Rayssa Dias Batista

Microencapsulation of jabuticaba extracts (Myrciaria cauliflora): Evaluation of their bioactive and thermal properties in cassava starch biscuits

Dianiny de Cássia Sousa Mendes, Eduardo Ramirez Asquieri, Rayssa Dias Batista et al. · LWT · 2020 · 42 citations

Food Chemistry, Cassava Starch Biscuits, Engineering +10

Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis)

Rayssa Dias Batista, Dianiny de Cássia Sousa Mendes, Cleiber Cintra Morais et al. · Food Hydrocolloids · 2019 · 36 citations

Food Chemistry, Non-fermented Starch, Food Fermentation +6

Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy

Isaac Yves Lopes de Macêdo, Fábio Bahls Machado, Gabrielle Santos Ramos et al. · Food Chemistry · 2020 · 25 citations

Food Chemistry, Biochemistry, Infrared Spectroscopy +6

Effect of co-encapsulation using a calcium alginate matrix and fructooligosaccharides with gelatin coating on the survival of Lactobacillus paracasei cells

Rosetânia Correia Neves da Conceição, Rayssa Dias Batista, Fernanda Munhoz dos Anjos Leal Zimmer et al. · Brazilian Journal of Microbiology · 2021 · 17 citations · Full text

Biopolymer Gel, Lactobacillus Paracasei Cells, Engineering +6