Adriane do do Nascimento

Use of FT-IR, FT-Raman and thermal analysis to evaluate the gel formation of curdlan produced by Agrobacterium sp. IFO 13140 and determination of its rheological properties with food applicability.

F. Sato, G. Matioli, V. C. Fenelon, 2017, Food chemistry.

Bioperformance Studies of Biphasic Calcium Phosphate Scaffolds Extracted from Fish Bones Impregnated with Free Curcumin and Complexed with β-Cyclodextrin in Bone Regeneration

F. Sato, L. Hernandes, G. Matioli, 2022, Biomolecules.