Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil von Radünz, Marjana, da Trindade, Maria Luiza Martins, Camargo, Taiane Mota, Radünz, André Luiz, Borges, Caroline Dellinghausen, Gandra, Eliezer Avila, Helbig, Elizabete

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Conservation of red guava 'Pedro Sato' using chitosan and gelatin-based coatings produced by the layer-by-layer technique von Moreira Pereira, Emmanuel, Dellinghausen Borges, Caroline, dos Santos Formiga, Anderson, Sidnaldo Pinsetta Junior, José, Mattiuz, Ben-Hur, Santos Monteiro, Shênia

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Avocado: characteristics, health benefits and uses von Duarte, Patrícia Fonseca, Chaves, Marcia Alves, Borges, Caroline Dellinghausen, Mendonça, Carla Rosane Barboza

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Ultrasound pretreatment as an alternative to improve essential oils extraction von Nora, Flávia Michelon Dalla, Borges, Caroline Dellinghausen

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Thermal stability of avocado oil: A comparative study with rice bran and olive oils von Machado da-Costa, Fernanda, Feksa-Frasson, Sabrina, Dellinghausen-Borges, Caroline, Döring-Krumreich, Fernanda, Zambiazi, Rui Carlos, Barboza-Mendonça, Carla Rosane

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Preservation of frozen strawberries enriched with Saccharomyces boulardii using gelatin-based coating von Prietsch, Kennia Mendes, Wachholz, Bruna Santos, Halal, Shanise Lisie Mello El, Gandra, Eliezer Avila, Mendonca, Carla Rosane Barboza, Borges, Caroline Dellinghausen

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Conservation of minimally processed pinhão using chitosan and gelatin coatings von Carrasco, Pérsia Barcellos, de Oliveira, Viviane Souza, Gonçalvez, Glória Caroline Paz, Gandra, Eliezer Avila, Mendonça, Carla Rosane Barboza, Borges, Caroline Dellinghausen

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Evaluating pinhão conservation by using ionizing radiation and refrigeration von Barcellos Carrasco, Pérsia, Pacheco da Cruz, Élder, Mello El Hallal, Shanise Lisie, Da Rocha Faes, Altair Delfino, Avila Gandra, Eliezer, Barboza Mendonça, Carla Rosane, Borges, Caroline Dellinghausen

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Storage stability of minimally processed pinhao by using edible coatings with antimicrobial characteristics von Vaz Moreira, Michele Kruger, Flores Cantillano, Rufino Fernando, Gandra, Eliezer Avila, Barboza Mendonca, Carla Rosane, Borges, Caroline Dellinghausen

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Aerogels based on corn starch as carriers for pinhão coat extract (Araucaria angustifolia) rich in phenolic compounds for active packaging von Fonseca, Laura Martins, Silva, Francine Tavares da, Bruni, Graziella Pinheiro, Borges, Caroline Dellinghausen, Zavareze, Elessandra da Rosa, Dias, Alvaro Renato Guerra

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Encapsulation of thyme essential oil (Thymus vulgaris) in chia mucilage (Salvia hispanica L.) and its application in fresh pork sausage von Souza, Andressa Salies, Borges, Caroline Dellinghausen, Radünz, Marjana, Gandra, Tatiane Kuka Valente, da Costa, Diego Araujo, Borba, Crisciane Souza, Mendonça, Carla Rosane Barbosa, Gandra, Eliezer Avila

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Essential oils as natural antimicrobials for application in edible coatings for minimally processed apple and melon: A review on antimicrobial activity and characteristics of food... von Teixeira, Renata Fialho, Balbinot Filho, Clóvis Antônio, Borges, Caroline Dellinghausen

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Rice starch modification by thermal treatments with avocado oil: Autoclave versus microwave methods von Frasson, Sabrina Feksa, Colussi, Rosana, Hackbart, Helen Cristina dos Santos, Borges, Caroline Dellinghausen, Flores, Wladimir Hernandez, Mendonça, Carla Rosane Barboza

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Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger von Oliveira, Fernanda Moreira, Oliveira, Raquel Moreira, Gehrmann Buchweitz, Lucia Tamires, Pereira, Juliana Rodrigues, Cristina dos Santos Hackbart, Helen, Nalério, Élen Silveira, Borges, Caroline Dellinghausen, Zambiazi, Rui Carlos

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Food biopreservation, global trends and applications: A bibliometric approach von da Silva, Kátia Gomes, de Lima Costa, Igor Henrique, Fonseca, Laura Martins, Saraiva, Maria Monique Tavares, Antunes, Bruna da Fonseca, Borges, Caroline Dellinghausen, Zambiazi, Rui Carlos

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Microencapsulation of gallic acid in chitosan, β-cyclodextrin and xanthan von da Rosa, Cleonice Gonçalves, Borges, Caroline Dellinghausen, Zambiazi, Rui Carlos, Nunes, Michael Ramos, Benvenutti, Edilson Valmir, Luz, Suzane Rickes da, D’Avila, Roseane Farias, Rutz, Josiane Kuhn

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Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus) von da Rosa, Cleonice Gonçalves, Borges, Caroline Dellinghausen, Zambiazi, Rui Carlos, Rutz, Josiane Kuhn, da Luz, Suzane Rickes, Krumreich, Fernanda Döring, Benvenutti, Edilson Valmir, Nunes, Michael Ramos

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Avocado oil used to modify rice starch and prepare gluten‐free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations von Nunes, Gabrielle Tomaz, Frasson, Sabrina Feksa, Zimmer, Tailise Beatriz Roll, da Costa, Diego Araujo, Colussi, Rosana, Borges, Caroline Dellinghausen, Gandra, Eliezer Avila, Mendonça, Carla Rosane Barboza

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Ultrasound pretreatment as an alternative to improve essential oils extraction/Pre-tratamento por ultrassom como alternativa para melhoria da extracao de oleos essenciais von Nora, Flavia Michelon Dalla, Borges, Caroline Dellinghausen

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Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies von Vergara, Lisiane Pintanela, dos Santos Hackbart, Helen Cristina, Jansen Alves, Cristina, Reissig, Gabriela Niemeyer, Wachholz, Bruna Santos, Borges, Caroline Dellinghausen, Chim, Josiane Freitas, Zambiazi, Rui Carlos

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