- Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil (2014)
- Determination Of The Bioactive Compounds, Antioxidant Activity And Chemical Composition Of Brazilian Blackberry, Red Raspberry, Strawberry, Blueberry And Sweet Cherry Fruits (2014)
- Analysis of the subtropical blackberry cultivar potential in jelly processing (2014)
- Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts (2013)
- Salt equivalence and temporal dominance of sensations of different sodium chloride substitutes in butter (2013)
- Physical and physicochemical evaluation of different brands of traditional, low calorie and sugar-free guava preserves. (2013)
- Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test (2013)
- Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese (2013)
- Heating on the volatile composition and sensory aspects of extra-virgin olive oil (2013)
- Efeito da concentração de gordura nas propriedades físicas, químicas, e sensoriais do queijo petit suisse elaborado com retenção de soro (2012)
- Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits (2012)
- Multivariate Approaches for Optimization of the Acceptance: Optimization of a Brazilian Cerrado Fruit Jam Using Mixture Design and Parallel Factor Analysis (2012)
- ANALYSIS OF VARIOUS SWEETENERS IN PETIT SUISSE CHEESE: DETERMINATION OF THE IDEAL AND EQUIVALENT SWEETNESS (2011)
- Avaliação e definição do perfil de textura ideal de queijo petit suisse (2011)
- Gestão de qualidade em pequenas empresas processadoras de leite: situação atual e recomendações (2010)
- Elaboração de queijo petit suisse sabor morango de baixo valor calórico (2010)