Publicações Científicas
Artigos Científicos Publicados
| Ano | Autores | Revista | Título do Trabalho |
| 2020 | SILVA, M. Z. R. ; OLIVEIRA, J. P. B. ; RAMOS, M. V. ; FARIAS, D. F. ; SA, C. A. ; RIBEIRO, J. A. C. ; SILVA, A. F. B. ; SOUSA, J. S. ; ZAMBELLI, R. A. ; SILVA, A. C. ; FURTADO, G. P. ; GRANGEIRO, T. B. ; SILVEIRA, S. R. ; FREITAS, C. D. T. | Food Chemistry | Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking |
| 2020 | OLIVEIRA, M. A. ; GONZAGA, M. L. C. ; MAGALHAES, H. C. R. ; BENEVIDES, S. ; FURTADO, R. ; ZAMBELLI, R. A. ; GARRUTI, D. S | Food Packaging and Shelf Life | Packaging with cashew gum/gelatin/essential oil for bread: release potential of the citral |
| 2019 | ZAMBELLI, R. A.; PINTO, L. I. F. ; SANTOS JUNIOR, E. C. ; VIANA, A. C. L. ; GOIANIA, M. L. ; MENDONCA, L. G. ; RODRIGUES, B. G | Journal of Engineering & Processing Management | Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology |
| 2019 | NASCIMENTO, N. P. ; NASCIMENTO, C. P. ; OLIVEIRA, M. M. C. ; COSTA, J. M. C. ; ZAMBELLI, R. A. ; SILVA, E. M. C | Revista Brasileira de Ciências Agrárias | Salted crackers added with surimi fish and powdered tomato: Acceptability in school feeding |
| 2018 | ZAMBELLI, R. A. | Revista do IEEE América Latina | The Challenges in Frozen Dough: High Resolution Analysis Collaboration |
| 2018 | ZAMBELLI, R. A.; GALVAO, A. M. M. T. ; MELO, C. A. L. ; LEAO, M. V. S. ; CARNEIRO, S. V. ; MENDONCA, L. G. ; LIMA, A. C. S. | Food Science and Technology Research | Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties |
| 2018 | GALVAO, A. M. M. T. ; ARAUJO, A. W. O. ; CARNEIRO, S. V. ; ZAMBELLI, RAFAEL A. ; BASTOS, M. S. R | Food Packaging and Shelf Life | Coating development with modified starch and tomato powder for application in frozen dough |
| 2018 | GALVÃO, ANDRÊSSA M.M.T. ; ZAMBELLI, RAFAEL A. ; ARAÚJO, ANTONIO W.O. ; BASTOS, MARIA S.R | LWT – Food Science and Technology | Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread |
