From Consumer Expectations to Sensory Approval: A Multi-Step Approach to Developing Calcium-Fortified Apple Snacks.
Ultrasound-Assisted Enzymatic Coagulation in Fresh Goat Cheese Production: Optimization of Recombinant Chymosin Activity, Curd Drainage Kinetics, and Enhancement of Technological Properties.
Balancing tradition, innovation and food safety in artisanal cheese production: Lessons from the Brazilian experience.
Impact of ultrasonic pretreatment on pumpkin seed protein: Effect on protease activities, protein structure, hydrolysis kinetics and functional properties.
Physicochemical Properties and In Vitro Antioxidant Activity Characterization of Protein Hydrolysates Obtained from Pumpkin Seeds Using Conventional and Ultrasound-Assisted Enzymatic Hydrolysis.
Applying the Nova food classification to food product databases using discriminative ingredients: a methodological proposal
Monitoring health and nutrition claims on food labels in Brazil
Equity-Driven fiscal Policies: Taxing Ultra-Processed products and subsidizing minimally processed foods
The role of water insecurity in influencing water and sugar-sweetened beverage choices: A scoping review
Estimated reduction in obesity prevalence and costs of a 20% and 30% ad valorem excise tax to sugar-sweetened beverages in Brazil: A modeling study
Beyond the family’s cooking frequency: The influence of cooking techniques on vegetable and fruit consumption among the U.S. population
Aplicação do Guia Alimentar para a População Brasileira como instrumento de capacitação para ações intersetoriais: percepções de profissionais em uma metrópole brasileira
Desafios para uso do Guia Alimentar na prática profissional intersetorial em uma metrópole no Brasil
Adaptation and validation of a questionnaire for assessing practices toward salt and sodium in Brazilian adolescents and young adults
Relationship between food environment, social isolation and diet quality in Brazil
