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Food Research International (Ottawa, Ont.)|November 21, 2023
Potential use of red hibiscus flower extract for the production of spray-chilled microparticles: Characterization, stability, and bioaccessibility in vitro of anthocyaninsMatheus Felipe Souza Oliveira, Jayne de Abreu Figueiredo, Laís Bruno Norcino, et al.International Journal of Biological Macromolecules|January 28, 2023
Obtaining poly (lactic acid) nanofibers encapsulated with peppermint essential oil as potential packaging via solution-blow-spinningJuliana Farinassi Mendes, Laís Bruno Norcino, Thaila Quatrini Corrêa, et al.Food Chemistry|May 27, 2022
Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.)Laís Bruno Norcino, Juliana Farinassi Mendes, Jayne de Abreu Figueiredo, et al.Food Research International (Ottawa, Ont.)|December 3, 2022
Pectin-based color indicator films incorporated with spray-dried Hibiscus extract microparticlesJuliana Farinassi Mendes, Laís Bruno Norcino, Anny Manrich, et al.Trends in Food Science & Technology|December 26, 2022
Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovationsJayne de Abreu Figueiredo, Carlos Ramon de Paula Silva, Matheus Felipe Souza Oliveira, et al.Food Research International (Ottawa, Ont.)|March 13, 2023
Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tractJayne de Abreu Figueiredo, Laís Bruno Norcino, Eloá Lourenço do Carmo, et al.Journal of Food Science|April 6, 2021
Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibersJuliana Farinassi Mendes, Laís Bruno Norcino, Heloísa Helena Martins, et al.Pageof 1