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Gisandro Reis de Carvalho
Gisandro Reis de Carvalho
Post-Doctoral Researcher ESALQ-USP
Dirección de correo verificada de usp.br
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Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics
KC Santos, JS Guedes, ML Rojas, GR Carvalho, PED Augusto
Ultrasonics Sonochemistry 70, 105304, 2021
802021
Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger
GR CARVALHO, TMG Milani, NRR Trinca, LY Nagai, ACS Barretto
Food Science and Technology 37, 10-16, 2017
462017
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing
GR Carvalho, RL Monteiro, JB Laurindo, PED Augusto
Innovative Food Science & Emerging Technologies 73, 102770, 2021
322021
Physicothermal properties of aqueous sodium chloride solutions
GR Carvalho, F Chenlo, R Moreira, J Telis‐Romero
Journal of Food Process Engineering 38 (3), 234-242, 2015
302015
Effect of intermittent high-intensity sonication and temperature on barley steeping for malt production
GR de Carvalho, TC Polachini, R Darros-Barbosa, J Bon, J Telis-Romero
Journal of Cereal Science 82, 138-145, 2018
242018
Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot
MBM de Castilhos, LFL Betiol, GR de Carvalho, J Telis-Romero
Food Research International 105, 905-912, 2018
242018
Drying accelerators to enhance processing and properties: Ethanol, isopropanol, acetone and acetic acid as pre-treatments to convective drying of pumpkin
GR Carvalho, ML Rojas, I Silveira, PED Augusto
Food and Bioprocess Technology 13 (11), 1984-1996, 2020
212020
Iron-fortified pineapple chips produced using microencapsulation, ethanol, ultrasound and convective drying
GR Carvalho, AP Massarioli, ID Alvim, PED Augusto
Food Engineering Reviews, 1-14, 2020
212020
Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part I: Cabernet Sauvignon
MBM de Castilhos, LFL Betiol, GR de Carvalho, J Telis-Romero
Food Research International 100, 724-730, 2017
172017
Valorization of pineapple pomace for food or feed: Effects of pre-treatment with ethanol on convective drying and quality properties
BS Bitencourt, JLG Corrêa, GR Carvalho, PED Augusto
Waste and Biomass Valorization 13 (4), 2253-2266, 2022
112022
Uvaia fruit (Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds
BO Gomes, KC Santos, GR Carvalho, BS Bitencourt, JS Guedes, ...
Journal of Food Processing and Preservation 46 (2), e16284, 2022
82022
Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing
ML Rojas, BO Gomes, GR Carvalho, KC Santos, JS Guedes, ...
Journal of Food Process Engineering 44 (10), e13822, 2021
82021
Physical properties of barley grains at hydration and drying conditions of malt production
GR Carvalho, TC Polachini, PED Augusto, J Telis‐Romero, J Bon
Journal of Food Process Engineering 44 (4), e13644, 2021
82021
Evaluating new lines of pigeon pea (Cajanus cajan L.) as a human food source
AC Miano, GR Carvalho, VD Sabadoti, CBP Anjos, R Godoy, ...
Journal of Food Processing and Preservation 44 (7), e14517, 2020
82020
Determination of acoustic fields in acidic suspensions of peanut shell during pretreatment with high-intensity ultrasound
TC Polachini, GR Carvalho, J Telis-Romero
Brazilian Journal of Chemical Engineering 34, 385-394, 2017
82017
Moisture desorption isotherms and thermodynamic properties of lime seeds
A Vaquiro, S Simal, GR de Carvalho, J Telis-Romero
Eur Drying Conf EuroDrying, 2011
72011
Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach
EF Ribeiro, TC Polachini, GR Carvalho, JT Romero, RAF Cabral
European Journal of Lipid Science and Technology 119 (7), 1600316, 2017
62017
Drying of roots and tubers
GR Carvalho, KC Santos, JS Guedes, BS Bitencourt, ML Rojas, ...
Drying Technology in Food Processing, 587-628, 2023
52023
Influência da aplicação de ultrassom em desidratação osmótica de carne bovina
GR Carvalho
Universidade Estadual Paulista (Unesp), 2014
12014
Determinación de las mejores condiciones de hidrólisis ácida de la cáscara del plátano
H Villa-Vélez, G Carvalho, J Telis-Romero
Departamento de Engenharia e Tecnologia de Alimentos, Universidade Estadual …, 2012
12012
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