Juliano Lemos Bicas

University of Campinas

H指数:27

被引数:3,040

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Production of erinacine A by Hericium erinaceus cultivated in ground wheat: substrate screening, compositional changes and drying stability

地栽小麦中<em>Hericium erinaceus</em>中erinacine A的生产：基质筛选、成分变化和干燥稳定性

Food Research International

IF8

2026-10-070

PRE

Development of Reduced-Sodium Cooked Ham Using NaCl Substitutes: Impact on Instrumental and Sensory Properties

使用NaCl替代品的低钠熟火腿开发：对仪器和感官性质的影响

Journal of Food Science

IF3.4

2026-09-070

OAAI

Tailoring wall material composition to improve volatile compound retention in spray-dried microparticles of smoke flavoring

通过调控壁材组成提高烟用香精喷雾干燥微颗粒中挥发性化合物的保留

Powder Technology

IF4.6

2026-07-010

OAAI

The Pineapple Crown (Ananas comosus): From Agro-Waste to Functional Ingredient and Material

菠萝冠（Ananas comosus）：从农业废弃物到功能性成分和材料

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-12-010

PRE

Separation of α-Terpineol and Limonene from an Orange Essential Oil Mixture Using Supercritical CO2 Pressure Reduction

使用超临界CO2压力降低法从橙子精油混合物中分离α-Terpineol和Limonene

ACS Omega

IF4.3

2025-10-250

OAAI

Comparing conventional and sustainable solvents for plant-based cosmetic bioactives: from extraction to application

比较植物基化妆品生物活性物质的传统溶剂与可持续溶剂：从提取到应用

NATURAL PRODUCT RESEARCH

IF0

2025-10-010

PRE

Valorization of Agro-Industrial By-Products via Aroma-Rich Fermentation with Amazonian and Food-Grade Fungi

通过亚马逊地区和食品级真菌的芳香发酵对农工业副产品的增值利用

Applied Food Research

IF6.2

2025-09-060

OAAI

Surface Fermentation without Downstream Processing as a Strategy for the Development of Tempeh-Like Vegan Patties

表面发酵结合无下游加工策略用于开发类Tempeh素食肉饼

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-09-010

OAAI

Powdered jaboticaba peel and pequi oil: Effect on the encapsulation of L. reuteri by double emulsion-extrusion technique and evaluation of in vitro prebiotic effects

巴西梅粉果皮粉和pequi油：对采用双乳液-挤出技术包埋L. reuteri的影响及体外益生元效应评价

MICROBE

IF0

2025-09-010

OAAI

From pineapple crown to multi-targeting bioactive compounds by solid-state fermentation using Aspergillus tubingensis

从菠萝冠到多靶点生物活性化合物的固态发酵研究：以Aspergillus tubingensis为例

Food Research International

IF8

2025-07-300

PRE

Supercritical Fluid and Pressurized Liquid Extraction of Bioactive Compounds from Guarana (Paullinia cupana) Byproducts

超临界流体和加压液体萃取瓜拉那（Paullinia cupana）副产物中的生物活性化合物

ACS Food Science & Technology

IF2.8

2025-07-260

Pectin and pectic oligosaccharides (POS): Recent advances for extraction, production, and its prebiotic potential

果胶和果胶寡糖(POS)：提取、生产及其益生元潜力的最新进展

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2025-01-010

PRE

The blue palette of life: A comprehensive review of natural bluish colorants with potential commercial applications

FOOD RESEARCH INTERNATIONAL

IF8

2024-11-010

PRE

Lipase-mediated alcoholysis for in situ production of ester bioaromas in licuri oil for cosmetic applications

JOURNAL OF BIOTECHNOLOGY

IF3.9

2024-09-010

PRE

Physical stability of α-terpineol-based nanoemulsions assessed by direct and accelerated tests using photo centrifuge analysis

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-08-011

OAAI

Dual-objective optimization of ultrasound-assisted organic acid extraction of pectin from umbu (Spondias tuberosa L.): a promising Brazilian native fruit from Caatinga biome

BIOMASS CONVERSION AND BIOREFINERY

IF4.1

2024-05-112

PRE

Oil-in-water (O/W) nanoemulsion loaded with biotransformation product containing limonene and a-terpineol stabilized with Tween®20: Formation and physicochemical stability along with time

FOOD BIOSCIENCE

IF5.9

2023-10-010

OAAI

Supercritical CO2 as a Valuable Tool for Aroma Technology

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-06-0810

PRE

Inhibitory effect of reuterin-producing Limosilactobacillus reuteri and edible alginate-konjac gum film against foodborne pathogens and spoilage microorganisms

FOOD BIOSCIENCE

IF5.9

2023-04-018

PRE

Effect of supercritical CO2 fractionation of Tahiti lemon (Citrus latifolia Tanaka) essential oil on its antifungal activity against predominant molds from pan bread

大溪地柠檬 (Citrus latifolia Tanaka) 精油的超临界CO2分馏对其对面包中主要霉菌的抗真菌活性的影响

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-015

OAAI

Juliano Lemos Bicas

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