Phycocyanin from Spirulina: A review of extraction methods and stability von Pez Jaeschke, Débora, Rocha Teixeira, Ingrid, Damasceno Ferreira Marczak, Ligia, Domeneghini Mercali, Giovana

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Evaluation of water, sucrose and NaCl effective diffusivities during osmotic dehydration of banana ( Musa sapientum, shum.) von Mercali, Giovana Domeneghini, Ferreira Marczak, Lígia Damasceno, Tessaro, Isabel Cristina, Zapata Noreña, Caciano Pelayo

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Metabolomics: An analytical technique for food processing evaluation von Utpott, Michele, Rodrigues, Eliseu, Rios, Alessandro de Oliveira, Mercali, Giovana Domeneghini, Flôres, Simone Hickmann

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New insights into non-extractable phenolic compounds analysis von Carboni Martins, Caroline, Rodrigues, Rafael C., Domeneghini Mercali, Giovana, Rodrigues, Eliseu

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Formation of advanced glycation end products by novel food processing technologies: A review von Prestes Fallavena, Lucas, Poerner Rodrigues, Naira, Damasceno Ferreira Marczak, Ligia, Domeneghini Mercali, Giovana

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Extraction of valuable compounds from Arthrospira platensis using pulsed electric field treatment von Jaeschke, Débora Pez, Mercali, Giovana Domeneghini, Marczak, Ligia Damasceno Ferreira, Müller, Georg, Frey, Wolfgang, Gusbeth, Christian

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Carotenoid and lipid extraction from Heterochlorella luteoviridis using moderate electric field and ethanol von Jaeschke, Débora Pez, Menegol, Tania, Rech, Rosane, Mercali, Giovana Domeneghini, Marczak, Ligia Damasceno Ferreira

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Evaluation of non-thermal effects of electricity on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heating von Jaeschke, Débora Pez, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini

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Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment von Mercali, Giovana Domeneghini, Jaeschke, Débora Pez, Tessaro, Isabel Cristina, Marczak, Ligia Damasceno Ferreira

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Study of vitamin C degradation in acerola pulp during ohmic and conventional heat treatment von Mercali, Giovana Domeneghini, Jaeschke, Débora Pez, Tessaro, Isabel Cristina, Marczak, Ligia Damasceno Ferreira

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Physical properties of acerola and blueberry pulps von Mercali, Giovana Domeneghini, Sarkis, Júlia Ribeiro, Jaeschke, Débora Pez, Tessaro, Isabel Cristina, Marczak, Ligia Damasceno Ferreira

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Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound von Rodrigues, Naira Poerner, Brochier, Bethania, de Medeiros, Jucelio Kulmann, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini

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Saline extraction assisted by ultrasound: a method to obtain purified phycocyanin von Teixeira, Ingrid Rocha, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini, Jaeschke, Débora Pez

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Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating von Brochier, Bethania, Mercali, Giovana Domeneghini, Marczak, Ligia Damasceno Ferreira

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Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice von Mercali, Giovana Domeneghini, Gurak, Poliana Deyse, Schmitz, Frederico, Marczak, Ligia Damasceno Ferreira

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Ultrasound as an alternative technology to extract carotenoids and lipids from Heterochlorella luteoviridis von Jaeschke, Débora Pez, Rech, Rosane, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini

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Ultrasound application for quality improvement of beef Biceps femoris physicochemical characteristics von Fallavena, Lucas Prestes, Ferreira Marczak, Ligia Damasceno, Mercali, Giovana Domeneghini

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Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review von de Vargas, Victoria Hermes, Marczak, Ligia Damasceno Ferreira, Flôres, Simone Hickmann, Mercali, Giovana Domeneghini

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Influence of ohmic heating on commercial peroxidase and sugarcane juice peroxidase inactivation von Brochier, Bethania, Hertz, Plinho Francisco, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini

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Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice von Brochier, Bethania, Mercali, Giovana Domeneghini, Marczak, Ligia Damasceno Ferreira

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