The fate of pesticide residues during the valorization of orange agro-industrial by-products into food ingredients农药残留物在将橙子农业工业副产品转化为食品成分过程中的归宿Food ControlIF6.32026-10-150OAAI
Upcycling orange by-product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extractsJournal of the Science of Food and AgricultureIF3.52026-01-240OAAI
Improving the nutritional profile of jelly candies改善果冻糖的营养成分构成Applied Food ResearchIF6.22025-06-240OA
Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterizationLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62022-01-017OAAI
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candyFOOD RESEARCH INTERNATIONALIF82019-07-0175PREAI
Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material compositionLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62018-05-0141OAAI
Chewy candy as a model system to study the influence of polyols and fruit pulp (acai) on texture and sensorial propertiesLWT-FOOD SCIENCE AND TECHNOLOGYIF6.62016-01-0148OAAI
Mechanical properties and water vapour permeability of hydrolysed collagen-cocoa butter edible films plasticised with sucroseFOOD HYDROCOLLOIDSIF12.42013-03-0149PREAI
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