Juliana Nascimento da Costa

Texture, microstructure and volatile profile of structured guava using agar and gellan gum

Juliana Nascimento da Costa, Amanda Rodrigues Leal, Luís Gustavo Lima Nascimento et al. · International Journal of Gastronomy and Food Science · 2020 · 25 citations · Full text

Food Chemistry, Gellan Gum, Food Analysis +5

Free radical scavenging and antibacterial activity of essential oil and solvent extracts of Iris planifolia (Mill) from Algeria

Ilyas Chikhi, Hocine Allali, Mohammed El Amine Dib et al. · HAL (Le Centre pour la Communication Scientifique Directe) · 2012 · 20 citations

Development and application of galactomannan and essential oil‐based edible coatings applied to “<i>coalho</i>” cheese

Antonia Elaine Frutuoso Lima, Patrícia Lopes Andrade, Telma L. G. Lemos et al. · Journal of Food Processing and Preservation · 2020 · 15 citations

Biomanufacturing, Edible Film, Edible Packaging +6

Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods

Juliana Nascimento da Costa, Samuel Almeida Brito, Amanda Rodrigues Leal et al. · Food Science and Technology · 2020 · 13 citations · Full text

Food Chemistry, Nutrition, Sensory Acceptance Methods +12

Elaboration of mixed structured fruit formulations with agar and gellan gum: Texture, physicochemical, and sensory properties

Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Lorena Machado Farias et al. · International Journal of Gastronomy and Food Science · 2020 · 12 citations

Gellan Gum, Sensory Properties, Food Engineering +5