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Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread

Ciência agronômica, 2022-01, Vol.53

2022

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Red mombin (Spondias purpurea L.) seed flour as a functional component in chocolate brownies

Journal of food science and technology, 2021-02, Vol.58 (2), p.612-620

2021

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Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology

Applied sciences, 2023-11, Vol.13 (21), p.11686

2023

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Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas

Journal of food processing and preservation, 2018-11, Vol.42 (11), p.e13820-n/a

2018

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Produção de sorvete utilizando a polpa de sapota (Quararibea cordata Vischer)

Agrarian (Dourados, Brazil), 2018-05, Vol.11 (40), p.198-195

2018

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Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-12

2018

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Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development

eFood (Amsterdam), 2020-08, Vol.1 (4), p.288-297

2020

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Harvesting period of jabuticaba fruits var. ‘Pingo de Mel’ in relation to the physicochemical characterization evaluated during their development

Emirates journal of food and agriculture, 2018-03, Vol.30 (3), p.232-239

2018

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Geleia de buriti (Mauritia flexuosa): agregação de valor aos frutos do cerrado brasileiro

Brazilian Journal of Food Technology, 2017-07, Vol.20

2017

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Non-destructive determination of color, titratable acidity, and dry matter in intact tomatoes using a portable Vis-NIR spectrometer

Journal of food composition and analysis, 2022-04, Vol.107, p.104288, Article 104288

2022

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Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis)

Food hydrocolloids, 2020-02, Vol.99, p.105346, Article 105346

2020

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Effect of different extraction methods on yield and quality of araticum (Annona crassiflora Mart.) seed oil

Ciência e tecnologia de alimentos, 2024-03, Vol.44

2024

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Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.)

Ciência e tecnologia de alimentos, 2024-01, Vol.44

2024

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Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed fl our in gingerbread

Ciência agronômica, 2022, Vol.53

2022

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Combined methods at low temperature to minimize quality loss in acerola and jaboticaba: immersion in CaCl2, freezing, and freeze-drying acerola and jaboticaba at low temperatures

Ciência e tecnologia de alimentos, 2023-07, Vol.43

2023

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A scientific approach to extraction methods and stability of pigments from Amazonian fruits

Trends in food science & technology, 2021-07, Vol.113, p.335-345

2021

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Cagaita (Eugenia dysenterica) jams with paste and dough textures: physical, chemical, and antioxidant evaluation

Ciência e tecnologia de alimentos, 2023-12, Vol.43

2023

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Evaluation of Microcapsules Rich in Carotenoids Extracted from Bacupari (Garcinia Brasiliensis) Peels as a Way of Using Food Waste

Waste and biomass valorization, 2024-09

2024

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Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed

Ciência e tecnologia de alimentos, 2024-03, Vol.44

2024

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Volatile profiling of pitanga fruit (Eugenia uniflora L.) at different ripening stages using solid-phase microextraction and mass spectrometry coupled with gas chromatography

Scientia horticulturae, 2019-05, Vol.250, p.366-370

2019

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Effects of Pectinase Treatment on the Optimization and Extraction of Pigments from Bacupari, Tucumã, and Peach Palm Using Response Surface Methodology

Journal of the Brazilian Chemical Society, 2024, Vol.35 (2)

2024

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Effect of commercial lipase incorporation on technological properties of bread

International Food Research Journal, 2024-07, Vol.31 (3), p.681-695

2024

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Effect of gamma irradiation on the physicochemical, functional and bioactive properties of red pitaya (Hylocereus costaricensis) bark flour

Radiation physics and chemistry (Oxford, England : 1993), 2022-10, Vol.199, p.110371, Article 110371

2022

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Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products

Ciência e tecnologia de alimentos, 2020-12, Vol.40 (4), p.810-816

2020

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Fatty acids profile and anti-nutritional factors of raw and roasted Caryocar brasiliense almonds

Pesquisa agropecuária tropical, 2013-03, Vol.43 (1), p.71-78

2013

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Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed flour in gingerbread

Red mombin (Spondias purpurea L.) seed flour as a functional component in chocolate brownies

Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology

Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas

Produção de sorvete utilizando a polpa de sapota (Quararibea cordata Vischer)

Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development

Harvesting period of jabuticaba fruits var. ‘Pingo de Mel’ in relation to the physicochemical characterization evaluated during their development

Geleia de buriti (Mauritia flexuosa): agregação de valor aos frutos do cerrado brasileiro

Non-destructive determination of color, titratable acidity, and dry matter in intact tomatoes using a portable Vis-NIR spectrometer

Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis)

Effect of different extraction methods on yield and quality of araticum (Annona crassiflora Mart.) seed oil

Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.)

Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed fl our in gingerbread

Combined methods at low temperature to minimize quality loss in acerola and jaboticaba: immersion in CaCl2, freezing, and freeze-drying acerola and jaboticaba at low temperatures

A scientific approach to extraction methods and stability of pigments from Amazonian fruits

Cagaita (Eugenia dysenterica) jams with paste and dough textures: physical, chemical, and antioxidant evaluation

Evaluation of Microcapsules Rich in Carotenoids Extracted from Bacupari (Garcinia Brasiliensis) Peels as a Way of Using Food Waste

Study of the drying process of the purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) in spouted bed

Volatile profiling of pitanga fruit (Eugenia uniflora L.) at different ripening stages using solid-phase microextraction and mass spectrometry coupled with gas chromatography

Effects of Pectinase Treatment on the Optimization and Extraction of Pigments from Bacupari, Tucumã, and Peach Palm Using Response Surface Methodology

Effect of commercial lipase incorporation on technological properties of bread

Effect of gamma irradiation on the physicochemical, functional and bioactive properties of red pitaya (Hylocereus costaricensis) bark flour

Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products

Fatty acids profile and anti-nutritional factors of raw and roasted Caryocar brasiliense almonds

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