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Food Chemistry|February 24, 2015
Relationship between the chemical components of taro rhizome mucilage and its emulsifying propertyLuan Alberto Andrade, Cleiton Antônio Nunes, Joelma Pereira
Food Chemistry|November 24, 2024
Gums from different botanical sources: Physicochemical characterization seldom found in literatureLuan Alberto Andrade, Cleiton Antônio Nunes, Joelma Pereira
Food Research International (Ottawa, Ont.)|March 12, 2020
The chemical, thermal and textural characterization of fractions from Macauba kernel oilKassiana Teixeira Magalhães, Talita de Sousa Tavares, Cleiton Antônio Nunes
Food Chemistry|January 28, 2024
A digital image-based colorimetric method for measuring free acidity in edible vegetable oilsAmanda Carolina Souza Andrada Anconi, Júlia Letícia de Jesus Fonseca, Cleiton Antônio Nunes
The Science of the Total Environment|November 2, 2013
Fourier transform infrared spectroscopy and partial least square regression for the prediction of substrate maturity indexesFábio Satoshi Higashikawa, Carlos Alberto Silva, Cleiton Antônio Nunes, et al.
Journal of Food Science and Technology|February 8, 2019
Changes in quality and phytochemical contents of avocado oil under different temperaturesLívia Maria Braga Resende, Vanessa Rios de Souza, Guilherme Max Dias Ferreira, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
The use of statistical software in food science and technology: Advantages, limitations and misusesCleiton Antônio Nunes, Verônica Ortiz Alvarenga, Anderson de Souza Sant'Ana, et al.
Journal of the Science of Food and Agriculture|February 2, 2026
Exploring portable NIR spectroscopy in transmittance and reflectance modes for the authentication of Brazilian coffees with geographical indicationsLeticia Tessaro, Yhan da Silva Mutz, Mikaela Martins de Bem, et al.
Journal of Food Science|March 16, 2012
Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) winesJuliana Alvarenga Alves, Luiz Carlos de Oliveira Lima, Cleiton Antônio Nunes, et al.
Journal of Food Science and Technology|March 1, 2018
Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beersSíntia Carla Corrêa Simioni, Michele Nayara Ribeiro, Vanessa Rios de Souza, et al.
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