This work is licensed under a Creative Commons Attribution 4.0 International License.
| publishing year | previous | first author | document title |
|---|---|---|---|
| 2021 | Food Science and Technology | SILVA, Jéssyca Santos | Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage |
| 2019 | Food Science and Technology | MENEZES, Evandro Galvão Tavares | Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes |
| 2008 | Food Science and Technology (Campinas) | Asquieri, Eduardo Ramirez | Fermented jackfruit: study on its physicochemical and sensorial characteristics |
| 2017 | Food Science and Technology | PINTO, Juliana Tensol | Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage |
| 2007 | Brazilian Journal of Chemical Engineering | Silva, M. E. | Cashew wine vinegar production: alcoholic and acetic fermentation |
| 2009 | Food Science and Technology (Campinas) | Asquieri, Eduardo Ramirez | Jabuticaba fruit aguardiente made from skin and sediments resulting from the production of fermented jabuticaba |