Marta Fernanda Zotarelli

Author

Universidade Federal de Uberlândia ORCID

Also Known As

M. F. ZOTARELLI, M. F. Zotarelli, M. Zotarelli, MARTA FERNANDA ZOTARELLI, Marta F. Zotarelli, Marta Fernanda Zotarelli, Zotarelli, Marta Fernanda

Publications

736

Citations

H-Index

Concepts

All Affiliations

Universidade Federal de Uberlândia Universidade Federal de Santa Catarina Universidade Estadual de Campinas (UNICAMP)

About

Marta Fernanda Zotarelli is an author at Universidade Federal de Uberlândia specializing in food engineering, food technology, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	168
2	Engineering	2	2	62
3	Cognitive Science	1	1	30
4	Mechanical Engineering	1	1	32
5	Microbiology	1	1	29

Marta Fernanda Zotarelli

Publications

656

Citations

H-Index

Page 1

	Year	Citations
Production of mango powder by spray drying and cast-tape drying Marta Fernanda Zotarelli, Vanessa Martins da Silva, Angelise Durigon, Powder Technology Mango Powder	2016	136
Effect of process variables on the drying rate of mango pulp by Refractance Window Marta Fernanda Zotarelli, Bruno Augusto Mattar Carciofi, João Borges Laurindo Food Research International Process VariablesFood EngineeringRefractance WindowMango Pulp	2015	111
A convective multi-flash drying process for producing dehydrated crispy fruits Marta Fernanda Zotarelli, Barbara Daniela Almeida Porciuncula, João Borges Laurindo Journal of Food Engineering	2011	109
Production of Tomato Powder by Refractance Window Drying M. Castoldi, Marta Fernanda Zotarelli, Angelise Durigon, Drying Technology Food ChemistryTomato PulpTomato PowderRefractance WindowFood Physic	2014	88
Determining the effective diffusion coefficient of water in banana (Prata variety) during osmotic dehydration and its use in predictive models Barbara Daniela Almeida Porciuncula, Marta Fernanda Zotarelli, Bruno Augusto Mattar Carciofi, Journal of Food Engineering	2013	48
Production and characterization of pineapple-mint juice by spray drying Vanessa Bernardi Braga, Letícia Rocha Guidi, Ricardo Corrêa de Santana, Powder Technology BiotechnologyPineapple-mint JuiceFood PreservationFood EngineeringFood Processing	2020	48
Rehydration of mango powders produced by cast-tape drying, freeze drying, and spray drying Marta Fernanda Zotarelli, Angelise Durigon, Vanessa Martins da Silva, Drying Technology Spray DryingRehydration PropertiesFd Mango PowdersEngineeringMechanical Engineering	2020	32
Quantifying Nonhomogeneous Colors in Agricultural Materials. Part II: Comparison of Machine Vision and Sensory Panel Evaluations Murat Ö. Balaban, Joyce C. Morales Aparicio, Marta Fernanda Zotarelli, Journal of Food Science Precision AgricultureEngineeringAgricultural EconomicsColor CorrectionImage Analysis	2008	30
Evaluation of lethality temperature and use of different wall materials in the microencapsulation process of Trichoderma asperellum conidias by spray drying Alinne Brandão Andalécio Camargos Braga, Cleiver Júnio Martins Costa, Alan William Vilela Pomella, Powder Technology Spray DryingEdible PackagingMicro-encapsulationFood EngineeringLethality Temperature	2019	29
Physicochemical and Sensory Properties of Arabica Coffee Beans of Arara cv. Dried Using Different Methods Emerson G. Coelho, Pedro Luiz Lima Bertarini, Matheus de Souza Gomes, Foods	2024	15

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