Antimicrobial Activity of Essential Oils on Clostridium perfringens Type A Inoculated in Mortadella von Dias, Nayane Aparecida Araujo, Rodrigues, Luciana Teixeira de Siqueira, Palhares, Priscila Cotta, Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf

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Effect of the addition of spices on reducing the sodium content and increasing the antioxidant activity of margarine von Lopes, Cristiane de Oliveira, Barcelos, Maria de Fátima Píccolo, Dias, Nayane Aparecida Araujo, Carneiro, João de Deus Souza, de Abreu, Wilson César

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Influence of color on acceptance and identification of flavor of foods by adults von Dias, Nayane Aparecida Araújo, Lara, Suzana Borges, Miranda, Lucilene Soares, Pires, Ivy Scorzi Cazelli, Pires, Christiano Vieira, Halboth, Nadia Veronica

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Antimicrobial Activity of Essential Oils on C lostridium perfringens Type A Inoculated in Mortadella von Dias, Nayane Aparecida Araujo, Rodrigues, Luciana Teixeira de Siqueira, Palhares, Priscila Cotta, Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf

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Atividade e Biodisponibilidade dos Carotenóides no Organismo/Activity and Bioavailability of Carotenoids in Body von Lima, Juliana Pinto de, Lopes, Cristiane de Oliveira, Dias, Nayane Aparecida Araújo, De Angelis-Pereira, Michel Cardoso

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