Use of agricultural by-products in extruded gluten-free breakfast cereals von Alonso dos Santos, Priscila, Caliari, Márcio, Soares Soares Júnior, Manoel, Soares Silva, Kamilla, Fleury Viana, Letícia, Gonçalves Caixeta Garcia, Lismaíra, Siqueira de Lima, Maria

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Physicochemical, microbiological and sensory characteristics of snacks developed from broken rice grains and turmeric powder von Ribeiro Oliveira, Aryane, Chaves Ribeiro, Alline Emannuele, Resende Oliveira, Érica, Oliveira Ribeiro, Keyla, Costa Garcia, Marina, Careli‐Gondim, Ítalo, Soares Soares Júnior, Manoel, Caliari, Márcio

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Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria von Coutinho, Gabriela Silva Mendes, Ribeiro, Alline Emannuele Chaves, Prado, Pryscilla Martins Carrijo, Oliveira, Érica Resende, Careli‐Gondim, Ítalo, Oliveira, Aryane Ribeiro, Soares Júnior, Manoel Soares, Caliari, Márcio, Vilas Boas, Eduardo Valério de Barros

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Amaranth flour, cassava starch and cassava bagasse in the production of gluten-free pasta: technological and sensory aspects von Fiorda, Fernanda Assumpção, Soares Júnior, Manoel Soares, da Silva, Flávio Alves, Souto, Luciana Reis Fontinelle, Grosmann, Maria Victória Eiras

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Application of biodegradable films made from rice flour, poly(butylene adipate-co-terphthalate), glycerol and potassium sorbate in the preservation of fresh food pastas von Sousa, Gardênia Martins, Yamashita, Fábio, Soares Júnior, Manoel Soares

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Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour von Monteiro, Maria Lúcia G, Mársico, Eliane T, Soares, Junior, Manoel S, Magalhães, Amanda O, Canto, Anna Carolina V C S, Costa-Lima, Bruno R C, Alvares, Thiago S, Conte, Junior, Carlos A

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Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch, and sensory acceptance of flavoured selected extract von Kiss Firmino Dourado Costa, Kássia, Resende Oliveira, Érica, Chaves Ribeiro, Alline Emannuele, Ribeiro Oliveira, Aryane, Lázara Ribeiro Rodrigues de Barros Vinhal, Gabrielle, Ferreira de Oliveira, Tatianne, Caliari, Márcio, Soares Júnior, Manoel Soares

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Application Potential and Technological Properties of Colored Sweet Potato Starches von Paixão e Silva, Giselle de Lima, Bento, Juliana Aparecida Correia, Ribeiro, Gislane Oliveira, Lião, Luciano Morais, Soares Júnior, Manoel Soares, Caliari, Márcio

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Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method von Bento, Juliana Aparecida Correia, Ribeiro, Paulo Riceli Vasconcelos, Alexandre e Silva, Lorena Mara, Alves Filho, Elenilson Godoy, Bassinello, Priscila Zaczuk, de Brito, Edy Sousa, Caliari, Márcio, Soares Júnior, Manoel Soares

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Starch Modified by Natural Fermentation in Orange‐Fleshed Sweet Potato von Paixão e Silva, Giselle de Lima, Bento, Juliana Aparecida Correia, Lião, Luciano Morais, Soares Júnior, Manoel Soares, Caliari, Márcio

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Whey Powder, Broken Rice Grains and Passion Fruit Peel Flour in Extruded Breakfast Cereals: Physical, Chemical and Functional Characteristics von Santos, Priscila Alonso dos, Caliari, Márcio, Soares, Manoel Soares, Viana, Letícia Fleury, Leite, Nathália Duarte

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Quantitative Cellular Evaluation and Anatomical Organization of the External Region of Different Genetic Materials and Maturation Stages of Tomato Processing von Vieira, Darlene Ana de Paula, Caliari, Márcio, Souza, Eli Regina Barboza de, Vilhalva, Divina Aparecida Anunciação, Soares Júnior, Manoel Soares

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The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal von Careli-Gondim, Ítalo, Mesquita, Taciene Carvalho, Vilas Boas, Eduardo Valério de Barros, Caliari, Márcio, Soares Júnior, Manoel Soares

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Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties von Bento, Juliana Aparecida Correia, Ferreira, Karen Carvalho, Fidelis, Marília Cândido, Souza Neto, Menandes Alves de, Paixão e Silva, Gisele de Lima, Bataus, Luiz Artur Mendes, Caliari, Márcio, Soares Júnior, Manoel Soares

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Purple and Beige‐Fleshed Sweet Potato Starches Modified by Autoclaving von Paixão e Silva, Giselle de Lima, Bento, Juliana Aparecida Correia, Bataus, Luiz Artur Mendes, Soares Júnior, Manoel Soares, Caliari, Márcio

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Pasting and thermal properties of fermented cassava (Manihotesculenta Crantz) von Paixão e Silva, Giselle de Lima, Bento, Juliana Aparecida Correia, Oliveira, Aryane Ribeiro, Garcia, Marina Costa, Soares Júnior, Manoel Soares, Caliari, Márcio

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Waxy maize starch modified by sun-drying after spontaneous or backslopping fermentation von Teixeira, Camila Souza, Neves, Glenda Antonia da Rocha, Caliari, Márcio, Soares Júnior, Manoel Soares

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Phenolic and saponin profile in grains of carioca beans during storage von Bento, Juliana Aparecida Correia, Ribeiro, Paulo Riceli Vasconcelos, Bassinello, Priscila Zaczuk, Brito, Edy Sousa de, Zocollo, Guilherme Juliao, Caliari, Márcio, Soares Júnior, Manoel Soares

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Shelf life of sodium-reduced ready-to-eat fish product made with by-products from fish and fruit processing subjected to high-intensity ultrasound von dos Santos, Elaine Alves, Ribeiro, Alline Emannuele Chaves, Barcelos, Tatiza Terra, da Rocha Neves, Glenda Antonia, Monteiro, Maria Lúcia Guerra, Mársico, Eliane Teixeira, Caliari, Márcio, Soares Júnior, Manoel Soares

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Physicochemical and technological characteristics of arrowroot flour modified by ultrasound and low-temperature heat treatment von Fideles, Marília Cândido, Bento, Juliana Aparecida Correia, Ferreira, Karen Carvalho, Oliveira, Ana Lázara Matos de, Caliari, Márcio, Soares Júnior, Manoel Soares

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