Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil von Heinemann, R.J.B., Fagundes, P.L., Pinto, E.A., Penteado, M.V.C., Lanfer-Marquez, U.M.

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Microencapsulation of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus in cocoa butter using spray chilling technology von Pedroso, D L, Dogenski, M, Thomazini, M, Heinemann, R J B, Favaro-Trindade, C S

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Viability of L. acidophilus microcapsules and their application to buffalo milk yoghurt von Shoji, A.S., Oliveira, A.C., Balieiro, J.C.C., Freitas, O., Thomazini, M., Heinemann, R.J.B., Okuro, P.K., Favaro-Trindade, C.S.

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Tocopherols, Tocotrienols, and γ-Oryzanol Contents in Japonica and Indica Subspecies of Rice (Oryza sativa L.) Cultivated in Brazil von Heinemann, R.J.B, Xu, Z, Godber, J.S, Lanfer-Marquez, U.M

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Parboiled rice: A study about attitude, consumer liking and consumption in São Paulo, Brazil von Behrens, J.H, Heinemann, R.J.B, Lanfer-Marquez, U.M

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Factors affecting meat texture from Nellore and crossbreed Limousin-Nellore steers von Heinemann, R.J.B, Pinto, M.F, Romanelli, P.F

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Characteristics and technological potential of the capybara meat von Pinto, M.F, Ponsano, E.H.G, Almeida, A.P. da S, Heinemann, R.J.B, Souza, W.M. de

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