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Implications for the quality of artisanal cheeses offered at street markets in the northern and southern regions of Dourados/MS

Lima DOM;

Pizato S;

Cortez-Vega WR;

Maldonado CAB;

et al.

| 306-322

Variations in soil properties among phytophysiognomies on different geological surfaces in the vegetation complex of Campo Maior in the ecotonal region of the Parnaíba basin in the state of Piauí

Barros JS;

Haridasan M.

Chia seed mucilage: Extraction methods and potential application in food matrix

Sério ME;

Pazinato B;

Frez FLV;

Freitas MMG;

et al.

Improving onion production in Bom Jesus-PI: A study on the use of decomposed buriti chest

Alves AU;

Lima FN;

Cardoso EA.

EVALUATION, IN A SENSORY PANEL, OF A CEREAL BAR ENRICHED WITH ATTA SEXDENS (LINNAEUS, 1758)

Conti AB;

Siqueroli AC;

Teixeira ALP;

Batista CES;

et al.

| 720-733

Formulation, preparation, and sensory evaluation of meat hamburger from culling goats with different fat contents

Soedirlan Resosemito F;

Carlos Quadros Morais J;

Layane Salazar Queiroz T;

das Chagas da Silva Ferreira F;

et al.

Sensory evaluation of commercial samples of orange flavor refreshment powder

Barbosa BN;

Pedroso CGB;

Zulato G;

Fernandes MH;

et al.

Use of digitized images to evaluate the quality of coffee seeds

Rocha YLBR;

Costa RR;

Araújo NO;

Freire AI;

et al.

Survey of fungi present in plant species of the dry forest in the microregion of Januária – MG

Matos ADM;

Santos MO;

Almeida LB;

Fernandes MB;

et al.

Morphometric analysis of the Serra do Sincorá Geopark, using remote sensing and GIS

Veiga AJP;

Bernardes ES;

Veiga DAM;

Bonfim IFS;

et al.

| 491-507

Blepharoplasty: The threshold between aesthetics, satisfaction and possible complications

Ramos LNR;

Torres CM;

Sá PAT;

Cavalcante MF;

et al.

Investigation of the quality of refined soybean oil after the short-term domestic frying process of breading nuggets

Oliveira SM;

Lariú KA;

Jesus CGS;

Jesus TAB;

et al.

| 219-229

Soil micronutrients: dynamics, availability, and fertilization management

Matos CHL;

Montenegro RA;

Uchôa SCP;

Júnior JFV;

et al.

| 60-79

Teachers, education, community and professional learning tasks: A texture for the construction of professional knowledge

Quadros VC;

Carreira S.

| 141-154

Elaboration, nutritional and sensory analysis of peanut butter plus milk chocolate

Resosemito FS;

Leal EHF;

da Silva WJR;

Filho HCPC;

et al.

| 293-302

ELABORATION, NUTRITIONAL AND SENSORY ANALYSIS OF PEANUT BUTTER FLAVORED WITH MOZZARELLA CHEESE

Resosemito FS;

da Silva WJR;

Leal EHF;

Schmid G;

et al.

| 1294-1304

The potential of the city of Araguaína – TO, to touristic receptivity considering the dynamics of its urban pattern

Sydow E;

Silva P;

Sydow U.

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Implications for the quality of artisanal cheeses offered at street markets in the northern and southern regions of Dourados/MS

Variations in soil properties among phytophysiognomies on different geological surfaces in the vegetation complex of Campo Maior in the ecotonal region of the Parnaíba basin in the state of Piauí

Chia seed mucilage: Extraction methods and potential application in food matrix

Improving onion production in Bom Jesus-PI: A study on the use of decomposed buriti chest

EVALUATION, IN A SENSORY PANEL, OF A CEREAL BAR ENRICHED WITH ATTA SEXDENS (LINNAEUS, 1758)

Formulation, preparation, and sensory evaluation of meat hamburger from culling goats with different fat contents

Sensory evaluation of commercial samples of orange flavor refreshment powder

Use of digitized images to evaluate the quality of coffee seeds

Survey of fungi present in plant species of the dry forest in the microregion of Januária – MG

Morphometric analysis of the Serra do Sincorá Geopark, using remote sensing and GIS

Blepharoplasty: The threshold between aesthetics, satisfaction and possible complications

Investigation of the quality of refined soybean oil after the short-term domestic frying process of breading nuggets

Soil micronutrients: dynamics, availability, and fertilization management

Teachers, education, community and professional learning tasks: A texture for the construction of professional knowledge

Elaboration, nutritional and sensory analysis of peanut butter plus milk chocolate

ELABORATION, NUTRITIONAL AND SENSORY ANALYSIS OF PEANUT BUTTER FLAVORED WITH MOZZARELLA CHEESE

The potential of the city of Araguaína – TO, to touristic receptivity considering the dynamics of its urban pattern