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Sibelli Passini Barbosa Ferrão

Southwest Minnesota State University

30

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99

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Nir and mir spectroscopy for quick detection of the adulteration of cocoa content in chocolates

2021 Food Chemistry
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REDES NEURAIS ARTIFICIAIS E ESPECTROSCOPIA FTIR-ATR APLICADAS EM PERFIS PEPTÍDICOS PARA IDENTIFICAÇÃO DE ORIGEM DE QUEIJO COALHO

2021
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Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures

2021 International Journal of Dairy Technology
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Application of the electrochemical biosensor in the detection of lactose in skimmed milk

2021 Surfaces and Interfaces
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Thermostable trypsin-like protease by Penicillium roqueforti secreted in cocoa shell fermentation: Production optimization, characterization, and application in milk-clotting.

2021 Biotechnology and Applied Biochemistry
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Hydrolysis of casein from different sources by immobilized trypsin on biochar: Effect of immobilization method

2020 Journal of Chromatography A
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Thermodynamic Modeling of Aqueous Two-Phase Systems Composed of Macromolecules and Sulfate Salts at pH 2.0

2020 Journal of Chemical & Engineering Data
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Physicochemical and thermal characterization of babassu oils (Orbignya phalerata Mart.) obtained by different extraction methods

2020 Food Research International
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Fast Verification of Buffalo’s Milk Authenticity by Mid-Infrared Spectroscopy, Analytical Measurements and Multivariate Calibration

2020 Journal of the Brazilian Chemical Society
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Quick Identification of the Time of Maturation of Artisanal Minas Cheese by FTIR‑ATR Spectroscopy and Multivariate Techniques

2020 Journal of the Brazilian Chemical Society
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