D. Chávez

发表

Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates

Cristiany Oliveira Bernardo, R. Deliza, C. W. Carvalho, 2021, Journal of Food Processing and Preservation.

Composition of different media for enzyme production and its effect on the recovery of phenolic compounds from grape pomace

R. V. Tonon, D. Chávez, A. S. Teles, 2021, Biocatalysis and Agricultural Biotechnology.

Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

R. V. Tonon, L. Cabral, D. Chávez, 2017 .

Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin

R. V. Tonon, L. Cabral, D. Chávez, 2019, Journal of Food Science and Technology.

Effect of the addition of psyllium (Plantago Ovata Forsk) on the total and bioaccessible concentration of the minerals sodium and potassium in frozen banana pulp

D. Chávez, M. S. R. Bastos, N. Melo, 2021, Research, Society and Development.

Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna.

G. Sampaio, E. A. Torres, D. Chávez, 2021, Food chemistry.

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.

G. Sampaio, E. A. Torres, D. Chávez, 2017, Journal of food science.

Impact of extruded sorghum genotypes on the rehydration and sensory properties of soluble beverages and the Brazilian consumers’ perception of sorghum and cereal beverage using word association

Cristiany Oliveira Bernardo, R. Deliza, D. Chávez, 2019, Journal of Cereal Science.

Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets.

G. Sampaio, E. A. Torres, D. Chávez, 2022, Food research international.

The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines

G. Sampaio, E. A. Torres, A. Sawaya, 2021 .

K-humate as an agricultural alternative to increase nodulation of soybeans inoculated with Bradyrhizobium

E. Rigobelo, D. Chávez, Eli Carlos de Oliveira, 2021 .

Use of grape pomace for the production of hydrolytic enzymes by solid-state fermentation and recovery of its bioactive compounds.

E. P. Bon, D. Chávez, A. S. Teles, 2019, Food research international.

Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace

M. Coelho, A. Rosenthal, D. Chávez, 2021 .

CORRELATION BETWEEN HYDROLYTIC ENZYMES PRODUCED BY SOLID-STATE FERMENTATION AND BIOACTIVE COMPOUNDS RELEASE FROM GRAPE POMACE

Renata, D. Chávez, A. S. Teles, 2018 .

Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system.

G. Sampaio, Glória Maria Guizellini, E. A. Torres, 2021, Food research international.

The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.

G. Sampaio, E. A. Torres, D. Chávez, 2022, Food chemistry.

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

Cristiany Oliveira Bernardo, D. Chávez, J. Ascheri, 2018 .

Exploring starches from varied sorghum genotypes compared to commercial maize starch

D. Chávez, V. Queiroz, Carlos Wanderlei Piler de Carvalho, 2022, Journal of Food Process Engineering.

Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film

A. Rosenthal, D. Chávez, C. Sarantópoulos, 2020, Heliyon.

Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth)

S. Pacheco, Ronoel Luiz de Oliveira Godoy, D. Chávez, 2016 .

Psyllium (Plantago ovata Forsk) in frozen banana pulp: Influence on rheological, nutritional and sensory characteristics

D. Chávez, N. R. de Melo, M. S. R. Bastos, 2021, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of the addition of psyllium (plantago ovata forsk) on the physicochemical characteristics of frozen banana pulp during storage

D. Chávez, M. S. R. Bastos, N. Melo, 2021, Research, Society and Development.

Functionality of cassava genotypes for waxy starch

E. J. Oliveira, D. Chávez, C. W. P. D. Carvalho, 2021, Pesquisa Agropecuária Brasileira.

Bacillus subtilis – capacity for enzymatic degradation, resistance to trace elements, antagonisms and siderophore production

E. Rigobelo, D. Chávez, Maura Santos Reis de Andrade da Silva, 2022, MAY 2021.

Effect of water temperature and pH on the concentration and time of ozone saturation

O. Freitas-Silva, D. Chávez, M. C. Galdeano, 2018 .

Effect of high hydrostatic pressure on the antioxidant capacity and peptic hydrolysis of whey proteins

A. Rosenthal, Caroline Mellinger-Silva, D. Chávez, 2021 .

Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.

D. Chávez, J. Ascheri, C. Carvalho, 2017, Food chemistry.

Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread

D. Chávez, J. Ascheri, C. W. P. D. Carvalho, 2021 .

Lycopene-rich watermelon concentrate used as a natural food colorant: Stability during processing and storage.

E. L. Almeida, D. Chávez, M. C. Galdeano, 2022, Food research international.

Genetic and nutritional diversity of Bacillus subtilis isolates demonstrating different aspects related to plant growth promotion

E. Rigobelo, D. Chávez, Maura Santos Reis de Andrade da Silva, 2020 .

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Fernando Morais Rodrigues, G. Pastore, I. A. Neri-Numa, 2022, Foods.

Growth Parameters and Survivability of Saccharomyces boulardii for Probiotic Alcoholic Beverages Development

M. Coelho, D. Chávez, A. Guerra, 2019, Front. Microbiol..

Structure and functional properties of cellulose acetate films incorporated with glycerol.

D. Chávez, N. Melo, Joyce Fagundes Gomes Motta, 2019, Carbohydrate polymers.

PERCEPÇÃO PÚBLICA ACERCA DE SOLOS EM AMBIENTES URBANOS: UM INDICADOR SUBJETIVO / PUBLIC PERCEPTION ABOUT SOILS IN URBAN ENVIRONMENTS: A SUBJECTIVE INDICATOR

D. Chávez, Tancio Gutier Ailan Costa, Carolina A. Silva, 2020, Brazilian Journal of Development.

Sorgo, un cereal alternativo para productos sin gluten

Cristiany Oliveira Bernardo, D. Chávez, J. Ascheri, 2018 .

Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity

S. Pacheco, D. Chávez, J. Ascheri, 2017 .