Carlos Alberto Rodrigues Anjos

Evaluation of extra virgin olive oil stability by artificial neural network

Simone Faria Silva, Carlos Alberto Rodrigues Anjos, Rodrigo N. Cavalcanti et al. · Food Chemistry · 2015 · 78 citations

Food Chemistry, Artificial Neural Network, Food Engineering +1

Effect of low concentrations of SiO2 nanoparticles on the physical and chemical properties of sodium alginate-based films

Luís Marangoni Júnior, Renan Garcia da Silva, Carlos Alberto Rodrigues Anjos et al. · Carbohydrate Polymers · 2021 · 78 citations · Full text

Materials Science, Chemical Engineering, Nano Application +10

Morphological, thermal and mechanical properties of polyamide and ethylene vinyl alcohol multilayer flexible packaging after high-pressure processing

Luís Marangoni Júnior, Léa Mariza de Oliveira, Paula Fernanda Janetti Bócoli et al. · Journal of Food Engineering · 2020 · 36 citations · Full text

Advanced Packaging, Materials Science, Polymer Material +11

Packaging aspects for processing and quality of foods treated by pulsed light

Luís Marangoni Júnior, Carlos Alberto Rodrigues Anjos · Journal of Food Processing and Preservation · 2020 · 35 citations

Food Packaging, Engineering, Food Processing Facilities +16

High‐pressure processing effects on the barrier properties of flexible packaging materials

Luís Marangoni Júnior, Rosa Maria Vercelino Alves, Christiane Quartaroli Moreira et al. · Journal of Food Processing and Preservation · 2020 · 29 citations · Full text

High Hydrostatic Pressure, Food Packaging, Engineering +22