| Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying CC Ferrari, SPM Germer, ID Alvim, FZ Vissotto, JM de Aguirre International Journal of Food Science & Technology 47 (6), 1237-1245, 2012 | 255 | 2012 |
| Storage stability of spray-dried blackberry powder produced with maltodextrin or gum arabic CC Ferrari, SP Marconi Germer, ID Alvim, JM de Aguirre Drying Technology 31 (4), 470-478, 2013 | 228 | 2013 |
| Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles SCSR de Moura, CL Berling, SPM Germer, ID Alvim, MD Hubinger Food Chemistry 241, 317-327, 2018 | 192 | 2018 |
| Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability ML Rojas, TS Leite, M Cristianini, ID Alvim, PED Augusto Food Research International 82, 22-33, 2016 | 187 | 2016 |
| Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis NMM Alencar, CJ Steel, ID Alvim, EC de Morais, HMA Bolini LWT-Food Science and Technology 62 (2), 1011-1018, 2015 | 170 | 2015 |
| Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material ID Alvim, CRF Grosso Food science and Technology 30, 1069-1076, 2010 | 153 | 2010 |
| Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application ID Alvim, MA Stein, IP Koury, FBH Dantas, CLCV Cruz LWT-Food Science and Technology 65, 689-694, 2016 | 143 | 2016 |
| Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy SCSR de Moura, CL Berling, AO Garcia, MB Queiroz, ID Alvim, ... Food Research International 121, 542-552, 2019 | 130 | 2019 |
| Mechanical properties and water vapour permeability of hydrolysed collagen–cocoa butter edible films plasticised with sucrose AL Fadini, FS Rocha, ID Alvim, MS Sadahira, MB Queiroz, RMV Alves, ... Food Hydrocolloids 30 (2), 625-631, 2013 | 101 | 2013 |
| Composição centesimal e valor protéico de levedura residual da fermentação etanólica e de seus derivados EA Yamada, ID Alvim, MCC Santucci, VC Sgarbieri Revista de Nutrição 16, 423-432, 2003 | 88 | 2003 |
| Comparative study of the properties of soy protein concentrate films containing free and encapsulated oregano essential oil I dos Santos Paglione, MV Galindo, JAS de Medeiros, F Yamashita, ... Food Packaging and Shelf Life 22, 100419, 2019 | 86 | 2019 |
| Solid lipid microparticles containing water-soluble compounds of different molecular mass: Production, characterisation and release profiles HNM Chambi, ID Alvim, D Barrera-Arellano, CRF Grosso Food Research International 41 (3), 229-236, 2008 | 77 | 2008 |
| Stability of hibiscus extract encapsulated by ionic gelation incorporated in yogurt SCSR de Moura, GN Schettini, AO Garcia, DA Gallina, ID Alvim, ... Food and Bioprocess Technology 12, 1500-1515, 2019 | 72 | 2019 |
| Encapsulation optimization and pH-and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil JD Rios-Mera, E Saldana, Y Ramírez, EA Auquiñivín, ID Alvim, ... Lwt 116, 108555, 2019 | 64 | 2019 |
| Solid lipid microparticles produced by spray chilling technique to deliver ginger oleoresin: Structure and compound retention VB Oriani, ID Alvim, L Consoli, G Molina, GM Pastore, MD Hubinger Food Research International 80, 41-49, 2016 | 64 | 2016 |
| Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying CRL Francisco, FD de Oliveira Junior, G Marin, ID Alvim, MD Hubinger Colloids and Surfaces A: Physicochemical and Engineering Aspects 607, 125470, 2020 | 59 | 2020 |
| Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition AL Fadini, ID Alvim, IP Ribeiro, LG Ruzene, LB da Silva, MB Queiroz, ... LWT 91, 345-352, 2018 | 56 | 2018 |
| Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts S dos Santos Harada-Padermo, LS Dias-Faceto, MM Selani, ID Alvim, ... Food Research International 137, 109540, 2020 | 55 | 2020 |
| Produção piloto de derivados de levedura (Saccharomyces sp.) para uso como ingrediente na formulação de alimentos ID Alvim, ESD Vilela, VLS Baldini, N Bragagnolo, VC Sgarbieri Brazilian Journal of Food Technology 2 (1, 2), 119, 1999 | 55 | 1999 |
| Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles ID Alvim, FS Souza, IP Koury, T Jurt, FBH Dantas Food Science and Technology 33, 34-39, 2013 | 54 | 2013 |
Grosso C. R. F.UnicampDirección de correo verificada de fea.unicamp.br
