D. D. G. C. Freitas-Sá

Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates

Cristiany Oliveira Bernardo, R. Deliza, C. W. Carvalho, 2021, Journal of Food Processing and Preservation.

Effect of jabuticaba (Myrciaria jaboticaba (Vell) O. Berg) and jamelão (Syzygium cumini (L.) Skeels) peel powders as colorants on color-flavor congruence and acceptability of yogurts

S. Pacheco, D. D. G. C. Freitas-Sá, R. Borguini, 2018, LWT.

Chemical, Technological, and Sensory Properties of Wheat Grains (Triticum aestivum L) as Affected by Gaseous Ozonation

O. Freitas-Silva, F. Trombete, M. Fraga, 2016 .

Development of a fruit smoothie with solid albumen of green coconut

L. Cabral, L. O. Ribeiro, D. D. G. C. Freitas-Sá, 2019, Ciência Rural.

Nutrıtıonal characterıstıcs and sensory acceptabılıty of reduced-fat french frıes

D. D. G. C. Freitas-Sá, A. F. Faria-Machado, R. Antoniassi, 2021 .