SciELO Analytics (Beta)

publishing year	previous	first author	document title
2018	Food Science and Technology	HOLANDA, Natálya Vidal de	Shelf life of artisanal demi-glace sauce
2013	Food Science and Technology (Campinas)	Mendes, Nathalia da Silva Rodrigues	Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging
2017	Polímeros	Gonçalves, Carolina Ferrer	Microalgae biopeptides applied in nanofibers for the development of active packaging
2008	Food Science and Technology (Campinas)	Osawa, Cibele Cristina	Avaliação da qualidade de rações utilizando métodos rápidos e métodos oficiais
2011	Brazilian Archives of Biology and Technology	Bertolin, Telma Elita	Antioxidant effect of phycocyanin on oxidative stress induced with monosodium glutamate in rats
2011	Ciência e Agrotecnologia	Bertolin, Telma Elita	Antioxidant effect of phycocianin on dried-salted fish
2016	Revista Brasileira de Ciência Avícola	Faitarone, ABG	Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils
2017	Brazilian Journal of Poultry Science	Batista, NR	Trace Mineral Sources and Rosemary Oil in the Diet of Brown Laying Hens: Egg Quality and Lipid Stability
2013	Pesquisa Agropecuária Brasileira	Franco, Maria Luiza Rodrigues de Souza	Microbiological quality and shelf life of smoked fillets of Nile tilapia under refrigeration or freezing