Evaluation of Thermodynamic Properties and Antioxidant Activities of an Adsorbent-Bioactive Complex with Antioxidant Characteristics von Silva Neto, José M. da, Oliveira, Líbia S. C., Gusmão, Rennan P. de, Lima, Fernanda S.

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Mineral content in French type bread with sodium replacement using fluorescence spectrometry X-rays by energy dispersive von Thaisa, A. Souza Gusmão, Rennan, P. De Gusmão, Severina, De Sousa, Mário, Eduardo R. Moreira Cavalcanti Mata, Maria, Elita M. Duarte, Rossana, Maria F. De Figuereido, Ricardo, T. Moreira

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Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures von Almeida, Raphael Lucas Jacinto, dos Santos Pereira, Tamires, Almeida, Renata Duarte, Santiago, Ângela Maria, de Lima Marsiglia, Wanda Izabel Monteiro, Nabeshima, Elizabeth Harumi, de Sousa Conrado, Líbia, de Gusmão, Rennan Pereira

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Role of chitosan and transglutaminase on the elaboration of gluten-free bread von Silva, Hanndson Araujo, Paiva, Eudeson G., Lisboa, Hugo M., Duarte, Elita, Cavalcanti-Mata, Mario, Gusmão, Thaisa, de Gusmão, Rennan

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Effect of Malvaviscus arboreus Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt von Pontes, Edson, Viera, Vanessa, Silva, Gezaildo, Silva Neto, Manoel da, Mendes, Bianca, Tome, Anna, Almeida, Renata, Santos, Newton C, Gusmão, Rennan de, Lisboa, Hugo, Gusmão, Thaisa

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Optimizing gluten-free pasta quality: The impacts of transglutaminase concentration and kneading time on cooking properties, nutritional value, and rheological characteristics von Ramos, Nayara Jessica da Silva, Rocha, Edmar Bezerra Maciel, Gusmão, Thaisa Abrantes Souza, Nascimento, Amanda, Lisboa, Hugo M., de Gusmão, Rennan Pereira

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Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars von Muniz, Cecília Elisa S., Santiago, Ângela Maria, Gusmão, Thaisa Abrantes Souza, Oliveira, Hugo Miguel Lisboa, Conrado, Líbia de Sousa, Gusmão, Rennan Pereira de

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Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis von Gusmão, Thaisa Abrantes Souza, de Gusmão, Rennan Pereira, Moura, Henrique Valentim, Silva, Hanndson Araújo, Cavalcanti-Mata, Mário Eduardo Rangel Moreira, Duarte, Maria Elita Martins

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Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt von Mélo, Elói Duarte de, e Silva, Pedro Ivo Soares, do Oriente, Suelma Ferreira, Almeida, Renata Duarte, Pessoa, Julia Morais, França, Kepler Borges, de Gusmão, Thaísa Abrantes Souza, de Gusmão, Rennan Pereira, Lisboa Oliveira, Hugo M, Nascimento, Amanda Priscila Silva

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Influence of enzymatic hydrolysis on the properties of red rice starch von Almeida, Raphael Lucas Jacinto, dos Santos Pereira, Tamires, de Andrade Freire, Vitória, Santiago, Ângela Maria, Oliveira, Hugo Miguel Lisboa, de Sousa Conrado, Líbia, de Gusmão, Rennan Pereira

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The role of red rice in craft beer: A sensory and nutritional evaluation von Santana, Julius Cesar O., Pereira de Gusmão, Rennan, Tejo Cavalcanti, Monica, Luna Freire, Kristerson Reinaldo, Moreira de Carvalho, Leila, Sousa Galvão, Mercia, Madruga, Marta Suely, Abrantes da Silva Souza, Thaisa, Lisboa, Hugo M., Nascimento, Amanda P. S.

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Synthesis of an adsorbent-bioactive complex with antioxidant properties: Thermal stability von Neto, José Mariano da Silva, Oliveira, Líbia de Sousa Conrado, de Gusmão, Rennan Pereira, Lima, Fernanda Siqueira, Maia, Celsemy Eleutério

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Particle size, morphological, rheological, physicochemical characterization and designation of minerals in mesquite flour (Proposis julifrora) von de Gusmão, Rennan Pereira, Cavalcanti-Mata, Mário Eduardo Rangel Moreira, Duarte, Maria Elita Martins, Gusmão, Thaisa Abrantes Souza

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Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters von GUSMÃO, Thaisa Abrantes Souza, ALEXANDRE, Anatalha Marinho, SOUZA, Nayara Gabriela Gonçalves de, SASSI, Katharina Kardinele Barros, GUSMÃO, Rennan Pereira de, MOREIRA, Ricardo Targino

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Development and Characterization of Symbiotic Buffalo Petit Suisse Cheese Utilizing Whey Retention and Inulin Incorporation von Morais, Rebeca, Soares, Pedro Ivo, Morais, Sinthya Kelly, Oriente, Suelma, Nascimento, Amanda, Melo, Mylena Olga, Sousa, Francisca Moises, Cavalcanti-Mata, Mario, Lisboa, Hugo M, Gusmão, Rennan Pereira, Abrantes, Thaisa

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Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications von Cavalcante, Atacy Maciel de Melo, de Melo, Anely Maciel, da Silva, Acsa Victoria Ferreira, Neto, Genésio José da Silva, Barbi, Rafaela Cristina Turola, Ikeda, Mônica, Silva, Gisela Benatti, Steel, Caroline Joy, Silva, Osvaldo Soares da

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Hydrolysis of Oat Starch by Amyloglucosidase and Pullulanase von Başarıcı Ünlü, Esra, Aykaç, Çiğdem

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Teachers’ Ability to Recognize Students with Anxious and Depressive Symptoms: A Systematic Review von Yamaguchi, Satoshi, Nishida, Asuka, Ogawa, Sayoko, Togo, Fumiharu, Sasaki, Tsukasa

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教員が生徒の不安・抑うつ症状に気づく力を調査した研究の系統的レビュー von 山口, 智史, 西田, 明日香, 小川, 佐代子, 東郷, 史治, 佐々木, 司

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