área de pesquisa
- CO2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: Thermogravimetric behavior, spectroscopic and fatty acid profiles
- Comparative parameters of physicochemical and spectroscopic properties and the fatty acid profile of brazil-nut oil (Bertholletia excelsa HBK) of different harvest seasons
- Development of biodegradable films based on purple yam starch/chitosan for food application
- Encapsulation and antioxidant activity of assai pulp oil (Euterpe oleracea) in chitosan/alginate polyelectrolyte complexes
- Impact of some farm-related practices and first processing steps on milk quality for cheese production
- Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior
- Investigation of beer oxidative stability conferred by thiol-containing proteins
- Marcel Gomes Paixão
- Maruf Ahmed
- Muhammad Mushtaq
- Optimization and Validation of a High-Performance Liquid Chromatography (HPLC) based method for the analysis of aflatoxins in processed foods
- Optimization of Enzyme-assisted Extraction Protocol for Recovery of Potent Phenolic Antioxidants from Agro-processing Waste
- Technological and nutritional aspects of salted food bars manufactured with different binding agents