Grazielle Náthia Neves

Publications

• Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours
• Extraction of natural blue colorant from Genipa americana L. using green technologies: Techno-economic evaluation
• Process Engineering Applying Supercritical Technology for Obtaining Functional and Therapeutic Products
• Phenolic Compounds Recovery from Pomegranate (Punica granatum L.) By-Products of Pressurized Liquid Extraction
• Extraction Methods for Obtaining Natural Blue Colorants
• Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour
• Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients
• Anaerobic Digestion and Biogas Production: Combine Effluent Treatment with Energy Generation in UASB Reactor as Biorefinery Annex
• Identification and quantification of genipin and geniposide from Genipa americana L. by HPLC-DAD using a fused-core column
• Start-up phase of a two-stage anaerobic co-digestion process: hydrogen and methane production from food waste and vinasse from ethanol industry
• Supercritical CO2 extraction of α-/β-amyrin from uvaia (Eugenia pyriformis Cambess.): Effects of pressure and co-solvent addition
• Anaerobic digestion process: technological aspects and recent developments
• Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
• Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours
• Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion
• Supercritical CO2 extraction of α-bisabolol from different parts of candeia wood (Eremanthus erythropappus)
• Extraction of bioactive compounds from defatted passion fruit bagasse (Passiflora edulis sp.) applying pressurized liquids assisted by ultrasound
• Impregnation of passion fruit bagasse extract in alginate aerogel microparticles
• Supercritical fluid processing and extraction of food
• Evaluation of antioxidant capacity, fatty acid profile, and bioactive compounds from buritirana (Mauritiella armata Mart.) oil: A little-explored native Brazilian fruit
• Techno-economical optimization of uvaia (Eugenia pyriformis) extraction using supercritical fluid technology
• Obtaining high-quality oil from monguba (Pachira aquatica Aubl.) seeds by using supercritical CO2 process
• Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties
• Novel Brazilian hop (Humulus lupulus L.) extracts through supercritical CO2 extraction: Enhancing hop processing for greater sustainability
• Extraction of bioactive compounds from genipap (Genipa americana L.) by pressurized ethanol: Iridoids, phenolic content and antioxidant activity
• Intensificação do processo de extração de compostos fenólicos do bagaço do maracujá amarelo utilizando tecnologias a alta pressão e ultrassom
• Process integration for recovering high added-value products from Genipa americana L.: Process optimization and economic evaluation
• Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity
• Ultrasound-Assisted Extraction of Semi-Defatted Unripe Genipap (Genipa americana L.): Selective Conditions for the Recovery of Natural Colorants
• Optimization of the subcritical water treatment from sunflower by-product for producing protein and sugar extracts
• Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain
• pH-Dependent Extraction of Antioxidant Peptides from Red Seaweed Palmaria palmata: A Sequential Approach
• The use of green technologies for processing lupin seeds (Lupinus angustifolius L.)
• Physico-chemical and nutritional properties of breadfruit pulp and peel flours
• Editorial: Application of emerging technologies aiming at the recovery of biomolecules
• Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges
• Pulp and peel breadfruit flours as techno-functional ingredients. Rheological and staling behavior of their gels
• Enhancing lupin protein extraction and functionality through defatting