wang, Ya‐Jane, Elias, Moacir C., Vanier, Nathan L., Colussi, Rosana

Get full text