Elaboration and evaluation of points system food orientation instrument efficacy...

Utilization of response surface methodology in the development of a Pesto sauce to...

Validation of methodologies and determination of phytosterols composition in vegetable...

Comparative analysis of the fractions pulp, peel, seed and commercial powder of guarana...

Formulation of herbal salt as a promoter of sodium reduction in beef burger: sensory...

Antioxidant potential and physical-chemical characteristics of organic tomato (Lycopersicon...

Evaluation of the levels of trans fatty acids in foods marketed in Sao Paulo

Effects of guarana (Paullinia cupana) on cardiovascular health: a systematic rev...

Influence of the cooking method in the nutritious value, lipid quality and formation...

Food standard and household comsumption of low-fat product at the Metropolitan area...