Edição Atual

v. 46 (2026)
Visualizar v. 46 (2026)
Publicado: 2026-01-26

Artigos Originais

  • Honey consumer in Rio de Janeiro

    Daiana do Nascimento Silveira Cabral, Barbara Cristina Euzebio Pereira Dias de Oliveira , Jonas de Toledo Guimarães
    DOI: https://doi.org/10.5327/fst.378

  • Development of sheep-based jerky beef analog

    Ingrid Roberta Brasileiro, Pablo Inocêncio Monteiro, Rúbia Martins Bernardes Ramos, Igor Costa Mota, Elisa Norberto Ferreira Santos, Lucas Arantes-Pereira
    DOI: https://doi.org/10.5327/fst.573

  • Liquid–Liquid Equilibria and Vanillin Partitioning in PEG–Sodium Sulfate Aqueous Two-Phase Systems

    Mateus Guedes Araújo, Maria Eduarda Andrade Ruas, William James Nogueira Lima, Janaína Teles de Faria
    DOI: https://doi.org/10.5327/fst.575

  • Optimization and Statistical Modeling of the Adsorptive Capacity of Activated Carbon from Elephant Grass

    Regiani Crystina Barbazelli, Marcelo Mendes Pedroza, Daniel Assumpção Bertuol, Magale Karine Diel Rambo
    DOI: https://doi.org/10.5327/fst.576

  • Propolis microencapsulation by complex coacervation using whey protein and gum arabic: An approach to the assessment of the stability and controlled release of phenolic compounds

    Núbia Fernandes Bispo, Hugo Calixto Fonseca , Bruna Ruas Santos Araújo , Claudia Regina Vieira , Érika Endo Alves , Maximiliano Soares Pinto, Fausto Makishi , Janaína Teles de Faria
    DOI: https://doi.org/10.5327/fst.577

  • Global trends in the application of artificial intelligence in sensory science: A bibliometric analysis in the context of food science

    Tatiane Pereira da Silva, Maria Luiza Duarte Fonseca, Laylla Carolline Vieira Nobre, Ivanilton Antônio de Oliveira, Daniela Cácia dos Santos, Carlos Alexandre de Oliveira, Juliana Pinto de Lima , Janaína Teles de Faria, Igor Viana Brandi, Claudia Regina Vieira
    DOI: https://doi.org/10.5327/fst.581

  • Evaluation of the Effects of Thermal Treatment on the Microbiological Quality of Passiflora cincinnata (Wild Passion Fruit) Flour

    Maria Luiza Duarte Fonseca, Laylla Carolline Vieira Nobre , Tatiane Pereira da Silva , Carolina Magalhães Caires Carvalho, Fernanda Mota Rodrigues, Nicoly Rodrigues, Roberta Torres Careli, Bruna Mara Aparecida de Carvalho, Juliana Pinto Lima, Claudia Regina Vieira
    DOI: https://doi.org/10.5327/fst.582

  • Degradation kinetics and stability of bioactive compounds, antioxidant capacity, and color parameters of sugar-free jaboticaba jellies subjected to different preservation methods

    Paloma Cristina dos Santos, Marina Maximiano de Oliveira Santos, Angelina de Sousa Chagas, Fernanda Isabela Moreira, Maria Cecília Evangelista Vasconcelos Schiassi, Renata Osaqui Floriano, Thessa Cristina Alonso, Patrícia Aparecida Pimenta Pereira
    DOI: https://doi.org/10.5327/fst.584

  • Nutritional and bioactive potential of Theobroma subincanum Mart.: a promising Amazonian fruit for the food industry

    Edson Queiroz da Fonseca Junior, Edinilze Souza Coelho Oliveira, Daniel de Queiroz Rocha, Samuel Oliveira da Silva, Andreza Cavalcante de Oliveira, Francisca das Chagas do Amaral Souza, Gabriela Furlaneto, Julia Carvalho Cardoso Consentini, Luciana Azevedo, Pedro Henrique Campelo, Edgar Aparecido Sanches, Railma Pereira Moraes, Jaqueline de Araújo Bezerra
    DOI: https://doi.org/10.5327/fst.585

  • TCM Medicinal Plants Showed Antioxidant Activity, Reduced NO and TNF Production, and Increased IL-10 in LPS-Induced RAW-264.7 Cells

    Thainá Gomes Peixoto, Karina Barbosa de Queiroz, Fernanda Guimarães Drummond e Silva
    DOI: https://doi.org/10.5327/fst.589

  • Meat Quality of Santa Inês Lambs Fed with Different Levels of Forage Cactus: An Integrated Approach

    Katcilanya Menezes de Almeida, Maiza Araújo Cordão, Júlio César Bezerra Vilar da Silva, Natalia Ferreira Negreiros, Edilayane da Nóbrega Santos, Radmila Raianni Alves Ribeiro, Myrella Cariry Lira, Thyago Araújo Gurjão, Caio Franklin Vieira de Figueiredo, Francisco de Assys Romer da Mota Sousa, Larissa Silva Nelo Oliveira, Jessica Bezerra dos Santos Rodrigues, Neriane Rodrigues de Lima, Raimundo Bernadino Filho, Neila Lidiany Ribeiro
    DOI: https://doi.org/10.5327/fst.591

  • Effectiveness of an andiroba oil bioproduct in maintaining egg quality at room temperature

    João Paulo Ferreira Rufino, Bárbara Souza de Araújo, Rebeca Fontenele Moda, Cristiane Cunha Guimarães, Adriene Núzia de Almeida Santos, Francisco Alberto de Lima Chaves, Joel Lima da Silva Junior, Marco Antonio de Freitas Mendonça, Joana Maia Mendes, Emersom Silva Lima, Noedson de Jesus Beltrão Machado, Anderson Mathias Pereira, Leiliane do Socorro Sodré de Souza, Pedro de Queiroz Costa Neto
    DOI: https://doi.org/10.5327/fst.592

  • New insights into the Butia capitata accessions from Cerrado: Physicochemical characterization, antioxidant activity, and phenolic acids profile

    Juliana Fróes Pirôpo de Oliveira, Hugo Calixto Fonseca, Lucas André Xavier da Silva, Shirlene Gonçalves Siqueira, Carla Adriana Ferreira Durães, Rúbia Santos Fonseca, Claudia Regina Vieira, Caroline Liboreiro Paiva, Juliana Pinto de Lima
    DOI: https://doi.org/10.5327/fst.597

Artigos de Revisão

  • Blueberry in the improvement of metabolic syndrome: A literature review

    Bárbara Nadinne Nepomoceno de Sousa , Josemar Gonçalves de Oliveira Filho , Mariana Buranelo Egea
    DOI: https://doi.org/10.5327/fst.562

  • Biodegradable Films Made from Green Banana Starch for Post-Harvest Preservation of “Itália” Grapes: Sustainability, Functionality, and Innovation in Brazilian Fruit Farming

    Caio Franklin Vieira de Figueiredo , Mario Eduardo Rangel Moreira Cavalcanti Mata, Manoel Tolentino Leite Filho, Francisco de Assys Romero da Mota Sousa, Larissa Silva Nelo Oliveira , Thyago Araújo Gurjão , Radmila Raianni Alves Ribeiro, Myrella Cariry Lira, Jessica Bezerra dos Santos Rodrigues , Mailson Araújo Cordão , Eduardo Bezerra Júnior , Katcilanya Menezes de Almeida , Djair Alves da Mata , Neila Lidiany Ribeiro
    DOI: https://doi.org/10.5327/fst.574

  • Emojis in understanding children’s food preferences and reactions Emojis in children’s food research

    Ana Maria de Oliveira Finco, Geanesson Alberto de Oliveira Santos, Rossana Catie Bueno de Godoy, João Vitor Meza Bravo, Luana Carolina Bosmuler Zuge, Maria Lucia MASSON
    DOI: https://doi.org/10.5327/fst.579
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