Universidade Estadual Paulista Júlio de Mesquita Filho - Câmpus de São José do Rio Preto
|
Postdoctoral researcher and Lecturer
Brazil
→
Universidade de São Paulo Escola Politécnica
|
Postdoctoral Researcher
Brazil
→
ONIRIS Site de la Géraudière
|
PhD student
France
→
Universidade Estadual de Campinas
|
Undergraduate teaching assistant
Brazil
→
Instituto de Tecnologia de Alimentos
|
Research intern
Brazil
→
Universidade Estadual de Campinas
|
Undergraduate Research Assistant
Brazil
→
Universidade Estadual de Campinas
|
Undergraduate teaching assistant
Brazil
→
Universidade Estadual de Campinas
|
Undergraduate Research Assistant
Brazil
→
Universidade de São Paulo
|
Research Intern
Brazil
→
Education
ONIRIS Site de la Géraudière
France
→
PhD in Process and Bioprocess Engineering
Universidade Estadual de Campinas
Brazil
→
Food engineer
Colégio Técnico de Campinas
Brazil
→
Technical degree in Food Technology
Publications
Probabilistic Modelling of the Food Matrix Effects on Curcuminoid’s In Vitro Oral Bioaccessibility
Published by
Foods
Summary
journal-article
Functional Properties of Physically Pretreated Kidney Bean and Mung Bean Flours and Their Performance in Microencapsulation of a Carotenoid-Rich Oil
Published by
Frontiers in Sustainable Food Systems
Summary
journal-article
Thermal processing of food: Challenges, innovations and opportunities. A position paper
Published by
Food Reviews International
Summary
journal-article
Bio-based multilayer films: A review of the principal methods of production and challenges
Published by
Critical Reviews in Food Science and Nutrition
Summary
journal-article
Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review
Published by
International Journal of Food Science & Technology
Summary
journal-article
Microwave And Conventional Thermal Processing Of Soymilk: Inactivation Kinetics Of Lipoxygenase And Trypsin Inhibitors Activity
Published by
LWT
Summary
journal-article
High Pressure Homogenization in Fruit and Vegetable Juice and Puree Processing: Effects on Quality, Stability and Phytochemical Profile
Published by
Reference Module in Food Science
Summary
book-chapter
High-Pressure Homogenization on Food Enzymes
Published by
Reference Module in Food Science
Summary
book-chapter
Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review
Published by
Current Opinion in Food Science
Summary
journal-article
Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices
Published by
Journal of Food Engineering
Summary
journal-article
Chapter 1. Rheological Properties of Tomato Products
Published by
Food Chemistry, Function and Analysis
Summary
book-chapter
Chapter 11. The Use of Non-conventional Technologies for Processing Tomato Products: High-power Ultrasound, High-pressure Homogenization, High Hydrostatic Pressure, and Pulsed Electric Fields
Published by
Food Chemistry, Function and Analysis
Summary
book-chapter
Artificial Neural Network for prediction of dielectric properties relevant to microwave processing of fruit juice
Published by
Journal of Food Process Engineering
Summary
journal-article
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages
Published by
LWT - Food Science and Technology
Summary
journal-article
Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
Published by
Food Research International
Summary
journal-article
Transference of lutein during cheese making, color stability, and sensory acceptance of prato cheese