Labfood - Publicações
Artigos 2026
Towards the sustainable preservation of climacteric fruit by ethylene removal using MnxOy-carbon composites derived from agrifood waste. JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING - https://doi.org/10.1016/j.jece.2026.123673
Effect of Monomaterial and Multimaterial Packaging on the Stability of Bioactive Compounds and Lipid Oxidation in Roasted Arabica Coffee. PROCESSES - https://doi.org/10.3390/pr14111740
Development and Characterization of Egg White Protein-Sodium Alginate Particles for Stabilizing Pequi Pulp Oil-Based Emulsions. PROCESSES - https://doi.org/10.3390/pr14193122
First-order Modeling of Wall Composition and Outlet Temperature Effects on Particle Morphology and Antioxidant Properties of Spray-dried Pequi (Caryocar brasiliense) Pulp Powders. Food Biophysics - https://doi.org/10.1007/s11483-026-10190-0
Ultrasound-enhanced extraction of Capsicum sp. pepper for microcapsule development and food matrix incorporation. Applied Food Research - http://dx.doi.org/10.1016/j.afres.2026.101713
Ontogenetic Characterization of the Mangaba Pericarp (Hancornia speciosa Gomes) (Apocynaceae). ACTA BOTANICA BRASILICA - http://dx.doi.org/10.1590/1677-941x-abb-2025-0224
Freeze-drying and oven drying on the nutritional and functional properties of fresh and pre-cooked Xanthosoma taioba leaves. CIENCIA E AGROTECNOLOGIA - http://dx.doi.org/10.1590/1413-7054202650000826
Artigos 2025
The development of protein biscuits for pets containing pro-teinrich baru residue (Dipterix alata Vog). CADERNO PEDAGÓGICO (LAJEADO. ONLINE) - https://doi.org/10.54033/cadpedv22n1-182
Food-related properties and composition of cocoa honey (Theobroma cacao L.): An integrated investigation. FOOD RESEARCH INTERNATIONAL - https://doi.org/10.1016/j.foodres.2025.115694
Prediction of marbling score in ribeye quartered at the 5th- 6th rib of French beef using the Q-FOM- beef assessment camera. MEAT SCIENCE - http://doi.org/10.1016/j.meatsci.2025.109759
Agro-Industrial Waste Upcycling into Activated Carbons: A Sustainable Approach for Dye Removal and Wastewater Treatment. Sustainability - http://doi.org/10.3390/su17052036
Removal of amoxicillin, phenol, and diethyl phthalate using activated carbon from murici seeds (Byrsonima crassifolia L. Kunth). DESALINATION AND WATER TREATMENT (ONLINE) - http://doi.org/10.1016/j.dwt.2025.101134
Influence of cultivation region on color, volatile compounds, phenolics, and antioxidant activity of Arabica coffee (Coffea arabica) Catuaí cultivar in Brazil. CIÊNCIA E TECNOLOGIA DE ALIMENTOS (ONLINE) - http://doi.org/10.5327/fst.00464
Kinetics of volatile aromatic compound production during the aging of cachaça in different types of wood. CIÊNCIA E TECNOLOGIA DE ALIMENTOS (ONLINE) - http://doi.org/10.5327/fst.00455
Innovative molybdenum disulfide/reduced graphene oxide@MIL 53 (nickel) catalyst for simultaneous real-time wastewater treatment and energy production. JOURNAL OF POWER SOURCES - http://doi.org/10.1016/j.jpowsour.2025.237828
Solar-driven sustainable process combined with heterogeneous photocatalysis (TiO-): degradation of penicillin and indigo carmine blue dye. CADERNO PEDAGÓGICO (LAJEADO. ONLINE) - http://doi.org/10.54033/cadpedv22n9-085
Analysis of biometrics and soluble solids of sugarcane in different pro-duction locations in Goiás: Implications for cachaça quality. OBSERVATORIO DE LA ECONOMÍA LATINOAMERICANA - http://doi.org/10.55905/oelv23n3-149
Influence of mastruz extract (Chenopodium ambrosioides) incorporation on the quality parameters of natural yogurt.. CADERNO PEDAGÓGICO (LAJEADO. ONLINE) - http://doi.org/10.54033/cadpedv22n8-235
Impact of Dysphania ambrosioides L. extract on the selected quality characteristics of orange-acerola sorbets. Emirates Journal of Food and Agriculture - http://doi.org/10.3897/ejfa.2025.127685
Activated carbons from Baru (Dipteryx alata Vog.) waste impregnated with copper oxide: application in the postharvest preservation of bananas. CIÊNCIA E TECNOLOGIA DE ALIMENTOS (ONLINE) - http://doi.org/10.5327/fst.507
Perfil químico, antioxidante e cromatográfico de cachaça envelhecida em tonéis de carvalho americano, castanha-do-pará, amburana e bálsamo em 12 meses. OBSERVATORIO DE LA ECONOMÍA LATINOAMERICANA - http://dx.doi.org/10.55905/oelv23n2-080
Comparative study of bioactive, volatile and mineral compounds present in five different varietal groups of pepper Capsicum spp.. Food and Humanity - http://dx.doi.org/10.1016/j.foohum.2025.100682
The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods. Foods - http://dx.doi.org/10.3390/foods14152739
Murcott Mandarin Ferment Beverage: Study of its Physicochemical, Biochemical, and Microbiological Properties. CIÊNCIA E TECNOLOGIA DE ALIMENTOS (ONLINE) - http://dx.doi.org/10.5327/fst.530