Paulo Túlio de Souza Silveira

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Active since

2016

Affiliations

Universidade Estadual de Campinas (UNICAMP)(Current)

Paulo Túlio de Souza Silveira is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food science, cocoa fermentation, and food fermentation.

ORCID

Publications per year

2016–2023

Publications

The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared

Iuri Yudi Furukita Baptista, Fabiana M. Carvalho, Priscilla Efraim et al. · British Food Journal · 2021 · 20 citations · Full text

Agriculture, Food Science, Psychology +17

Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate

Andres Silvestre Gallegos Soto, Renata Santos Rabelo, Eliana Marcela Vélez‐Erazo et al. · Frontiers in Sustainable Food Systems · 2020 · 12 citations · Full text

Agriculture, Food Science, Materials Science +17

Enzymatic activity of proteases and its isoenzymes in fermentation process in cultivars of cocoa (Theobroma cacao L.) produced in southern Bahia, Brazil

Luciane Santos Sousa, Fátima de Souza ROCHA, Paulo Túlio de Souza Silveira et al. · Food Science and Technology · 2016 · 11 citations · Full text

Life Sciences, Biochemistry, Food Science +17

Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents

Paulo Túlio de Souza Silveira, Maria Beatriz Abreu Glória, Isabela Portelinha Tonin et al. · Foods · 2023 · 10 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

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