| Microencapsulated lemongrass (Cymbopogon flexuosus) essential oil: A new source of natural additive applied to Coalho cheese AM Melo, RC Turola Barbi, WFC Souza, LC Luna, HJB de Souza, ... Journal of Food Processing and Preservation 44 (10), e14783, 2020 | 38 | 2020 |
| O-ATRP synthesized poly (β-pinene) blended with chitosan for antimicrobial and antioxidant bio-based films production PR Rodrigues, LM Junior, WFC de Souza, HH Sato, RMV Alves, ... International Journal of Biological Macromolecules 193, 425-432, 2021 | 30 | 2021 |
| Influence of edible coatings composed of alginate, galactomannans, cashew gum, and gelatin on the shelf-life of grape cultivar ‘Italia’: Physicochemical and bioactive properties WFC de Souza, FA de Lucena, KG da Silva, LP Martins, RJS de Castro, ... LWT 152, 112315, 2021 | 23 | 2021 |
| The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt WFC de Souza, CRS do Amaral, PDL da Silva Bernardino International Journal of Gastronomy and Food Science 24, 100349, 2021 | 19 | 2021 |
| Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties WFC de Souza, FA de Lucena, RJS de Castro, CP de Oliveira, ... Journal of food science 86 (10), 4637-4649, 2021 | 16 | 2021 |
| Immobilization techniques on bioprocesses: Current applications regarding enzymes, microorganisms, and essential oils WFC de Souza, FLC Almeida, AM de Melo, ASP Soares, MBS Forte, ... Food and Bioprocess Technology 15 (7), 1449-1476, 2022 | 12 | 2022 |
| Immobilization of Serratia plymuthica by ionic gelation and cross-linking with transglutaminase for the conversion of sucrose into isomaltulose PH Carvalho, HY Kawaguti, WFC de Souza, HH Sato Bioprocess and Biosystems Engineering 44, 1109-1118, 2021 | 11 | 2021 |
| Isomaltulose: From origin to application and its beneficial properties–A bibliometric approach WFC de Souza, FLC Almeida, RJS de Castro, HH Sato Food Research International 155, 111061, 2022 | 9 | 2022 |
| Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential WFC de Souza, RJS de Castro, HH Sato Bioprocess and Biosystems Engineering 45 (6), 999-1009, 2022 | 6 | 2022 |
| A new system of Erwinia sp. D12 cells immobilized in a matrix of alginate and algaroba gum (Prosopis juliflora): An efficient way to improve isomaltulose production WFC de Souza, I Pereira, FA de Lucena, LP Martins, RF Furtado, ... Process Biochemistry 114, 52-58, 2022 | 5 | 2022 |
| Preparation and characterization of churro dough with malt bagasse flour M de Oliveira Silva, FLC Almeida, RN da Paixão, WFC de Souza, ... International Journal of Gastronomy and Food Science 27, 100427, 2022 | 4 | 2022 |
| Effect of Microencapsulation on Chemical Composition and Antimicrobial, Antioxidant and Cytotoxic Properties of Lemongrass (Cymbopogon flexuosus) Essential Oil AM de Melo, RCT Barbi, FL Chaves Almeida, WFC de Souza, ... Food Technology and Biotechnology 60 (3), 386-395, 2022 | 3 | 2022 |
| Mangaba (Hancornia speciosa Gomes) beverage as an alternative wine FLC Almeida, ENA de Oliveira, EC Almeida, LN da Silva, ILB Polari, ... Journal of Food Processing and Preservation 45 (11), e15779, 2021 | 3 | 2021 |
| Incorporation and influence of natural gums in an alginate matrix for Serratia plymuthica immobilization and isomaltulose production WFC de Souza, KL de Oliveira Santos, PR Rodrigues, RP Vieira, ... Food Research International 162, 112050, 2022 | 2 | 2022 |
| Cold damage affects the quality of noni fruits (Morinda citrifolia L.) FTD de Lima, LP Martins, BLMD Toscano, E de Sousa Costa, ... Biocatalysis and Agricultural Biotechnology 47, 102566, 2023 | 1 | 2023 |
| Hancornia speciosa: An overview focused on phytochemical properties, recent achievements, applications, and future perspectives FLC Almeida, ENA de Oliveira, EC Almeida, WFC de Souza, ... International Journal of Gastronomy and Food Science 29, 100561, 2022 | 1 | 2022 |
| Caracterização físico química de queijo tipo “chevrotin” simbiótico FAS Beltrao, CVR Moura, S Sousa, AEB Andrade, WFC Souza, ... Eng. Ambient 14, 128-136, 2017 | 1 | 2017 |
| Utilização de soluções numéricas e analíticas na descrição da secagem do eixo central de jaca HC de Sousa, NJP da Silva, EM Pereira, CRM da Silva Filho, ... Revista Verde de Agroecologia e Desenvolvimento Sustentável 11 (3), 131-134, 2016 | 1 | 2016 |
| DESENVOLVIMENTO DE BEBIDAS MISTAS À BASE DE FRUTAS TROPICAIS ADICIONADAS DE INGREDIENTE FUNCIONAL PREBIÓTICO FDL Almeida, MF Rodrigues, WFC de Souza, JS dos Santos Jornada de Iniciação Científica e Extensão 18 (1), 2023 | | 2023 |
| Elaboração e Análise Físico-química de Emulsão para Salada à Base de Frutas Típicas do Nordeste Brasileiro JS dos Santos, ES DE SIQUEIRA, TNC TORRES, WFC de Souza, ... Jornada de Iniciação Científica e Extensão 18 (1), 2023 | | 2023 |
