Barbara Freire de Oliveira

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Active since

2024

Affiliations

Universidade Federal do Rio Grande do Norte(Current)

Universidade Federal de Pernambuco

Universidade Federal da Paraíba

Universidade Federal de Campina Grande

Universidade Estadual da Paraíba

Barbara Freire de Oliveira is an author at Universidade Federal do Rio Grande do Norte specializing in rice bran, starch quality analysis, and food engineering.

ORCID

Publications per year

2024–2024

Publications

Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes

Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Ana Carla Oliveira de Brito et al. · Food Chemistry · 2024 · 16 citations

Natural Sciences, Chemistry, Materials Science +13

Effect of superheated steam treatment on rice starch: study on in vitro digestibility and morphostructural, thermal and functional changes

Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza et al. · Journal of Food Measurement & Characterization · 2024 · 11 citations

Agriculture, Agronomy, Food Science +17

Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties

Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Marcelo da Silva Pedro et al. · Food Chemistry · 2024 · 11 citations

Natural Sciences, Food Science, Materials Science +15

Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles

Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Jessica Renaly Fernandes Morais et al. · Food Chemistry · 2024 · 10 citations

Agriculture, Biochemistry, Food Science +16

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