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Giovana Domeneghini Mercali

Showing results (1-10 of 21) with videos related to

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Analytical and Bioanalytical Chemistry|April 29, 2026
Solvent-dependent metabolomic profiling of Acacia mearnsii bark: an untargeted metabolomics approachCarolina Feistauer Gomes, Giovana Domeneghini Mercali, Eliseu Rodrigues
Food Chemistry|January 19, 2016
Evaluation of non-thermal effects of electricity on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heatingDébora Pez Jaeschke, Ligia Damasceno Ferreira Marczak, Giovana Domeneghini Mercali
Food Research International (Ottawa, Ont.)|June 28, 2022
New insights into non-extractable phenolic compounds analysisCaroline Carboni Martins, Rafael C Rodrigues, Giovana Domeneghini Mercali, et al.
Food Chemistry|October 14, 2014
Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juiceGiovana Domeneghini Mercali, Poliana Deyse Gurak, Frederico Schmitz, et al.
Bioresource Technology|December 14, 2016
Ultrasound as an alternative technology to extract carotenoids and lipids from Heterochlorella luteoviridisDébora Pez Jaeschke, Rosane Rech, Ligia Damasceno Ferreira Marczak, et al.
Food Chemistry|November 6, 2012
Degradation kinetics of anthocyanins in acerola pulp: comparison between ohmic and conventional heat treatmentGiovana Domeneghini Mercali, Débora Pez Jaeschke, Isabel Cristina Tessaro, et al.
Food Research International (Ottawa, Ont.)|May 16, 2021
Phycocyanin from Spirulina: A review of extraction methods and stabilityDébora Pez Jaeschke, Ingrid Rocha Teixeira, Ligia Damasceno Ferreira Marczak, et al.
Journal of Food Science and Technology|January 9, 2023
Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additivesRaquel Pischke Garske, Giovana Domeneghini Mercali, Roberta Cruz Silveira Thys, et al.
Food Chemistry|December 31, 2025
Metabolomic insights into the impact of cooking technologies on plant-based burger compositionVictoria Hermes de Vargas, Eliseu Rodrigues, Ligia Damasceno Ferreira Marczak, et al.
Food Chemistry|June 6, 2022
Formation of advanced glycation end products by novel food processing technologies: A reviewLucas Prestes Fallavena, Naira Poerner Rodrigues, Ligia Damasceno Ferreira Marczak, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Analytical and Bioanalytical Chemistry|April 29, 2026
Solvent-dependent metabolomic profiling of Acacia mearnsii bark: an untargeted metabolomics approachCarolina Feistauer Gomes, Giovana Domeneghini Mercali, Eliseu Rodrigues
Food Chemistry|January 19, 2016
Evaluation of non-thermal effects of electricity on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heatingDébora Pez Jaeschke, Ligia Damasceno Ferreira Marczak, Giovana Domeneghini Mercali
Food Research International (Ottawa, Ont.)|June 28, 2022
New insights into non-extractable phenolic compounds analysisCaroline Carboni Martins, Rafael C Rodrigues, Giovana Domeneghini Mercali, et al.
Food Chemistry|October 14, 2014
Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juiceGiovana Domeneghini Mercali, Poliana Deyse Gurak, Frederico Schmitz, et al.
Bioresource Technology|December 14, 2016
Ultrasound as an alternative technology to extract carotenoids and lipids from Heterochlorella luteoviridisDébora Pez Jaeschke, Rosane Rech, Ligia Damasceno Ferreira Marczak, et al.
Food Chemistry|November 6, 2012
Degradation kinetics of anthocyanins in acerola pulp: comparison between ohmic and conventional heat treatmentGiovana Domeneghini Mercali, Débora Pez Jaeschke, Isabel Cristina Tessaro, et al.
Food Research International (Ottawa, Ont.)|May 16, 2021
Phycocyanin from Spirulina: A review of extraction methods and stabilityDébora Pez Jaeschke, Ingrid Rocha Teixeira, Ligia Damasceno Ferreira Marczak, et al.
Journal of Food Science and Technology|January 9, 2023
Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additivesRaquel Pischke Garske, Giovana Domeneghini Mercali, Roberta Cruz Silveira Thys, et al.
Food Chemistry|December 31, 2025
Metabolomic insights into the impact of cooking technologies on plant-based burger compositionVictoria Hermes de Vargas, Eliseu Rodrigues, Ligia Damasceno Ferreira Marczak, et al.
Food Chemistry|June 6, 2022
Formation of advanced glycation end products by novel food processing technologies: A reviewLucas Prestes Fallavena, Naira Poerner Rodrigues, Ligia Damasceno Ferreira Marczak, et al.
Pageof 3