Ligia Regina Radomille de Santana

Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential

Thâmilla Thalline Batista de Oliveira, Izabel Miranda dos Reis, Mariana Bastos de Souza et al. · LWT · 2021 · 62 citations

Food Chemistry, Functional Potential, Biomanufacturing +10

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

Ismara Santos Rocha, Ligia Regina Radomille de Santana, Sérgio Eduardo Soares et al. · Food Science and Technology · 2017 · 49 citations · Full text

Development and characterization of a soymilk Kefir-based functional beverage

Camilla Fernanda Godinho da Silva, Ferlando Lima Santos, Ligia Regina Radomille de Santana et al. · Food Science and Technology · 2018 · 41 citations · Full text

Nutrition, Food Analysis, Food Chemistry +18

Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing

Aurora Britto de Andrade, Margarida Lins da Cruz, Fernanda Antonia de Souza Oliveira et al. · LWT · 2021 · 24 citations

Food Chemistry, Food Fermentation, Health Sciences +7

Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora Perniciosa

Paula Bacelar Leite, Eliete da Silva Bispo, Ligia Regina Radomille de Santana · Revista Brasileira de Fruticultura · 2013 · 23 citations · Full text

Food Chemistry, Nutrition, Food Authenticity +12