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Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil

Food chemistry, 2019-03, Vol.276, p.180-186

2019

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Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique

Process biochemistry (1991), 2022-10, Vol.121, p.35-44

2022

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Avocado: characteristics, health benefits and uses

Ciência rural, 2016-04, Vol.46 (4), p.747-754

2016

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Efeitos da radiação UV-C em alface e maçã minimamente processadas: uma revisão

Brazilian Journal of Food Technology, 2020, Vol.23

2020

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Ultrasound pretreatment as an alternative to improve essential oils extraction

Ciência rural, 2017, Vol.47 (9)

2017

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Preservation of frozen strawberries enriched with Saccharomyces boulardii using gelatin-based coating

Acta scientiarum. Technology, 2023-01, Vol.45, p.1

2023

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Thermal stability of avocado oil: A comparative study with rice bran and olive oils

Revista chilena de nutrición, 2021-08, Vol.48 (4), p.556-568

2021

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Conservation of minimally processed pinhão using chitosan and gelatin coatings

Brazilian Journal of Food Technology, 2022, Vol.25, p.1-11

2022

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Evaluating pinhão conservation by using ionizing radiation and refrigeration

Bioscience journal, 2022-08, Vol.38, p.e38064-e38064

2022

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Storage stability of minimally processed pinhão by using edible coatings with antimicrobial characteristics

Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina, 2020-01, Vol.41 (6supl2), p.3093-3106

2020

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Conservation of minimally processed apples using edible coatings made of turnip extract and xanthan gum

Brazilian Journal of Food Technology, 2016, Vol.19

2016

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Conservação de morangos com revestimentos à base de goma xantana e óleo essencial de sálvia

Bioscience journal, 2013-09, Vol.29 (5)

2013

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ELABORAÇÃO DE BISCOITO INTEGRAL UTILIZANDO ÓLEO E FARINHA DA POLPA DE ABACATE

Bolim do Centro de Pesquisa e Processamento de Alimentos, 2013-12, Vol.31 (2)

2013

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Características físico-químicas de cebolinhas comum e europeia

Brazilian Journal of Food Technology, 2015-12, Vol.18 (4), p.293-298

2015

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Características físico-químicas e sensoriais de batata frita da cultivar BRS Ana branqueada e revestida com metilcelulose

Brazilian Journal of Food Technology, 2015-09, Vol.18 (3), p.211-219

2015

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Essential oils as natural antimicrobials for application in edible coatings for minimally processed apple and melon: A review on antimicrobial activity and characteristics of food models

Food packaging and shelf life, 2022-03, Vol.31, p.100781, Article 100781

2022

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Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods

International journal of biological macromolecules, 2024-05, Vol.267 (Pt 1), p.131426-131426, Article 131426

2024

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Aerogels based on corn starch as carriers for pinhão coat extract (Araucaria angustifolia) rich in phenolic compounds for active packaging

International journal of biological macromolecules, 2021-02, Vol.169, p.362-370

2021

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Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger

Food control, 2022-01, Vol.131, p.108426, Article 108426

2022

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Microencapsulation of gallic acid in chitosan, β-cyclodextrin and xanthan

Industrial crops and products, 2013-04, Vol.46, p.138-146

2013

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Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)

Food science & technology, 2014-10, Vol.58 (2), p.527-533

2014

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Ultrasound pretreatment as an alternative to improve essential oils extraction/Pre-tratamento por ultrassom como alternativa para melhoria da extracao de oleos essenciais

Ciência rural, 2017-09, Vol.47 (9)

2017

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Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion

Journal of food science, 2021-07, Vol.86 (7), p.2886-2897

2021

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Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies

Food bioscience, 2023-02, Vol.51, p.102256, Article 102256

2023

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Electrospun Starch Fibers Loaded with Pinhão (Araucaria angustifolia) Coat Extract Rich in Phenolic Compounds

Food biophysics, 2020-09, Vol.15 (3), p.355-367

2020

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Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil

Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique

Avocado: characteristics, health benefits and uses

Efeitos da radiação UV-C em alface e maçã minimamente processadas: uma revisão

Ultrasound pretreatment as an alternative to improve essential oils extraction

Preservation of frozen strawberries enriched with Saccharomyces boulardii using gelatin-based coating

Thermal stability of avocado oil: A comparative study with rice bran and olive oils

Conservation of minimally processed pinhão using chitosan and gelatin coatings

Evaluating pinhão conservation by using ionizing radiation and refrigeration

Storage stability of minimally processed pinhão by using edible coatings with antimicrobial characteristics

Conservation of minimally processed apples using edible coatings made of turnip extract and xanthan gum

Conservação de morangos com revestimentos à base de goma xantana e óleo essencial de sálvia

ELABORAÇÃO DE BISCOITO INTEGRAL UTILIZANDO ÓLEO E FARINHA DA POLPA DE ABACATE

Características físico-químicas de cebolinhas comum e europeia

Características físico-químicas e sensoriais de batata frita da cultivar BRS Ana branqueada e revestida com metilcelulose

Essential oils as natural antimicrobials for application in edible coatings for minimally processed apple and melon: A review on antimicrobial activity and characteristics of food models

Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods

Aerogels based on corn starch as carriers for pinhão coat extract (Araucaria angustifolia) rich in phenolic compounds for active packaging

Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger

Microencapsulation of gallic acid in chitosan, β-cyclodextrin and xanthan

Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)

Ultrasound pretreatment as an alternative to improve essential oils extraction/Pre-tratamento por ultrassom como alternativa para melhoria da extracao de oleos essenciais

Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion

Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies

Electrospun Starch Fibers Loaded with Pinhão (Araucaria angustifolia) Coat Extract Rich in Phenolic Compounds

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