Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Maximo GJ"'
Autor:
Aragão VC; Universidade Estadual de Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862, Campinas, Brazil., Maximo GJ; Universidade Estadual de Campinas (UNICAMP), Faculty of Food Engineering (FEA), 13083-862, Campinas, Brazil. Electronic address: maximo@unicamp.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Feb; Vol. 177, pp. 113911. Date of Electronic Publication: 2023 Dec 22.
Autor:
Andrade SS; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil. Electronic address: s208066@dac.unicamp.br., Ferreira RSB; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil. Electronic address: r211205@dac.unicamp.br., Farias FO; Department of Chemical Engineering, Polytechnique Center, Federal University of Paraná (UFPR), 81531-990, Curitiba, PR, Brazil. Electronic address: fabianefarias@ufpr.br., Soares RP; Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), 90035-007, Porto Alegre, RS, Brazil. Electronic address: rafael@enq.ufrgs.br., Costa MC; Department of Process and Products Development, School of Chemical Engineering, University of Campinas (UNICAMP), 13083-852, Campinas, SP, Brazil. Electronic address: mcdcosta@unicamp.br., Corbi PP; Department of Inorganic Chemistry, Institute of Chemistry, University of Campinas (UNICAMP), 13083-970, Campinas, SP, Brazil. Electronic address: ppcorbi@unicamp.br., Meirelles AJA; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil. Electronic address: tomze@unicamp.br., Batista EAC; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil. Electronic address: eacbat@unicamp.br., Maximo GJ; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil. Electronic address: maximo@unicamp.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2023 Nov; Vol. 173 (Pt 2), pp. 113440. Date of Electronic Publication: 2023 Sep 09.
Autor:
Pereira E; School of Food Engineering, University of Campinas, 13083-062 Campinas, Brazil; Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory on Biotechnology and Bioengineering, and Electromechanical Systems, University of Minho, 4710-057 Braga, Portugal., Fernandes JM; Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory on Biotechnology and Bioengineering, and Electromechanical Systems, University of Minho, 4710-057 Braga, Portugal., Gonçalves R; Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory on Biotechnology and Bioengineering, and Electromechanical Systems, University of Minho, 4710-057 Braga, Portugal., Pinheiro AC; Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory on Biotechnology and Bioengineering, and Electromechanical Systems, University of Minho, 4710-057 Braga, Portugal. Electronic address: anapinheiro@deb.uminho.pt., Salomé Duarte M; Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory on Biotechnology and Bioengineering, and Electromechanical Systems, University of Minho, 4710-057 Braga, Portugal., Madalena Alves M; Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory on Biotechnology and Bioengineering, and Electromechanical Systems, University of Minho, 4710-057 Braga, Portugal., Meirelles AJA; School of Food Engineering, University of Campinas, 13083-062 Campinas, Brazil., Maximo GJ; School of Food Engineering, University of Campinas, 13083-062 Campinas, Brazil., Vicente AA; Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory on Biotechnology and Bioengineering, and Electromechanical Systems, University of Minho, 4710-057 Braga, Portugal.
Publikováno v:
Food chemistry [Food Chem] 2023 Apr 16; Vol. 406, pp. 135080. Date of Electronic Publication: 2022 Nov 28.
Autor:
Gonçalves MLMBB; School of Food Engineering, University of Campinas (FEA/UNICAMP), Monteiro Lobato St., 80, Campinas, São Paulo 13083-862 Brazil., Maximo GJ; School of Food Engineering, University of Campinas (FEA/UNICAMP), Monteiro Lobato St., 80, Campinas, São Paulo 13083-862 Brazil.
Publikováno v:
Circular economy and sustainability [Circ Econ Sustain] 2022 Dec 14, pp. 1-19. Date of Electronic Publication: 2022 Dec 14.
Autor:
Esperança ES; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Bonatto MS; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Silva KCG; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Shimamoto GG; Chemical Institute, University of Campinas, Campinas 13083-970, Brazil., Tubino M; Chemical Institute, University of Campinas, Campinas 13083-970, Brazil., Costa MC; School of Chemical Engineering, University of Campinas, Campinas 13083-852, Brazil., Rodrigues CEC; Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, Brazil., Meirelles AJA; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Sato ACK; School of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Maximo GJ; Chemical Institute, University of Campinas, Campinas 13083-970, Brazil.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Nov 14; Vol. 11 (22). Date of Electronic Publication: 2022 Nov 14.
Autor:
Pontes PVA; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil., Czaikoski A; Laboratory of Process Engineering (LEP), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil., Almeida NA; Food Microbiology Laboratory I, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil., Fraga S; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil., Rocha LO; Food Microbiology Laboratory I, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil., Cunha RL; Laboratory of Process Engineering (LEP), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil., Maximo GJ; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil., Batista EAC; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil. Electronic address: eacbat@unicamp.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Nov; Vol. 161, pp. 111753. Date of Electronic Publication: 2022 Jul 28.
Autor:
Andrade SS; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas - UNICAMP, 80 Monteiro Lobato Street, 13083-862 Campinas, Brazil., Sampaio KA; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas - UNICAMP, 80 Monteiro Lobato Street, 13083-862 Campinas, Brazil., Costa MC; Department of Process and Products Development, School of Chemical Engineering, University of Campinas - UNICAMP, 500 Albert Einstein Avenue, 13083-852 Campinas, SP, Brazil., Corbi PP; Department of Inorganic Chemistry, Institute of Chemistry, University of Campinas - UNICAMP, s/n Josué de Castro Street, 13083-970 Campinas, SP, Brazil., Meirelles AJA; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas - UNICAMP, 80 Monteiro Lobato Street, 13083-862 Campinas, Brazil., Maximo GJ; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas - UNICAMP, 80 Monteiro Lobato Street, 13083-862 Campinas, Brazil. Electronic address: maximo@unicamp.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Oct; Vol. 160, pp. 111740. Date of Electronic Publication: 2022 Jul 26.
Autor:
Toledo Hijo AAC; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil., Alves C; Federal University of Fronteira Sul, Campus of Laranjeiras do Sul, 85301-970, Laranjeiras do Sul, PR, Brazil., Farias FO; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil., Peixoto VS; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil., Meirelles AJA; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil., Santos GHF; Federal University of Fronteira Sul, Campus of Laranjeiras do Sul, 85301-970, Laranjeiras do Sul, PR, Brazil., Maximo GJ; Laboratory of Extraction, Applied Thermodynamics and Equilibrium (EXTRAE), School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil. Electronic address: maximo@unicamp.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Jul; Vol. 157, pp. 111194. Date of Electronic Publication: 2022 Mar 26.
Autor:
Rodrigues MS; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Dos Passos RM; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Pontes PVA; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Ferreira MC; Faculty of Technology, University of Campinas, Limeira 13484-332, Brazil., Meirelles AJA; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Stevens CV; Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium., Maximo GJ; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil., Sampaio KA; Department of Food Engineering, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, Brazil.
Publikováno v:
Life (Basel, Switzerland) [Life (Basel)] 2021 Nov 06; Vol. 11 (11). Date of Electronic Publication: 2021 Nov 06.
Autor:
de Almeida Pontes PV; EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil., Ayumi Shiwaku I; EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil., Maximo GJ; EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil., Caldas Batista EA; EXTRAE, Laboratory of Extraction, Applied Thermodynamics and Equilibrium, Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, São Paulo, Brazil. Electronic address: eacbat@unicamp.br.
Publikováno v:
Food chemistry [Food Chem] 2021 Aug 01; Vol. 352, pp. 129346. Date of Electronic Publication: 2021 Feb 20.