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Rodrigo Nunes Cavalcanti
Rodrigo Nunes Cavalcanti
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Title
Cited by
Cited by
Year
Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
RN Cavalcanti, DT Santos, MAA Meireles
Food research international 44 (2), 499-509, 2011
7162011
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang
AB Dantas, VF Jesus, R Silva, CN Almada, EA Esmerino, LP Cappato, ...
Journal of Dairy Science 99 (1), 18-30, 2016
1652016
Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
AG Cruz, RN Cavalcanti, LMR Guerreiro, AS Sant’Ana, LC Nogueira, ...
Journal of food engineering 114 (3), 323-330, 2013
1602013
Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine
TL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ...
Food Chemistry 196, 628-637, 2016
1412016
Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects
GV Amaral, EK Silva, RN Cavalcanti, LP Cappato, JT Guimaraes, ...
Trends in Food Science & Technology 64, 94-101, 2017
1192017
Preference mapping of dulce de leche commercialized in Brazilian markets
LV Gaze, BR Oliveira, LL Ferrao, D Granato, RN Cavalcanti, CAC Júnior, ...
Journal of Dairy Science 98 (3), 1443-1454, 2015
1162015
Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis)
GS Vieira, RN Cavalcanti, MAA Meireles, MD Hubinger
Journal of Food Engineering 119 (2), 196-204, 2013
1132013
Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study
CF Balthazar, HLA Silva, RN Cavalcanti, EA Esmerino, LP Cappato, ...
Journal of Functional Foods 35, 564-573, 2017
1082017
The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese
LL Ferrão, MVS Ferreira, RN Cavalcanti, AFA Carvalho, TC Pimentel, ...
Food research international 107, 137-147, 2018
1062018
Ohmic Heating: A potential technology for sweet whey processing
NR Costa, LP Cappato, MVS Ferreira, RPS Pires, J Moraes, EA Esmerino, ...
Food Research International 106, 771-779, 2018
972018
Evaluation of extra virgin olive oil stability by artificial neural network
SF Silva, CAR Anjos, RN Cavalcanti, RM dos Santos Celeghini
Food chemistry 179, 35-43, 2015
962015
Production of phenolic-rich extracts from Brazilian plants using supercritical and subcritical fluid extraction: experimental data and economic evaluation
PC Veggi, RN Cavalcanti, MAA Meireles
Journal of Food Engineering 131, 96-109, 2014
952014
Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt
MF Costa, TC Pimentel, JT Guimaraes, CF Balthazar, RS Rocha, ...
Lwt 105, 371-376, 2019
942019
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
AG Cruz, JAF Faria, EHM Walter, RR Andrade, RN Cavalcanti, ...
Journal of Dairy Science 93 (11), 5059-5068, 2010
932010
Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile
GV Amaral, EK Silva, RN Cavalcanti, CPC Martins, LGZS Andrade, ...
Food Chemistry 239, 697-703, 2018
862018
Microwave processing: current background and effects on the physicochemical and microbiological aspects of dairy products
CPC Martins, RN Cavalcanti, SM Couto, J Moraes, EA Esmerino, ...
Comprehensive Reviews in Food Science and Food Safety 18 (1), 67-83, 2019
722019
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time
HLA Silva, CF Balthazar, EA Esmerino, RPC Neto, RS Rocha, J Moraes, ...
Food chemistry 248, 192-200, 2018
702018
Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing
HLA Silva, CF Balthazar, EA Esmerino, AH Vieira, LP Cappato, RPC Neto, ...
Food Research International 99, 247-255, 2017
692017
Discrimination of Brazilian artisanal and inspected pork sausages: application of unsupervised, linear and non-linear supervised chemometric methods
JA Matera, AG Cruz, RSL Raices, MC Silva, LC Nogueira, SL Quitério, ...
Food Research International 64, 380-386, 2014
682014
Supercritical fluid extraction with a modifier of antioxidant compounds from jabuticaba (Myrciaria cauliflora) byproducts: economic viability
RN Cavalcanti, PC Veggi, MAA Meireles
Procedia Food Science 1, 1672-1678, 2011
682011
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Articles 1–20