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2
por Silva, H.
Publicado em 2015
“... as homogenization pressure, surfactant concentrations and oil:water ratio significantly affected the values...”
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Artigo
5
Publicado em 2022
“..., mediated by IgE. Until now, the processes used to decrease the allergenicity of egg proteins, such...”
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9
Publicado em 2011
“... introduction in the food web. The activity of plant roots and associated microbes can alter the physical and...”
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Dissertação
10
por Souza, M.
Publicado em 2015
“... incorporation of quercetin. The color parameters of chitosan films were affected by quercetin incorporation with...”
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Artigo
13
Publicado em 2022
“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
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14
Publicado em 2012
“...ntensive use of metal nanoparticles increases the chance of their release into freshwaters that may...”
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