| Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca) VB de Souza, M Thomazini, JC de Carvalho Balieiro, CS Fávaro-Trindade Food and bioproducts processing 93, 39-50, 2015 | 229 | 2015 |
| Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace VB de Souza, A Fujita, M Thomazini, ER da Silva, JF Lucon Jr, ... Food Chemistry 164, 380-386, 2014 | 123 | 2014 |
| Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides VB de Souza, M Thomazini, MAE Barrientos, CM Nalin, R Ferro-Furtado, ... Food Hydrocolloids 77, 297-306, 2018 | 119 | 2018 |
| Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties MC Silva, VB de Souza, M Thomazini, ER da Silva, T Smaniotto, ... LWT-Food Science and Technology 55 (1), 203-209, 2014 | 98 | 2014 |
| Production of solid lipid microparticles loaded with lycopene by spray chilling: Structural characteristics of particles and lycopene stability JR Pelissari, VB Souza, AA Pigoso, FL Tulini, M Thomazini, ... Food and bioproducts processing 98, 86-94, 2016 | 71 | 2016 |
| Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): Potential for increasing antioxidant content in … FL Tulini, VB Souza, MA Echalar-Barrientos, M Thomazini, EMJA Pallone, ... Food Research International 85, 10-18, 2016 | 65 | 2016 |
| Microencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts VB de Souza, M Thomazini, IE Chaves, R Ferro-Furtado, ... Food Hydrocolloids 98, 105244, 2020 | 51 | 2020 |
| Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and … LC Ostroschi, VB de Souza, MA Echalar-Barrientos, FL Tulini, ... Food Hydrocolloids 79, 343-351, 2018 | 51 | 2018 |
| Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract co-encapsulated with α-tocopherol by … FL Tulini, VB Souza, M Thomazini, MP Silva, AP Massarioli, SM Alencar, ... Food research international 95, 117-124, 2017 | 49 | 2017 |
| Production of Manganese Peroxidase by Trametes villosa on Unexpensive Substrate and Its Application in the Removal of Lignin from Agricultural Wastes MLC Silva, VB de Souza, V da Silva Santos, HM Kamida, ... Advances in Bioscience and Biotechnology 5 (14), 1067, 2014 | 43 | 2014 |
| Characterization of antioxidant and antimicrobial properties of spray-dried extracts from peanut skins A do Valle Calomeni, VB de Souza, FL Tulini, M Thomazini, LC Ostroschi, ... Food and bioproducts processing 105, 215-223, 2017 | 42 | 2017 |
| Effects of Spray‐Drying Parameters on In Vitro Functional Properties of Camu‐Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit A Fujita, VB Souza, LD Daza, CS Fávaro‐Trindade, D Granato, ... Journal of Food Science 82 (5), 1083-1091, 2017 | 35 | 2017 |
| Trametes villosa lignin peroxidase (TvLiP): genetic and molecular characterization RT de Oliveira Carneiro, MA Lopes, MLC Silva, V da Silva Santos, ... Journal of microbiology and biotechnology, 2017 | 16 | 2017 |
| Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea SM Dos Anjos Lopes, MV Martins, VB de Souza, FL Tulini Journal of Culinary Science & Technology 21 (5), 818-828, 2023 | 12 | 2023 |
| Extending the kinetic solution of the classic Michaelis–Menten model of enzyme action JAC Bispo, CFS Bonafe, VB de Souza, JB de Almeida e Silva, ... Journal of mathematical chemistry 49, 1976-1995, 2011 | 11 | 2011 |
| Aproveitamento dos subprodutos de vinificação da uva Bordô (Vitis labrusca) para obtenção de pigmentos com propriedades funcionais VB Souza Universidade de São Paulo, 2013 | 6 | 2013 |
| Study of extraction kinetics and characterization of proanthocyanidin‐rich extract from Ceylon cinnamon (Cinnamomum zeylanicum) VB de Souza, AT Holkem, M Thomazini, T Petta, FL Tulini, ... Journal of Food Processing and Preservation 45 (5), e15429, 2021 | 5 | 2021 |
| Extração e encapsulação por coacervação complexa das proantocianidinas da canela (Cinnamomum zeylanicum Blume) VB Souza Universidade de São Paulo, 2016 | 5 | 2016 |
| Aproveitamento dos subprodutos de vinificação da uva Bordô (Vitis labrusca) para obtenção de pigmentos com propriedades funcionais. 2013 Dissertação (faculdade de zootecnia e … VB SOUZA Pirassununga, 2013 | 5 | 2013 |
| Análise nutricional e sensorial de pães produzidos a partir de fermentação natural e enriquecidos com Ora-Pro-Nobis (Pereskia aculeata Mill) JCC Rios, JWS Souza, MAP Vitorio, MPPMS Santos, RMS Santos, ... Ciência e Tecnologia de Alimentos: Pesquisa e Práticas Contemporâneas 1 (1 …, 2021 | 2 | 2021 |
Carmen Sílvia Favaro-TrindadeAssociate Professor at Universidade de São PauloVerified email at usp.br
