João Borges Laurindo - Publications, H-index & Citations

João Borges Laurindo

universidade federal de santa catarina (ufsc)

45H指数

202论文数

7.2K被引数

收录论文 86

发表时间

Key factors affecting cold plasma composition: influence on plasma-activated water and food safety applications 影响冷等离子体组成的关键因素：对等离子体活化水及食品安全应用的影响

Critical Reviews in Food Science and Nutrition

IF8.8

2026-05-20

PREAI

Gabriel Coelho Leandro; Germán Ayala Valencia; Bruno Augusto Mattar Carciofi; João Borges Laurindo

Incorporation of Kombucha Bacterial Cellulose to Produce Tomato Leathers via Cast-Tape Drying 将康普茶细菌纤维素用于通过浇铸-带式干燥法制备番茄皮制干制品

Journal of Food Process Engineering

IF2.9

2026-04-29

OAAI

Fernando Ribeiro de Souza; Raquel da Silva Simão; Diego Castro Squinello; Luisa Maria Figueiredo Lima; João Borges Laurindo; Germán Ayala Valencia

Chloride Salt Diffusion in Wet Salting Pork with NaCl-Substitute Salts 氯化物盐在添加NaCl替代盐的湿腌制猪肉中的扩散

Foods

IF5.1

2026-04-13

OAAI

Lilian Fachin Leonardo Betiol; Marcio Augusto Ribeiro-Sanches; João Borges Laurindo; Javier Telis-Romero

Mathematical Modeling and Experimental Evaluation of Heat and Mass Transfer During Pork Loin Roasting 猪里脊肉烘烤过程中传热传质的数学建模与实验评估

Journal of Food Process Engineering

IF2.9

2026-02-11

OAAI

Teleken, Jhony T.; Wolf, Mariane; Ferreira, Joao P.; Laurindo, Joao B.; Carciofi, Bruno A. M.

Modeling Color and Chemical Changes in Pork Loin During Controlled Roasting: Browning in Focus 在控制烤制过程中猪肉里脊肉颜色和化学变化建模：重点关注褐变

Journal of Food Process Engineering

IF2.9

2026-01-06

OAAI

Wolf, Mariane; Ferreira, Joao P.; Teleken, Jhony T.; Angonese, Mariana; Carciofi, Bruno A. M.; Laurindo, Joao B.

Brazil nut press cake-enriched spread: unveiling in vitro gastrointestinal digestion behavior and its effects on nutrient release 巴西坚果榨油饼强化涂抹酱：揭示体外胃肠消化行为及其对营养素释放的影响

Food Research International

IF8

2025-08-08

OAAI

Maria Luiza Tonetto; Ameer Y. Taha; João Borges Laurindo; Maria Manuela Camino Feltes; Gail Michelle Bornhorst

Modification of black bean proteins using pulsed light and ultrasound treatment 利用脉冲光和超声处理修饰黑豆蛋白

Innovative Food Science & Emerging Technologies

IF6.8

2025-08-06

OAAI

Gabriela Zanghelini; Laís Benvenutti; João B. Laurindo; Acácio A.F. Zielinski; Bruno A.M. Carciofi

Mozzarella cheese snacks produced by microwave vacuum drying: Protein profile, protein digestibility, flavor, and texture 微波真空干燥制备的Mozzarella奶酪零食：蛋白质谱、蛋白质消化率、风味及质地

FOOD CHEMISTRY

IF9.8

2025-06-01

OAAI

Simao, Raquel S.; de Souza, Paula G.; Monteiro, Ricardo L.; de Andrade, Cristiano J.; Laurindo, Joao B.; Carciofi, Bruno A. M.

Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-02-01

PREAI

Tonetto, Maria Luiza; Teixeira, Gerson Lopes; Amboni, Renata Dias de Mello Castanho; Block, Jane Mara; Bornhorst, Gail Michelle; Laurindo, Joao Borges; Feltes, Maria Manuela Camino

Non-thermal shearing effect on gluten conformation for plant-based anisotropic structures

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-12-01

OAAI

Angonese, Mariana; Laurindo, Joao B.; Carciofi, Bruno A. M.

Mathematical Modeling for Thermal Lethality of Maize Weevil (Sitophilus zeamais) Adults

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2023-02-20

PREAI

Parisotto, Emanuelle I. B.; Caron, Edilson; Teleken, Jhony T.; Laurindo, Joao B.; Carciofi, Bruno A. M.

Cold atmospheric plasma for producing antibacterial bilayer films of LLDPE/cassava starch added with ZnO-nanoparticles

FOOD PACKAGING AND SHELF LIFE

IF10.6

2022-12-01

PREAI

Muller, Leidiani; Zanghelini, Gabriela; Laroque, Denise A.; Laurindo, Joao B.; Valencia, German A.; da Costa, Cristiane; Carciofi, Bruno A. M.

On how people deal with industrialized and non-industrialized food: A theoretical analysis

FRONTIERS IN NUTRITION

IF5.1

2022-09-02

OAAI

Amorim, Alessandra; Laurindo, Joao Borges; Sobral, Paulo Jose do Amaral

Low-pressure conductive thin film drying of acai pulp

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-07-01

OAAI

Simao, Raquel Da Silva; Zhang, Lu; De Moraes, Jaqueline Oliveira; Schroder, Anja; Laurindo, Joao Borges; Schutyser, Maarten A. I.

Kinetics of bread physical properties in baking depending on actual finely controlled temperature

FOOD CONTROL

IF6.3

2022-07-01

OAAI

Lucio Silva, Thayna Habeck; Monteiro, Ricardo Lemos; Salvador, Ana Augusta; Laurindo, Joao Borges; Mattar Carciofi, Bruno Augusto

Temperature control for high-quality oil-free sweet potato CHIPS produced by microwave rotary drying under vacuum

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-03-01

OAAI

Monteiro, Ricardo Lemos; de Moraes, Jaqueline Oliveira; Gomide, Aline Iamin; Mattar Carciofi, Bruno Augusto; Laurindo, Joao Borges

Influence of Emerging Technologies on the Utilization of Plant Proteins

FRONTIERS IN NUTRITION

IF5.1

2022-02-11

OAAI

Sa, Amanda Gomes Almeida; Laurindo, Joao Borges; Moreno, Yara Maria Franco; Carciofi, Bruno Augusto Mattar

Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-02-01

OAAI

Gomide, Aline Iamin; Monteiro, Ricardo Lemos; Laurindo, Joao Borges

Cold plasma in food processing: Design, mechanisms, and application 食品加工中的冷等离子体: 设计，机理和应用

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-01-01

129

OAAI

Laroque, Denise Adamoli; Seo, Sandra Tiemi; Valencia, German Ayala; Laurindo, Joao Borges; Mattar Carciofi, Bruno Augusto

Mechanical-acoustical measurements to assess the crispness of dehydrated bananas at different water activities

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-01

OAAI

de Moraes, Jaqueline O.; Andreani, Pamela; Murta, Bernardo H. P.; Link, Jade, V; Tribuzi, Giustino; Laurindo, Joao B.; Paul, Stephan; Carciofi, Bruno A. M.

研究方向