selected publications
-
academic article
- Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil. Food and Bioprocess Technology. 11:926-939. 2018
- Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots. Food & Function. 8:1851-1858. 2017
-
journal article
- Optimization of Pinhão Extract Encapsulation by Solid Dispersion and Application to Cookies as a Bioactive Ingredient. Food and Bioprocess Technology. 1517-1528. 2022
- Whey protein supplement as a source of microencapsulated PUFA-rich vegetable oils. Food Bioscience. 1-10. 2020
- 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
- Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils. Food Chemistry. 220-227. 2019