publicações selecionadas
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artigo de revista
- Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?. Foods. 2023
- Determination of an optimum extraction region for the recovery of bioactive compounds from olive leaves (Olea europaea L.) using green dynamic pressurized liquid extraction. Brazilian Journal of Chemical Engineering. 2023
- Semi-Quantitative Discrimination of Honey Adulterated with Cane Sugar Solution by an ETongue. Chemistry & Biodiversity. 2022
- Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts. Current Opinion in Food Science. 2022
- Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticles. Advanced Powder Technology. 2021
- Analytical validation of an ultraviolet–visible procedure for determining vitamin D3 in vitamin D3-loaded microparticles and toxigenetic studies for incorporation into food. Food Chemistry. 2021
- How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten-free chocolate cakes?. International Journal of Food Science. 2020
- Antiinflammatory activity of carnauba wax microparticles containing curcumin. Journal of Drug Delivery Science and Technology. 2020
- Tailoring swelling of alginate-gelatin hydrogel microspheres by crosslinking with calcium chloride combined with transglutaminase. Carbohydrate Polymers. 2019
- Heat and pH stable curcumin-based hydrophylic colorants obtained by the solid dispersion technology assisted by spray-drying. Chemical Engineering Science. 2019
- Sugars' quantifications using a potentiometric electronic tongue with cross-selective sensors: Influence of an ionic background. Chemosensors. 2019
- The nanoencapsulation of curcuminoids extracted from Curcuma longa L. and an evaluation of their cytotoxic, enzymatic, antioxidant and anti-inflammatory activities. Food & Function. 2019
- Systematic study on the extraction of antioxidants from pinhao (araucaria angustifolia (bertol.) Kuntze) coat. Food Chemistry. 2018
- MODELLING THE MELTING TEMPERATURE OF A LIPID-BASED CRITICAL TEMPERATURE INDICATOR: A COMPARISION BETWEEN SIMPLEX-LATTICE AND SIMPLEX-CENTROID DESIGNS. Boletim do Centro de Pesquisa de Processamento de Alimentos. 2018
- Evaluation of the oxidative stability of chia oil-loaded microparticles by thermal, spectroscopic and chemometric methods. Current Opinion in Food Science. 2018
- Preparation of curcumin-loaded nanoparticles and determination of the antioxidant potential of curcumin after encapsulation. Polimeros. 2016
- Encapsulation of roasted coffee oil in biocompatible nanoparticles. Current Opinion in Food Science. 2015
- Validation of an Ultraviolet–visible (UV–Vis) technique for the quantitative determination of curcumin in poly(l-lactic acid) nanoparticles. Food Chemistry. 2015
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artigo de conferência
- AVALIAÇÃO DA ESTABILIDADE DA COR DE CURCUMINA ENCAPSULADA POR ANÁLISE DE COMPONENTES PRINCIPAIS 2018
- Efeito do teor de etanol na composição de compostos fenólicos extraídos da casca de sementes de pinhão 2017
- Sugars quanti¿cation using an Electronic Tongue: multivariate calibration with a genetic algorithm for sensor selection 2016
- Sugars quantification using an Electronic Tongue: multivariate calibration with a genetic algorithm for sensor selection 2016
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documento