All Stories

  1. Kinetic evaluation of oxidative stability and physical degradation of soybean grains stored at different conditions

    Article • Journal of Food Processing and Preservation, October 2018, Wiley

    Prof. Dr. Maurício de Oliveira, Ricardo Pohndorf

  2. Influence of drying temperature on the structural and cooking quality properties of black rice

    Article • Cereal Chemistry, June 2018, Wiley

    Prof. Dr. Maurício de Oliveira, Ricardo Pohndorf, Gustavo Heinrich Lang

  3. Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels

    Article • Journal of Food Process Engineering, September 2017, Wiley

    Prof. Dr. Maurício de Oliveira, Ricardo Pohndorf

  4. Effects of Organic and Conventional Cropping Systems on Technological Properties and Phenolic Compounds of Freshly Harvested and Stored Rice

    Article • Journal of Food Science, September 2017, Wiley

    Prof. Dr. Maurício de Oliveira

  5. Quality of grain and oil of maize subjected to UV-C radiation (254 nm) for the control of weevil (Sitophilus zeamais Motschulsky)

    Article • Journal of Food Processing and Preservation, August 2017, Wiley

    Prof. Dr. Maurício de Oliveira

  6. Heat-moisture treatment of oat grains and its effects on lipase activity and starch properties

    Article • Starch - Stärke, July 2017, Wiley

    Prof. Dr. Maurício de Oliveira, Professor Elessandra R Zavareze

  7. Effects of the Roasting Process Over the Content of Secondary Metabolites from Peanut Grains (Arachis hypogaea.L) with Different Colorations of Testa

    Article • Journal of Food Quality, November 2016, Wiley

    Prof. Dr. Maurício de Oliveira

  8. Characteristics of starch isolated from black beans (Phaseolus vulgaris L.) stored for 12 months at different moisture contents and temperatures

    Article • Starch - Stärke, November 2016, Wiley

    Prof. Dr. Maurício de Oliveira, Professor Elessandra R Zavareze