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Food Research International (Ottawa, Ont.)|August 12, 2025
Towards enzymatic conversion of non-conventional starchy materials for glucose syrup production: A reviewLara Aguiar Borges, Kazumi Kawasaki Ramos, Mária Herminia Ferrari Felisberto, et al.Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|November 22, 2024
Effect of essential oils on the antibacterial activity and technological properties of dark chocolateJulyana Laura Medeiros Vaughan, Lara Aguiar Borges, Maristela da Silva do Nascimento, et al.Food Research International (Ottawa, Ont.)|February 3, 2024
Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat contentRafael Fernandes Almeida, Lara Aguiar Borges, Thayná Torres da Silva, et al.Journal of Food Science and Technology|October 3, 2025
Development and evaluation of nutrient-rich food bars incorporating macauba kernel cakeIvia Caroline Almeida Cavalcanti, Lara Aguiar Borges, Matheus Dias de Carvalho, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Recent advances in the application of xylanases in the food industry and production by actinobacteria: A reviewHandray Fernandes de Souza, Lara Aguiar Borges, Victor Dédalo Di Próspero Gonçalves, et al.Pageof 1