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Gabriel F. Branco

University of São Paulo

8

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876

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Optimization of Oil Oxidation by Response Surface Methodology and the Application of this Model to Evaluate Antioxidants

2011 Journal of the American Oil Chemists' Society
- Gabriel F. Branco
- Inar Alves de Castro
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Effect of the Simultaneous Interaction among Ascorbic Acid, Iron and pH on the Oxidative Stability of Oil-in-Water Emulsions

2011 Journal of Agricultural and Food Chemistry
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Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life

2011 European Food Research and Technology
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Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics.

2011 Journal of the Science of Food and Agriculture
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WITHDRAWN: Experimental design and application of response surface methodology for proccess modelling and optimization: A review

2010 Food Research International
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Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

2010 Comprehensive Reviews in Food Science and Food Safety
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Probiotic Dairy Products as Functional Foods

2010 Comprehensive Reviews in Food Science and Food Safety
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An overview of functional foods and strategies for developing dairy probiotic foods

2010
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