Cristhiane Caroline Ferrari

Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder

Cristhiane Caroline Ferrari, Sílvia Pimentel Marconi Germer, José M Aguirre · Drying Technology · 2011 · 250 citations

Food Chemistry, Biomanufacturing, Health Sciences +13

Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying

Cristhiane Caroline Ferrari, Sílvia Pimentel Marconi Germer, Izabela Dutra Alvim et al. · International Journal of Food Science & Technology · 2012 · 203 citations

Food Chemistry, Chemical Engineering, Spray Drying +13

Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic

Cristhiane Caroline Ferrari, Sílvia Pimentel Marconi Germer, Izabela Dutra Alvim et al. · Drying Technology · 2013 · 188 citations

Food Chemistry, Biomanufacturing, Storage Stability +12

Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate

Marcela Chiumarelli, Cristhiane Caroline Ferrari, Claire I. G. L. Sarantópoulos et al. · Innovative Food Science & Emerging Technologies · 2011 · 116 citations

Food Preservation, Food Analysis, Citric Acid +1

Cassava Starch Coating and Citric Acid to Preserve Quality Parameters of Fresh‐Cut “Tommy Atkins” Mango

Marcela Chiumarelli, Leila Mendes Pereira, Cristhiane Caroline Ferrari et al. · Journal of Food Science · 2010 · 107 citations