Victor Aredo

Commercial Starch Behavior When Impregnated with Food Additives by Moderate Temperature Supercritical CO 2 Processing

R. Lourenço, A. L. Oliveira, Maria Villegas, 2020 .

Formation of lycopene-loaded hydrolysed collagen particles by supercritical impregnation

S. Pratavieira, A. L. Oliveira, Victor Aredo, 2019, LWT.

Predicting of the Quality Attributes of Orange Fruit Using Hyperspec-tral Images

R. Siche, Lía Velásquez, Victor Aredo, 2019, Journal of Food Quality and Hazards Control.

Water free incorporation of shark liver oil into starch microparticles by supercritical CO 2 impregnation at low temperature

A. L. Oliveira, Victor Aredo, R. C. Bazito, 2020 .

Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)

Roberto Quevedo, Raúl Siche, Erick Saldaña, 2016, Food Engineering Reviews.

Hydrolysed collagen as carrier material for particle formation via supercritical CO2 impregnation

Victor Aredo, Estela Selaro Passalacqua, A. L. de Oliveira, 2022, The Journal of Supercritical Fluids.

Formation of edible oil-loaded beeswax microparticles using PGSS – Particles from Gas-Saturated Solutions

E. Pallone, A. L. Oliveira, F. Guimarães, 2021 .