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| publishing year | previous | first author | document title |
|---|---|---|---|
| 2018 | Food Science and Technology | MARQUETTI, Carline | Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies |
| 2014 | Food Science and Technology (Campinas) | Bertagnolli, Silvana Maria Michelin | Bioactive compounds and acceptance of cookies made with Guava peel flour |
| 2020 | Brazilian Journal of Food Technology | Jacinto, Gabriela | Efeito das farinhas de casca de batata, semente de abóbora e quinoa nas características sensoriais e químicas de pães isentos de glúten |