| Año de publicación | Título | Autor(es) |
| 2010 | Concentração de suco de tangerina por osmose inversa. | CANDÉA, T. V.  ; OLIVEIRA, L.; GOMES, F.; SILVA, L. F. M.; CABRAL, L. M. C. |
| 2010 | Concentração de suco de uva (Vitis labrusca) por osmose inversa. | SANTANA, I.; GURAK, P. D.; MATTA, V. M. da; CABRAL, L. M. C. |
| 2014 | Concentração e especificidade de lipase de Aspergillus niger obtida por fermentação no estado sólido (FES). | MURICI, L. N. M.; SANTOS, R. R. dos; COURI, S.; PENHA, E. das M.; DAMASO, M. C. T. |
| 2012 | Concentration of anthocyanin from acerola juice by nanofiltration. | COUTO, D. S.; ARAÚJO, M. C. P.; SILVA, L. F. M.; TONON, R. V.; CABRAL, L. M. C. |
| 2013 | Concentration of anthocyanins from jussara pulp by coupling microfiltration and nanofiltration processes. | MARTINEZ, L. S.; GOMES, F. S.; TONON, R. V.; FREITAS, S. P.; CABRAL, L. M. C. |
| 2012 | Concentration of apple juice by membrane separation processes. | BOUHID, I.; MIRANDA, N.; GOMES, F.; TONON, R.; CABRAL, L. |
| 2012 | Concentration of blackberry (Rubus sp.) juice using membrane processes. | VILAR, J.; FREITAS, S.; SILVA, L.; CABRAL, L. |
| 2012 | Concentration of grape juice by coupling reverse osmosis and osmotic evaporation. | TONON, R. V.; SANTOS, B. A.; SILVA, L. F. M.; GOMES, F. S.; CABRAL, L. M. C. |
| 2005 | Concentration of orange juice by coupling reverse osmosis and osmotic evaporation. | CABRAL, L. M. C.; DORNIER, M.; M. CISSE; JESUS, D.; MATTA, V. M. da |
| 2005 | Concentration of pineapple juice by coupling reverse osmosis and osmotic evaporation. | CABRAL, L. M. C.; DORNIER, M.; GALINDO, C.; M. REYNES; MATTA, V. M. da |
| 2013 | Concentration of shrimp wastewater by ultrafiltration for protein recovery. | SANTOS, B. A. dos; COUTO, C. C.; SILVA, L. F. M.; STEPHAN, M. P.; AZEVEDO, T. L.; CABRAL, L. M. C.; TONON, R. V. |
| 2010 | Concentration of watermelon juice by reverse osmosis process. | GOMES, F. S.; COSTA, P. A.; CAMPOS, M. B. D.; COURI, S.; CABRAL, L. M. C. |
| 1998 | Conservacao de sucos de frutas por alta pressao hidrostatica. | ROSENTHAL, A.; MACKEY, B.; BIRD, A. |
| 2009 | Constituintes voláteis de óleo essencial de Piper eucalyptophyllum C.DC. | GODOY, R. L. de O.; TORQUILHO, H. de S.; GUIMARÃES, E. F.; ASSUMPÇÃO, S. da C. M.; GIORDANIO, L. C. da S. |
| 2012 | Consumer acceptance and carotenoid content of biofortified pumpkin muffin. | SILVA, C. C. de O.; FREITAS, D. De G. C.; NUTTI, M. R.; CARVALHO, J. L. V. de |
| 2012 | Consumer acceptance threshold for iron and zinc concentrations in brews obtained from fortified ground roasted coffee. | COSTA, L. L.; DONANGELO, C. M.; DELIZA, R.; SILVEIRA, C. L. P.; FREITAS, D. D. G.; FARAH, A. |
| 2019 | Consumer attitude towards the use of edible coating to the conservation of lamb meat. | MAURÍCIO, R. A.; DELIZA, R.; NASSU, R. T. |
| 2013 | Consumer perception of red wine from brazilian tropical semi-arid winery added of organic acids for pH adjusting. | FREITAS, D. G. C.; BIASOTO, A. C. T.; PEREIRA, G. E.; OLIVEIRA, J. B.; MORAES, L. R. V. |
| 2017 | Consumer perception of sugar-reduced orange/pomegranate juices. | REIS, F.; DELIZA, R.; ARES, G. |
| 2019 | Consumer's associations with sugar: the effect of front-of-pack nutrition labelling. | ALCANTARA, M.; CASTRO, I. P. L.; ARES, G.; DELIZA, R. |
