Marina Vilar Geraldi

Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems

Iramaia Angélica Neri-Numa, Henrique Silvano Arruda, Marina Vilar Geraldi et al. · Current Opinion in Food Science · 2020 · 102 citations

Food Chemistry, Nutrition, Food Function +9

Satiety and in vitro digestibility of low saturated fat Bologna sausages added of chia mucilage powder and chia mucilage-based emulsion gel

Ana Karoline Ferreira Ignácio Câmara, Marina Vilar Geraldi, Paula Kiyomi Okuro et al. · Journal of Functional Foods · 2019 · 60 citations · Full text

Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice

Marina Vilar Geraldi, Cínthia Baú Betim Cazarin, Flávia Luísa Dias-Audibert et al. · LWT · 2020 · 33 citations

Chemical Composition, High Isostatic Pressure, Food Analysis +6

Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient

Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi et al. · Innovative Food Science & Emerging Technologies · 2021 · 21 citations

Food Chemistry, Dynamic High Pressure, Engineering +13

Development of Yoghurt with Juçara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5

Marina Vilar Geraldi, Fabrício Luiz Tulini, Vanessa Maciel de Souza et al. · Probiotics and Antimicrobial Proteins · 2017 · 16 citations

Probiotic, Biomanufacturing, Food Fermentation +9