| A convective multi-flash drying process for producing dehydrated crispy fruits MF Zotarelli, BDA Porciuncula, JB Laurindo Journal of Food Engineering 108 (4), 523-531, 2012 | 133 | 2012 |
| Determining the effective diffusion coefficient of water in banana (Prata variety) during osmotic dehydration and its use in predictive models BDA Porciuncula, MF Zotarelli, BAM Carciofi, JB Laurindo Journal of Food Engineering 119 (3), 490-496, 2013 | 67 | 2013 |
| Processes for controlling the structure and texture of dehydrated banana BDA Porciuncula, LA Segura, JB Laurindo Drying Technology 34 (2), 167-176, 2016 | 49 | 2016 |
| Enzymatic synthesis optimization of isoamyl butyrate A Anschau, VC Aragão, BDA Porciuncula, SJ Kalil, CAV Burkert, ... Journal of the Brazilian Chemical Society 22, 2148-2156, 2011 | 27 | 2011 |
| Síntese enzimática de butirato de isoamila empregando lipases microbianas comerciais VC Aragão, A Anschau, BDA Porciuncula, C Thiesen, SJ Kalil, ... Química Nova 32, 2268-2272, 2009 | 24 | 2009 |
| Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations L Echeverria, C da Silva, EDG Danesi, BDA Porciuncula, BCB Barros LWT 161, 113383, 2022 | 20 | 2022 |
| Processo de secagem por sucessivos ciclos de aquecimento-pulso de vácuo (CAPV) para obtenção de alimentos desidratados crocantes JB Laurindo, BDA Porciuncula, MF Zotarelli Brazilian Patent PI 017110000045 filed January 24, 2011, 2011 | 14 | 2011 |
| CARACTERIZAÇ ÃO DO ODOR DA ANCHOITA (ENGRAULIS ANCHOITA) ARMAZENADA EM GELO E à GUA DO MAR L GARCIA-TORCHELSEN, RDEO TREPTOW, BD PORCIUNCULA, ... | 8 | 2009 |
| Avaliação dos parâmetros termodinâmicos e cinéticos de cenouras submetidas a secagem convectiva HRP da Silva, RP Cuco, BDA Porciuncula, C da Silva e-xacta 10 (2), 73-80, 2017 | 6 | 2017 |
| Desenvolvimento de processo integrado de desidratação e modificação da textura de banana (Var. Prata) por secagem convectiva e pulsos de vácuo BDA Porciuncula Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós …, 2010 | 4 | 2010 |
| Characterization of lamb burgers with addition of flour from peach palm by-product L Echeverria, JM Rigoto, AC Martinez, BDA Porciuncula, J Scanavacca, ... Biosci. j.(Online), 280-289, 2020 | 3 | 2020 |
| Characterization of chicken nuggets with the addition of flour from peach palm by-product L Echeverria, J da Mata Rigoto, BDA Porciuncula, BCB Barros Brazilian Journal of Development 6 (10), 75259-75273, 2020 | 1 | 2020 |
| Enzymatic synthesis isoamyl butyrate employing commercial microbial lipases VC Aragão, A Anschau, BDA Porciuncula, C Thiesen, SJ Kalil, ... Química Nova 32, 2268-2272, 2009 | 1 | 2009 |
| Pfaffia glomerata by‐product: drying, characterisation and utilisation in cereal bars BHM Alves, DH Micheletti, ID de Oliveira, OA Sakai, BDA Porciuncula, ... International Journal of Food Science & Technology 59 (2), 1007-1016, 2024 | | 2024 |
| Processing of cooked marinated chicken breast: Evaluation of the final product and wastewater HRP da Silva, VR Batistela, BDA Porciuncula, BCB Barros Journal of Food Process Engineering 46 (9), e14407, 2023 | | 2023 |
| Estudo da transferência de massa de cortes de frango durante o tratamento osmótico em diferentes soluções salinas N Stevanato, BDA Porciuncula Brazilian Journal of Food Technology 23, e2019295, 2020 | | 2020 |
| Study of mass transfer during osmotic treatment of chicken cuts with different salt solutions N Stevanato, BDA Porciuncula Brazilian Journal of Food Technology 23, e2019295, 2020 | | 2020 |
| Sensorial evaluation of chicken nuggets with addition of peach palm by-product flour. L Echeverria, JM Rigoto, EDG Danesi, BDA Porciuncula, BC Bolanho | | 2019 |
| Avaliação sensorial de empanados de frango com adição de farinha de subproduto de palmito pupunha L Echeverria, JM Rigoto, EDG Danesi, BDA Porciuncula, BC Bolanho Hig. aliment, 2933-2937, 2019 | | 2019 |
| DESIDRATAÇÃO OSMÓTICA DE TOMATES EM SOLUÇÃO DE SACAROSE+ NaCl/KCl BG Zarzzeka, BDA Porciuncula, C da Silva Revista Tecnológica 26, 25-34, 2017 | | 2017 |
