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Aviso de Conectividade Saber Mais

Início do conteúdo

2019

Alessio, K. O., Voss, M., Flores, E. M. M., Costa, A. B., Duarte, F. A., & Barin, J. S. (2019). Infrared thermal imaging combined with paper microzone plates and natural reagent extracts for simple, fast, and green enthalpimetric analysis. Talanta, 204, 266–271. https://doi.org/10.1016/j.talanta.2019.05.091

Alves, J. dos S., Confortin, T. C., Todero, I., Rodrigues, A. S., Ribeiro, S. R., Boeira, C. P., Wagner, R., Mazutti, M. A., & da Rosa, C. S. (2019). Simultaneous extraction of oil and bioactive compounds from pecan nut using pressurized solvents. Journal of Supercritical Fluids, 153, 104598. https://doi.org/10.1016/j.supflu.2019.104598

Bazana, M. T., Codevilla, C. F., & de Menezes, C. R. (2019). Nanoencapsulation of bioactive compounds: challenges and perspectives. In Current Opinion in Food Science (Vol. 26, pp. 47–56). Elsevier Ltd. https://doi.org/10.1016/j.cofs.2019.03.005

Bazana, M. T., da Silva, S. S., Codevilla, C. F., de Deus, C., Lucas, B. N., Ugalde, G. A., Mazutti, M. A., Moraes Flores, E. M., Barin, J. S., de Bona da Silva, C., & de Menezes, C. R. (2019). Development of nanoemulsions containing Physalis peruviana calyx extract: A study on stability and antioxidant capacity. Food Research International, 125, 108645. https://doi.org/10.1016/j.foodres.2019.108645

Bender, A. B. B., Goulart, F. R., Da Silva, L. P., & Penna, N. G. (2019). Micronization and extrusion processing on the physicochemical properties of dietary fiber. Ciencia Rural, 49(7), 7. https://doi.org/10.1590/0103-8478cr20190154

Bernardi, A. O., Garcia, M. V., & Copetti, M. V. (2019). Food industry spoilage fungi control through facility sanitization. In Current Opinion in Food Science (Vol. 29, pp. 28–34). Elsevier Ltd. https://doi.org/10.1016/j.cofs.2019.07.006

Bernardi, A. O., Stefanello, A., Lemos, J. G., Garcia, M. V., & Copetti, M. V. (2019). Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi. Food Microbiology, 83, 59–63. https://doi.org/10.1016/j.fm.2019.04.005

Bisognin, D. A., da Luz, L. V., Lencina, K. H., dos Santos, C. O., & Sautter, C. K. (2019). Contents of total phenolics and flavonoids in and antioxidant activity of Ilex paraguariensis leaves. Pesquisa Agropecuaria Brasileira, 54. https://doi.org/10.1590/S1678-3921.PAB2019.V54.00856

Boiago, M. M., Dilkin, J. D., Kolm, M. A., Barreta, M., Souza, C. F., Baldissera, M. D., dos Santos, I. D., Wagner, R., Tavernari, F. de C., da Silva, M. L. B., Zampar, A., Stivanin, T. E., & Da Silva, A. S. (2019). Spirulina platensis in Japanese quail feeding alters fatty acid profiles and improves egg quality: Benefits to consumers. Journal of Food Biochemistry, 43(7). https://doi.org/10.1111/jfbc.12860

Castagna Cezimbra Weis, G., De Oliveira Alves, A., Assmann, C. E., Da Silva Rosa Bonadiman, B., & Costabeber, I. H. (2019). Pesticides: classifications, exposure and risks to human health. Archives in Biosciences & Health, 1(1), 29–44. https://doi.org/10.18593/abh.17454

Cavalheiro, C. P., Ruiz-Capillas, C., Herrero, A. M., Jiménez-Colmenero, F., Pintado, T., de Menezes, C. R., & Fries, L. L. M. (2019). Effect of different strategies of Lactobacillus plantarum incorporation in chorizo sausages. Journal of the Science of Food and Agriculture, 99(15), 6706–6712. https://doi.org/10.1002/jsfa.9952

Cavalheiro, C., Ruiz-Capillas, C., Herrero, A. M., Jiménez-Colmenero, F., de Menezes, C. R., & Fries, L. L. (2019). Survival of probiotic Lactobacillus plantarum and Enterococcus faecium in alginate beads during stress treatments. Nutrition and Food Science, 49(2), 273–283. https://doi.org/10.1108/NFS-05-2018-0132

Cence, K., Santos, P. dos, Garcia, M. V., Copetti, M. V., Valduga, E., Cansian, R. L., Zeni, J., & Backes, G. T. (2019). Enzymatic biocontrol of spoilage fungi from salami. LWT, 115, 108457. https://doi.org/10.1016/j.lwt.2019.108457

Cichoski, A. J., Flores, D. R. M., De Menezes, C. R., Jacob-Lopes, E., Zepka, L. Q., Wagner, R., Barin, J. S., de Moraes Flores, É. M., da Cruz Fernandes, M., & Campagnol, P. C. B. (2019). Ultrasound and slightly acid electrolyzed water application: An efficient combination to reduce the bacterial counts of chicken breast during pre-chilling. International Journal of Food Microbiology, 301, 27–33. https://doi.org/10.1016/j.ijfoodmicro.2019.05.004

Cichoski, A. J., Silva, M. S., Leães, Y. S. V., Brasil, C. C. B., de Menezes, C. R., Barin, J. S., Wagner, R., & Campagnol, P. C. B. (2019). Ultrasound: A promising technology to improve the technological quality of meat emulsions. Meat Science, 148, 150–155. https://doi.org/10.1016/j.meatsci.2018.10.009

Conte, L., Somacal, S., Nichelle, S. M., Rampelotto, C., Robalo, S. S., Roehrs, M., & Emanuelli, T. (2019). Short-Term Bixin Supplementation of Healthy Subjects Decreases the Susceptibility of LDL to Cu 2+ -Induced Oxidation Ex Vivo. Journal of Nutrition and Metabolism, 2019. https://doi.org/10.1155/2019/9407069

da S. dos Santos, D., Klauck, V., Campigotto, G., Alba, D. F., dos Reis, J. H., Gebert, R. R., Souza, C. F., Baldissera, M. D., Schogor, A. L. B., Santos, I. D., Wagner, R., Vedovatto, M., & Da Silva, A. S. (2019). Benefits of the inclusion of açai oil in the diet of dairy sheep in heat stress on health and milk production and quality. Journal of Thermal Biology, 84, 250–258. https://doi.org/10.1016/j.jtherbio.2019.07.007

da Silva, S. L., Amaral, J. T., Ribeiro, M., Sebastião, E. E., Vargas, C., de Lima Franzen, F., Schneider, G., Lorenzo, J. M., Fries, L. L. M., Cichoski, A. J., & Campagnol, P. C. B. (2019). Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages. Meat Science, 149, 141–148. https://doi.org/10.1016/j.meatsci.2018.11.020

da Silva, S. S., Bazana, M. T., de Deus, C., Machado, M. L., Cordeiro, L. M., Soares, F. A. A., Libreloto, D. R. N., Rolim, C. M. B., de Menezes, C. R., & Codevilla, C. F. (2019). Physicochemical characterization and evaluation of in vitro and in vivo toxicity of goldenberry extract nanoemulsion. Ciencia Rural, 49(8). https://doi.org/10.1590/0103-8478cr20190015

Da Silva, T. M., Barin, J. S., Lopes, E. J., Cichoski, A. J., De Moraes Flores, E. M., De Bona Da Silva, C., & De Menezes, C. R. (2019). Development, characterization and viability study of probiotic microcapsules produced by complex coacervation followed by freeze-drying. Ciencia Rural, 49(7). https://doi.org/10.1590/0103-8478cr20180775

da Silva, T. M., de Deus, C., de Souza Fonseca, B., Lopes, E. J., Cichoski, A. J., Esmerino, E. A., de Bona da Silva, C., Muller, E. I., Moraes Flores, E. M., & de Menezes, C. R. (2019). The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation. Food Research International, 125, 108577. https://doi.org/10.1016/j.foodres.2019.108577

Dalla Nora, F. M., Oliveira, A. S., Lucas, B. N., Ferreira, D. F., Duarte, F. A., Costa, A. B., Silva, F. E. B., & Barin, J. S. (2019). A novel thermal infrared enthalpimetric method for fast, high-throughput determination of the content uniformity of captopril tablets. Journal of the Brazilian Chemical Society, 30(5), 1082–1088. https://doi.org/10.21577/0103-5053.20180240

de Bairros, A. V., Dias, D., Bezerra, A., Wagner, R., Klein, B., Kommers, G., Stefanon, E., & Miguel Pego, A. (2019). An analytical strategy for the identification of carbamates, toxic alkaloids, phenobarbital and warfarin in stomach contents from suspected poisoned animals by thin-layer chromatography/ultraviolet detection. Toxicology Mechanisms and Methods, 29(7), 518–530. https://doi.org/10.1080/15376516.2019.1619213

De Menezes, M. F. D. S. C., Da Silva, T. M., Etchepare, M. D. A., Fonseca, B. D. S., Sonza, V. P., Codevilla, C. F., Barin, J. S., Da Silva, C. D. B., & De Menezes, C. R. (2019). Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation. Ciencia Rural, 49(9). https://doi.org/10.1590/0103-8478cr20181020

Deprá, M. C., Mérida, L. G. R., de Menezes, C. R., Zepka, L. Q., & Jacob-Lopes, E. (2019). A new hybrid photobioreactor design for microalgae culture. Chemical Engineering Research and Design, 144, 1–10. https://doi.org/10.1016/j.cherd.2019.01.023

do Nascimento, T. C., Cazarin, C. B. B., Roberto Maróstica, M., Risso, É. M., Amaya-Farfan, J., Grimaldi, R., Mercadante, A. Z., Jacob-Lopes, E., & Zepka, L. Q. (2019). Microalgae biomass intake positively modulates serum lipid profile and antioxidant status. Journal of Functional Foods, 58, 11–20. https://doi.org/10.1016/j.jff.2019.04.047

Donadel, J. Z., Thewes, F. R., Anese, R. de O., Schultz, E. E., Berghetti, M. R. P., Ludwig, V., Klein, B., Cichoski, A. J., Barin, J. S., Both, V., Brackmann, A., & Wagner, R. (2019). Key volatile compounds of ‘Fuji Kiku’ apples as affected by the storage conditions and shelf life: Correlation between volatile emission by intact fruit and juice extracted from the fruit. Food Research International, 125. https://doi.org/10.1016/j.foodres.2019.108625

Facco Stefanello, R., Nabeshima, E. H., de Oliveira Garcia, A., Heck, R. T., Valle Garcia, M., Martins Fries, L. L., & Venturini Copetti, M. (2019). Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533. Food Research International, 116, 973–984. https://doi.org/10.1016/j.foodres.2018.09.035

Fagundes, M. B., Falk, R. B., Facchi, M. M. X., Vendruscolo, R. G., Maroneze, M. M., Zepka, L. Q., Jacob-Lopes, E., & Wagner, R. (2019). Insights in cyanobacteria lipidomics: A sterols characterization from Phormidium autumnale biomass in heterotrophic cultivation. Food Research International, 119, 777–784. https://doi.org/10.1016/j.foodres.2018.10.060

Fagundes, M. B., Vendruscolo, R. G., Maroneze, M. M., Barin, J. S., de Menezes, C. R., Zepka, L. Q., Jacob-Lopes, E., & Wagner, R. (2019). Towards a Sustainable Route for the Production of Squalene Using Cyanobacteria. Waste and Biomass Valorization, 10(5), 1295–1302. https://doi.org/10.1007/s12649-017-0191-8

Ferreira, D. F., Barin, J. S., Binello, A., Veselov, V. V., & Cravotto, G. (2019). Highly efficient pumpkin-seed extraction with the simultaneous recovery of lipophilic and hydrophilic compounds. Food and Bioproducts Processing, 117, 224–230. https://doi.org/10.1016/j.fbp.2019.07.014

Flores, D. R. M., Fonseca, P. A. da, & Nornberg, J. L. (2019). Effect of Grape Pomace Inclusion on the Production and Quality of Sheep Meat. Trends in Applied Sciences Research, 14(4), 226–232. https://doi.org/10.3923/tasr.2019.226.232

Fortuoso, B. F., Gebert, R. R., De Oliveira, R. C., Boiago, M. M., Souza, C. F., Baldissera, M. D., Vendruscolo, R. G., Kempka, A. P., Paiano, D., Wagner, R., & Da Silva, A. S. (2019). Impacts of the supplementation of açai lump flour in the diet of laying hens on productive performance, and fatty acid profiles and antioxidant capacity in the fresh and stocked eggs. Journal of Food Biochemistry, 43(11). https://doi.org/10.1111/jfbc.13022

Fruet, A. P. B., Nörnberg, J. L., Calkins, C. R., & De Mello, A. (2019). Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains. Meat Science, 154, 119–125. https://doi.org/10.1016/j.meatsci.2019.04.014

Fruet, A. P. B., Stefanello, F. S., Trombetta, F., De Souza, A. N. M., Rosado Júnior, A. G., Tonetto, C. J., Flores, J. L. C., Scheibler, R. B., Bianchi, R. M., Pacheco, P. S., De Mello, A., & Nörnberg, J. L. (2019). Growth performance and carcass traits of steers finished on three different systems including legume-grass pasture and grain diets. Animal, 13(7), 1552–1562. https://doi.org/10.1017/S1751731118003142

Garcia, M. V., Bernardi, A. O., & Copetti, M. V. (2019). The fungal problem in bread production: insights of causes, consequences, and control methods. In Current Opinion in Food Science (Vol. 29, pp. 1–6). Elsevier Ltd. https://doi.org/10.1016/j.cofs.2019.06.010

Garcia, M. V., Bernardi, A. O., Parussolo, G., Stefanello, A., Lemos, J. G., & Copetti, M. V. (2019). Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process. Food Research International, 126, 108593. https://doi.org/10.1016/j.foodres.2019.108593

Garcia, M. V., Moraes, V. M., Bernardi, A. O., Oliveira, M. S., Mallmann, C. A., Boscardin, J., & Copetti, M. V. (2019). Mycological quality of pecan nuts from brazil: Absence of aflatoxigenic fungi and aflatoxins. Ciencia Rural, 49(6). https://doi.org/10.1590/0103-8478cr20190076

Garcia, M. V., da Pia, A. K. R., Freire, L., Copetti, M. V., & Sant’Ana, A. S. (2019). Effect of temperature on inactivation kinetics of three strains of Penicillium paneum and P. roqueforti during bread baking. Food Control, 96, 456–462. https://doi.org/10.1016/j.foodcont.2018.10.002

Geiss, J. M. T., Sagae, S. C., Paz, E. D. R., de Freitas, M. L., Souto, N. S., Furian, A. F., Oliveira, M. S., & Guerra, G. P. (2019). Oral administration of lutein attenuates ethanol-induced memory deficit in rats by restoration of acetylcholinesterase activity. Physiology and Behavior, 204, 121–128. https://doi.org/10.1016/j.physbeh.2019.02.020

Guidetti Vendruscolo, R., Bittencourt Fagundes, M., Jacob-Lopes, E., & Wagner, R. (2019). Analytical strategies for using gas chromatography to control and optimize microalgae bioprocessing. In Current Opinion in Food Science (Vol. 25, pp. 73–81). Elsevier Ltd. https://doi.org/10.1016/j.cofs.2019.02.008

Hautrive, T. P., Piccolo, J., Rodrigues, A. S., Campagnol, P. C. B., & Kubota, E. H. (2019). Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers. LWT, 102, 403–410. https://doi.org/10.1016/j.lwt.2018.12.025

Heck, R. T., Fagundes, M. B., Cichoski, A. J., de Menezes, C. R., Barin, J. S., Lorenzo, J. M., Wagner, R., & Campagnol, P. C. B. (2019). Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary. Meat Science, 148, 164–170. https://doi.org/10.1016/j.meatsci.2018.10.017

Heck, R. T., Saldaña, E., Lorenzo, J. M., Correa, L. P., Fagundes, M. B., Cichoski, A. J., de Menezes, C. R., Wagner, R., & Campagnol, P. C. B. (2019). Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile. Meat Science, 156, 174–182. https://doi.org/10.1016/j.meatsci.2019.05.034

Huerta, K. da M., Boeira, C. P., Soquetta, M. B., Alves, J. dos S., Kubota, E. H., & da Rosa, C. S. (2019). The effect of chia (Salvia hispanic L.) flour as a substitute for fat in gluten-free bread. Nutrition and Food Science, 49(4), 517–527. https://doi.org/10.1108/NFS-08-2018-0240

Jacob-Lopes, E., Maroneze, M. M., Deprá, M. C., Sartori, R. B., Dias, R. R., & Zepka, L. Q. (2019). Bioactive food compounds from microalgae: an innovative framework on industrial biorefineries. In Current Opinion in Food Science (Vol. 25, pp. 1–7). Elsevier Ltd. https://doi.org/10.1016/j.cofs.2018.12.003

Klein, B., Thewes, F. R., Rogério de Oliveira, A., Brackmann, A., Barin, J. S., Cichoski, A. J., & Wagner, R. (2019). Development of dispersive solvent extraction method to determine the chemical composition of apple peel wax. Food Research International, 116, 611–619. https://doi.org/10.1016/j.foodres.2018.08.080

Manzoni Maroneze, M., Jacob-Lopes, E., Queiroz Zepka, L., Roca, M., & Pérez-Gálvez, A. (2019). Esterified carotenoids as new food components in cyanobacteria. Food Chemistry, 287, 295–302. https://doi.org/10.1016/j.foodchem.2019.02.102

Maroneze, M. M., Deprá, M. C., Zepka, L. Q., & Jacob-Lopes, E. (2019). Artificial lighting strategies in photobioreactors for bioenergy production by Scenedesmus obliquus CPCC05. SN Applied Sciences, 1(12), 1–12. https://doi.org/10.1007/s42452-019-1761-0

Maroneze, M. M., Zepka, L. Q., Lopes, E. J., Pérez-Gálvez, A., & Roca, M. (2019). Chlorophyll oxidative metabolism during the phototrophic and heterotrophic growth of Scenedesmus obliquus. Antioxidants, 8(12). https://doi.org/10.3390/antiox8120600

Maurer, L. H., Cazarin, C. B. B., Quatrin, A., Minuzzi, N. M., Costa, E. L., Morari, J., Velloso, L. A., Leal, R. F., Rodrigues, E., Bochi, V. C., Júnior, M. R. M., & Emanuelli, T. (2019). Grape peel powder promotes intestinal barrier homeostasis in acute TNBS-colitis: A major role for dietary fiber and fiber-bound polyphenols. Food Research International, 123, 425–439. https://doi.org/10.1016/j.foodres.2019.04.068

Meireles dos Santos, A., Meireles dos Santos, A., Basso Sartori, R., Reck, N., Queiroz Zepka, L., & Jacob Lopes, E. (2019). Biorremediação de efluente cervejeiro por phormidium autumnale em biorreatores multifuncionais Brewery effluent bioremediation by phormidium autumnale in multifunctional bioreactors. In Brazilian Journal of Animal and Environmental Research Braz. J. Anim. Environ. Res (Vol. 2, Issue 3). https://www.brazilianjournals.com/index.php/BJAER/article/view/1908

Metz, V. G., Segat, H. J., Dias, V. T., Barcelos, R. C. S., Maurer, L. H., Stiebe, J., Emanuelli, T., Burger, M. E., & Pase, C. S. (2019). Omega-3 decreases D1 and D2 receptors expression in the prefrontal cortex and prevents amphetamine-induced conditioned place preference in rats. Journal of Nutritional Biochemistry, 67, 182–189. https://doi.org/10.1016/j.jnutbio.2019.02.007

Moro, A. B., Pires, C. C., da Silva, L. P., Dias, A. M. O., Simões, R. R., Pilecco, V. M., Mello, R. de O., & de Aguiar, L. K. (2019). Prediction of lamb body composition using in vivo bioimpedance analysis. Meat Science, 150, 1–6. https://doi.org/10.1016/j.meatsci.2018.09.013

Nascimento, K., Copetti, P. M., Fernandes, A., Klein, B., Fogaça, A., Zepka, L. Q., Wagner, R., Ourique, A. F., Sagrillo, M. R., & da Silva, J. E. P. (2019). Phytochemical analysis and evaluation of the antioxidant and antiproliferative effects of Tucumã oil nanocapsules in breast adenocarcinoma cells (MCF-7). Natural Product Research. https://doi.org/10.1080/14786419.2019.1648460

Olivier Bernardi, A., Santos da Silva, T., Stefanello, A., Valle Garcia, M., Parussolo, G., Prestes Dornelles, R. C., & Venturini Copetti, M. (2019). Sensitivity of food spoilage fungi to a smoke generator sanitizer. International Journal of Food Microbiology, 289, 72–76. https://doi.org/10.1016/j.ijfoodmicro.2018.09.004

Parussolo, G., Bernardi, A. O., Garcia, M. V., Stefanello, A., Silva, T. dos S., & Copetti, M. V. (2019). Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil. LWT, 108, 190–198. https://doi.org/10.1016/j.lwt.2019.03.073

Parussolo, G., Oliveira, M. S., Garcia, M. V., Bernardi, A. O., Lemos, J. G., Stefanello, A., Mallmann, C. A., & Copetti, M. V. (2019). Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami. Food Microbiology, 83, 134–140. https://doi.org/10.1016/j.fm.2019.05.007

Pinton, M. B., Correa, L. P., Facchi, M. M. X., Heck, R. T., Leães, Y. S. V., Cichoski, A. J., Lorenzo, J. M., dos Santos, M., Pollonio, M. A. R., & Campagnol, P. C. B. (2019). Ultrasound: A new approach to reduce phosphate content of meat emulsions. Meat Science, 152, 88–95. https://doi.org/10.1016/j.meatsci.2019.02.010

Poletto, G., Fonseca, B. de S., Raddatz, G. C., Wagner, R., Lopes, E. J., Barin, J. S., Flores, E. M. de M., & Menezes, C. R. de. (2019). Encapsulation of Lactobacillus acidophilus and different prebiotic agents by external ionic gelation followed by freeze-drying. Ciencia Rural, 49(2). https://doi.org/10.1590/0103-8478cr20180729

Poletto, G., Raddatz, G. C., Cichoski, A. J., Zepka, L. Q., Lopes, E. J., Barin, J. S., Wagner, R., & de Menezes, C. R. (2019). Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize. Food Hydrocolloids, 95, 238–244. https://doi.org/10.1016/j.foodhyd.2019.04.049

Prado De Vargas, D. (2019). QUALIDADE FÍSICO-QUÍMICA E MICROBIOLÓGICA DO LEITE BOVINO EM DIFERENTES SISTEMAS DE PRODUÇÃO E ESTAÇÕES DO ANO PHYSICAL-CHEMICAL AND MICROBIOLOGICAL QUALITY OF BOVINE MILK IN DIFFERENT PRODUCTION SYSTEMS AND SEASONS. Cienc. Anim. Bras, 20, 1–11. https://doi.org/10.1590/1809-6891v20e-46898

Quatrin, A., Pauletto, R., Maurer, L. H., Minuzzi, N., Nichelle, S. M., Carvalho, J. F. C., Maróstica, M. R., Rodrigues, E., Bochi, V. C., & Emanuelli, T. (2019). Characterization and quantification of tannins, flavonols, anthocyanins and matrix-bound polyphenols from jaboticaba fruit peel: A comparison between Myrciaria trunciflora and M. jaboticaba. Journal of Food Composition and Analysis, 78, 59–74. https://doi.org/10.1016/j.jfca.2019.01.018

Reis, J. H., Gebert, R. R., Barreta, M., Boiago, M. M., Souza, C. F., Baldissera, M. D., Santos, I. D., Wagner, R., Laporta, L. V., Stefani, L. M., & Da Silva, A. S. (2019). Addition of grape pomace flour in the diet on laying hens in heat stress: Impacts on health and performance as well as the fatty acid profile and total antioxidant capacity in the egg. Journal of Thermal Biology, 80, 141–149. https://doi.org/10.1016/j.jtherbio.2019.01.003

Ribeiro, A. de S., da SILVA, M. N., Tagliapietra, B. L., Brum Júnior, B. de S., Ugalde, M. L., & Richards, N. S. P. D. S. (2019). Development of symbiotic yoghurt and biological evaluation (New zealand white rabbits) of its functional properties. Food Science and Technology, 39, 418–425. https://doi.org/10.1590/fst.20618

Righi da Rosa, J., Nunes, G. L., Motta, M. H., Fortes, J. P., Cezimbra Weis, G. C., Rychecki Hecktheuer, L. H., Muller, E. I., Ragagnin de Menezes, C., & Severo da Rosa, C. (2019). Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions. Food Hydrocolloids, 89, 742–748. https://doi.org/10.1016/j.foodhyd.2018.11.042

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