C. Grisi

发表

Catole coconut (Syagrus cearensis) oil: physicochemical characterization and thermo-oxidative stability by TG/DTG/DTA and Rancimat

A. G. Souza, A. Cordeiro, N. A. Santos, 2021, Journal of Thermal Analysis and Calorimetry.

Characterization of a new food packaging material based on fish by-product proteins and passion fruit pectin

M. Madruga, V. C. Ferreira, Miriane Moreira Fernandes Santos, 2022, Food Packaging and Shelf Life.

Effect of active gelatin-starch film containing Syzygium cumini and Origanum vulgare extract on the preservation of lamb burgers.

A. Cordeiro, B.R.L.M. Meireles, C. Grisi, 2022, Meat science.

Nutritional, anti-nutritional and technological functionality of flour from Libidibia ferrea

A. Cordeiro, A. P. T. Rocha, C. Grisi, 2021 .

Antioxidant potential and stability of the juca (Libidibia ferrea) bioadditive

A. Marques, A. Cordeiro, C. L. Albuquerque, 2020 .

Light cream cheese spread of goat milk enriched with phytosterols: Physicochemical, rheological, and microbiological characterization

N. A. Santos, P. S. Ferreira, C. Grisi, 2022, LWT.

Shark liver and flaxseed oils as alternatives to soybean oil in the lipid quality of Japanese quail eggs

L. E. B. Soledade, M. Madruga, B.R.L.M. Meireles, 2022, British Food Journal.

Microencapsulated phenolic-rich extract from juice processing grape pomace (Vitis labrusca. Isabella Var): Effects on oxidative stability of raw and pre-cooked bovine burger

M. Madruga, T. S. Porto, V. C. Ferreira, 2022, Food Bioscience.

Correlation and influence of antioxidant compounds of peels and pulps of different species of cacti from Brazilian Caatinga biome using principal component analysis

A. Cordeiro, N. A. Santos, B.R.L.M. Meireles, 2022, South African Journal of Botany.

Active cellulose acetate‐oregano essential oil films to conservation of hamburger buns: Antifungal, analysed sensorial and mechanical properties

D. A. Botrel, C. Grisi, S. Sousa, 2021, Packaging Technology and Science.

Active packaging of corn starch with pectin extract and essential oil of Turmeric Longa Linn: Preparation, characterization and application in sliced bread.

G. Vinhas, C. Grisi, Y. D. de Almeida, 2022, International journal of biological macromolecules.

Collagen films, cassava starch and their blends: Physical–chemical, thermal and microstructure properties

C. Grisi, S. Sousa, Angela Maria Tribuzy Magalhães Cordeiro, 2021, Packaging Technology and Science.

Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability

C. Grisi, Solange de Sousa, Gilmar Freire da Costa, 2021, British Food Journal.

Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality properties of chicken hamburger

V. C. Ferreira, C. Grisi, D. C. D. Santana Neto, 2022, British Food Journal.

Cereal flours with Bacillus coagulans and beta-glucan: Technological properties and sensory acceptability

H. R. Cardarelli, C. Grisi, Paula Izabela Felinto da Costa Cardoso, 2024, Food Chemistry.

Bioactivity evaluation of microbial exopolysaccharide and its use as an encapsulating agent for Lactobacillus acidophilus (LA-3)

T. S. Gadelha, J. Ribeiro, José Honório Pereira Lopes Neto, 2023, Food Bioscience.

Biotransformation of free-range chicken feather into functional protein hydrolysates using microwave alkaline pretreatment

M. Madruga, V. C. Ferreira, Miriane Moreira Fernandes Santos, 2024, Food Bioscience.

Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band saw machine.

M. Madruga, Miriane Moreira Fernandes Santos, C. Grisi, 2024, Food chemistry.