Iasnaia Maria de Carvalho Tavares

Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

Iasnaia Maria de Carvalho Tavares, Ellen Silva Lago‐Vanzela, Ligia Portugal Gomes Rebello et al. · Food Research International · 2016 · 121 citations · Full text

Food Chemistry, Jambolan Fruit, Edible Parts +4

Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds

Iasnaia Maria de Carvalho Tavares, Tuany Yuri Kuboyama Nogueira, Maria Aparecida Mauro et al. · Food Research International · 2017 · 74 citations · Full text

Food Chemistry, Phenolic Compounds, Biochemistry +6

Artificial neural network hybridized with a genetic algorithm for optimization of lipase production from Penicillium roqueforti ATCC 10110 in solid-state fermentation

Luiz Henrique Sales de Menezes, Lucas Lima Carneiro, Iasnaia Maria de Carvalho Tavares et al. · Biocatalysis and Agricultural Biotechnology · 2020 · 60 citations

Biosynthesis, Engineering, Lipid Resource +10

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Iasnaia Maria de Carvalho Tavares, Beatriz Rocchetti Sumere, Sergio Gómez‐Alonso et al. · Food Research International · 2019 · 58 citations · Full text

Enzyme extraction by lab-scale hydrodistillation of ginger essential oil (Zingiber officinale Roscoe): Chromatographic and micromorphological analyses

Nadabe dos Santos Reis, Nívio Batista Santana, Iasnaia Maria de Carvalho Tavares et al. · Industrial Crops and Products · 2020 · 55 citations

Solvent Extraction, Enzyme Extraction, Separation Science +9