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Boeira C. P., . and Rodrigues A. S., . and Londero P. M. G., . and Alves J. S., . and Moro K. I. B., . and Rosa C. S., . Chemical characterization bioactive compounds and functional technological properties of flour from two cultivars of landrace common beans (Phaseolus vulgaris L.). pp. 565-572. ISSN 2231-7546
Kempka A. P., . and Rosa C. S., . and Demiate I. M., . and Vidal A. R., . and Kohn C. R., . and Almeida J. C., . and Mello R. O., . and Kubota E. H., . and Schmidt M. M., . and Prestes R. C., . Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound. pp. 653-659. ISSN 2231-7546
Rosa C. S., . and Prestes R. C., . and Tessele K., . and Crauss M., . Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour. pp. 691-698. ISSN 22317546
Quatrin A., . and Silveira M. R., . and Rosa C. S., . and Santos C. O., . and Santos A. M., . Resource recovery in the food industry: use in the development of cakes. pp. 1941-1947. ISSN 2231-7546
