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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2008 | Food Science and Technology (Campinas) | Carvalho, Ana Vânia | Proteins of cupuacu seeds (Theobroma grandiflorum Schum) and changes during fermentation and roasting |
| 2010 | Food Science and Technology (Campinas) | Padilha, Vivianne Montarroyos | Sensorial profile of chocolate cakes formulated with yacon flour (Smallanthus sonchifolius) |
| 2012 | Revista chilena de nutrición | Mileib Vasconcelos, Christiane | Low-calorie yogurt added with yacon flour: development and physicochemical evaluation |