Jefferson Luiz Gomes Correa (Jefferson Luiz G Correa, Jefferson Luiz Gomes Corrêa)

Publication Activity (10 Years)

Years Active: 2021-2024
Publications (10 Years): 6

Top Topics

Aqueous Solution

Quality Improvement

Radiofrequency Ablation

Top Venues

Journal of food science

Anais da Academia Brasileira de Ciencias

Critical reviews in food science and nutrition

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

Publications

Paula Giarolla Silveira, Jefferson Luiz Gomes Correa, Carlos Ramon de Paula Silva, Leandro Levate Macedo, William Silva Gonçalves, Irineu Petri Júnior
Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying. Journal of food science (2024)
Flávio M Borém, Luís Gustavo A Salvio, Jefferson Luiz Gomes Correa, Ana Paula C Alves, Cláudia M Dos Santos, Luana Haeberlin, Marcelo Ângelo Cirillo, Rosane Freitas Schwan
Influence of Fermentation Time and Inoculation of Starter Culture on the Chemical Composition of Fermented Natural Coffee Followed by Depulping. Anais da Academia Brasileira de Ciencias 96 (suppl 1) (2024)
Paula Giarolla Silveira, Jefferson Luiz Gomes Correa, Carlos Ramon de Paula Silva, Leandro Levate Macedo, William Silva Gonçalves, Irineu Petri Júnior
Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying. Journal of food science 89 (8) (2024)
Wallaf Costa Vimercati, Cintia da Silva Araújo, Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Carlos José Pimenta
Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze-drying. Journal of food science 87 (4) (2022)
Fernanda Rezende Abrahão, Jefferson Luiz Gomes Correa
Osmotic dehydration: More than water loss and solid gain. Critical reviews in food science and nutrition (2021)
Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Cintia da Silva Araújo, Wallaf Costa Vimercati, Leila Aparecida Salles Pio
Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying. Journal of food science 86 (2) (2021)