Sílvia Cristina Sobottka Rolim de Moura

Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles

Sílvia Cristina Sobottka Rolim de Moura, Carolina L. Berling, Sílvia Pimentel Marconi Germer et al. · Food Chemistry · 2017 · 171 citations

Food Chemistry, Biopolymer Gel, Engineering +8

Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Sílvia Cristina Sobottka Rolim de Moura, Carolina L. Berling, Aline de Oliveira Garcia et al. · Food Research International · 2018 · 120 citations

Food Chemistry, Hibiscus Extract, Ionic Gelation +1

Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt

Sílvia Cristina Sobottka Rolim de Moura, Gabriela Nicoluci Schettini, Aline de Oliveira Garcia et al. · Food and Bioprocess Technology · 2019 · 66 citations

Food Chemistry, Biopolymer Gel, Food Colloid +7

Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

Sílvia Cristina Sobottka Rolim de Moura, Paulo Eduardo da Rocha Tavares, Sílvia Pimentel Marconi Germer et al. · Food and Bioprocess Technology · 2011 · 46 citations

Food Chemistry, Degradation Kinetics, Ripening +1

Microencapsulation of hibiscus bioactives and its application in yogurt

Sílvia Cristina Sobottka Rolim de Moura, Gabriela Nicoluci Schettini, Darlila Aparecida Gallina et al. · Journal of Food Processing and Preservation · 2022 · 17 citations

Food Chemistry, Hibiscus Extract, Biomanufacturing +11