Jorge Tiago Schwanz Goebel

Economical Feasibility of Strawberry Production in a Semi-Hydroponic System and Agroindustry of Jelly on a Small Property

Carlos Alberto Silveira da Luz, Maria Laura Gomes Silva da Luz, Gizele Ingrid Gadotti, 2015 .

Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures.

Gabriela Soster Santetti, Moacir Cardoso Elias, Jorge Tiago Schwanz Goebel, 2017, Food chemistry.

Quality of grain and oil of maize subjected to UV‐C radiation (254 nm) for the control of weevil (Sitophilus zeamais Motschulsky)

Jorge Tiago Schwanz Goebel, V. Ziegler, M. Oliveira, 2018 .

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage.

Jorge Tiago Schwanz Goebel, V. Ziegler, M. C. Elias, 2019, Journal of food biochemistry.

Acetylation of barnyardgrass starch with acetic anhydride under iodine catalysis.

Jorge Tiago Schwanz Goebel, E. Zavareze, A. Dias, 2015, Food chemistry.

Organic acids as antibrowning agents in parboiling: Effects on the technological properties and cooking quality

Jorge Tiago Schwanz Goebel, V. Ziegler, M. C. Elias, 2020 .

Effects of drying temperature of red popcorn grains on the morphology, technological, and digestibility properties of starch.

Jorge Tiago Schwanz Goebel, Maurício de Oliveira, V. Ziegler, 2019, International journal of biological macromolecules.

Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content

Jorge Tiago Schwanz Goebel, V. Ziegler, R. S. Pohndorf, 2019, Journal of Food Process Engineering.

Effects of temperature and moisture during semi-hermetic storage on the quality evaluation parameters of soybean grain and oil

Jorge Tiago Schwanz Goebel, V. Ziegler, M. Oliveira, 2016 .

Fluidized-bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds.

Jorge Tiago Schwanz Goebel, Maurício de Oliveira, Igor da Silva Lindemann, 2020, Journal of food science.