Concepedia

Giustino Tribuzi

GT

22

Publications

945

Citations

16

H-Index

2014

Active since

Affiliations

Universidade Federal de Santa Catarina(Current)

Universidade do Estado de Santa Catarina

Giustino Tribuzi is an author at Universidade Federal de Santa Catarina specializing in health sciences, food processing, and food quality.

ORCID

Top concepts

Publications per year

2014–2023

22

Publications

22

Digestibility, bioaccessibility and bioactivity of compounds from algae

Mariana Demarco, Jaqueline Oliveira de Moraes, Ângelo Paggi Matos et al. · Trends in Food Science & Technology · 2022 · 148 citations

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Microwave vacuum drying and multi-flash drying of pumpkin slices

Ricardo Lemos Monteiro, Jade Varaschim Link, Giustino Tribuzi et al. · Journal of Food Engineering · 2018 · 102 citations

Vacuum impregnation and drying of calcium-fortified pineapple snacks

Marla M. Lima, Giustino Tribuzi, José Antonio Ribeiro de Souza et al. · LWT · 2016 · 94 citations

Improving quality of dried fruits: A comparison between conductive multi-flash and traditional drying methods

Jade Varaschim Link, Giustino Tribuzi, João Borges Laurindo · LWT · 2017 · 84 citations

Use of algae as food ingredient: sensory acceptance and commercial products

Ângelo Paggi Matos, Enrico Novelli, Giustino Tribuzi · Frontiers in Food Science and Technology · 2022 · 80 citations · Full text

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