| Año de publicación | Título | Autor(es) |
| 2022 | Characterization and in vitro starch digestibility of green banana pulp and pell flours. | VIANA, L. M.  ; RODRIGUES, F. S. R.; LEITE, M. O.; MARTINS, M. A.; CARVALHO, C. W. P. de; MARTINO, H. S. D.; FELISBERTO, M. H. F.; BARROS, F. A. R. |
| 2010 | Characterization of biodegradable films of cassava starch added of freeze dried Barbados cherry (Malpighia sp.). | ANDRADE, K. C. S.; AMARAL, D. P.; FARIAS, M. G.; FAKHOURI, F. M.; CARVALHO, C. W. P.; TAKEITI, C. Y.; ASCHERI, J. L. R. |
| 2010 | Characterization of cellulolitic filamentous fungi isolated from different biomes. | DAMASO, M. C. T.; TERZI, S. da C.; PEREIRA, G. M.; SILVA, J. P. L. da; FRAGA, M. E.; COURI, S. |
| 2012 | Characterization of coffee grounds from espresso capsules. | LA PASTA, M.; PAGE, J. C.; CABRAL, L.; REZENDE, C. M.; FREITAS, S. P.; ARRUDA, N. P. |
| 2018 | Characterization of Jussaí (Euterpe Edulis) cultivated at Rio de Janeiro. | CARVALHO, L. M. J. de; CABRAL, L. M.; FINCO, F. B. D. A.; SOARES, A. G.; BARBOZA, H. T. G.; MACEDO, L. M. de; CARVALHO, J. L. V. de; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do |
| 2017 | Characterization of pulp powder of Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC.) and Taperebá (Spondias mombin) for use as functional food. | OLIVEIRA, T.; SOUZA, V. R. de; MONTENEGRO, J.; ABREU, J. P. de; FRAUCHES, N.; TEODORO, A. J.; FREITAS-SILVA, O. |
| 2009 | Characterization of watermelon juice concentrated by reverse osmosis process. | GOMES, F. S.; ALBUQUERQUE, P. C.; CAMPOS, M. B.; COURI, S.; CABRAL, L. M. C. |
| 2011 | Characterization of zinc contents of brazilian wheat genotypes. | CARVALHO, J. L. V.; NUTTI, M. R.; SCHEEREN, P. L.; SANTOS, J. O. |
| 2011 | Chemical and physical characterization of Macaúba pulp and nut lipids obtained by dry crystallization between 15 and 25ºC. | MARIANO, R. G. de B.; PRIMO, B. F.; NOGUEIRA, R. I.; COURI, S.; FREITAS, S. P. |
| 2015 | Chemical characterization and antimicrobial activity of essential oils from Brazilian Cerrado species. | SANTOS, M. C. da S.; VIEIRA, R. F.; ALVIANO, D. S.; BIZZO, H. R. |
| 2017 | Chemical characterization and evaluation of the microbiological quality of juçaí pulp (Euterpe edulis) native to the state of Rio de Janeiro. | GOMES, P. B.; CARVALHO, L. M. de; PAIVA, S.; MOTTA, R.; LEITE, D. M. da C.; CARVALHO, J. L. V. de; SOARES, A. G. |
| 2014 | Chemical characterization of the essential oil of Baccharis reticularia DC. from three locations of Distrito Federal, Brazil. | SANTANA, H.; BIZZO, H. R.; MATOS, J. K. A.; SILVA, J. P. da; VIEIRA, R. F. |
| 2017 | Chemical Composition and Antimicrobial Activity of Essential Oils of Two Asteraceae from the Brazilian Cerrado. | SANTOS, M. C. S.; BIZZO, H. R.; GAMA, P. E.; VIEIRA, R. F.; MORENO, D. S. A. |
| 2017 | Chemical Composition and Antimicrobial Activity of the Essential Oils of Two Species of Lippia (Verbenaceae) from the Brazilian Cerrado. | SANTOS, M. C. S.; BIZZO, H. R.; GAMA, P. E.; VIEIRA, R. F.; MORENO, D. S. A. |
| 2010 | Chemical composition of the essential oil from Lippia triplinervis Gardner (Verbenaceae) from Minas Gerais, Brazil. | DAMASCENO, J. P. L.; LEITÃO, S. G.; SALIMENA, F. R.; BIZZO, H. R. |
| 2017 | Chemical composition of the scent from living flowers of Temnadenia odorifera (Vell.) J. F. Morales (Apocynaceae). | SILVA, R. S.; KOSCHNITZKE, C.; REZENDE, C. M.; BIZZO, H. R. |
| 2010 | Chemical stability and consumer acceptance during storage of a cold instant soy coffee beverage. | FELBERG, I.; DELIZA, R.; FARAH, A.; CALADO, V.; SILVA, J. P. L.; TOCI, A. T.; FREITAS, S. C.; DONANGELO, C. M. |
| 2019 | Chemical stability of microparticles elaborated with hydroethanolic extract from Euterpe edulis co-product. | RIBEIRO, L. de O.; BRITO, M. O. de; FREITAS, S. P.; MATTA, V. M. da; JUNG, E. P.; KUNIGAMI, C. N. |
| 2011 | Chemotypes of Eugenia uniflora and antinociceptive activity. | ANDRÉ, A. da C.; S. JÚNIOR, H. M.; GARRETT, R.; AMORIM, A. C. L.; BIZZO, H. R.; HOVELL, A. M. C.; REZENDE, C. M. |
| 2013 | Children's preference and ability to identify flavor: "the flavor of my smoothie, its color, or the color of its packaging?". | PIQUERAS-FISZMAN, B.; GARCÍA SEGOVIA, P.; DELIZA, R. |
