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Laís Bruno Norcino
Laís Bruno Norcino
Food science
Materials science
Antioxidant
Biocomposite
Nanocomposite
3
Papers
1
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0
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Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers.
2021
Journal of Food Science
Juliana Farinassi Mendes
Laís Bruno Norcino
Heloisa Helena Martins
Anny Manrich
Caio G. Otoni
Elisângela Elena Nunes Carvalho
Roberta Hilsdorf Piccolli
Juliano Elvis de Oliveira
Ana Carla Marques Pinheiro
Luiz H. C. Mattoso
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Optimization Conditions for Ultrasound-Assisted Emulsification of Anthocyanins from Grape Peel Extract
2021
Social Science Research Network
Jayne de Abreu Figueiredo
Laís Bruno Norcino
Eloá Lourenço do Carmo
Amanda Maria Teixeira Lago
Natália Leite Oliveira
Pedro Henrique Campelo
Diego Alvarenga Botrel
Soraia Vilela Borges
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Infrared-assisted freeze-drying (IRFD) of açai puree: Effects on the drying kinetics, microstructure and bioactive compounds
2021
Innovative Food Science and Emerging Technologies
Natália Leite Oliveira
Sérgio Henrique Silva
Jayne de Abreu Figueiredo
Laís Bruno Norcino
Jaime Vilela de Resende
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