Produção Científica – Artigos em Periódicos 2020
01 – A Low-cost optical sensor to quantify bioactive compounds in fruit. (2193-4134) Journal of Food Measurement and Characterization. 2020 – artigo
02 – Acerola by-product as a renewable source of bioctive compounds: Arabic gum and maltodextrin nanocapsules. (1678-457X) Ciência e Tecnologia de Alimentos. 2020. artigo
03 – Alimentos plant-based: estudo dos critérios de escolha do consumidor. (2525-3409) Research, Society and Development. 2020 – artigo
04 – An integrated analytical approach based on NMR, LC–MS and GC–MS to evaluate thermal and non-thermal processing of cashew apple juice. (0308-8146) Food Chemistry. 2020 – artigo
05 – Antimicrobial activity and chemical characterization of the bark decoction of Cumaru Stem. (0103-8478) Ciência Rural (UFSM. IMPRESSO). 2020 – artigo
06 – Antimicrobial activity of microcapsules with aqueous extract of Chambá (Justicia Pectoralis JACQ)1. (1806-6690) Revista Ciência Agronômica (UFC. ONLINE). 2020 – artigo
07 – Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. (1678-457X) Ciência e Tecnologia de Alimentos. 2020 – artigo
08 – Assessing the use of arabic gum as a drying adjuvant for powdered shrimp obtained using a spray dryer. (1809-6891) Ciência Animal Brasileira. 2020 – artigo
09 – Avaliação da qualidade microbiológica de sashimis a base de salmão e atum comercializados na cidade de Fortaleza-Ce. (2525-3409) Research, Society and Development. 2020 – artigo
10 – Bacterial cellulose/cashew gum films as probiotic carriers. (0023-6438) Lebensmittel-Wissenschaft + Technologie / Food Science + Technology. 2020 – artigo
11 – Bioaccessibility of the bioactive compounds and antimicrobial activity of aqueous extracts of physalis angulata L.1. (1806-6690) Revista Ciência Agronômica (UFC. ONLINE). 2020 – artigo
12 – Biotechnological potential of a cysteine protease (CPCP3) from calotropis procera latex for cheesemaking(0308-8146) Food Chemistry. 2020 – artigo
13 – Características físico-químicas e efeito no estresse oxidativo da Pitaia Vermelha em camundongos Swiss diabéticos. (2525-3409) Research, Society and Development. 2020 – artigo
14 – Caracterização e estabilidade de kefir com adição de polpa de açaí. (2525-3409) Research, Society and Development. 2020 – artigo
15 – Cashew nut-based beverage: development, characteristics and stability during refrigerated storage. (1678-457X) Ciência e Tecnologia de Alimentos. 2020 – artigo
16 – Characterization of rutin, phenolic compounds and antioxidant capacity of pulps and by-products of tropical fruits. (2525-3409) Research, Society and Development. 2020 – artigo
17 – Chemical and physicochemical stability of beverage based integral cashew apple and honey. (2525-3409) Research, Society and Development. 2020 – artigo
18 – Commercialization of meat products at street market in the city of fortaleza (ce): evaluation of conformities according to legislation. (2525-3409) Research, Society and Development. 2020 – artigo
19 – Comparative study between animal cheese and similar vegetable: physicochemical, microbiological and sensory aspects. . (2525-3409) Research, Society and Development. 2020 – artigo
20 – Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: the effect of microcapsule application on the rheological and sensorial quality of a fruit juice. (0963-9969) Food research International. 2020 – artigo
21 – Consumers associate high-quality (fine) wines with complexity, persistence, and unpleasant emotional responses (2304-8158) Foods. 2020 – artigo
22 – Determination of water-soluble vitamins and carotenoids in brazilian tropical fruits by high performance liquid chromatography. (2405-8440) Heliyon. 2020 – artigo
23 – Development of kefir from goat milk added by Guava Pulp. (2525-3409) Research, Society and Development. 2020 – artigo
24 – Dielectric barrier atmospheric cold plasma applied on Camu-camu juice processing: effect of the excitation frequency. (0963-9969) Food Research International. 2020 – artigo
25 – Different strategies to co-immobilize dextransucrase and dextranase onto agarose based supports: operational stability study. (0141-8130) International Journal of Biological Macromoleculçes. 2020 – artigo
26 – Efeito da concentração de hidocoloides nos compostos bioativos, bioacessibilidade e textura instrumental de goiaba (Psidium guajava L.) estruturada. (2525-3409) Research, Society and Development. 2020 – artigo
27 – Efeito da farinha mista de subprodutos vegetais em pães tipo forma. (2525-8761) Brazilian Journal of Development. 2020 – artigo
28 – Efeitos da adição de agentes carreadores sobre o pó da polpa de Pitaia Vermelha (h. polyrhizus) liofilizada. (2525-3409) Research, Society and Development. 2020 – artigo
29 – Effect of dielectric barrier discharge plasma excitation frequency on the enzymatic activity, antioxidant capacity and phenolic content of apple cubes and apple juice. (0963-9969) Food Research International. 2020 – artigo
30 – Effect of hydroocolloid concentration on bioactive compounds, bioaccessibility and instrumental texture of guava (Psidium guajava L.). (2525-3409) Research, Society and Development. 2020 – artigo
31 – Effect of whey protein concentrate and endogenous lactic acid bactéria in low-fat coalho cheese. (2525-3409) Research, Society and Development. 2020 – artigo
32 – Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial. (1678-457X) Ciência e Tecnologia de Alimentos. 2020 – artigo
33 – Effects of cold plasma on avocado pulp (persea americana mill.): chemical characteristics and bioactive compounds. (1365-2621) International Journal of Food Science & Technology (ONLINE). 2020 – artigo
34 – Effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya (Hylocereus polyrhizus (F.A.C. WEBER) BRITTON & ROSE). (0963-9969) Food Research International. 2020 – artigo
35 – Estudo da adição de antioxidante natural na elaboração de manteiga. (2525-3409) Research, Society and Development. 2020 – artigo
36 – Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods. (2405-8440) Heliyon. 2020 – artigo
37 – Evaluation of the physical and chemical parameters of minas frescal and ricotta cheese marketed in Fortaleza, Ceará. (1806-6690) Revista Ciência Agronômica (UFC. ONLINE). 2020 – artigo
38 – Flow behavior of cocoa pulp powder containing maltodextrin. (1981-6723) Brazilian Journal of Food Technology (ONLINE). 2020 – artigo
39 – Garlic passion fruit (Passiflora Tenuifila killip): assessment of eventual acute toxicity, anxiolytic, sedative, and anticonvulsant effects using in vivo assays.. (0963-9969) Food Research International. 2020 – artigo
40 – Graviola fruit bar added acerola by-product extract protects against inflammation and nociception in adult zebrafish (Danio Rerio). (1557-7600) Journal of Medicinal Food. 2020 – artigo
41 – Green ultrasound-assisted extraction of chlorogenic acids from sweet potato peels and sonochemical hydrolysis of caffeoylquinic acids derivatives. (1350-4177) Ultrasonics Sonochemistry. 2020 – artigo
42 – Improvement of the bioavailability of amazonian juices rich in bioactive compounds using glow plasma technique. (1935-5149) Food and Bioprocess Technology (ONLINE). 2020 – artigo
43 – Influence of albumin on guava pulp powder obtained by foam-mat drying.. (1809-4430) Revista Engenharia Agrícola (ONLINE). 2020 – artigo
44 – Influência da maltodextrina nas propriedades de escoamento do pó da polpa de cupuaçu. (2525-8761) Brazilian Journal of Development. 2020 – artigo
45 – Knowledge, nutritional value and uses of some non-conventional plant foods. (2640-9208) Novel Techniques in Nutrition & Food Science. 2020 – artigo
46 – Kombucha: Review. (1878-450X) International Journal Of Gastronomy and Food Science. 2020 – artigo
47 – Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder. (1981-1829) Ciência e Agrotecnologia (ONLINE). 2020 – artigo
48 – Manga com caju estruturados: influência do mel e goma gelana nas características físico-químicas e sensoriais. (2525-3409) Research, Society and Development. 2020 – artigo
49 – Metabolic profile of pitaya [hylocereus polyrhizus (F.A.C. WEBER) BRITTON & ROSE] by uplc-qtof-mse and assessment of its toxicity and anxiolytic-like effect in adult zebrafish. (0963-9969) Food research International. 2020 – artigo
50 – Microbiological quality assessment of salmon and tuna based sashimi marketed in Fortaleza-Ce. (2525-3409) Research, Society and Development. 2020 – artigo
51 – Microfiltered red–purple pitaya colorant: UPLC-ESI-QTOF-MSE-BASED metabolic profile and its potential application as a natural food ingredient. (0308-8146) Food Chemistry. 2020 – artigo
52 – Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes. (0023-6438) Lebensmittel-Wissenchaft + Technologie / Food Science + Technology. 2020 – artigo
53 – Modulation of aroma and flavor using glow discharge plasma technology. (1466-8564) Innovatyive Food Science & Emerging Technologies. 2020 – artigo
54 – Multivariate analysis as a tool for selecting the vine pruning pretreatment towards the highest enzymatic hydrolysis yield. (09691-9534) Biomassa & nBioenergy. 2020 – artigo
55 – Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria. (1678-457X) Ciência e Tecnologia de Alimentos. 2020 – artigo
56 – Ozone and plasma processing effect on green coconut water. (0963-9969) Food research International. 2020 – artigo
57 – Packaging with cashew gum/gelatin/essential oil for bread: release potential of the citral. (2214-2894) Food Packaging and Shek Life. 2020 – artigo
58 – Physicochemical and nutritional aspects of babassu coconut almond and oil (Orbignya phalerata mart.). (0717-7518) Revista Chilena de Nutricion. 2020 – artigo
59 – Physicochemical characterization, antioxidant activity and sensory analysis of beers brewed with cashew peduncle (Anacardium occidenale) and orange peel (Citrus sinensis). (0101-2061) Food Science & Technology (IMPRESSO). 2020 – artigo
60 – Polysaccharides from acerola, cashew apple, pineapple, mango and passion fruit co-products: structure, cytotoxicity and gastroprotective effects. (2212-6198) Bioactive Carbohydrates and Dietary Fibre. 2020 – artigo
61 – Produção de proteína microbiana em borregos Santa Inês alimentados com resíduo de cervejaria desidratado. (2525-3409) Research, Society and Development. 2020 – artigo
62 – Production of lactobacillus rhamnosus BRM 029693 in feed-batch fermentation. (2525-3409) Research, Society and Development. 2020 – artigo
63 – Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods. (1678-457X) Ciência e Tecnologia de Alimentos. 2020 – artigo
64 – Stability of bioactive compounds, antioxidant and microbiological activity of açaí powder (Euterpe oleracea mart.). (2525-3409) Research, Society and Development. 2020 – artigo
65 – Texture, microstructure and volatile profile of structured guava using agar and gellan gum. (1878-450X) International Journal Of Gastronomy and Food Science. 2020 – artigo
66 – Thermal and non-thermal processing effect on açai juice composition. (0963-9969) Food research International. 2020 – artigo
67 – Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: kinetics and mathematical modeling.. (0975-8402) Journal of Food Science and Technology. 2020 – artigo
Fonte: Plataforma Sucupira – CAPES
