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eologico-durante/monthlyhttp://www.scientificcircle.com/en/92639/proteolytic-profile-rheological-behavior-shelf-life-uht-milk/monthlyhttp://www.scientificcircle.com/pt/92640/frutas-estruturadas-umidade-intermediaria-obtidas-polpas/monthlyhttp://www.scientificcircle.com/en/92640/restructured-fruits-intermediate-moisture-concentrated-mango/monthlyhttp://www.scientificcircle.com/pt/92641/caracterizacao-quimica-nutricional-plasteina-produzida-soja/monthlyhttp://www.scientificcircle.com/en/92641/chemical-nutritional-characterization-plastein-produced-soy/monthlyhttp://www.scientificcircle.com/pt/92642/oleo-cafe-torrado-brasileiro-obtido-prensagem-graos-analise/monthlyhttp://www.scientificcircle.com/en/92642/brazilian-roasted-coffee-oil-obtained-mechanical-expelling/monthlyhttp://www.scientificcircle.com/pt/92643/caracterizacao-oleos-sementes-limao-rosa-citrus-limonia/monthlyhttp://www.scientificcircle.com/en/92643/characterization-rangpur-lime-citrus-limonia-osbeck-sicilian/monthlyhttp://www.scientificcircle.com/pt/92644/avaliacao-composicao-centesimal-aminoacidos-mercurio-surimi/monthlyhttp://www.scientificcircle.com/en/92644/chemical-composition-amino-acids-contamination-mercury/monthlyhttp://www.scientificcircle.com/pt/92645/compostos-fenolicos-totais-antocianinas-suco-uva/monthlyhttp://www.scientificcircle.com/en/92645/total-phenolics-anthocyanins-grape-juice/monthlyhttp://www.scientificcircle.com/pt/92646/melao-minimamente-processado-controle-qualidade/monthlyhttp://www.scientificcircle.com/en/92646/minimally-processed-melon-quality-control/monthlyhttp://www.scientificcircle.com/pt/92647/caracteristicas-fisico-quimicas-amostras-mel-melipona-smith/monthlyhttp://www.scientificcircle.com/en/92647/physico-chemical-characteristics-honey-samples-stingless-bee/monthlyhttp://www.scientificcircle.com/pt/92648/influencia-pressao-temperatura-pre-tratamentos-secagem-vacuo/monthlyhttp://www.scientificcircle.com/en/92648/influence-pressure-temperature-pre-treatments-carrot-pumpkin/monthlyhttp://www.scientificcircle.com/pt/92649/caracterizacao-fisica-quimica-microbiologica-sensorial-light/monthlyhttp://www.scientificcircle.com/en/92649/physical-chemical-microbiological-sensory-characterization/monthlyhttp://www.scientificcircle.com/pt/92650/editorial/monthlyhttp://www.scientificcircle.com/pt/92651/sucos-laranja-industrializados-preparados-solidos-refrescos/monthlyhttp://www.scientificcircle.com/en/92651/industrialized-orange-juices-refreshment-prepared-juice/monthlyhttp://www.scientificcircle.com/pt/92652/avaliacao-qualidade-microbiologica-ovo-integral-pasteurizado/monthlyhttp://www.scientificcircle.com/en/92652/influence-washing-microbial-quality-pasteurized-egg/monthlyhttp://www.scientificcircle.com/pt/92653/analise-variacao-propriedades-fisicas-graos-soja-durante/monthlyhttp://www.scientificcircle.com/en/92653/analysis-physical-properties-variation-soy-grains-drying/monthlyhttp://www.scientificcircle.com/pt/92654/modelagem-validacao-hidratacao-graos-soja/monthlyhttp://www.scientificcircle.com/en/92654/modeling-validation-soya-bean-hydration/monthlyhttp://www.scientificcircle.com/pt/92655/avaliacao-uso-ervas-medicinais-suplemento-nutricional-ferro/monthlyhttp://www.scientificcircle.com/en/92655/evaluation-use-medicinal-grass-nutritional-supplement-iron/monthlyhttp://www.scientificcircle.com/pt/92656/classificacao-tomate-mesa-cultivado-sistemas-convencional/monthlyhttp://www.scientificcircle.com/en/92656/classification-tomato-cultivated-organic-conventional/monthlyhttp://www.scientificcircle.com/pt/92657/clarificacao-concentracao-suco-caju-processos-membranas/monthlyhttp://www.scientificcircle.com/en/92657/clarification-concentration-cashew-apple-juice-membrane/monthlyhttp://www.scientificcircle.com/pt/92658/novos-fatores-conversao-carotenoides-provitaminicos/monthlyhttp://www.scientificcircle.com/en/92658/new-conversion-factors-provitamin-carotenoids/monthlyhttp://www.scientificcircle.com/pt/92659/cinetica-transferencia-massa-melao-desidratado-osmoticamente/monthlyhttp://www.scientificcircle.com/en/92659/mass-transfer-kinetics-osmodehydrated-melon-sucrose-maltose/monthlyhttp://www.scientificcircle.com/pt/92660/avaliacao-qualidade-banana-passa-elaborada-partir-seis/monthlyhttp://www.scientificcircle.com/en/92660/evaluation-quality-dried-bananas-prepared-six-varieties/monthlyhttp://www.scientificcircle.com/pt/92661/estabilidade-polpa-pitanga-sob-congelamento/monthlyhttp://www.scientificcircle.com/en/92661/stability-frozen-pitanga-pulp/monthlyhttp://www.scientificcircle.com/pt/92662/uva-niagara-rosada-cultivada-sistema-organico-armazenada/monthlyhttp://www.scientificcircle.com/en/92662/niagara-rosada-grapes-cultivated-organic-system-stored/monthlyhttp://www.scientificcircle.com/pt/92663/influencia-pre-tratamentos-sobre-desidratacao-osmotica/monthlyhttp://www.scientificcircle.com/en/92663/pre-treatments-influence-osmotic-dehydration-star-fruit/monthlyhttp://www.scientificcircle.com/pt/92664/comparacao-sistema-petrifilm-rsa-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erde-filtracao-membrana/monthlyhttp://www.scientificcircle.com/en/92738/conservation-green-cococnut-water-membrane-filtration/monthlyhttp://www.scientificcircle.com/pt/92739/folhas-alface-lisa-lactuca-sativa-minimamente-processadas/monthlyhttp://www.scientificcircle.com/en/92739/minimally-processed-smooth-lettuce-leaves-lactuca-sativa/monthlyhttp://www.scientificcircle.com/pt/92740/efeito-peso-tilapia-nilo-oreochromis-niloticus-sobre-files/monthlyhttp://www.scientificcircle.com/en/92740/effect-nile-tilapia-oreochromis-niloticus-weight-yield-skin/monthlyhttp://www.scientificcircle.com/pt/92741/acao-antioxidante-especiarias-face-diferentes-atividades/monthlyhttp://www.scientificcircle.com/en/92741/antioxidant-effect-spice-different-water-activity/monthlyhttp://www.scientificcircle.com/pt/92742/destilacao-miscela-ii-modelagem-simulacao-stripping-hexano/monthlyhttp://www.scientificcircle.com/en/92742/distillation-miscella-ii-modeling-simulation-hexane/monthlyhttp://www.scientificcircle.com/pt/92743/influencia-cacl2-sobre-qualidade-pos-colheita-abacaxi-cv/monthlyhttp://www.scientificcircle.com/en/92743/influence-cacl2-postharvest-quality-cv-perola-pineaplle/monthlyhttp://www.scientificcircle.com/pt/92744/determinacao-proteina-cafe-cru-espectroscopia-nir-regressao/monthlyhttp://www.scientificcircle.com/en/92744/determination-protein-raw-coffee-nir-spectroscopy-regression/monthlyhttp://www.scientificcircle.com/pt/92745/perfil-sensorial-aceitabilidade-cultivares-feijao-phaseolus/monthlyhttp://www.scientificcircle.com/en/92745/sensory-profile-acceptability-cultivars-beans-phaseolus-l/monthlyhttp://www.scientificcircle.com/pt/92746/analise-agrupamento-base-composicao-fisico-quimica-amostras/monthlyhttp://www.scientificcircle.com/en/92746/cluster-analysis-basis-physico-chemical-composition-samples/monthlyhttp://www.scientificcircle.com/pt/92747/estudo-termoanalitico-clae-francionamento-fisico-quimico/monthlyhttp://www.scientificcircle.com/en/92747/thermoalytical-study-hplc-physical-chemical-cracking-corn-co/monthlyhttp://www.scientificcircle.com/pt/92748/editorial/monthlyhttp://www.scientificcircle.com/pt/92749/caracterizacao-quimica-parcial-semente-jatoba-cerrado-mart/monthlyhttp://www.scientificcircle.com/en/92749/partial-chemical-characterization-jatoba-cerrado-seeds-mart/monthlyhttp://www.scientificcircle.com/pt/92750/errata/monthlyhttp://www.scientificcircle.com/pt/92751/difusao-multicomponente-durante-salga-mista-queijo-prato/monthlyhttp://www.scientificcircle.com/en/92751/multicomponent-diffusion-simultaneous-brining-prato-cheese/monthlyhttp://www.scientificcircle.com/pt/92752/efeito-processamento-torracao-sobre-atividade-antioxidante/monthlyhttp://www.scientificcircle.com/en/92752/effect-processing-roasting-antioxidant-activity-coffee-brews/monthlyhttp://www.scientificcircle.com/pt/92753/carboidratos-bebida-cafe-preparado-sob-diferentes-processos/monthlyhttp://www.scientificcircle.com/en/92753/coffee-carbohydrates-different-preparations-beverage/monthlyhttp://www.scientificcircle.com/pt/92754/perfil-sensorial-po-cacau-theobroma-cacao-l-alcalinizado/monthlyhttp://www.scientificcircle.com/en/92754/sensory-profile-acceptance-alkalinized-cocoa-theobroma-cacao/monthlyhttp://www.scientificcircle.com/pt/92755/avaliacao-sensorial-feijao-preto-submetido-radiacao-cobalto/monthlyhttp://www.scientificcircle.com/en/92755/sensory-evaluation-black-beans-submitted-gamma-radiation-60/monthlyhttp://www.scientificcircle.com/pt/92756/desenvolvimento-salgadinhos-teores-reduzidos-gordura-acidos/monthlyhttp://www.scientificcircle.com/en/92756/development-snacks-reduced-saturated-trans-fatty-acids/monthlyhttp://www.scientificcircle.com/pt/92757/efeitos-grau-cozimento-qualidade-cortes-supraspinatus-vacuo/monthlyhttp://www.scientificcircle.com/en/92757/effects-cooking-degree-quality-vacuum-packed-supraspinatus/monthlyhttp://www.scientificcircle.com/pt/92758/desenvolvimento-perfil-sensorial-avaliacao-instrumental-suco/monthlyhttp://www.scientificcircle.com/en/92758/sensory-profile-development-instrumental-passion-fruit-juice/monthlyhttp://www.scientificcircle.com/pt/92759/qualidade-quimica-fisica-berinjelas-submetidas-diferentes/monthlyhttp://www.scientificcircle.com/en/92759/chemical-physical-quality-eggplant-fruits-submitted/monthlyhttp://www.scientificcircle.com/pt/92760/propriedades-funcionais-hidrolisados-obtidos-partir-soro/monthlyhttp://www.scientificcircle.com/en/92760/functional-properties-whey-protein-hydrolysates-milk/monthlyhttp://www.scientificcircle.com/pt/92761/obtencao-caracterizacao-quimica-nutricional-in-vitro-soro/monthlyhttp://www.scientificcircle.com/en/92761/obtention-chemical-nutritional-characterization-vitro-bovine/monthlyhttp://www.scientificcircle.com/pt/92762/preparo-caracterizacao-microcapsulas-oleoresina-paprica/monthlyhttp://www.scientificcircle.com/en/92762/preparation-characterization-paprika-oleoresin-microcapsules/monthlyhttp://www.scientificcircle.com/pt/92763/estudo-reologico-gelificacao-induzida-cal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imilar-juice-part/monthlyhttp://www.scientificcircle.com/pt/92984/avaliacao-microbiologica-processo-sanificacao-galoes-agua/monthlyhttp://www.scientificcircle.com/en/92984/microbiological-evaluation-mineral-water-packaging-ozone/monthlyhttp://www.scientificcircle.com/pt/92985/determinacao-residuos-avermectinas-figado-bovino-liquida/monthlyhttp://www.scientificcircle.com/en/92985/determination-avermectins-residues-bovine-liver-high-liquid/monthlyhttp://www.scientificcircle.com/en/92986/inhibitory-effect-carioca-bean-tannins-phaseolin-assessed/monthlyhttp://www.scientificcircle.com/es/92986/efecto-inhibitorio-taninos-frijol-carioca-phaseolus-vulgaris/monthlyhttp://www.scientificcircle.com/pt/92987/traducao-validacao-lingua-portuguesa-questionario-utilizado/monthlyhttp://www.scientificcircle.com/en/92987/translation-validation-portuguese-language-scale-used/monthlyhttp://www.scientificcircle.com/pt/92988/influencia-dessalga-cozimento-sobre-composicao-quimica-beef/monthlyhttp://www.scientificcircle.com/en/92988/desalting-cooking-effects-chemical-composition-fatty-acid/monthlyhttp://www.scientificcircle.com/en/92989/characterization-fresh-beta-vulgaris-santiago-del-estero/monthlyhttp://www.scientificcircle.com/es/92989/caracterizacion-acelga-fresca-santiago-estero-argentina-hoja/monthlyhttp://www.scientificcircle.com/pt/92990/efeito-radiacao-gama-sobre-perfil-sensorial-suco-laranja/monthlyhttp://www.scientificcircle.com/en/92990/effect-gamma-irradiation-sensory-profile-orange-juice/monthlyhttp://www.scientificcircle.com/pt/92991/acompanhamento-alteracoes-post-mortem-glicolise-musculo/monthlyhttp://www.scientificcircle.com/en/92991/post-mortem-alterations-glycolysis-pantanal-alligator-caiman/monthlyhttp://www.scientificcircle.com/pt/92992/efeito-hidrolise-triptica-ph-sobre-propriedades-funcionais/monthlyhttp://www.scientificcircle.com/en/92992/effect-tryptic-hydrolysis-ph-functional-properties-bovine/monthlyhttp://www.scientificcircle.com/pt/92993/avaliacao-estabilidade-qualidade-pate-presunto-adicionado/monthlyhttp://www.scientificcircle.com/en/92993/stability-quality-ham-pate-added-bovine-globin-sodium/monthlyhttp://www.scientificcircle.com/pt/92994/influencia-ingestao-biomassas-spirulina-arthrospira-sp-sobre/monthlyhttp://www.scientificcircle.com/en/92994/influence-consumption-spirulina-arthrospira-sp-biomasses/monthlyhttp://www.scientificcircle.com/pt/92995/classificacao-mel-floral-melato/monthlyhttp://www.scientificcircle.com/en/92995/classification-honey-floral-honeydew/monthlyhttp://www.scientificcircle.com/pt/92996/editorial/monthlyhttp://www.scientificcircle.com/en/92997/editorial/monthlyhttp://www.scientificcircle.com/pt/92998/congelamento-modelos-polpas-frutas-ar-forcado-influencia/monthlyhttp://www.scientificcircle.com/en/92998/air-blast-freezing-fruit-pulp-models-commercial-boxes-bed/monthlyhttp://www.scientificcircle.com/pt/92999/uso-transdutores-fluxo-calor-estudo-transferencia-alimentos/monthlyhttp://www.scientificcircle.com/en/92999/use-heat-flux-transducers-study-transfer-canned-foods/monthlyhttp://www.scientificcircle.com/pt/93000/composicao-quimica-tabletes-caldo-carne-nitrogenio-proteico/monthlyhttp://www.scientificcircle.com/en/93000/chemical-composition-bouillon-cubes-protein-nitrogen-non/monthlyhttp://www.scientificcircle.com/pt/93001/adicao-ferro-leite-retencao-coalhada-dessorada/monthlyhttp://www.scientificcircle.com/en/93001/addition-iron-milk-retention-curd/monthlyhttp://www.scientificcircle.com/pt/93002/frutos-melao-submetidos-pre-tratamentos-hidrocoloides-sobre/monthlyhttp://www.scientificcircle.com/en/93002/pretreatment-melons-hydrocolloids-effect-freezing-process/monthlyhttp://www.scientificcircle.com/pt/93003/avaliacao-rotulagem-qualidade-fisico-quimica-microbiologica/monthlyhttp://www.scientificcircle.com/en/93003/evaluation-labelling-physico-chemical-microbiological-grated/monthlyhttp://www.scientificcircle.com/pt/93004/isotopos-estaveis-producao-bebidas-onde-vem-carbono/monthlyhttp://www.scientificcircle.com/en/93004/stable-isotopes-beverage-production-carbon-drink-come/monthlyhttp://www.scientificcircle.com/pt/93005/enzimas-amiloliticas-mandioquinha-salsa-arracacia-bancroft/monthlyhttp://www.scientificcircle.com/en/93005/amylolytic-enzymes-peruvian-carrot-arracaia-xanthorrhiza/monthlyhttp://www.scientificcircle.com/pt/93006/microbiota-carcaca-carne-ovina-tratada-acido-acetico-vacuo/monthlyhttp://www.scientificcircle.com/en/93006/microbial-status-lamb-carcass-meat-treated-acetic-acid-aging/monthlyhttp://www.scientificcircle.com/pt/93007/staphylococcus-enterotoxigenicos-alimentos-in-natura-estado/monthlyhttp://www.scientificcircle.com/en/93007/enterotoxigenic-staphylococcus-nature-processed-foods-state/monthlyhttp://www.scientificcircle.com/pt/93008/aproveitamento-alternativo-casca-maracuja-amarelo-passiflora/monthlyhttp://www.scientificcircle.com/en/93008/alternative-use-yellow-passion-fruit-passiflora-edulis-f/monthlyhttp://www.scientificcircle.com/pt/93009/composicao-caroteno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