Wallas Felippe de Souza Ferreira

Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

Juliana Martins Oliveira, Ernandes Rodrigues de Alencar, Luiz Eduardo Bassay Blum et al. · LWT · 2020 · 62 citations · Full text

Agriculture, Food Science, Microbiology +16

Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts

Marina Rolim da Costa, Ernandes Rodrigues de Alencar, Eliana dos Santos Leandro et al. · Journal of Food Science and Technology · 2018 · 22 citations

Agriculture, Food Science, Plant Sciences +9

Ozonation of Brazil Nuts in Aqueous Media at Different pH Levels: Ozone Decomposition, <i>Aspergillus flavus</i> Inactivation, and Effects on Nut Color and Crude Oil Lipid Profile

Wallas Felippe de Souza Ferreira, Ernandes Rodrigues de Alencar, Luiz Eduardo Bassay Blum et al. · Ozone Science and Engineering · 2020 · 20 citations

Agriculture, Chemistry, Food Science +13

Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

Beatriz Alejandra Ortega Sanchez, Ernandes Rodrigues de Alencar, Lívia de Lacerda de Oliveira et al. · LWT · 2015 · 19 citations

Agriculture, Food Science, Chemical Kinetics +7

Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts

Mariana Luciene Santos Barbosa, Ernandes Rodrigues de Alencar, Eliana dos Santos Leandro et al. · International Journal of Gastronomy and Food Science · 2020 · 17 citations

Agriculture, Food Science, Nutritional Sciences +10