Édira Castello Branco de Andrade Gonçalves

Formulation and characterization of functional foods based on fruit and vegetable residue flour

Mariana Simões Larraz Ferreira, Mónica Santos, Thaí­sa de Menezes Alves Moro et al. · Journal of Food Science and Technology · 2013 · 190 citations · Full text

Food Chemistry, Nutrition, Food Function +8

Development and evaluation of biodegradable films and coatings obtained from fruit and vegetable residues applied to fresh-cut carrot (Daucus carota L.)

Ana Elizabeth Cavalcante Fai, Mariana Rangel Alves de Souza, Suellen Toscano de Barros et al. · Postharvest Biology and Technology · 2015 · 119 citations

Fresh-cut Carrot, Edible Film, Edible Packaging +8

The role of bioactive components found in peppers

Nathânia de Sá Mendes, Édira Castello Branco de Andrade Gonçalves · Trends in Food Science & Technology · 2020 · 116 citations

Biology, Food Chemistry, Bioactive Components +4

Development and Characterization of Edible Films Based on Fruit and Vegetable Residues

Roberta Melquiades Silva de Andrade, Mariana Simões Larraz Ferreira, Édira Castello Branco de Andrade Gonçalves · Journal of Food Science · 2016 · 115 citations

Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation

J.F. Carrajola, Édira Castello Branco de Andrade Gonçalves, Milena Martelli‐Tosi et al. · Food Research International · 2019 · 109 citations

Food Chemistry, Chemical Engineering, Biomanufacturing +10