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- Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion 2021
- How additive manufacturing can boost the bioactivity of baked functional foods 2021
- Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant properties 2020
- Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions 2019
- Optimization of autohydrolysis conditions to extract antioxidant phenolic compounds from spent coffee grounds 2017
- Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage 2017
- Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method 2017
- X-ray microtomography provides new insights into vacuum impregnation of spinach leaves 2016
- Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds 2016
- Effect of variables on the thickness of an edible coating applied on frozen fish – Establishment of the concept of safe dipping time 2016
- Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time 2015
- Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsions 2015
- Nanocomposite-forming solutions based on cassava starch and laponite: Viscoelastic and rheological characterization 2015
- Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation - A pilot-scale study 2013
- Physico-mechanical properties of chitosan films with carvacrol and grape seed extract 2013
- Transport mechanism of macromolecules on hydrophilic bio-polymeric matrices - Diffusion of protein-based compounds from chitosan films 2013
- Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil 2012
- Development and characterization of a nanomultilayer coating of pectin and chitosan - Evaluation of its gas barrier properties and application on 'Tommy Atkins' mangoes 2012
- Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms 2012
- Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms 2012
- Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight 2011
- Nanoemulsions of ß-carotene using a high-energy emulsification- evaporation technique 2011
- Physical characterization of rice starch spherical aggregates produced by spray-drying 2011
- Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese 2010
- Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of "Regional" cheese 2010
- Moderate electric fields can inactivate Escherichia coli at room temperature 2010
- Estimation of water diffusivity parameters on grape dynamic drying 2010
- New edible coatings composed of galactomannans and collagen blends to improve the postharvest quality of fruits - Influence on fruits gas transfer rate 2010
- Physical properties of edible coatings and films made with a polysaccharide from Anacardium occidentale L. 2009
- Suitability of novel galactomannans as edible coatings for tropical fruits 2009
- Pulsed electric field in combination with vacuum impregnation with trehalose improves the freezing tolerance of spinach leaves 2008
- Friction factors of power-law fluids in chevron-type plate heat exchangers 2008
- Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers 2006
- Simulation of stirred yoghurt processing in plate heat exchangers 2005
- Heat transfer and rheology of stirred yoghurt during cooling in plate heat exchangers 2003
- Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion 2021
- In vitro digestibility of heteroaggregated droplets coated with sodium caseinate and lactoferrin. 229:86-92. 2018
- Proposal for fractionating Brazilian ginseng extracts: Process intensification approach. 196:73-80. 2017
- X-ray microtomography provides new insights into vacuum impregnation of spinach leaves 2016
- Food Structure Design: Innovation in food structure–properties relationships. 167:87-88. 2015