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International Journal of Food Microbiology|December 28, 2024
Use of dielectric-barrier discharge (DBD) cold plasma for control of bread spoilage fungiJéssica Gonçalves Lemos, Lhwan Philippe Silva, Mailah Ali Abdul Rahman Mahfouz, et al.Journal of Food Science and Technology|January 24, 2018
Characterization of baru nut (<i>Dipteryx alata</i> Vog) flour and its application in reduced-fat cupcakesCamila de Souza Paglarini, Mayara de Souza Queirós, Silvia Satie Tuyama, et al.Food Science & Nutrition|June 11, 2026
Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based BurgersAna Paula Rebellato, Bruna Dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, et al.Food Chemistry|March 14, 2015
Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic indexÉrica Aguiar Moraes, Rafaela da Silva Marineli, Sabrina Alves Lenquiste, et al.Food Research International (Ottawa, Ont.)|November 21, 2023
Organic acids in bread-making affecting gluten structure and digestibilityAna Elisa Ramos Magalhães, Maria Isabel Landim Neves, Bruna Dos Reis Gasparetto, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Effect of supercritical CO<sub>2</sub> fractionation of Tahiti lemon (Citrus latifolia Tanaka) essential oil on its antifungal activity against predominant molds from pan breadBruna Dos Reis Gasparetto, Rafael Chelala Moreira, Rayanne Priscilla França de Melo, et al.Pageof 2