G. D. Sorita

Biorefinery approach: Is it an upgrade opportunity for peanut by-products?

F. Leimann, S. R. Ferreira, G. D. Sorita, 2020 .

Green-based processes applied for valorization of peanut by-product: In vitro evaluation of antioxidant and enzymatic inhibition capacities

F. Leimann, S. R. Ferreira, G. D. Sorita, 2022, The Journal of Supercritical Fluids.

Phenolic Fraction from Peanut (Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization

F. Leimann, S. R. Ferreira, G. D. Sorita, 2022, Food and Bioprocess Technology.

Heat and pH stable curcumin-based hydrophilic colorants obtained by the solid dispersion technology assisted by spray-drying

O. H. Gonçalves, M. Barreiro, E. Bona, 2019, Chemical Engineering Science.

Aqueous extraction processing: An innovative and sustainable approach for recovery of unconventional oils

S. Favaro, M. Di Luccio, A. Ambrosi, 2023, Trends in Food Science & Technology.

Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticles

O. H. Gonçalves, Y. Manrique, M. Barreiro, 2021 .

Tailoring swelling of alginate-gelatin hydrogel microspheres by crosslinking with calcium chloride combined with transglutaminase.

O. H. Gonçalves, M. Barreiro, F. Leimann, 2019, Carbohydrate polymers.

Aqueous enzymatic extraction of macauba (Acrocomia aculeata) pulp oil: A green and sustainable approach for high-quality oil production.

M. Di Luccio, G. D. Sorita, Simone Palma Favaro, 2024, Food research international.