Marcus Bruno Soares Forte

Functional emulsion gels with potential application in meat products

Camila de Souza Paglarini, Guilherme de Figueiredo Furtado, João Paulo Biachi et al. · Journal of Food Engineering · 2017 · 131 citations

Food Colloid, Food Engineering, Functional Emulsion Gels +3

Trends in lipase immobilization: Bibliometric review and patent analysis

Francisco Lucas Chaves Almeida, Maria Paula Jiménez Castro, Beatriz Medeiros Travália et al. · Process Biochemistry · 2021 · 90 citations

Engineering, Bioanalysis, Biochemical Engineering +4

Brazilian biorefineries from second generation biomass: critical insights from industry and future perspectives

Anuj Kumar Chandel, Marcus Bruno Soares Forte, Ígor Severo Gonçalves et al. · Biofuels Bioproducts and Biorefining · 2021 · 77 citations

Evaluation of the chemical composition of a mixture of sugarcane bagasse and straw after different pretreatments and their effects on commercial enzyme combinations for the production of fermentable sugars

Patrícia F. Ávila, Marcus Bruno Soares Forte, Rosana Goldbeck · Biomass and Bioenergy · 2018 · 63 citations

Food Chemistry, Biomass Conversion, Engineering +10

Xylooligosaccharides production from a sugarcane biomass mixture: Effects of commercial enzyme combinations on bagasse/straw hydrolysis pretreated using different strategies

Patrícia F. Ávila, João Paulo L. Franco Cairo, André Damásio et al. · Food Research International · 2019 · 61 citations

Biomass Conversion, Biomanufacturing, Bioenergy +9