Produção Científica – Artigos em Periódicos 2019
01 – Addition of powdered shrimp in the formulation of snacks. (1806-6690) Revista Ciência Agronômica (UFC ONLINE). 2019 – artigo
02 – An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juic. (1466-8564) Innovative Food Science & Emerging Technologies. 2019. artigo
03 – Association of pollinators of different species of oil palm with the metabolic profiling of volatile organic compounds. (1612-1880) Chemistry & Biodiversity. 2019 – artigo
04 – Avaliação de características físico-químicas de polpas e sensoriais de sucos de manga das variedades Tommy Atkins, Palmer, Kent e Keitt. (1679-6543) Boletim de Pesquisa e Desenvolvimento. 2019 – artigo
05 – Carnauba wax uses in food – A review. (0308-8146) Food Chemistry. 2019 – artigo
06 – Co-immobilization of dextransucrase and dextranase in epoxy-agarose- tailoring oligosaccharides synthesis. (0032-9592) Process Biochemistry. 2019 – artigo
07 – Cold plasma effects on functional compounds of siriguela juice. (1935-5149) Food and Bioprocess Technology (ONLINE). 2019 – artigo
08 – Cold plasma processing effect on cashew nuts composition and allergenicity. (0963-9969) Food Research International. 2019 – artigo
09 – Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita Moschata CV. LEITE). (1806-6690) Revista Ciência Agronômica (UFC ONLINE). 2019 – artigo
10 – Development of quality index method for eviscerated and non-eviscerated octopus (Octopus insulares). (1806-6690) Revista Ciência Agronômica (UFC ONLINE). 2019 – artigo
11 – Drying of mangoes (Mangifera indica L.) applying pulsed uv light as pretreatment. (0960-3085) Revista Ciência Agronômica (UFC ONLINE). 2019 – artigo
12 – Effect of the reaction volume on the formation of microparticles of the pequi oil (Caryocar coriaceum WITTM.) by complex coacervation. (2283-9216) Chemical Engineering Transactions. 2019 – artigo
13 – Effects of glow plasma technology on some bioactive compounds of acerola juice. (0963-9969) Food Research International. 2019 – artigo
14 – Elaboração e análise sensorial de biscoito tipo cookie feito a partir da farinha do caroço de abacate. (1981-6723) Brazilian Journal Of Food Technology (ONLINE). 2019 – artigo
15 – Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey. (1678-457X) Ciência e Tecnologia de Alimentos. 2019 – artigo
16 – How label and nutritional claims affect consumers? acceptance, buying intention and quality perception toward a beverage made from cashew nut. (0034-6659) Nutrition & Food Science. 2019 – artigo
17 – Hygroscopic behavior of acerola powder obtained by spray-drying. (1807-8664) Acta Scientiarum Technology (ONLINE). 2019 – artigo
18 – Lipid and colour stability of the meat and sausages of broiler fed with calcium anacardate. (0022-5142) Journal of the Science of Food and Agriculture. 2019 – artigo
19 – Metabolomic variability of different genotypes of cashew by lc-ms and correlation with near-infrared spectroscopy as a tool for fast phenotyping. (2218-1989) Metabolites. 2019 – artigo
20 – Microstructure and flow properties of lyophilized mango pulp with maltodextrin. (1807-1929) Revista Brasileira de engenharia Agrícola e Ambiental (ONLINE). 2019 – artigo
21 – Passiflora tenuifila killip: assessment of chemical composition by 1 H NMR and UPLC-ESI-Q-TOF-MSE and its bioactive properties in a rotenone-induced rat model of parkinson’s disease. (1756-4646) Journal of Functional Foods. 2019 – artigo
22 – Powdered beverage mix with acerola pulp, whey and maltodextrin. (1806-6690) Revista Ciência Agronômica (UFC. ONLINE). 2019 – artigo
23 – Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage. (0023-6438) Lebensmittl-Wissenschaft + Technologie / Food Science + Technology. 2019 – artigo
24 – Salted crackers added with surimi fish and powdered tomato: acceptability in school feeding. (1981-0997) Revista Brasileira de Ciências Agrárias. 2019 – artigo
25 – Stability and microstructure of powdered pulp of the palmer mango obtained by the process of lyophilisation. (1806-6690) Revista Ciência Agronômica (UFC. ONLINE). 2019 – artigo
26 – Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties. (0975-8402) Journal of Food Science and Technology . 2019 – artigo
27 – Use of ultrasound for dehydration of mangoes (Mangifera indica L.): kinetic modeling of ultrasound-assisted osmotic dehydration and convective air-drying. (0022-1155) Journal of Food Science and Technology . 2019 – artigo
28 – 1H NMR and LC-MS-BASED metabolomic approach for evaluation of the seasonality and viticultural practices in wines from são francisco river valley, a brazilian semi-arid region, food chemistry. (1873-7072) Food Chemistry. 2019 – artigo
Fonte: Plataforma Sucupira – CAPES
