Gustavo C. Dacanal - Concepedia

Author

Gustavo C. Dacanal

Also Known As

F. C. MENEGALLI, G. C. DACANAL, G. C. Dacanal, G.C. Dacanal, GUSTAVO CESAR DACANAL, GUSTAVO CÉSAR DACANAL, Gustavo C. Dacanal, Gustavo Cesar Dacanal, Gustavo César Dacanal, Gustavo Dacanal

Publications

901

Citations

H-Index

Concepts

All Affiliations

Universidade de São Paulo Universidade Estadual de Campinas (UNICAMP)Universidade Federal de São Carlos

About

Gustavo C. Dacanal is an author at Universidade de São Paulo specializing in engineering, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	10	10	253
2	Health Sciences	8	8	313
3	Biomolecular Engineering	4	4	144
4	Medicine	2	2	94
5	Chemical Engineering	1	1	14

Gustavo C. Dacanal

Publications

827

Citations

H-Index

Page 1

	Year	Citations
Antifungal activity of nanoemulsions encapsulating oregano (Origanum vulgare) essential oil: in vitro study and application in Minas Padrão cheese Carolina M. Bedoya-Serna, Gustavo C. Dacanal, Andrezza Maria Fernandes, Brazilian Journal of Microbiology	2018	125
The effect of homogenisation on the stability of pineapple pulp Vanessa Martins da Silva, Ana Carla Kawazoe Sato, Geraldo Nazareno de Oliveira Barbosa, International Journal of Food Science & Technology EngineeringFluid MechanicsMechanical EngineeringFood BiophysicsHomogenised Pulp	2010	112
Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration Gustavo C. Dacanal, Florência Cecília Menegalli Powder Technology BiomanufacturingBioanalysisBiotechnologyDownstream ProcessingAlternative Protein Source	2010	82
Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration Lina M. Rayo, Lívia Chaguri e Carvalho, Fabiana Andréa Hoffmann Sardá, LWT	2015	67
Alginate and corn starch mixed gels: Effect of gelatinization and amylose content on the properties and in vitro digestibility Gabriela Feltre, Flávia Souza Almeida, Ana Carla Kawazoe Sato, Food Research International	2020	64
Experimental study and optimization of the agglomeration of acerola powder in a conical fluid bed Gustavo C. Dacanal, Florência Cecília Menegalli Powder Technology Experimental StudyAcerola PowderConical Fluid BedPowder CompactionChromatography	2008	50
Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying Priscilla Magalhães de Lima, Gustavo C. Dacanal, Lorena Silva Pinho, Food Research International Food ChemistrySpray DryingCarotenoidPumpkin PeelsGreen Chemistry	2021	34
Production and characterization of chitosan-TPP/cellulose nanocrystal system for encapsulation: a case study using folic acid as active compound Nadia Obrownick Okamoto-Schalch, Sabrina Guarda Botelho Pinho, Taís Téo de Barros‐Alexandrino, Cellulose Chitosan-tpp/cellulose Nanocrystal SystemCase StudyMicro-encapsulationFolic AcidNanocellulose	2020	29
Effect of operational conditions on the properties of pectin powder agglomerated in pulsed fluid bed Takumi Hirata, Gustavo C. Dacanal, Florência Cecília Menegalli Powder Technology BiomanufacturingHealth SciencesOperational ConditionsPectin PowderFood Engineering	2013	27
Effects of pulsating air flow in fluid bed agglomeration of starch particles Gustavo C. Dacanal, Gabriela Feltre, Marina Gusman Thomazi, Journal of Food Engineering Fluid Bed AgglomerationEngineeringAir FlowEnvironmental EngineeringFluid Mechanics	2016	26

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