Adsorption of protein on activated carbon used in the filtration of mucilage derived from Pereskia aculeata Miller

Behavior of the effective heat transfer coefficient and global thermal resistance in freezing of fruit juice model solutions in cylindrical packages

scientific article published in 2020

Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages

Cold extraction method of chia seed mucilage (Salvia hispanica L.): effect on yield and rheological behavior

scientific article published on 20 November 2017

Effect of carrier agents on the physical and thermal stability of freeze-dried passion fruit (Passiflora edulis f. flavicarpa) pulp

article published in 2015

Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated

Effect of processing and frozen storage on the phenolic profile, bioative compounds, antioxidant capacity, and enzymatic activity of mangaba pulp

Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology

scientific article published on 9 May 2014

Effects of airflow induction on heat transfer and energy consumption while freezing passion fruit pulp in stacked boxes

Effects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage

scientific article published on 11 March 2019

Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics

scientific article

Induction of crystallization influences the retention of volatile compounds in freeze-dried marolo pulp

Infrared (IR) thermography applied in the freeze-drying of gelatin model solutions added with ethanol and carrier agents

Infrared thermography as a complementary tool for the evaluation of heat transfer in the freezing of fruit juice model solutions

Measurement of water activities of foods at different temperatures using biospeckle laser

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Relationship between the thermal conductivity and rheological behavior of acerola pulp: Effect of concentration and temperature

Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods

Rheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration

article

Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin

scientific article published on 22 June 2016

Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatment

Study of morphological properties and rheological parameters of cellulose nanofibrils of cocoa shell (Theobroma cacao L.).

scientific article published on 14 March 2019

Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods

article published in 2017

Ultrasound-assisted oil-in-water nanoemulsion produced from Pereskia aculeata Miller mucilage

scientific article published on 27 September 2018

Using infrared thermography to evaluate the injuries of cold-stored guava

scientific article published on 22 December 2015