← Brazilian Journal of Food Research

Papers in Brazilian Journal of Food Research

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1. Pectina: uma abordagem teórica sobre os métodos de extraçãoBrazilian Journal of Food Research · 2022
2. Potencial de frutos do cerrado brasileiro como matérias-primas de filmes flexíveis para embalagens de alimentos – uma revisãoBrazilian Journal of Food Research · 2021
3. Evaluation of growth and phenolic compounds profile of purple lettuce under indoor cultivationBrazilian Journal of Food Research · 2021
4. Electrospinning vs. electrospraying: a comparative assessment of the two techniques for orange essential oil encapsulationBrazilian Journal of Food Research · 2020
5. Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolateBrazilian Journal of Food Research · 2019
6. Use of maltodextrin and gum arabic for encapsulation of red cabbage anthocyaninsBrazilian Journal of Food Research · 2019
7. Fast determination of acidity index and chlorophyll in soybean grains through an Ultra-Compact Near-infrared spectrometerBrazilian Journal of Food Research · 2019
8. Rheological behavior of cupuaçu and tapereba juice with added inulinBrazilian Journal of Food Research · 2018
9. Effect of UV-C radiation on quality indicators of striped catfish (Pangasianodon hypophthalmus) fillets stored under refrigerationBrazilian Journal of Food Research · 2018
10. Evaluation of yellow food coloring consumption by infants and pre-school age childrenBrazilian Journal of Food Research · 2018
11. Effect of chitosan coatings on the quality of persimmon under commercial storage conditions.Brazilian Journal of Food Research · 2017
12. Mixture design applied to the study of bioethanol production from cheese whey and corn steep liquorBrazilian Journal of Food Research · 2016
13. Unveiling of Brazilian cider composition by stable isotopes and physicochemical analysisBrazilian Journal of Food Research · 2016
14. trans-RESVERATROL AND ANTIOXIDANT ACTIVITY OF GRAPE (Vitis vinifera sp) BYPRODUCTSBrazilian Journal of Food Research · 2016
15. Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.)Brazilian Journal of Food Research · 2016
16. Microencapsulation of Roasted Coffee Oil by Complex Coacervation with Gelatin/Gum Arabic Enzymatically CrosslinkedBrazilian Journal of Food Research · 2016
17. Production of starch/poly(lactic acid) sheets containing citric acid and tributyl citrateBrazilian Journal of Food Research · 2016
18. MCR-ALS and NIRS applied on the evaluation of the Lepidium meyenii antioxidant activityBrazilian Journal of Food Research · 2016
19. Quality and Estimative of Time-Consuming of Tiúba Honey (Melipona fasciculata Smith) Produced in Cerrado Region from Maranhão State, BrasilBrazilian Journal of Food Research · 2015
20. Identification of processed tuna products sold by the Brazilian marketBrazilian Journal of Food Research · 2015
21. Craft Beer elaboration from partial replacement of malt by honeyBrazilian Journal of Food Research · 2015
22. Obtention of esterified green banana flour with lactic acidBrazilian Journal of Food Research · 2015
23. Comparative Study of Hypocholesterolemic Potential of Ananas Comosus Peels and Passiflora Edulis Mesocarp in Rats and MiceBrazilian Journal of Food Research · 2015
24. Multivariate calibration applied in UV-Vis spectroscopy data to determine total acidity in winesBrazilian Journal of Food Research · 2015
25. Updates on chemistry and use of annatto (Bixa orellana L.)Brazilian Journal of Food Research · 2015
26. UV spectroscopy and multi-product multivariate calibration in the determination of the total acidity in industrialized juicesBrazilian Journal of Food Research · 2015
27. UV-Vis spectrum fingerprinting and chemometric method in the evaluation of extra virgin olive oil adulteration and fraud.Brazilian Journal of Food Research · 2014
28. Mathematical modeling of drying passion fruit peel and influence of temperature on color, phenolic compounds and antioxidant activityBrazilian Journal of Food Research · 2014
29. Microencapsulated eucalyptol and eugenol as growth promoters in broilers.Brazilian Journal of Food Research · 2014
30. Use of Bovine Blood Powder in Bakery ProductsBrazilian Journal of Food Research · 2014
31. Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná.Brazilian Journal of Food Research · 2014
32. Antioxidant capacity and lipid stability egg during processing and storage.Brazilian Journal of Food Research · 2014
33. Influence of inulin on chemical, sensorial and survival of L. Acidophilus in symbiotic frozen yogurt with reduced-lactose:Brazilian Journal of Food Research · 2013
34. Action of protease from Aspergillus sojae and pancreatin in the hydrolysis of whey protein concentrateBrazilian Journal of Food Research · 2013
35. Effect of acidification of raw milk on psychrotrophic microrganims.Brazilian Journal of Food Research · 2013
36. Comparative study of total lipids extraction methods in vegetable and animal samplesBrazilian Journal of Food Research · 2010
37. Sensory Evaluation of grape yogurt with added calcium and zincBrazilian Journal of Food Research · 2010
38. Proximate composition of soybean cultivars BRS 232, BRS 257 and BRS 258 grown in an organic systemBrazilian Journal of Food Research · 2010