Lucicléia Barros de Vasconcelos

Nopal cladode as a novel reinforcing and antioxidant agent for starch-based films: A comparison with lignin and propolis extract

Patrícia Marques de Farias, Lucicléia Barros de Vasconcelos, Márcia Eliana da Silva Ferreira et al. · International Journal of Biological Macromolecules · 2021 · 40 citations

Food Chemistry, Nopal Cladode, Chemical Engineering +8

Nopal cladode (Opuntia ficus-indica) flour: Production, characterization, and evaluation for producing bioactive film

Patrícia Marques de Farias, Lucicléia Barros de Vasconcelos, Márcia E. S. Ferreira et al. · Food Packaging and Shelf Life · 2021 · 18 citations

Food Chemistry, Nopal Cladode, Chemical Engineering +4

Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes

Kamila de Lima Santos, Paulo Henrique Machado de Sousa, Mário Eduardo Rangel Moreira Cavalcanti Mata et al. · International Journal of Gastronomy and Food Science · 2021 · 15 citations

Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses

Kamila de Lima Santos, Carlos Artur Nascimento Alves, Francisca Moisés de Sousa et al. · International Journal of Gastronomy and Food Science · 2021 · 14 citations · Full text

Food Chemistry, Nutrition, Engineering +14

Modified bacterial nanofibril for application in superhydrophobic coating of food packaging

Maryana Melo Frota, Kelvi Wilson Evaristo Miranda, V.S. Marques et al. · Surfaces and Interfaces · 2024 · 13 citations

Materials Science, Edible Film, Food Packaging +6