Jefferson Henrique Tiago Barros (Jefferson Ht Barros)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 3

Top Topics

Liquid Chromatography

Quality Improvement

Top Venues

Critical reviews in food science and nutrition

Foods (Basel, Switzerland)

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

This page only lists publications with an associated author ORCID identifier.

Publications

Elisabete Piancó de Sousa, Emanuel Neto Alves de Oliveira, Thamirys Lorranne Santos Lima, Rafael Fernandes Almeida, Jefferson Henrique Tiago Barros, Clara Mariana Gonçalves Lima, Angelo Maria Giuffrè, Jolanta Wawrzyniak, Slawomir Wybraniec, Henrique Doouglas Melo Coutinho, Bruno Fonsêca Feitosa
Empirical Modeling of the Drying Kinetics of Red Beetroot ( Beta vulgaris L.; Chenopodiaceae) with Peel, and Flour Stability in Laminated and Plastic Flexible Packaging. Foods (Basel, Switzerland) 13 (17) (2024)
Jefferson Henrique Tiago Barros, Celia Ml Franco
Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)
Jefferson Henrique Tiago Barros, Ludmilla de Carvalho Oliveira, Marcelo Cristianini, Caroline Joy Steel
Non-thermal emerging technologies as alternatives to chemical additives to improve the quality of wheat flour for breadmaking: a review. Critical reviews in food science and nutrition (2021)