publicações selecionadas
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artigo académico
- Ionic liquid-based nanoemulsion as a promising strategy to enhance the bioaccessibility of ß-carotene obtained from Dunaliella salina. Food Hydrocolloids. 2026
- In vitro digestion and cytotoxicity study of cannabidiol-loaded nanostructured lipid carriers. Food Research International. 2026
- Neem oil emulsions stabilized by natural and synthetic emulsifiers: a study on physical stability and antifungal activity. Food Research International. 2025
- Production of chitosan-fish oil-green tea extract-based coating for Atlantic bonito (Sarda sarda) fillets preservation. Food and Bioproducts Processing. 2025
- Lipid Nanoparticles: Formulation, Production Methods and Characterization Protocols. African Journal of Biotechnology. 2025
- Recovery and encapsulation of Dunaliella salina -carotene through a novel sustainable approach: Sequential application of an ionic liquid as naturally-derived solvent and emulsifier. Food Chemistry. 2024
- Enhancing cannabidiol bioaccessibility using ionic liquid as emulsifier to produce nanosystems: Characterization of structures, cytotoxicity assessment, and in vitro digestion. Food Research International. 2024
- Performance of ß-carotene-loaded nanostructured lipid carriers under dynamic in vitro digestion system: Influence of the emulsifier type. Journal of Food Science. 2024
- Development and characterization of nanostructured lipid carriers for cannabidiol delivery. Food Chemistry. 2024
- “Characterization and stability of a-tocopherol loaded solid lipid nanoparticles formulated with different fully hydrogenated vegetable oils”. Food Chemistry. 2024
- Characterization and stability of solid lipid nanoparticles produced from different fully hydrogenated oils. Food Research International. 2024
- Characterization of lipid systems based on fully hydrogenated soybean and high oleic sunflower oils to obtain nanostructured lipid carriers. Food Bioscience. 2023
- Chitosan Coating Functionalized with Flaxseed Oil and Green Tea Extract as a Bio-Based Solution for Beef Preservation. African Journal of Biotechnology. 2023
- Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil ß-carotene Loaded Nanostructured Lipid Carriers. Food Biophysics. 2023
- Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil beta-carotene Loaded Nanostructured Lipid Carriers. Food Biophysics. 2023
- Optimization of high pressure homogenization conditions to produce nanostructured lipid carriers using natural and synthetic emulsifiers. Food Research International. 2022
- High oleic sunflower oil and fully hydrogenated soybean oil nanostructured lipid carriers: development and characterization. Colloids and Surfaces A-Physicochemical and Engineering Aspects. 2022
- Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil 2017
- Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil,Composição química, propriedades microbiológicas e perfil de ácidos graxos de salame tipo Italiano com substituição da gordura animal por óleo de canola emulsionado. Ciencia Rural. 2017
- Efeito da extração de compostos fenólicos sobre a atividade antioxidante e antibacteriana in vitro de cogumelo-do-sol. Arquivos do Instituto Biológico. 2016
- Effect of sun mushroom extract in pork sausage and evaluation of the oxidative and microbiological stability of the product,Efeito da adição de extrato de cogumelo do sol em linguiça suína e avaliação da estabilidade oxidativa e microbiológica do produto. Semina:ciencias Agrarias. 2015
- Oxidative and microbiological stability of fresh pork sausage with added sun mushroom powder 2015
- Oxidative and microbiological stability of fresh pork sausage with added sun mushroom powder,Estabilidade oxidativa e microbiológica de linguiça frescal de carne suína adicionada de pó de cogumelo do sol. Ciencia e Agrotecnologia. 2015
- Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages. Food Science and Technology (Brazil). 2014
- Physico-chemical characteristics and sensory acceptance of Italiantype salami with canola oil addition,Características físico-químicas e aceitaç ão sensorial de salame tipo Italiano com adição de óleo de canola. Semina:ciencias Agrarias. 2013
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documento
- Cellular fat from A. gossypii : chemical characterization and functional assessment in emulsified lipid preparations 2025
- Filamentous fungi alternatives for mycoprotein production: characterization of submerged cultivated biomass and product applications 2025
- Nanoemulsion entrapment of the natural blue pigment c-phycocyanin for improved stability in food and beverages 2025
- Innovative food-grade nanostructured lipid carriers for effective delivery of piperine in functional foods 2025
- Impact of production technology of bio-based coating emulsion and its application on kraft paper for food-contact packaging 2025
- Water-in-oil high internal phase emulsions as delivery systems for antioxidant compounds: Structural and rheological insights 2025
- C-Phycocyanin as a natural alternative to the synthetic blue food dye E133 in beverages 2025
- Exploring the use of oleogels as alternatives to palm oil in chocolate spread formulations 2025
- Exploring the use of oleogels as alternatives to palm oil chocolate spread formulations 2025
- Cellular fat from A. gossypii: chemical characterization and functional assessment in emulsified lipid preparations 2025
- Emulsion-based delivery of neem oil: Effect of natural and synthetic emulsifiers on physicochemical and antifungal properties 2025
- Exploring insect oil as lipid matrix to produce oleogel emulsions: effects of water content 2025
- Dunaliella salina ß-carotene encapsulation: Utilization of Ionic Liquid cholinium oleate as extraction solvent and emulsifier 2024
- Nanostructured Lipid Carriers for Enhanced Cannabidiol Bioaccessibility: In vitro Digestion Study and Cytotoxicity Assessment 2024
- Lipidic Complexes Increase Beta-Carotene Bioavailability 2024
- Nanostructured Lipid Carriers for Simultaneous Delivery of Cannabidiol and the Bioenhancer Piperine 2024
- Nanoemulsion as a promising strategy to enhance the bioaccessibility of beta-carotene obtained from D. salina 2024
- Exploring chitosan–whey protein concentrate–candelilla wax emulsions performance as a coating for kraft paper 2024
- Oregano oil emulsion–based coatings for food application: Impact of droplet size on Atlantic bonito (Sarda sarda) fillets’ shelf–life. 2024
- Recovery and Encapsulation of Dunaliella Salina B-Carotene Through a Novel Sustainable Approach: Sequential Application of an Ionic Liquid as Naturally-Derived Solvent and Emulsifier 2024
- Combining chitosan-fish oil with green tea extract as a potential active coating for fresh Atlantic bonito fillet preservation 2023
- Nanostructures as conveyors of functionality in foods: The case of cannabidiol-based nanostructured lipid carriers 2023
- Chitosan/Fish oil-based coating with green tea extract for underexploited Sarda sarda fillets from Atlantic coast 2023
- Development of a 3D-printed seafood analogue incorporated with chlorella vulgaris extract: microalgae extract and food structure characterisation and digestion assessment 2023
- Nanostructured lipid carriers produced with ionic liquid as novel natural- derived emulsifier to enhance the bioavailability of cannabidiol 2023
- Combining chitosan-fish oil-green tea extract as a potential active coating for fresh Atlantic bonito fillet preservation 2023
- Effect of temperament and reactivity of heifers on meat quality - a study in a commercial enterprise 2023
- Food Grade Nanostructured Lipid Carriers as an Oral Delivery System of Cannabidiol: Development and Characterization 2023
- Nanopartículas lipídicas sólidas formuladas a partir de diferentes óleos totalmente hidrogenados com incorporação de a- tocoferol. 2022
- Introdução às nanopartículas lipídicas 2021
- Lauric fats from the Brazilian Amazon: babassu and murumuru 2021
- Physicochemical and thermal behavior of tucumã oil and butter 2021
- Physicochemical properties of andiroba (Carapa guianensis) and pracaxi (Pentaclethra macroloba) oils 2021
- Açai oil: Physicochemical properties and application potential 2021
- Physicochemical characterization of licuri oil and ucuuba butter 2021
- Crystallization profile of bacuri (Platonia insigns) and cupuacu (Theobrama grandiflorum) fats from the Brazilian Amazon Rainforest. 2020
- Chemical composition and thermal behavior of brazil nut (Bertholletia excelsa) oil 2020
- Nanostructured lipid carriers using high oleic sunflower oil and fully hydrogenated soybean oil: evaluation of emulsifiers. 2019
- Lipid nanoparticles formulated with conventional vegetable oils and fats: physical properties and stability. 2019
- Chemical characterization of Bacuri (Platonia insigns) fat 2019
- Crystallization properties of nanostructured lipid carriers obtained with high oleic sunflower oil and fully hydrogenated soybean oil. 2019
- Cupuacu butter: physical and chemical characterization and its potential application 2019
- Physical-chemical characterization and thermal properties of tucuma pulp oil 2019
- Avaliação de parâmetros de processo para obtenção de nanopartículas lipídicas sólidas e carreadores lipídicos nanoestruturados 2017
- Evaluation of process parameters for obtaining nanostructured lipid carriers by high pressure homogenization 2017
- Characterization of lipid matrices for obtaining Nanostructured Lipid Carriers 2017
- Effect of Emulsifiers Ethoxylated Sorbitan Monooleate and Sorbitan Monostearate on the Characteristics of Solid Lipid Nanoparticles 2017
- Estudio del degomado no convencional del aceite de salvado de arroz 2017
- Evaluation of Parameters of the High Pressure Homogenization for Obtaining Solid Lipid Nanoparticles 2017
- Atividade Clarificante das terras Supreme 180-FF e Tonsil-Actisil 280-FF sob óleo bruto de arroz 2015
- Composição centesimal de pétalas de flores ornamentais comestíveis 2015
- Elaboração e análise sensorial de linguiça de frango adicionada de extrato de semente de mamão papaya (Carica papaya) e inflorescência de marcela (Aschirocline satureioids) 2015
- Análisis sensorial de batido añadido de quinua (Chenopodium quinoa) y amaranto (Amaranthus ssp) 2014
- Composicíon Nutricional de granos de arroz sometidos a distintos procesamientos 2014
- Estabilidade oxidativa de linguiça de carne suína adicionada de extrato de cogumelo do sol 2014
- Aproveitamento do soro do leite para a elaboração de Linguiça. 2013
- Avaliação sensorial e intenção de compra de produto cárneo adicionado de extrato de cogumelo do sol (Agaricus blazei Murril) 2013
- Características sensoriais de linguiça de carne suína adicionada de extrato e pó de Cogumelo do Sol (Agaricus blazei Murril) 2013
- Efeitos da temperatura de extração de fenólicos totais e atividade antioxidante in vitro de cogumelo do sol (Agaricus blazei murril) 2013
- Teor de fenólicos totais em extrato hidroetanólico de semente mamão (Carica Papaya L.) 2013
- Effect of Protein Hydrolysate From Mechanically Deboned Chicken Meat on Microbiological Quality of Reduced-Fat Mortadella Type-Sausages 2012
- Efeitos do Tempo de Extração de Fenólicos Totais e Atividade Antioxidante In Vitro de Cogumelo do Sol (Agaricus blazei) 2012
- Effect of Ostrich Meat Addition on The Microbiological Characteristics of Fermented Cured Sausage 2012
- Influência das Condições de Maturação Sanitária no Binômio Tempo-Temperatura e Qualidade Microbiológica de Carcaças Bovinas Durante o Resfriamento 2012
- Monitoring of Indicator Microorganism in Cool Air Generators From Different Parts of The Slaughter Line of a Cattle Abbatoir Licensed To Export 2012
- Oxidação Lipídica de Mortadela Elaborada com Diferentes Teores de Hidrolisado Proteico Líquido de Carne Mecanicamente Separada (CMS) 2012
- Uso de microrganismos indicadores para avaliação da qualidade final de salsichas 2012
- Aspectos físico-químicos e microbiológicos durante o processamento de salames tipo italiano adicionados de óleo de canola 2011
- Oxidação lipídica e desenvolvimento microbiano em retalhos de carne suína reconstituído com alginato de sódio armazenado a 5°C 2011
- Substituição de gordura em produto cárneo fermentado: Influência no pH e na atividade de água 2010
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teses