C. Farias

发表

Microwave hydrodiffusion and gravity model with a unique hydration strategy for exhaustive extraction of anthocyanins from strawberries and raspberries.

G. Zabot, T. Emanuelli, J. Barin, 2022, Food chemistry.

Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction

J. Lozano-Sánchez, G. Zabot, J. Barin, 2020, Food and Bioprocess Technology.

Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract.

G. Zabot, J. Barin, D. P. Moraes, 2020, Food chemistry.

Interaction of pharmaceutical ionic liquids with TiO2 in anatase and rutile phase

Paulo R. S. Salbego, Carla A. A. Farias, Keli Maiara Wust, 2018, Journal of Molecular Liquids.

Impact of Anions on the Partition Constant, Self-Diffusion, Thermal Stability, and Toxicity of Dicationic Ionic Liquids

Paulo R. S. Salbego, F. Soares, M. Villetti, 2018, ACS omega.

Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits

J. Barin, Carla A. A. Farias, D. P. Moraes, 2022, Food and Bioprocess Technology.

Bioactive compounds of pequi pulp and oil extracts modulate antioxidant activity and antiproliferative activity in cocultured blood mononuclear cells and breast cancer cells

R. Zambiazi, Mahmi Fujimori, E. L. França, 2022, Food & nutrition research.

Raspberry Extract as a Strategy to Improve the Oxidative Stability of Pork Burgers Enriched with Omega-3 Fatty Acids

J. Lorenzo, J. Barin, R. Wagner, 2023, Foods.

Influence of the cultivar on the composition of blackberry (Rubus spp.) minerals

J. Barin, Carla A. A. Farias, D. P. Moraes, 2021, Journal of Food Composition and Analysis.

Guabijú (Myrcianthes pungens): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds.

C. A. Ballus, M. T. Barcia, M. Pudenzi, 2023, Food chemistry.