| Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt) HHS Almeida, L Barros, JCM Barreira, RC Calhelha, SA Heleno, C Sayer, ... Food chemistry 261, 224-232, 2018 | 58 | 2018 |
| Evaluation of the in vivo acute antiinflammatory response of curcumin-loaded nanoparticles M de Almeida, BA da Rocha, CRL Francisco, CG Miranda, ... Food & function 9 (1), 440-449, 2018 | 53 | 2018 |
| Influence of nanoencapsulated lutein on acetylcholinesterase activity: In vitro determination, kinetic parameters, and in silico docking simulations CG Miranda, PDF Dos Santos, JT do Prado Silva, FV Leimann, BF Borges, ... Food chemistry 307, 125523, 2020 | 22 | 2020 |
| Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin C Galves, G Galli, CG Miranda, LE Kurozawa Innovative Food Science & Emerging Technologies 70, 102696, 2021 | 17 | 2021 |
| Lentil protein: Impact of different extraction methods on structural and functional properties CG Miranda, P Speranza, LE Kurozawa, ACK Sato Heliyon 8 (11), 2022 | 11 | 2022 |
| Influence of ohmic heating on lentil protein structure and protein-pectin interactions CG Miranda, RM Rodrigues, RN Pereira, P Speranza, LE Kurozawa, ... Innovative Food Science & Emerging Technologies 87, 103413, 2023 | 7 | 2023 |
| Development and application of pH‐indicator film based on freeze‐dried purple‐fleshed sweet potato, starch, and CMC MTC Silva, PC Cunha Júnior, CG Miranda, ACK Sato, MTC Machado, ... International Journal of Food Science & Technology 58 (12), 6689-6697, 2023 | 4 | 2023 |
| Evaluation of cassava leaves extract as a material to produce biopolymer-based films CG Miranda, P Speranza, ACK Sato Food Hydrocolloids 144, 108944, 2023 | 2 | 2023 |
| Development and application of pH‐indicator film based on freeze‐dried purple‐fleshed sweet potato, starch, and CMC MTC Silva, PC Cunha Júnior, CG Miranda, ACK Sato, MTC Machado, ... International Journal of Food Science & Technology 58 (12), 6689-6697, 2023 | | 2023 |
| Cassava leaves protein: effect of pH precipitation of functional and surface properties CG MIRANDA, ACK SATO, P SPERANZA Galoá, 2023 | | 2023 |
| Extraction treatment on protein release from dried cassava leaves CG Miranda, P Speranza, ACK Sato Galoá, 2022 | | 2022 |
| Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin CG Souza, CG Miranda, LE Kurozawa | | 2021 |
| Extração e Modificação por Campos Elétricos Moderados da Proteína de Lentilha (Lens culinaris) para aplicação em sistemas coacervados CG Miranda [sn], 2020 | | 2020 |
| FORMAÇÃO DE COACERVADOS COMPLEXOS ENTRE A PROTEÍNA DE LENTILHA OBTIDA POR DIFERENTES MÉTODOS DE EXTRAÇÃO E A PECTINA CG Miranda, P SPERANZA, LE Kurozawa, ACK Sato Galoá, 2019 | | 2019 |
| Encapsulação de luteína e avaliação in vitro da atividade da enzima acetilcolinesterase CG Miranda Universidade Tecnológica Federal do Paraná, 2017 | | 2017 |
