A. C. Gonçalves

Physicochemical and sensorial characteristics of beef burgers with added tannin and tannin-free whole sorghum flours as isolated soy protein replacer.

V. Queiroz, Erick Ornellas Neves, Vinícius Tadeu da Veiga Correia, 2019, Meat science.

Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds

Antonio Henrique de Souza, Bárbara Moreira Silva, L. Carlos, 2020 .

Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda)

M. Vidigal, V. Minim, A. C. Gonçalves, 2011 .

A discriminant function for validation of the cluster analysis and behavioral prediction of the coffee market

Marco Aurélio Marques Ferreira, Luis Antonio Minim, Valéria Paula Rodrigues Minim, 2015 .

Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties

L. Carlos, J. Rodrigues, F. Trombete, 2021, Acta Scientiarum. Technology.

Physicochemical and sensory analysis of salted cereals bars developed with vegetables rich in carotenoids

F. Trombete, C. N. Kobori, A. C. Gonçalves, 2021 .

Validation of Optimized Descriptive Profile (ODP) technique: Accuracy, precision and robustness

Alexandre K. da Silva, Alexandre Navarro da Silva, Luis Antonio Minim, 2014 .