Produção Científica – Artigos em Periódicos 2018
01 – A rapid and specific biosensor for salmonella typhimurium detection in milk. (1935-5149) Food and Bioprocess Technology (ONLINE). 2018 – artigo
02 – Cashew gum and maltrodextrin particles for green tea (Camellia Sinensis var a ssamica) extract encapsulation. (0308-8146) Food Chemistry. 2018. artigo
03 – Characterization of leaves used in infusion preparation grown in northeastern Brazil by chemometric methods based on their multi-elemental composition. (1678-457X) Ciência e Tecnologia de Alimentos. 2018 – artigo
04 – Coating development with modified starch and tomato powder for application in frozen dough. (2214-2894) Food Packaging and Shel Life. 2018 – artigo
05 – Comportamento higroscópico da polpa de graviola em pó obtida por secagem em spray dryer. (1981-6723) Brazilian Journal of Food Technology (ONLINE). 2018 – artigo
06 – Development of acerola, mombin and açaí mixed beverage added soybean extract. (1573-4103) Current Nutrition and Food Science. 2018 – artigo
07 – Development of dried probiotic apple cubes incorporated with lactobacillus casei NRRL B-442. (1756-4646) Journal of Functional Foods. 2018 – artigo
08 – Edible coating based on modified corn starch/tomato powder: effect on the quality of dough bread. (0023-6438) Lebensmittel-Wissenschaft + Technologie / Food Science + Technology. 2018 – artigo
09 – Efeito de atributos externos na aceitação de bebida de castanha de caju. (2446-9262) Arquivos Brasileiros de Alimentação. 2018 – artigo
10 – Efeito do uso da cinza de madeira de sabiá (Mimosa caesalpineafolia) na textura da compota de mamão verde. (2317-3114) Revista Brasileira de Agrotecnologia. 2018 – artigo
11 – Effect of different levels of acetic, citric and lactic acid in the cassava starch modification on physical, rheological, thermal and microstructural properties. (1344-6606) Food Science and Technology Research. 2018 – artigo
12 – Eevaluation of nutritional and chemical composition of yacon syrup using 1 H NMR and UPLC-ESI-Q-TOF-MS E. (0308-8146) Food Chemistry. 2018 – artigo
13 – Eevaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H QNMR and GC-MS coupled to chemometrics. (0308-8146) Food Chemistry. 2018 – artigo
14 – Farinha de maracujá na elaboração de bolo de milho. (1981-8203) Revista Verde de Agroecologia e Desenvolvimento Sustentável. 2018 – artigo
15 – Influence of expectation measure on the sensory acceptance of petit suisse product. (0022-1147) Journal of Food Science. 2018 – artigo
16 – Lipid and color stability of the meat and sausages of broiler fed with calcium anacardate. (0022-5142) Journal of the Science of Food and Agriculture. 2018 – artigo
17 – Non-thermal technologies as alternative methods for saccharomyces cerevisiae inactivation in liquid media: A review. (1935-5149) Food and Bioprocess Technology (ONLINE). 2018 – artigo
18 – Optimization and characterization of a biosensor assembly for detection of Salmonella Typhimurium. (1432-8488) Journal of Solid State Electrochemistry (PRINT). 2018 – artigo
19 – Optimization and consumer acceptability of carob powder as cocoa substitute in lactose-free cashew nut almonds-based beverage. (1985-4668) International Food Research Journal. 2018 – artigo
20 – Optimization of cashew gum and chitosan for microencapsulation of pequi oil by complex coacervation. (1745-4549) Journal of Food Processing and Preservation. 2018 – artigo
21 – Optimization of enzymatic treatment to produce yacon juice clarifid by microfiltration with high levels of chlorogenic acid and fructooligosaccharides. (1745-4549) Journal of Food Processing and Preservation. 2018 – artigo
22 – Otimização do tratamento ácido do yacon para inativação das polifenoloxidases com manutenção de suas propriedades funcionais. (1981-6723) Brazilian Journal of Food Technolofy (ONLINE). 2018 – artigo
23 – Prebiotic in fruit juice: processing challenges, advances, and perspectives. (2214-7993) Current Opinion in Food Science. 2018 – artigo
24 – Processamento e estabilidade de uma bebida de caju e yacon durante o armazenamento sob refrigeração. (1981-6723) Brailizn Journal of Food Technology (ONLINE). 2018 – artigo
25 – Production of fructo-oligosaccharides by aspergillus ibericus and their chemical characterization. (0023-6438) Lebensmittel-Wissenschaft + Technologie / Food Science + Technology. 2018 – artigo
26 – Quercetin in tropical fruit pulps and their by-products: quantification and encapsulation using cashew gum. (1573-4072) Current Bioactive Compounds. 2018 – artigo
27 – Single-stage ultrasound-assisted process to extract and convert α-solanine and α-chaconine from potato peels into β-solanine and β-chaconine. (2190-6815) Biomass Conversion and Biorefinery. 2018 – artigo
28 – Utilization of mathematical models to evaluate the acceptance and physicochemical parameters for the development of a beverage made from cashew nut. (1985-4668) International Food Research Journal. 2018 – artigo
29 – Wine tasting based on emotional responses: an expedite approach to distinguish between warm and cool climate dry red wine styles. (0963-9969) Food Research International. 2018 – artigo
Fonte: Plataforma Sucupira – CAPES
