Engineering modeling frameworks for microbial food safety at various scales von Ranjbaran, Mohsen, Carciofi, Bruno A. M., Datta, Ashim K.

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Mathematical Modeling for Thermal Lethality of Maize Weevil (Sitophilus zeamais) Adults von Parisotto, Emanuelle I. B., Caron, Edilson, Teleken, Jhony T., Laurindo, João B., Carciofi, Bruno A. M.

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Effects of Mannosylerythritol-Lipids-B on Cutibacterium acnes ATCC 6919 von Coelho, Ana L. S., Laroque, Denise A., Feuser, Paulo E., de Andrade, Cristiano J., Carciofi, Bruno A. M., de Oliveira, Débora

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From Culture-Medium-Based Models to Applications to Food: Predicting the Growth of B. cereus in Reconstituted Infant Formulae von Buss da Silva, Nathália, Baranyi, József, Carciofi, Bruno A M, Ellouze, Mariem

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Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model von Carciofi, Bruno A.M., Prat, Marc, Laurindo, João B.

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A microwave multi-flash drying process for producing crispy bananas von Monteiro, Ricardo L., Carciofi, Bruno A.M., Laurindo, João B.

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Modeling the influence of propionic acid concentration and pH on the kinetics of Salmonella Typhimurium von da Costa, Fernando K.C., Carciofi, Bruno A.M., de Aragão, Gláucia M.F., Ienczak, Jaciane L.

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Epoxidation of (R)‑(+)-Limonene to 1,2-Limonene Oxide Mediated by Low-Cost Immobilized Candida antarctica Lipase Fraction B von Melchiors, Marina S, Vieira, Thayne Y, Pereira, Luiz P. S, Carciofi, Bruno A. M, de Araújo, Pedro H. H, Oliveira, Débora de, Sayer, Claudia

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Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses von Andreani, Pamela, de Moraes, Jaqueline O., Murta, Bernardo H.P., Link, Jade V., Tribuzi, Giustino, Laurindo, João B., Paul, Stephan, Carciofi, Bruno A.M.

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Mannosylerythritol lipids: production, downstream processing, and potential applications von de Andrade, Cristiano J, Coelho, Ana LS, Feuser, Paulo E, de Andrade, Lidiane M, Carciofi, Bruno AM, de Oliveira, Débora

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Copolymerization of limonene oxide and cyclic anhydrides catalyzed by ionic liquid BMI·Fe2Cl7, nanoparticles preparation, crosslinking, and cytotoxicity studies von Melchiors, Marina S., Vieira, Thayne Y., Pereira, Luiz P. S., Feuser, Paulo E., Ferrão, Victor, Machado, Fabricio, Carciofi, Bruno A. M., de Araújo, Pedro H. H., de Oliveira, Débora, Sayer, Claudia

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Homogeneous Volume-of-Fluid (VOF) Model for Simulating the Imbibition in Porous Media Saturated by Gas von Carciofi, Bruno A. M, Prat, Marc, Laurindo, João B

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Cold plasma treatment to improve the adhesion of cassava starch films onto PCL and PLA surface von Heidemann, Helena M., Dotto, Marta E.R., Laurindo, João B., Carciofi, Bruno A.M., Costa, Cristiane

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Microwave vacuum drying and multi-flash drying of pumpkin slices von Monteiro, Ricardo L., Link, Jade V., Tribuzi, Giustino, Carciofi, Bruno A.M., Laurindo, João B.

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ANTIBACTERIAL ACTIVITY OF ZINC OXIDE NANOPARTICLES SYNTHESIZED BY SOLOCHEMICAL PROCESS von Souza, Roberta C. de, Haberbeck, Leticia U., Riella, Humberto G., Ribeiro, Deise H. B., Carciofi, Bruno A. M.

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An innovative hybrid-solar-vacuum dryer to produce high-quality dried fruits and vegetables von Roratto, Thayla B., Monteiro, Ricardo L., Carciofi, Bruno A.M., Laurindo, João B.

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Effect of multi-flash drying and microwave vacuum drying on the microstructure and texture of pumpkin slices von Monteiro, Ricardo Lemos, Link, Jade Varaschim, Tribuzi, Giustino, Carciofi, Bruno A.M., Laurindo, João Borges

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Non-thermal shearing effect on gluten conformation for plant-based anisotropic structures von Angonese, Mariana, Laurindo, João B., Carciofi, Bruno A.M.

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Microwave vacuum drying of foods with temperature control by power modulation von Monteiro, Ricardo L., Gomide, Aline I., Link, Jade V., Carciofi, Bruno A.M., Laurindo, João B.

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High pressure carbon dioxide for impregnation of clove essential oil in LLDPE films von Medeiros, Glaucia R., Ferreira, Sandra R.S., Carciofi, Bruno A.M.

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