G. T. S. Sora

Antioxidant and rheological properties of guava jam with added concentrated grape juice.

R. Bergamasco, Rúbia C. G. Corrêa, C. Haminiuk, 2014, Journal of the science of food and agriculture.

Production and characterization of a carotenoid-rich peach palm flour

A. Lemes, L. F. Polesi, L. C. Paula, 2022, The Journal of Engineering and Exact Sciences.

Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese - doi: 10.4025/actascitechnol.v35i3.12794

R. Bergamasco, G. T. S. Sora, A. M. S. Vieira, 2013 .

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

R. Peralta, A. Bracht, C. Haminiuk, 2015, Journal of Food Science and Technology.

Production and characterization of a carotenoid-rich peach palm flour

L. F. Polesi, L. C. Paula, G. T. S. Sora, 2022 .

Physico-chemical and Sensorial Evaluation of Guava Jelly Made Without Added Sugar

R. Bergamasco, C. Haminiuk, G. T. S. Sora, 2011 .

Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert

L. F. Polesi, L. C. Paula, G. T. S. Sora, 2024, The Journal of Engineering and Exact Sciences.