Fernanda Thaís Vieira Rubio

Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends

Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes et al. · Food Chemistry Molecular Sciences · 2022 · 178 citations · Full text

Sustainable innovations in edible films and coatings: An overview

Isabela Sampaio Ribeiro, Giselle Maria Maciel, Débora Gonçalves Bortolini et al. · Trends in Food Science & Technology · 2023 · 67 citations

Edible Film, Edible Packaging, Sustainable Innovations +2

Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: Kinetics, isotherms and bioaccessibility

Fernanda Thaís Vieira Rubio, Giselle Maria Maciel, Marcos Vieira da Silva et al. · Innovative Food Science & Emerging Technologies · 2017 · 66 citations

Grape Pomace, Food Fermentation, Biochemistry +5

Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments

Fernanda Thaís Vieira Rubio, Charles Windson Isidoro Haminiuk, Milena Martelli‐Tosi et al. · Food Research International · 2020 · 46 citations

Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.)

Priscila Dayane de Freitas Santos, Fernanda Thaís Vieira Rubio, Júlio César de Carvalho Balieiro et al. · LWT · 2021 · 31 citations

Food Chemistry, Carotenoid-rich Tucumã Oil, Spray Drying +7