Maurício de Oliveira

发表

Production and characterization of polyetherimide mats by an electrospinning process

D. Sato, L. Guerrini, Maurício de Oliveira, 2018, Materials Research Express.

Effects of drying temperature and long-term storage conditions on black rice phenolic compounds.

Gustavo Heinrich Lang, Nathan Levien Vanier, Cristiano Dietrich Ferreira, 2019, Food chemistry.

Effects of the intensification of soybean defects: consequences on the physicochemical, technological, protein and oil properties

Maurício de Oliveira, C. D. Ferreira, A. H. Ramos, 2021, European Food Research and Technology.

Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate.

Maurício de Oliveira, V. Ziegler, J. Hoffmann, 2018, Food chemistry.

Foliar Desiccators Glyphosate, Carfentrazone, and Paraquat Affect the Technological and Chemical Properties of Cowpea Grains.

N. L. Vanier, Maurício de Oliveira, C. Rombaldi, 2017, Journal of agricultural and food chemistry.

Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months.

N. L. Vanier, Maurício de Oliveira, V. Ziegler, 2018, Food chemistry.

The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure.

N. L. Vanier, Maurício de Oliveira, M. C. Elias, 2016, Food chemistry.

Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination

Maurício de Oliveira, V. Ziegler, C. D. Ferreira, 2019, LWT.

Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds.

E. Zavareze, Maurício de Oliveira, A. Dias, 2020, Food chemistry.

Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties.

Maurício de Oliveira, Franciene Almeida Villanova, Cristiano Dietrich Ferreira, 2021, Food chemistry.

Effects of Organic and Conventional Cropping Systems on Technological Properties and Phenolic Compounds of Freshly Harvested and Stored Rice.

N. L. Vanier, Maurício de Oliveira, J. Hoffmann, 2017, Journal of food science.

Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil

R. Zambiazi, Maurício de Oliveira, A. Rios, 2021, European Food Research and Technology.

Effects of drying temperature of corn from the center and extremities of the corncob on morphology and technological, thermal, and pasting properties of isolated starch

Maurício de Oliveira, G. H. Lang, C. D. Ferreira, 2022, Journal of Food Engineering.

Microwave Parboiling: Reduction in Process Time, Browning of Rice and Residual Phosphorus Content in the Waste Water.

N. L. Vanier, Maurício de Oliveira, Suzane Rickes da Luz, 2019, Journal of food science.

Characteristics of starch isolated from maize as a function of grain storage temperature.

Moacir Cardoso Elias, Nathan Levien Vanier, Cristiano Dietrich Ferreira, 2014, Carbohydrate polymers.

Changes in Phenolic Acid and Isoflavone Contents during Soybean Drying and Storage.

Maurício de Oliveira, V. Ziegler, J. Hoffmann, 2019, Journal of agricultural and food chemistry.

Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process.

Maria T. Matyska-Pesek, N. L. Vanier, Maurício de Oliveira, 2017, Food chemistry.

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.

Effects of drying temperature of corn from the center and extremities of the corncob on drying parameters, protein and starch properties, and carotenoid profile.

Maurício de Oliveira, Newiton da Silva Timm, Adriano Hirsch Ramos, 2023, Food research international.

Infrared radiation heating: A novel technique for developing quick-cooking rice

Maurício de Oliveira, G. H. Lang, C. D. Ferreira, 2021, LWT.

Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions

Maurício de Oliveira, C. D. Ferreira, A. H. Ramos, 2019, Starch - Stärke.

Seed Coating and Rice Grain Stickiness

N. L. Vanier, Maurício de Oliveira, A. Costa de Oliveira, 2020, Tropical Plant Biology.

Morphological and physicochemical properties of rice grains submitted to rapid parboiling by microwave irradiation

Maurício de Oliveira, M. C. Elias, M. Mesko, 2019, LWT.

Red rice drying and storage: Effects on technological properties and phenolic compounds of the raw and cooked grains

Maurício de Oliveira, J. Hoffmann, C. D. Ferreira, 2021, Journal of Cereal Science.

Postharvest UV-C irradiation for fungal control and reduction of mycotoxins in brown, black, and red rice during long-term storage.

Maurício de Oliveira, V. Ziegler, J. Hoffmann, 2020, Food chemistry.

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.

Ferulic acid

A. Lovegrove, Maurício de Oliveira, G. H. Lang, 2021, A Centum of Valuable Plant Bioactives.

Bioactive compounds of wild rice (Zizania spp.): Review on composition, processing, and health-promoting attributes

Maurício de Oliveira, S. L. R. Meza, Newiton da Silva Timm, 2023, Journal of Cereal Science.