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Moura S C S R
Moura S C S R
Pesquisador Científico, FRUTHOTEC - ITAL
Verified email at ital.sp.gov.br
Title
Cited by
Cited by
Year
Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
SCSR de Moura, CL Berling, SPM Germer, ID Alvim, MD Hubinger
Food Chemistry 241, 317-327, 2018
1712018
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
SCSR de Moura, CL Berling, AO Garcia, MB Queiroz, ID Alvim, ...
Food Research International 121, 542-552, 2019
1032019
Stability of hibiscus extract encapsulated by ionic gelation incorporated in yogurt
SCSR de Moura, GN Schettini, AO Garcia, DA Gallina, ID Alvim, ...
Food and Bioprocess Technology 12, 1500-1515, 2019
632019
Degradation kinetics of anthocyanin of traditional and low-sugar blackberry jam
SCSR de Moura, PE da Rocha Tavares, SPM Germer, ALAC Nisida, ...
Food and Bioprocess Technology 5, 2488-2496, 2012
502012
Determinação da vida-de-prateleira de maçã-passa por testes acelerados
SCSR Moura, SA Berbari, SPM Germer, MEM Almeida, DA Fefim
Food Science and Technology 27, 141-148, 2007
422007
Estudo da vida-de-prateleira de fruta estruturada e desidratada obtida de polpa concentrada de mamão
RK Grizotto, SAG Berbari, SCSR Moura, ML Claus
Food Science and Technology 26, 709-714, 2006
332006
Propriedades termofísicas de soluções modelo similares a sucos-Parte I
SCSR Moura, VCL França, ÁMCB Leal
Food Science and Technology 23, 62-68, 2003
322003
Thermophysical properties of tropical fruit juices.
S Moura, SPM Germer, DCP Jardim, MS Sadahira
301998
Avaliações físicas, químicas e sensoriais de blends de café arábica com café canephora (robusta)
S Moura, SPM Germer, VDA ANJOS, EEM Mori, LHC Mattoso, A Firmino, ...
Brazilian journal food technology 10 (4), 271-277, 2007
262007
Cinética da degradação da cor de solução hidrossolúvel comercial de urucum, submetida a tratamentos térmicos
VLP FERREIRA, RO TEIXEIRA NETO, SCSR MOURA, MS SILVA
Food Science and Technology 19, 37-42, 1999
251999
Color degradation kinetics in low-calorie strawberry and guava jellies
SCSR Moura, P Prati, FZ Vissotto, RCSC Ormenese, M Santos Rafacho
Food Science and Technology 31, 758-764, 2011
222011
Influência dos parâmetros de torração nas características físicas, químicas e sensoriais do Café Arábia puro.
S de MOURA, SPM Germer, VDA ANJOS, EEM Mori, LHC MATTOSO, ...
Brazilian Journal of food technology, Campinas, v. 10, n. 1, p. 17-25, 2007., 2007
222007
A study of water activity and electrical conductivity in fruit juices: Influence of temperature and concentration
S Moura, ADA Vitali, MD Hubinger
Brazilian Journal Food Technology 2, 31-38, 1999
221999
Adubação verde com crotalária juncea em áreas de implantação ou reforma de canaviais, em pequenas propriedades rurais
MW Oliveira, C Nascif, TBA Oliveira, TC Rodrigues, WO Assis, DF Santos, ...
Extensão Rural: práticas e pesquisas para o fortalecimento da agricultura …, 2021
172021
Introdução à cinética de reação em alimentos
RO Teixeira Neto, AA Vitali, S Moura
Moura SCSR, Germer SPM. Reações de transformação e vida-de-prateleira de …, 2004
172004
Propriedades termofísicas de soluções modelo similares a creme de leite
SCSR MOURA, AA VITALI, VCL FRANÇA
Food Science and Technology 21, 209-215, 2001
172001
Cinética de degradação de polpas de morango
S MOURA, AA VITALI, MEM ALMEIDA, SAG BERBARI, JMM SIGRIST
Brazilian Journal of Food Technology 4 (1), 115-121, 2001
172001
Characterization and evaluation of stability of bioactive compounds in fruit smoothies
SCSR Moura, FZ Vissotto, SAG BERBARI, ECG SOUZA, FGP TOTI, ...
Food Science and Technology 37, 216-223, 2017
162017
Kinetics of color degradation of water-soluble commercial annatto solutions under thermal treatments
VLP FERREIRA, RO TEIXEIRA NETO, SCSR MOURA, MS SILVA
Food Science and Technology 19, 37-42, 1999
151999
Kinetic of white chocolate color loss
DCP Jardim, AG Orse, P Efraim, SCSR de Moura
Procedia Food Science 1, 1026-1030, 2011
112011
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Articles 1–20