Graciette Matioli

Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application

Camila Sampaio Mangolim, Cristiane Moriwaki, Ana Cláudia Fernandes Nogueira et al. · Food Chemistry · 2013 · 511 citations

Natural Sciences, Chemistry, Food Science +17

Interaction of Curcumin and Bixin with β-Cyclodextrin: Complexation Methods, Stability, and Applications in Food

Vanessa Aparecida Marcolino, Gisella Maria Zanin, Lúcia Regina Durrant et al. · Journal of Agricultural and Food Chemistry · 2011 · 179 citations

Agriculture, Chemistry, Food Science +16

Microencapsulation by Freeze-Drying of Potassium Norbixinate and Curcumin with Maltodextrin: Stability, Solubility, and Food Application

Mauro Luciano Baesso, Ana Cláudia Fernandes Nogueira, Vanessa Aparecida Marcolino et al. · Journal of Agricultural and Food Chemistry · 2012 · 62 citations

Agriculture, Biochemistry, Food Science +17

Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex

H.M.A.M. Dias, Fernanda Berbicz, Franciana Pedrochi et al. · Food Research International · 2010 · 55 citations

Natural Sciences, Biochemistry, Chemistry +8

Enhancement of solubility of albendazole by complexation with β-cyclodextrin

Cristiane Moriwaki, Glauciane L. Costa, C Ferracini et al. · Brazilian Journal of Chemical Engineering · 2008 · 55 citations · Full text

Pharmacy, Pharmaceutics, Pharmacology +15