Volnei Brito de Souza

Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)

Volnei Brito de Souza, Marcelo Thomazini, Júlio César de Carvalho Balieiro et al. · Food and Bioproducts Processing · 2013 · 211 citations

Food Chemistry, Agricultural Chemistry, Vitis Labrusca +6

Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides

Volnei Brito de Souza, Marcelo Thomazini, Mariana Alejandra Echalar Barrientos et al. · Food Hydrocolloids · 2017 · 143 citations

Medicinal Chemistry, Functional Properties, Biochemistry +7

Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace

Volnei Brito de Souza, Alice Fujita, Marcelo Thomazini et al. · Food Chemistry · 2014 · 117 citations · Full text

Food Chemistry, Functional Properties, Bordo Grape +5

Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties

Mariana Casagrande Silva, Volnei Brito de Souza, Marcelo Thomazini et al. · LWT · 2013 · 99 citations

Functional Properties, Myrciaria Cauliflora, Microbiology +2

Production of solid lipid microparticles loaded with lycopene by spray chilling: Structural characteristics of particles and lycopene stability

Julio Rafael Pelissari, Volnei Brito de Souza, Acácio A. Pigoso et al. · Food and Bioproducts Processing · 2015 · 70 citations · Full text

Food Colloid, Lipid Preparation, Lycopene Stability +8