N. H. Neuenfeldt

Microwave hydrodiffusion and gravity model with a unique hydration strategy for exhaustive extraction of anthocyanins from strawberries and raspberries.

G. Zabot, T. Emanuelli, J. Barin, 2022, Food chemistry.

Blueberry Phenolic Composition and Improved Stability by Microencapsulation

C. R. de Menezes, N. H. Neuenfeldt, M. T. Barcia, 2022, Food and Bioprocess Technology.

Effects of blueberry extract co-microencapsulation on the survival of Lactobacillus rhamnosus

J. Barin, Erico Marlon Moraes Flores, N. H. Neuenfeldt, 2021, LWT.

Cold plasma technology for controlling toxigenic fungi and mycotoxins in food

R. Pessoa, N. H. Neuenfeldt, L.P. Silva, 2023, Current Opinion in Food Science.