Publicações Científicas
Nesta página, você encontrará uma lista completa das publicações científicas do Laboratório de Biomateriais Alimentícios (LBMA), refletindo nosso compromisso com a produção e disseminação do conhecimento científico de alta qualidade.
Os artigos, capítulos e livros aqui apresentados resultam de pesquisas conduzidas de forma independente ou em colaboração com instituições e grupos de pesquisa parceiros, abordando temas inovadores nas áreas de biomateriais, alimentos funcionais e sustentabilidade.
| Legenda |
| AC: Artigo Científico |
| CL: Capítulo de Livro |
| Ano | Tipo | Revista/Livro | Título | DOI |
| 2026 | AC | Insects | Development and Characterization of Pasta Enriched with Giant Mealworm (Zophobas morio) Powder: An Innovative Nutritional Alternative | https://doi.org/10.3390/insects17020201 |
| 2026 | AC | Int. J. Dairy Technol. | Flaxseed mucilage as a natural thickener in a chocolate whey beverage | https://doi.org/10.1111/1471-0307.70088 |
| 2026 | AC | Curr. Food Sci. Technol. Rep. | Modified Starches in Sauces and Dressings | https://doi.org/10.1007/s43555-026-00079-x |
| 2026 | AC | ACS Omega | Particle-Size-Sieved Fractions of Seed Flour: Physicochemical, Nutritional, and Functional Properties | https://doi.org/10.1021/acsomega.5c12402 |
| 2026 | AC | Food Biophys. | Galactomannan-Rich Ingredients from Caesalpinia pulcherrima Seeds Reorganize Wheat Bread Microstructure and Enhance Technological and Nutritional Quality | https://doi.org/10.1007/s11483-026-10134-8 |
| 2026 | CL | Dietary, Sensory and Gastronomic Applications | Unconventional ingredients for flavors and textures | https://doi.org/10.1016/B978-0-443-33345-3.00009-2 |
| 2026 | CL | Extrusion and Size Change Processes in the Food Industry | Milling/grinding | https://doi.org/10.1016/B978-0-12-819518-5.00004-8 |
| 2026 | CL | Applied Rheology in Food Processing | Fundamentals to Food Rheology Instrumentation Applications | https://doi.org/10.1201/9781003750642-3 |
| 2026 | CL | Interaction of Food Macromolecules | Starch-ligand interactions | https://doi.org/10.1016/B978-0-443-24044-7.00006-7 |
| 2025 | CL | Methods and Protocols in Food Science | Antimicrobial Activity of Essential Oil and Nanoemulsified Essential Oil: Minimal Inhibitory Concentration, Minimal Bacterial Concentration, Disk, and Well Diffusion Methods | https://doi.org/10.1007/978-1-0716-4634-2_18 |
| 2025 | CL | Postharvest Physiological Disorders of Fruits | Postharvest Physiological Disorders of Guava | https://doi.org/10.1201/9781003610045-9 |
| 2025 | CL | Postharvest Physiological Disorders of Fruits | Postharvest Physiological Disorders of Cashew | https://doi.org/10.1201/9781003610045-11 |
| 2025 | CL | Postharvest Physiological Disorders of Fruits | Postharvest Physiological Disorders of Litchi | https://doi.org/10.1201/9781003610045-6 |
| 2025 | CL | Unleashing the Power of Functional Foods and Novel Bioactives | Functional foods for oral and dental health | https://doi.org/10.1016/B978-0-443-28862-3.00017-0 |
| 2025 | CL | Unleashing the Power of Functional Foods and Novel Bioactives | The assessment of the safety and toxicity of the functional foods and nutraceuticals | https://doi.org/10.1016/B978-0-443-28862-3.00016-9 |
| 2025 | AC | Int. J. Refrig. | Cryoprotective Potential of Vegetable Powders and Polydextrose in Frozen Bread Doughs | https://doi.org/10.1016/j.ijrefrig.2025.01.010 |
| 2024 | CL | The Chemistry Inside Spices & Herbs: Research and Development | Chemical, Functional, and Nutritional Properties of Coriander (Coriandrum Sativum) | https://doi.org/10.2174/97898151968321240401 |
| 2024 | CL | Sustainable Green Nanotechnology | Nanostructure in Foods | https://doi.org/10.1201/9781003389408-4 |
| 2024 | CL | Agro-Wastes for Packaging Applications | Coconut Husk Valorization for Packaging Applications | https://doi.org/10.1201/9781003453277-11 |
| 2024 | CL | Methods and Protocols in Food Science | Importance of Starch Characterization | https://doi.org/10.1007/978-1-0716-3866-8_1 |
| 2024 | CL | Drinking Water Disinfection By-products: Sources, Fate and Remediation | Various Disinfection Processes and Formation of Disinfection by-Products in Drinking Water | https://doi.org/10.1007/978-3-031-49047-7_5 |
| 2024 | CL | Fluorescent Carbon Nanoparticles | Fluorescent Carbon Nanoparticles for Food Analysis Applications | https://doi.org/10.1016/B978-0-443-13591-0.00015-2 |
| 2024 | AC |
Journal of Nutraceutics and Health |
Health-promoting properties of Plectranthus amboinicus: a comprehensive review | https://doi.org/10.61577/jnh.2023.100004 |
| 2024 | AC | Cereal Chemistry | Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality | |
| 2023 | AC | Food Chemistry | Use of Calotropis procera cysteine peptidases (CpCPs) immobilized on glyoxyl-agarose for cheesemaking | https://doi.org/10.1016/j.foodchem.2022.134319 |
| 2022 | CL | Non-Thermal Food Processing Operations | Principles of ozonation and its equipment | https://doi.org/10.1016/B978-0-12-818717-3.00006-8 |
| 2022 | AC | Food Chemistry | Latex peptidases produce peptides capable of delaying fungal growth in bread | https://doi.org/10.1016/j.foodchem.2021.131410 |
| 2022 | AC | International Journal of Agricultural Science and Food Technology | Molecular Techniques for identification applied to food: A review | https://doi.org/10.17352/2455-815X.000182 |
| 2021 | AC | Journal of Photochemistry and Photobiology-A Chemistry | Highly sensitive sensing of food additives based on fluorescent carbon quantum dots | https://doi.org/10.1016/j.jphotochem.2021.113198 |
| 2020 | AC | Research, Society and Development | Encapsulation technology in the food area: A review | https://doi.org/10.33448/rsd-v10i7.16240 |
| 2020 | AC | Food Chemistry | Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking | https://doi.org/10.1016/j.foodchem.2019.125574 |
| 2020 | AC | Food Packaging and Shelf Life | Packaging with cashew gum/gelatin/essential oil for bread: release potential of the citral | https://doi.org/10.1016/j.fpsl.2019.100431 |
| 2019 | AC | Journal of Engineering & Processing Management | Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology | https://doi.org/10.7251/JEPM181002032Z |
| 2019 | AC | Revista Brasileira de Ciências Agrárias | Salted crackers added with surimi fish and powdered tomato: Acceptability in school feeding | https://doi.org/10.5039/agraria.v14i2a5635 |
| 2018 | AC | Revista do IEEE América Latina | The Challenges in Frozen Dough: High Resolution Analysis Collaboration | https://shre.ink/7QHZ |
| 2018 | AC | 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 | https://doi.org/10.3136/FSTR.24.747 |
| 2018 | AC | Food Packaging and Shelf Life | Coating development with modified starch and tomato powder for application in frozen dough | https://doi.org/10.1016/j.fpsl.2018.04.003 |
| 2018 | AC | LWT – Food Science and Technology | Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread | https://doi.org/10.1016/j.lwt.2017.11.027 |
