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. Structured lipids by swine lard interesterification with oil and esters from common carp viscera

    Article • Journal of Food Process Engineering, February 2018, Wiley

    Professor Luiz A. A. Pinto, Ricardo Pohndorf

  4. 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