LaBiN

(1) Efeito da intervenção de suco de caju-do-cerrado em seres humanos | ScienceDirect.com

(2) Filme com Ação Antioxidante, Antimicrobiana e Anti-hipertensiva

(3) Filme com Atividade Antibacteriana

(4) Revestimento Antifúngico que Ajuda na Manutenção da Qualidade pós-colheita de Bananas

(5) Red pasta: What is the technological impact of the enrichment of beet ingredient in fresh pasta?

(6) Quality Assurance and Safety of Crops & Foods

(7) Artigo Capa do Journal of Food Science

(8) “Cerrado” cashew juice improves metabolic parameters in women

(9) Saccharomyces boulardii no Tratamento da Síndrome Metabólica

(10) Blenderized formulations in home enteral nutrition: a narrative review

(11) Probiotics as a therapeutic strategy for the treatment of phenylketonuria

(12) Prescription and Delivery of Enteral Nutrition for ICU Patients

(13) Effects of Peanuts and Pistachios on Gut Microbiota and Metabolic Syndrome: A Review

(14) Quality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Sacharomyces boulardii and different sweeteners

(15) Daily intake of baru (Dipteryx alata Vog.), a Cerrado native almond, promotes changes in the intestinal microbiota of individuals with obesity: A pilot study

(16) Cerrado cagaita (Eugenia dysenterica) cloudy and clarified beverages: Effect of kefir fermentation and inulin addition

(17) Mannitol-Based Media and Static pH Are Efficient Conditions for Red Pigment Production from Monascus purpureus ATCC 36928 in Submerged Culture

(18) A Influência do Leite Materno na MicrobiotaIntestinal do Lactente

(19) Editorial: Noncaloric artificial sweeteners and their impact on human health

(20) Free Drawing to assess food consumption information in comparison with the Free Listing: An intracultural study in Brazil with adolescents and dairy products

(21) Shaping the Future of Functional Foods: Using 3D Printing for the Encapsulation and Development of New Probiotic Foods

(22) Does nutritional labeling of commercial products for closed-system enteral nutrition deliver all the necessary information to your consumers?

(23) Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient

(24) The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

(25) Understanding the potential of Tropaeolum majus, a non-conventional food plant, in lipid and glucose metabolism

(26) Eating behaviour of early childhood from different perspectives in Brazil: the child himself and their caregivers and teachers

(1) Food Packaging: Advanced Materials, Technologies, and Innovations

(2) Bioactive Compounds in Underutilized Vegetables and Legumes

(3) Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products

(4) Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production

(5) Plantas Alimentícias Não Convencionais

(6) PLANTAS ALIMENTÍCIAS NÃO CONVENCIONAIS (PANCs): APLICAÇÃO NA TECNOLOGIA DE ALIMENTOS E APRESENTAÇÃO DO POTENCIAL BENEFÍCO PARA A SAÚDE HUMANA

Conheça a trajetória de vencedora do prêmio Fapeg

Estudiante de doctorado finaliza exitosamente pasantía en Laboratorio de Biotecnología de Alimentos con investigación sobre el Baru – Facultad de Ingeniería

(07) Does nutritional labeling of commercial products for closed-system enteral nutrition deliver all the necessary information to your consumers? - ScienceDirect

(06) Editorial: Noncaloric artificial sweeteners and their impact on human health

(05) Daily intake of baru, a Cerrado native almond, promotes changes in the intestinal microbiota of individuals with obesity: A pilot study

(04) Investigating the Efficacy of Saccharomyces boulardii in Metabolic Syndrome Treatment: A Narrative Review of What Is Known So Far

(03) “Cerrado” cashew juice improves metabolic parameters in women: A pilot study

(02) Understanding the potential of Tropaeolum majus, a non-conventional food plant, in lipid and glucose metabolism

(01) Ingesting Nuts Can Regulate Adipokines Expression in Individuals Living with Overweight and Obesity: A Narrative Review of What Is Known So Far

Conheça e invista nos projetos apoiados pelo Programa Biomas  - GFI Brasil

Baru - Pitch Day Programa Biomas GFI / CLUA

Programa Biomas: Barú

Quality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Sacharomyces boulardii and different sweeteners

“Cerrado” cashew (Anacardium othonianum Rizz.) juice improves metabolic parameters in women: A pilot study

Efeito da intervenção de suco de caju-do-cerrado em seres humanos | ScienceDirect.com

Daily intake of baru (Dipteryx alata Vog.), a Cerrado native almond, promotes changes in the intestinal microbiota of individuals with obesity: A pilot study

Cerrado cagaita (Eugenia dysenterica) cloudy and clarified beverages: Effect of kefir fermentation and inulin addition

Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient

The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

(5) Challenges in maintaining the probiotic potential in alcoholic beverage development

(4) Quality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Sacharomyces boulardii and different sweeteners

(3) Probiotics as a therapeutic strategy for the treatment of phenylketonuria

(2) Edible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii

(1) Saccharomyces boulardii in Metabolic Syndrome Treatment

Filme com Ação Antioxidante, Antimicrobiana e Anti-hipertensiva

Filme com Atividade Antibacteriana

(1) Plantas Alimentícias Não Convencionais

(2) PLANTAS ALIMENTÍCIAS NÃO CONVENCIONAIS (PANCs): APLICAÇÃO NA TECNOLOGIA DE ALIMENTOS E APRESENTAÇÃO DO POTENCIAL BENEFÍCO PARA A SAÚDE HUMANA

(3) Understanding the potential of Tropaeolum majus, a non-conventional food plant, in lipid and glucose metabolism

(3) Nutritional and Microbiological Aspects of the Formulations and the Impact of Home Enteral Nutrition Therapy Use on Patients’ Quality of Life

(2) Prescription and Delivery of Enteral Nutrition for ICU Patients

(1) Blenderized formulations in home enteral nutrition: a narrative review

(03) Thermodynamic properties and drying kinetics of ‘okara’

(02) Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars

(01) Exploring Plant Agro-Industrial By-Products as a Source of Fibrous Food Ingredients: A Review of Extraction Methods and Technological Properties

(1) Chia Oil Nanoemulsion Using Chia Mucilage as a Wall Material: An Alternative for Cracker Fat Substitution

(2) The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

(3) Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient

(4) Chia mucilage carrier systems: A review of emulsion, encapsulation, and coating and film strategies

(5) Unlocking the Potential of Chia Intake in the Management of Metabolic Syndrome and its Risk Conditions: A Narrative Review

(01) Gluten-free bread: effect of soy and corn co-products on the quality parameters

Food Packaging: Advanced Materials, Technologies, and Innovations