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Lucicleia Barros de Vasconcelos
Lucicleia Barros de Vasconcelos
Federal University of Ceará
Food science
Chemistry
Glycerol
Plasticizer
Starch
4
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4
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0
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Nopal cladode as a novel reinforcing and antioxidant agent for starch-based films: A comparison with lignin and propolis extract.
2021
International Journal of Biological Macromolecules
Patrícia Marques de Farias
Lucicleia Barros de Vasconcelos
Márcia Eliana da Silva Ferreira
Elenilson G. Alves Filho
Victor Augusto Araújo de Freitas
Delia Rita Tapia-Blacido
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Chemometrics applied to physical, physicochemical and sensorial attributes of chicken hamburgers blended with green banana and passion fruit epicarp biomasses
2021
International Journal of Gastronomy and Food Science
Kamila de Lima Santos
Carlos Artur Nascimento Alves
Francisca Moisés de Sousa
Thaisa Abrantes Souza Gusmão
Elenilson G. Alves Filho
Lucicleia Barros de Vasconcelos
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Nopal cladode (Opuntia ficus-indica) flour: Production, characterization, and evaluation for producing bioactive film
2021
Food Packaging and Shelf Life
Patrícia Marques de Farias
Lucicleia Barros de Vasconcelos
Márcia Eliana da Silva Ferreira
Melvin A. Pascall
Delia Rita Tapia-Blacido
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Mixed leather of açaí, banana, peanut, and guarana syrup: the effect of agar and gellan gum use on quality attributes
2021
International Journal of Gastronomy and Food Science
Kamila de Lima Santos
Paulo Henrique Machado de Sousa
Mário Eduardo Rangel Moreira Cavalcanti-Mata
Lucicleia Barros de Vasconcelos
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