Leandro Fernandes Damasceno

Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control

Leandro Fernandes Damasceno, Fabiano A.N. Fernandes, M. M. A. Magalhães et al. · Food Chemistry · 2007 · 97 citations

Thermal Treatment, Engineering, Non-enzymatic Browning +9

Evaluation and optimization of non enzymatic browning of “cajuina” during thermal treatment

Leandro Fernandes Damasceno, Fabiano A.N. Fernandes, M. M. A. Magalhães et al. · Brazilian Journal of Chemical Engineering · 2008 · 41 citations · Full text

Engineering, Food Preservation, Popular Drink +19

Carapa guianensis Aubl. (Meliaceae) oil associated with silk fibroin, as alternative to traditional surfactants, and active against larvae of the vector Aedes aegypti

Ícaro Rodrigues Sarquis, Rosângela S. F. R. Sarquis, Victor H.S. Marinho et al. · Industrial Crops and Products · 2020 · 30 citations

Biology, Traditional Surfactants, Entomology +5

Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits

V. S. Bezerra, Otniel Freitas‐Silva, Leandro Fernandes Damasceno et al. · Journal of Food Processing and Preservation · 2016 · 10 citations · Full text

Food Packaging, Engineering, Açai Fruit +17