Corpo Docente

CORPO DOCENTE

     Publicações

Moura-Nunes, N.; Brito, T. C.; Fonseca, N. D.; Aguiar, P. F.; Monteiro, M.; Perrone, D.; Torres, A. G. Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity. Food Chemistry, v. 199, p. 105-113, 2016.

Castelo-Branco, V. N.; Santana, I.; Di-Sarli, V. O.; Freitas, S. P.; Torres, A. G. Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils. European Journal of Lipid Science and Technology (Print), v. 118, 224-235, 2016.

Akil, E.; Carvalho, T.; Bárea, B.; Finotelli, P.; Lecomte, J.; Torres, A. G.; Amaral, P.; Villeneuve, P. Accessing regio-and typo-selectivity of Yarrowia lipolytica lipase in its free form and immobilized onto magnetic nanoparticles. Biochemical Engineering Journal, v. 109, p. 101-111, 2016.

Akil, E.; Castelo-Branco, V. N.; Costa, A. M. M.; Vendramini, A. L. A.; Calado, V.; Torres, A. G. Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries. Journal of the American Oil Chemists’ Society, v. 92, p. 409-421, 2015.

Penedo L. A.; Nunes, J. C.; Gama, M. A. S.; Leite, P. E. C.; Quirico-Santos, T. F.; Torres, A. G. Intake of butter naturally enriched with cis9, trans11 conjugated linoleic acid reduces systemic inflammatory mediators in healthy young adults. Journal of Nutritional Biochemistry, v. 24, p. 2144-2151, 2013.

     Publicações

Costa, A. M. M.; Nunes, J. C.; Lima, B. N. B.; Porto, C. P. M.; Calado. V.; Torres, A. G.; Pierucci, A. P. T. R. Effective stabilization of CLA by microencapsulation in pea protein. Food Chemistry, v. 168, p. 157-166, 2015.

Bittencourt, L. L. A.; Pedrosa, C. M. P.; Pierucci, A. P. T. R.; Sousa, V. P.; Citelli, M. Pea Protein Provides a Promising Matrix for Microencapsulating Iron. Plant Foods for Human Nutrition (Dordrecht), v. 68, p. 213-232, 2013.

Rodrigues-Pereira, H.; Saraiva, K.; Jaeger-Carvalho, L; Andrade, L.; Pedrosa, C.; Pierucci, A. P. T. R. Legumes seeds protein isolates in the production of ascorbic acid microparticles. Food Research International, v. 42, p. 115-121, 2008.

 

     Publicações

Rodrigues, B. L.; Alvares, T. S.; Sampaio, G. S. L.; Cabral, C. C.; Araujo, J. V. A.; Franco, R. M.; Mano, S. B.; Conte-Jr., C. A. Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets. Food Control, v. 60, p. 596-605, 2016.

Costa, M. P.; Frasao, B. S.; Lima, B. R. C. C.; Rodrigues, B. L.; Conte-Jr., C. A. Simultaneous analysis of carbohydrates and organic acids by HPLC-DAD-RI for monitoring goat’s milk yogurts fermentation. Talanta (Oxford), v. 152, p. 162-170, 2016.

Canto, A. C. V. C. S.; Costa-Lima, B. R. C.; Suman, S. P.; Monteiro, M. L. G.; Viana, F. M.; Salim, A. P. A. A.; Nair, M. N.; Silva, T. J. P.; Conte-Jr., C. A. Color attributes and oxidative stability of longissimus lumborum and psoas major muscles from Nellore bulls. Meat Science, v. 121, p. 19-26, 2016.

Aquino, L. F. M. C.; Silva, A. C. O.; Freitas, M. Q.; Cruz, A. G.; Conte-Jr., C. A. Identifying cheese whey an adulterant in milk: Limited contribution of a sensometric approach. Food Research International, p. 5116, 2014.

Matera, J. A.; Cruz, A. G.; Raices, R. S. L.; Silva, M. C.; Nogueira, L. C.; Quitério, S. L.; Cavalcanti, R. N.; Freiras, M. Q.; Conte-Jr., C. A. Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methods. Food Research International, v. 64, p. 380-386, 2014.

Publicações

Uekane, T. M.; Nicolotti, L.; Griglione, A.; Bizzo, H. R.; Rubiolo, P.; Bicchi, C.; Rocha-Leão, M. H. M.; Rezende, C. M. Studies on the volatile fraction composition of three native Amazonian-Brazilian fruits: Murici (Byrsonima crassifolia L., Malpighiaceae), bacuri (Platonia insignis M., Clusiaceae), and sapodilla (Manilkara sapota L., Sapotaceae). Food Chemistry, v. 219, p. 13-22, 2017.

Rosa, J. S.; Freitas-Silva, O.; Godoy, R. L. O.; Moreira, I. G. S.; Azevedo, D. A.; Eberlin, M. N.; Rezende, C. M.; Novaes, F. J. M. Mass Spectrometry Screening of Arabica Coffees Roasting: a non-target and non-volatile approach by EASI-MS and ESI-QTOF. Food Research International, v. 87, p. 1-5, 2016.

Costa, R. G.; Rezende, C. M.; Ifa, D. Revealing the spatial distribution of chlorogenic acids and sucrose across coffee bean endosperm by desorption electrospray ionization-mass spectrometry imaging. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 65, p. 711-717, 2015.

Tsukui, A.; Santos-Jr., H. M.; Oigman, S. S.; de Souza, R. O. M. A.; Bizzo, H. R.; Rezende, C. M. Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC. Food Chemistry, v. 2014, p. 266-271, 2014.

Publicações

Gomes, L. P.; Souza, H. K. S.; Campiña, J. M.; Andrade, C. T.; Paschoalin, V. M. F.; Silva, A. F.; Gonçalves, M. P. Tweaking the mechanical and structural properties of colloidal chitosans by sonication. Food Hydrocolloids, v. 56, p. 29-40, 2016.

Gulão, E. S.; De Souza, C. J. F.; Andrade, C. T.; Garcia-Rojas, Edwin E. Complex coacervates obtained from peptide leucine and gum Arabic: Formation and characterization. Food Chemistry, v. 194, p. 680-686, 2016.

Ferreira, M. S. L.; Fai, A. E. C.; Andrade, C. T.; Picciani, P. H.; Azero, E. G.; Gonçalves, E. C. B. A. Edible films and coatings based on biodegradable residues applied to acerolas (Malpighia punicifolia L.). Journal of the Science of Food and Agriculture, v. 96, p. 1634-1642, 2016.

Ferreira, W. H.; Carmo, M. M. I. B.; Silva, A. L. N.; Andrade, C. T. Effect of structure and viscosity of the components on some properties of starch-rich hybrid blends. Carbohydrate Polymers, v. 117, p. 988-995, 2015.

Publicações

Lacerda, E. C. Q. ; Calado, V.; Monteiro, M. C.; Finotelli, P. V.; Torres, A. G.; Perrone, D. Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles. Carbohydrate Polymers, v. 151, p. 500-510, 2016.

Alves, G.; Perrone, D. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins. Food Chemistry, v. 185, p. 65-74, 2015.

Silva, F.; Perrone, D. Characterization and stability of bioactive compounds from soybean meal. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, p. 992-1000, 2015.

Fonseca, N. D.; Villar, M. P. M.; Donangelo, C. M.; Perrone, D. Isoflavones and soyasaponins in soy infant formulas in Brazil: Profile and estimated consumption. Food Chemistry, v. 143, p. 492-498, 2014.

 

     Publicações

Azevedo, M. M. B.; Almeida, C.; Chaves, F. M.; Rodrigues, I.; Bizzo, H.; Alviano, C. S.; Alviano, D. S. 7-hydroxycalamenene effects on secreted aspartic proteases activity and biofilm formation of Candida spp.. Pharmacognosy Magazine, v. 12, p. 36, 2016.

Amorim, J. L.; Simas, D. L. R.; Pinheiro, M. M. G.; Alviano-Moreno, D. S.; Alviano, C. S.; da Silva, A. J. R.; Fernandes, P. D. Anti-Inflammatory Properties and Chemical Characterization of the Essential Oils of Four Citrus Species. Plos One, v. 11, p. e0153643, 2016.

Azevedo, M.; Almeida, C.; Chaves, F.; Campos-Takaki, G.; Rozental, S.; Bizzo, H.; Alviano, C. S.; Alviano, D. S. Effects of 7-Hydroxycalamenene Isolated from Croton cajucara Essential Oil on Growth, Lipid Content and Ultrastructural Aspects of Rhizopus oryzae. Planta Medica, v. 80, p. 550-556, 2014.

     Publicações

Araujo, L. V.; Guimarães, C. R.; Marquita, R. L. S.; Santiago, V. M. J.; de Souza, M. P.; Nitschke, M.; Freire, D. M. G. Rhamnolipid and surfactin: Anti-adhesion/antibiofilm and antimicrobial effects. Food Control, v. 63, p. 171-178, 2016.

Sousa, J. S.; Torres, A. G.; Freire, D. M. G. Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase. Grasas y Aceites, v. 66, p. e071-00, 2015.

Castro, A. M.; Freire, D. M. G.; Cavalcanti-Oliveira, E. D.; Rosa, T. S.; Moura, Nathalia M. L.; Torres, A. G.; Carvalhinho, M. T. J. E.; Fukunaga, D. C.; Lopes, G. E. M. Processo de produção de volumoso para ração animal. 2014, Brasil.

Patente: Privilégio de Inovação. Número do registro: BR1020140327860, título: “Processo de produção de volumoso para ração animal.” , Instituição de registro: INPI – Instituto Nacional da Propriedade Industrial. Depósito: 29/12/2014.

     Publicações

Carvalho, M. C. N.; Jayme, M. M.; Arenazio, G. S.; Araújo, F. V.; Leite, S. G. F.; Del Aguila, E. M. Microbiological Quality Assessment by PCR and Its Antibiotic Susceptibility in Mangrove Crabs (Ucides cordatus) from Guanabara Bay, Rio de Janeiro, Brazil. International Journal of Microbiology (Print), v. 2016, p. 1-9, 2016.

Leonardo, R.; Nunes, R. S. C.; Monteiro, M. L. G.; Conte-Jr., C. A.; Del Aguila, E. M.; Paschoalin, V. M. F. Molecular Testing on Sardines and Rulings on the Authenticity and Nutritional Value of Marketed Fishes: an Experience Report in the state of Rio de Janeiro, Brazil. Food Control, v. 60, p. 394-400, 2016.

Rebouças, K. H.; Gomes, L. P.; Leite, A. M. O.; Uekane, T. M.; Rezende, C. M.; Ines, M. B. T.; Almeida, E. L.; Del Aguila E. M.; Paschoalin, V. M. F. Evaluating Physicochemical and Rheological Characteristics and Microbial Community Dynamics during the Natural Fermentation of Cassava Starch. Journal of Food Processing & Technology, v. 7, p. 1000578-1000587, 2016.

Del Aguila, E. M.; Gomes, L. P.; Andrade, C. T.; Silva, J. T.; Paschoalin, V. M. F. Biocatalytic production of chitosan polymers from shrimp shells, using a recombinant enzyme produced by Pichia pastoris. American Journal of Molecular Biology, v. 2, p. 341-350, 2012.

Publicações

Beres, C.; Simas-Tosin, F.; Cabezudo, I.; Freitas, S. P.; Iacomini, M.; Mellinger-Silva, C.; Cabral, L. M. C. Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace. Food Chemistry, p. 145-152, 2016.

Oliveira, C. S.; Gomes, F. S.; Constant, L. S.; Silva, L. F. M.; Godoy, R. L. O.; Tonon, R. V.; Cabral, L. M. C. Integrated membrane separation processes aiming to concentrate and purify lycopene from watermelon juice. Innovative Food Science & Emerging Technologies, v. 38, p. 149-154, 2016.

Candea, T.V.; Tonon, R. V.; Monteiro, F. S.; Cabral, L. M. C. Effect of Process Variables on the Production of Flaxseed Oil Emulsions by Cross-Flow Membrane Emulsification. Food Engineering Reviews, v. 7, p. 258-264, 2015.

Aguiar, I. B.; Miranda, N. G. M.; Gomes, F. S.; Santos, M. C. S.; Freitas, D. G. C.; Tonon, R. V.; Cabral, L. M. C. Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation. Innovative Food Science & Emerging Technologies, v. 12, p. 150-163, 2012.

 

Publicações

Santana, L.; Morcillo, B.; Silva, K. A.; Coelho, M. A. Z. Evaluation of The Stability of Industrialized Food Emulsions, Using Rheology and Digital Image Processing. MOJ Food Processing & Technology, v. 1, p. 8, 2015.

Santos, A.G.; Ribeiro, B. D.; Alviano, D. S.; Coelho, M. A. Z. Toxicity of ionic liquids toward microorganisms interesting to the food industry”, RSC Advances, 4:37157-37163, 2014.

Farias M.; Valoni E.; Castro A.; Coelho M. A. Z. Lipase Production by Yarrowia lipolytica in Solid State Fermentation Using Different Agro Industrial Residues”, Chemical Engineering Transactions, 38:301-306, 2014.

Silva, K. A.; Coelho, M. A. Z.; Calado, V. M.; Rocha-Leão, M. H. M. Olive oil and lemon salad dressing microencapsulated by freeze-drying , LWT – Food Science and Technology, 50: 2, 569–574, 2013.

Castro, A. M.; Valoni, E.; Farias, M. A.; Ribeiro, B. D.; Coelho, M. A. Z.; Freire, D. M. G. Processo de produção de biocatalisadores a partir de biomassa para a síntese de ésteres de cadeia curta. 2014, Brasil.

Patente: Privilégio de Inovação. Número do registro: BR1020140201327, título: “Processo de produção de biocatalisadores a partir de biomassa para a síntese de ésteres de cadeia curta” , Instituição de registro: INPI – Instituto Nacional da Propriedade Industrial. Depósito: 14/08/2014

 

Publicações

Uekane, T. M.; Costa, A. C. P; Pierucci, A. P. T. R.; Rocha-Leão, M. H. M.; rezende, Claudia M. Sulfur aroma compounds in gum Arabic/maltodextrin microparticles. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 70, p. 342-348, 2016.

Borrmann, D.; Pierucci, A. P. T. R.; Leite, S. G. F.; Rocha-Leao, M. H. M. Microencapsulantion of passion fruit (Passiflora) juice using N-octenyl-succinate derivitised and spray-drying. Food and Bioproducts Processing, v. 91, p. 23-27, 2013.

Passos, T. S.; Dantas, F. M. L.; Gomes, K.; Rocha-Leão, M. H. M. Processo de preparação de nanoparticulas de pigmentos encapsulados em gelatina e nanopartículas de pigmentos encapsulados em gelatina. 2013, Brasil.

Patente: Privilégio de Inovação. Número do registro: BR1020130167126, título: “Processo de preparação de nanoparticulas de pigmentos encapsulados em gelatina e nanopartículas de pigmentos encapsulados em gelatina” , Instituição de registro: INPI – Instituto Nacional da Propriedade Industrial. Depósito: 28/06/2013. Instituição(ões) financiadora(s): CNPq; CAPES; FINEP.

 

Publicações

Akil, E.; Carvalho, T.; Bárea, B.; Finotelli, P.; Lecomte, J.; Torres, A. G.; Amaral, P.; Villeneuve, P. Accessing regio-and typo-selectivity of Yarrowia lipolytica lipase in its free form and immobilized onto magnetic nanoparticles. Biochemical Engineering Journal, v. 109, p. 101-111, 2016.

Brígida, A. I. S.; Amaral, P. F. F.; Coelho, M. A. Z.; Gonçalves, L. R. B. Lipase from Yarrowia lipolytica: Production, Characterization and Application as an industrial biocatalyst. Journal of Molecular Catalysis. B, Enzymatic (Print), v. 101, p. 148-158, 2014.

Amaral, P. F. F.; Silva, J. M.; Lehocky, M.; Timmons, A. M. B.; Marrucho, I. M.; Coelho, M. A. Z.; Coutinho, J. A. P. Production and Characterization of a Bioemulsifier from Yarrowia lipolytica. Process Biochemistry, v. 41, p. 1894-1898, 2006.

 

Publicações

Tonon, R. V.; Dos Santos, B. A.; Couto, C. C.; Mellinger-Silva, C.; Brígida, A. I. S.; Cabral, L. M. C. Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater. Food Chemistry, v. 198, p. 20-27, 2016.

Paim, D. R. S. F.; Costa, S. D. O.; Walter, E. H. M.; Tonon, R.V. Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 74, p. 21-25, 2016.

Candea, T. V.; Monteiro, F.S.; Tonon, R. V.; Cabral, L. M. C. Effect of process variables on the production of flaxseed oil emulsions by cross-flow membrane emulsification. Food Engineering Reviews, v.7, p. 258-264, 2015.

Rodríguez-Díaz, J. C.; Tonon, R. V.; Hubinger, M. D. Spray Drying of Blue Shark Skin Protein Hydrolysate: Physical, Morphological, and Antioxidant Properties. Drying Technology, v. 32, p. 1986-1996, 2014.

 

Publicações

de Andrade, J. C.; Nalerio, E. S.; Giongo, C.; Barcellos, M. D.; Ares, G.; Deliza, R. Influence of evoked contexts on rating-based conjoint analysis: Case study with lamb meat. Food Quality and Preference, v. 53, p. 168-175, 2016.

Oliveira, D. C. R.; Reis, F.; Deliza, R.; Rosenthal, A.; Gimenez, A.; Ares, G. Difference thresholds for added sugar in chocolate-flavoured milk: Recommendations for gradual sugar reduction. Food Research International, p. 1-6, 2016.

Ares, G., De Saldamando, L.; Giménez, A.; Claret, A.; Cunha, L. M.; Guerreiro, L.; De Moura, A. P.; Oliveira, D.C.R.; Symoneaux, R.; Deliza, R. Consumers’ associations with wellbeing in a food-related context: A cross-cultural study. Food Quality and Preference, v.40, p.304 – 315, 2015.

Deliza, R.; Rosenthal, A.; Silva, A. L. S. Consumer attitude towards information on non conventional technology. Trends in Food Science & Technology , v.14, p.43 – 49, 2003.

Deliza, R.; MacFIE, H. J. H. The Generation Of Expectation By External Cues And Its Effects On Sensory Perception And Hedonic Ratings: A Review. Journal of Sensory Studies. , v.11, p.103 – 128, 1996.

 

Publicações

Yung, H-W.; Alnæs-Katjavivi, P.; Jones, C. J. P.; El-Bacha, T.; Golic, M.; Staff, A-C.; Burton, G. J. Placental endoplasmic reticulum stress in gestational diabetes: the potential for therapeutic intervention with chemical chaperones and antioxidants. Diabetologia (Berlin), v. 59, p. 2240-2250, 2016.

El-Bacha T.; Torres A. G. Phospholipids: Physiology. In: Caballero, B., Finglas, P., and Toldrá, F.. (Org.). The Encyclopedia of Food and Health. 4ed.Oxford: Academic Press, 2016, v. 540, p. 352-359.

El-Bacha T.; Da Poian A. T.; Luz M. R. M. P. Dynamic Adaptation of Nutrient Utilization in Humans. Nature Education, v. 3, p. 8, 2010.

Publicações

Silva, D. V. T. ; Silva, F. O. ; Moreira, D. P. ; Pierucci, A. P. R. T. ; Conte-Junior, C. A. ; Silveira, T. A. ; Aguila, E. M. ; Paschoalin, V. M. F. Physicochemical, nutritional and sensory analyses of a nitrate-enriched beetroot gel and its effect on plasmatic nitric oxide and blood pressure. Food & Nutrition Research, v. 60, p. 29909, 2016.

Casaes, R.; Signori, K.; Souza, C. P.; Del Aguila, E. M.; Paschoalin, V. M. F. Identification and molecular phylogeny of coagulase-negative Staphylococci isolates from Minas Frescal cheese in southeastern Brazil: Superantigenic toxin production and antibiotic resistance. Journal of Dairy Science, p. 1, 2016.

Leonardo, R.; Nunes, R. S. C.; Monteiro, M. L. G.; Conte Jr., C. A.; Aguila, E. M.; Paschoalin, V. M. F. Molecular Testing on Sardines and Rulings on the Authenticity and Nutritional Value of Marketed Fishes: an Experience Report in the state of Rio de Janeiro, Brazil. Food Control, v. 1, p. 1-28, 2016.

Carvalho, R. C. T.; Figueiredo, E. E. S.; Carvalho, A. C. S.; Paschoalin, V. M. F. Molecular Typing of Mycobacterium bovis from Cattle Reared in Midwest Brazil. Plos One, v. 11, p. e0162459, 2016.

Leite, A.; Miguel, M. A. L.; Peixoto, R. S.; Madieto, R.; Paschoalin, V. M. F.; Mayo, B.; Delgado, S. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. Journal of Dairy Science, v. TBC, p. 1, 2015.

 

Publicações

Ferreira, R. G.; Monteiro, M. A.; Pereira, M. U.; da Costa, R. P.; Spisso, B. F.; Calado, V. M. A. A feasibility study for producing an egg matrix candidate reference material for the polyether ionophore salinomycin. Talanta (Oxford), v. 155, p. 222-228, 2016.

Akil, E.; Castelo-Branco, V. N.; Costa, A. M. M.; Vendramini, A. L. A.; Calado, V. M. A.; Torres, A. G. Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries. Journal of the American Oil Chemists’ Society (Online), p. 409-421, 2015.

Calado, V.M.A.; Ramos, A. Chapter 5. Applications of Starch Nanocrystal-based Blends, Composites and Nanocomposites. RSC Green Chemistry. 1ed.: Royal Society of Chemistry, v. , p. 143-216, 2015.

Granato, D.; Calado, V. M. A. Statistical approaches to assess the association between phenolic compounds and the antioxidant activity of and teas. Critical Reviews in Food Science and Nutrition, p. 140611062613000, 2014.

Granato, D.; Calado, V. M. A.; Jarvis, B. Observations on the use of statistical methods in food science and technology. Food Research International, p. 137-149, 2013.

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