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Margarida Angélica da Silva Vasconcelos

Federal University of Pernambuco

22

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293

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Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt.

2022 Food Chemistry
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Ultrasound pretreatment application in dehydration: its influence on the microstructure, antioxidant activity and carotenoid retention of biofortified Beauregard sweet potato (Ipomoea batatas Lam)

2021 Journal of Food Science and Technology-mysore
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Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-life

2021 Lwt - Food Science and Technology
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Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential

2021 Brazilian Journal of Food Technology
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EFEITO DO ULTRASSOM COMO PRÉ-TRATAMENTO SOBRE AS CARATERÍSTICAS ESTRUTURAIS E NUTRICIONAIS DOS ALIMENTOS DESIDRATADOS

2021
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EFEITOS DO PROCESSAMENTO TÉRMICO NA COMPOSIÇÃO QUÍMICA DE SEMENTES DE JACA (ARTOCARPUS HETEROPHYLLUS L.)

2020
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Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD.

2020 PLOS ONE
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Quality of postharvest strawberries: comparative effect of fungal chitosan gel, nanoparticles and gel enriched with edible nanoparticles coatings

2020 International Journal of Food Studies
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Determining 1-kestose, nystose and raffinose oligosaccharides in grape juices and wines using HPLC: method validation and characterization of products from Northeast Brazil

2019 Journal of Food Science and Technology-mysore
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Análises Físico-Químicas dos Alimentos

2018
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