Produção Científica – Artigos em Periódicos 2017
01 – Cashew nut oil: effect of kernel grade and a microwave preheating extraction step on chemical composition, oxidative stability and bioactivity. (1365-2621) International Journal of Food Science & Technology (ONLINE). 2017 – artigo
02 – Cashew nut shell liquid supplementation and the effect on lipid oxidation and color in fresh and spray-dried eggs. (1745-4549) Journal of Food Processing and Preservation. 2017. artigo
03 – Changes in postharvest quality and antioxidant metabolism during development and ripening of sapodilla (Manilkara zapota L.). (1985-4668) International Food Research Journal. 2017 – artigo
04 – Chemical, granulometric and technological characteristics of whole flours from commercial cultivars of cowpea. (1983-2125) Revista Caatinga (ONLINE). 2017 – artigo
05 – Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice. (0969-9969) Food Research International. 2017 – artigo
06 – Composição mineral de farinhas obtidas a partir de cascas de frutos tropicais baseado na ingestão diária recomendada. (2448-3184) Brazilian Journal of Food Research. 2017 – artigo
07 – Development of mixed nectar of cashew apple, mango and acerola. (1985-4668) International Food Research Journal. 2017 – artigo
08 – Effect of açaí powder and chitosan incorporation on bread quality. (1556-3758) International Journal Of Food Engineering. 2017 – artigo
09 – Effect of nutritional information and health claims related to cashew nut and soya milk beverages on consumers’ acceptance and perception. (0034-6659) Nutrition & Food Science. 2017 – artigo
10 – Effect of vegetable powders on the bread quality made from frozen dough.. (2327-2694) International Journal of Nutrition and Food Science. 2017 – artigo
11 – Evaluation of the drying parameters of soursop pulp powder obtained by drying in a spray dryer. (1981-6723) Brazilian Journal of Food Technology (ONLINE). 2017 – artigo
12 – Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice.. (0963-9969) Food Research International. 2017 – artigo
13 – Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage. (0963-9969) Food Research International. 2017 – artigo
14 – IMPACT OF GREEN PULP BANANA AND FLAXSEED FLOUR ON POUND CAKE QUALITY. (2327-2694) International Journal of Nutrition and Food Science. 2017 – artigo
15 – Mathematical modeling of the foam-mat dryng curves of guava. (1807-1929) Revista Brasileira de Engenharia Agrícola e Ambiental (ONLINE). 2017 – artigo
16 – Mr spectroscopy and chemometrics to evaluate different processing of coconut water. (0308-8146) Food Chemistry. 2017 – artigo
17 – Optimization of headspace solid phase micro-extraction of volatile compounds from papaya fruit assisted by GC-olfactometry. (0975-8402) Journal of Food Science and Technology. 2017 – artigo
18 – Processing of three different cooking methods of cassava: effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity. (0023-6438) Lebesnsmittel-Wissenschaft + Technologie / Food Science + Technology. 2017 – artigo
19 – Sonication effect on bioactive compounds of cashew apple bagasse. (1935-5149) Food and Bioprocess Technology (ONLINE). 2017 – artigo
20 – Spouted bed as an efficient processing for probiotic orange juice drying. (0963-9969) Food Research International. 2017 – artigo
21 – Stability of bioactive compounds in cashew apple bevegare packed in glass and pet botles. (2594-3618) Anais da Academia Cearense de Ciências. 2017 – artigo
22 – Stability of ‘Mangaba’ pulp powder obtained by freeze drying.. (1807-1929) Revista Brasileira de Engenharia Agrícola e Ambiental (ONLINE). 2017 – artigo
23 – Tropical fruit nectars enriched with aloe vera.. (2594-3618) Anais da Academia Cearense de Ciências. 2017 – artigo.
24 – Wild lactobacillus strains: technological characterisation and design of coalho cheese lactic culture. (1364-727X) International Journal of Dairy Technology (PRINT). 2017 – artigo
25 – Yacon syrup: food applications and impact on satiety in healthy volunteers. (0963-9969) Food Research International. 2017 – artigo
Fonte: Plataforma Sucupira – CAPES
