Sucrose and inverted sugar as plasticizer. Effect on cassava starch–gelatin film mechanical properties, hydrophilicity and water activity von Veiga-Santos, P., Oliveira, L.M., Cereda, M.P., Scamparini, A.R.P.

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Mechanical properties, hydrophilicity and water activity of starch-gum films: effect of additives and deacetylated xanthan gum von Veiga-Santos, P., Oliveira, L.M., Cereda, M.P., Alves, A.J., Scamparini, A.R.P.

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Effect of spray-drying on the quality of encapsulated cells of Beijerinckia sp von Boza, Y, Barbin, D, Scamparini, A.R.P

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Evaluation of optical microscopy efficacy in evaluating cassava starch biofilms microstructure von Veiga-Santos, P., Suzuki, C.K., Nery, K.F., Cereda, M.P., Scamparini, A.R.P.

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Microstructure and color of starch–gum films: Effect of gum deacetylation and additives. Part 2 von Veiga-Santos, P., Suzuki, C.K., Cereda, M.P., Scamparini, A.R.P.

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Production of Insoluble Exopolysaccharide of Agrobacterium sp. (ATCC 31749 and IFO 13140) von Portilho, M, Matioli, G, Zanin, G.M, Moraes, F.F. de, Scamparini, A.R.P

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Exopolysaccharide production by encapsulated Beijerinckia cultures von Boza, Y, Neto, L.P, Costa, F.A.A, Scamparini, A.R.P

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Production and Rheological Characterization of Biopolymer of Sphingomonas capsulata ATCC 14666 Using Conventional and Industrial Media von Berwanger, A.L. da S, Domingues, N.M, Vanzo, L.T, Di Luccio, M, Treichel, H, Padilha, F.F, Scamparini, A.R.P

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Fatty acid profile and proximate composition of carp (Cyprinus carpio) feed artificial food and pig manure von Druzian, J.I, Marchesi, C.M, Scamparini, A.R.P

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Propolis produced in south Brazil, Argentine and Uruguay: phytochemical evidence for the plant origin von Park, Y.K, Alencar, S.M, Scamparini, A.R.P, Aguiar, C.L

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Conversion of malonyl-beta-glycoside isoflavones into glycoside isoflavones in brazilian soybeans von Park, Y.K, Aguiar, C.L, Alencar, S.I.M, Mascarenhas, H.A.A, Scamparini, A.R.P

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Isoflavones in soy protein isolate and soy protein concentrate von Lui, M.C.Y, Aguiar, C.L, Alencar, S.M. de, Scamparini, A.R.P, Park, Y.K

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Preparation of sausages using guar and xanthan gums instead of cassava starch von Garcia-Cruz, C.H, Scamparini, A.R.P, Hoffmann, F.L

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Avalição do teor de isoflavonas em soja brasileira von Y. K. Park, C.L Aguiar, S. M. Alencar, H. A. A. Mascarenhas, A.R.P. Scamparini

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