Food technology neophobia and consumer attitudes toward foods produced by new and conventional technologies: A case study in Brazil von Vidigal, Márcia C.T.R., Minim, Valéria P.R., Simiqueli, Andréa A., Souza, Pedro H.P., Balbino, Douglas F., Minim, Luis A.

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Hydrophobic interaction adsorption of whey proteins: Effect of temperature and salt concentration and thermodynamic analysis von Bonomo, Renata C.F., Minim, Luis A., Coimbra, Jane S.R., Fontan, Rafael C.I., Mendes da Silva, Luis H., Minim, Valéria P.R.

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A simplified CFD model to describe fluid dynamics, mass transport and breakthrough curves performance in cryogel supports for chromatographic separation von Coimbra, Jamille C., Martins, Marcio A., Minim, Luis A.

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Preparation and evaluation of hydrotalcite-iron oxide magnetic organocomposite intercalated with surfactants for cationic methylene blue dye removal von Miranda, Liany D.L., Bellato, Carlos R., Fontes, Maurício P.F., de Almeida, Marciano F., Milagres, Jaderson L., Minim, Luis A.

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Partitioning of caseinomacropeptide in aqueous two-phase systems von da Silva, César A. Sodré, Coimbra, Jane S.R., Rojas, Edwin E. Garcia, Minim, Luis A., da Silva, Luis Henrique Mendes

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Hydrophobic interaction adsorption of hen egg white proteins albumin, conalbumin, and lysozyme von Rojas, Edwin E. Garcia, dos Reis Coimbra, Jane S., Minim, Luis A., Saraiva, Sérgio H., da Silva, César A. Sodré

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Night milking adds value to cow's milk von Milagres, Maria P, Minim, Valeria P R, Minim, Luis A, Simiqueli, Andrea A, Moraes, Liliane E S, Martino, Hércia S D

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PEO−[M(CN)5NO] x- (M = Fe, Mn, or Cr) Interaction as a Driving Force in the Partitioning of the Pentacyanonitrosylmetallate Anion in ATPS: Strong Effect of the Central Atom von da Silva, Luis Henrique M, da Silva, Maria C. Hespanhol, Francisco, Kelly R, Cardoso, Marcus V. C, Minim, Luis A, Coimbra, Jane S. R

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Rheological and textural studies of arrowroot (Maranta arundinacea) starch–sucrose–whey protein concentrate gels von Rodrigues, Laoan Brito Oliveira, Veloso, Cristiane Martins, Bonomo, Renata Cristina Ferreira, Rodrigues, Luciano Brito, Minim, Luis A., Costa, Rafael A. S.

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Physical Properties and Liquid–Liquid Equilibrium of Aqueous Two-Phase Systems Containing Poly(ethylene glycol) + Potassium Chloride + Sodium Polyacrylate von Sampaio, Vanessa S, Bonomo, Renata C. F, Filho, Elias S. Monteiro, Minim, Valéria P. R, Minim, Luis A

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PEO-[M(CN)5NO](x-) (M = Fe, Mn, or Cr) interaction as a driving force in the partitioning of the pentacyanonitrosylmetallate anion in ATPS: strong effect of the central atom von da Silva, Luis Henrique M, da Silva, Maria C Hespanhol, Francisco, Kelly R, Cardoso, Marcus V C, Minim, Luis A, Coimbra, Jane S R

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Equilibrium Data and Physical Properties of Aqueous Two Phase Systems Formed by PEG (1500 and 4000) g·mol–1 + Sodium Sulfate + Water at Different Temperatures and pH 2 von Barbosa, Ada A, Bonomo, Renata C. F, Martins, Cristiane V, Fontan, Rafael C. I, Júnior, Evaldo C. Souza, Minim, Luis A, Pignata, Michelle C

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SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY-FLAVORED YOGURT von REIS, RONIELLI C., MINIM, VALÉRIA P.R., BOLINI, HELENA M.A., DIAS, BEATRIZ R.P., MINIM, LUIS A., CERESINO, ELAINE B.

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Density, heat capacity and thermal conductivity of liquid egg products von Coimbra, Jane S.R., Gabas, Ana L., Minim, Luis A., Garcia Rojas, Edwin E., Telis, Vânia R.N., Telis-Romero, Javier

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Microcalorimetric study of adsorption of glycomacropeptide on anion-exchange chromatography adsorbent von Lira, Rafael A., Minim, Luis A., Bonomo, Renata C.F., Minim, Valéria P.R., da Silva, Luis H.M., da Silva, Maria C.H.

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Nitroprusside-PEO enthalpic interaction as a driving force for partitioning of the [Fe(CN)(5)NO](2-) anion in aqueous two-phase systems formed by poly(ethylene oxide) and sulfate s... von Silva, Luis Henrique M da, Silva, Maria C Hespanhol da, Aquino, Roney A N de, Francisco, Kelly R, Cardoso, Marcus V C, Minim, Luis A, Coimbra, Jane S R

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Density and Viscosity of Binary and Ternary Mixtures of Poly(ethylene glycol) and Poly(acrylic acid, sodium salt) at Temperatures of (288.15 to 318.15) K von Minim, Luis A, Bonomo, Renata C. F, Amaral, Isabella V, Reis, Maycon F. T, Oliveira, Ana A. A, Minim, Valéria P. R

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Thermophysical Properties of Industrial Sugar Cane Juices for the Production of Bioethanol von Astolfi-Filho, Zailer, Minim, Luis A, Telis-Romero, Javier, Minim, Valéria P. R, Telis, Vânia R. N

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Effect of pH and salt concentration on the solubility and density of egg yolk and plasma egg yolk von Sousa, Rita de Cássia S., Coimbra, Jane S.R., Garcia Rojas, Edwin E., Minim, Luis A., Oliveira, Fabíola C., Minim, Valéria P.R.

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Solubility and density of egg white proteins: Effect of pH and saline concentration von Ferreira Machado, Flávia, Coimbra, Jane S.R., Garcia Rojas, Edwin E., Minim, Luis A., Oliveira, Fabíola C., Sousa, Rita de Cássia S.

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