selected publications
-
academic article
- Preparation of curcumin-loaded nanoparticles and determination of the antioxidant potential of curcumin after encapsulation. Polimeros. 26:207-214. 2016
- Validation of an Ultraviolet–visible (UV–Vis) technique for the quantitative determination of curcumin in poly(l-lactic acid) nanoparticles. Food Chemistry. 172:99-104. 2015
- Polimerização do L-lactídeo na Presença de Nitrogênio Gasoso. Semina: Ciências Exatas e Tecnológicas. 35:199. 2014
- Influence of operational conditions on obtaining polystyrene nanoparticles.. Revista Brasileira de Pesquisa em Alimentos. 2:33. 2012
-
journal article
- Functional fermented sausages incorporated with microencapsulated Lactobacillus plantarum BG 112 in Acrycoat S100. Current Opinion in Food Science. 111596-111596. 2021
- Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance. International Journal of Food Science. 397-405. 2020