Artigos indexados

2018

LLANOS, JAIBER H. R.; TADINI, CARMEN C.. Preparation and characterization of bio-nanocomposite films based on cassava starch or chitosan, reinforced with montmorillonite or bamboo nanofibers. International Journal of Biological Macromolecules, v. 107, n. A, p. 371-382, FEB 2018. doi

SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY; MARTINEZ, ANTONIO; RODRIGO, DOLORES. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 45, p. 84-91, FEB 2018. doi

SIGUEMOTO, ÉRICA SAYURI ; PEREIRA, LETÍCIA JYO ; GUT, JORGE ANDREY WILHELMS. Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects. Food and Bioprocess Technology, v. 11, p. 1359-1369, 2018. doi

SIGUEMOTO, ÉRICA SAYURI ; FUNCIA, EDUARDO DOS SANTOS ; PIRES, MARCOS NEVES ; GUT, JORGE ANDREY WILHELMS . Modeling of time-temperature history and enzymatic inactivation of cloudy apple juice in continuous flow microwave assisted pasteurization. FOOD AND BIOPRODUCTS PROCESSING, v. 111, p. 45-53, 2018. doi

SOBREIRO, PEDRO HENRIQUE ; SATO, LAURA NAOMI ISOZAKI ; GUT, JORGE ANDREY WILHELMS . Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450-MHz. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, p. e12858, 2018. doi

DANTAS, JORGE ALIOMAR TROCOLI ABDON ; GUT, JORGE ANDREY WILHELMS. Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers. JOURNAL OF FOOD PROCESS ENGINEERING, v. 1, p. e12897, 2018. doi

2017

ROJAS, MELIZA LINDSAY; TREVILIN, JULIA HELLMEISTER; FUNCIA, EDUARDO DOS SANTOS; WILHELMS GUT, JORGE ANDREY; DUARTE AUGUSTO, PEDRO ESTEVES. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water.ULTRASONICS SONOCHEMISTRY, v. 36, p. 173-181, MAY 2017. doi

SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables.FOOD SCIENCE AND TECHNOLOGY, v. 37, n. 1, p. 148-153, DEC 2017. doi

LA FUENTE, C. I. A.; ZABALAGA, R. F.; TADINI, C. C.. Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flourINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 44, n. SI, p. 123-130, DEC 2017. doi

LA FUENTE, CARLA I. A.; TADINI, CARMEN C.. Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches.INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 13, n. 11, NOV 2017. doi

CHAGURI, LIVIA; SANCHEZ, MARIANA S.; FLAMMIA, VERONICA P.; TADINI, CARMEN C.. Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture.Food and Bioprocess Technology, v. 10, n. 4, p. 615-629, APR 2017. doi

FRANCO, ARLET PATRICIA; TADINI, CARMEN CECILIA; WILHELMS GUT, JORGE ANDREY. Predicting the dielectric behavior of orange and other citrus fruit juices at 915 and 2450 MHz. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 20, n. 2, p. 1468-1488, 2017. doi

2016

HOFFMANN SARDÁ, F.A.; GIUNTINI, E.B.; GOMEZ, M.L.P.A.; LUI, M.C.Y.; NEGRINI, J.A.E.; TADINI, C.C.; LAJOLO, F.M.; MENEZES, E.W. Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers. Journal of Functional Foods, v. 24, p. 63-74, 2016. doi

SIGUEMOTO, E.S.; GUT, J.A.W. Dielectric Properties of Cloudy Apple Juices Relevant to Microwave Pasteurization. Food and Bioprocess Technology (Print), p. 1345-1357, 2016. doi

DE LÉIS, C.M.; NOGUEIRA, A.R.; KULAY, L.; TADINI, C.C. Environmental and energy analysis of biopolymer film based on cassava starch in Brazil. Journal of Cleaner Production, v. 143, p. 76-89, 2016. doi

ZABALAGA, R.; FUENTE, C.I.A.L.; TADINI, C.C. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, v. 187, p. 62-69, 2016. doi

ROJAS, M.L.; TREVILIN, J.H.; FUNCIA, E.S.; GUT, J.A.W.; AUGUSTO, P.E.D. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, v. 36, p. 173-181, 2016. doi

ALTUNA, L.; RIBOTTA, P.D.; TADINI, C.C. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 73, p. 267-273, 2016. doi

ALTUNA, L.; ROMANO, R.C.O.; PILEGGI, R.G.; RIBOTTA, P.D.; TADINI, C.C. Torque Measurement in Real Time during Mixing and Kneading of Bread Dough with High Content of Resistant Maize Starch and Enzymes. International Journal of Food Engineering, v. 12, p. 719-728, 2016. doi

BARRERA, G.N.; TADINI, C.C.; LEÓN, A.E.; RIBOTTA, P.D. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, v. 53, p. 3675-3684, 2016. doi

JOLY, M.; GUT, J.A.W. Chemical Engineering and Operations Research: A Passing Flirtation or Marriage?. Revista de Graduação USP, v. 1, p. 5-12, 2016. doi

2015

TRIBOLI, E.P.D.R.; GUT, J.A.W. Study of spray-dried yoghurt production in a pilot-scale equipment using drying agents to reduce wall deposition. International Journal of Food Engineering, v. 12, p. 793-803, 2016. doi

AGUIAR, H.F.; ROVEDA Jr., A. C.; PIVA, R.J. ; ONODA, K.A.; MIYAKAWA, A.A.; KRIEGER, J.E.; FRANCO, D. W.; TADINI, C.C. Compatibility of cassava starch films as nitric oxide carrier for potential medical device. Journal of Applied Polymer Science, 132, 2015. doi

FRANCO, A.P. ; YAMAMOTO, L.Y. ; TADINI, C.C. ; GUT, J.A.W. Dielectric properties of green coconut water relevant to microwave processing: Effect of temperature and field frequency. Journal of Food Engineering, v. 155, p. 69-78, 2015. doi

MENDEZ, L.M.R.; CARVALHO, L.C.; SARDA, F.; DACANAL, G.; MENEZES, E.W.; TADINI, C.C. Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, p. 461-469, 2015. doi

ALTUNA, L.; RIBOTTA, P.D.; TADINI, C.C. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, v. 64, p. 867-873, 2015. doi

MORAIS, A.O. ; GUT, J.A.W. Determination of the effective radial thermal diffusivity for evaluating enhanced heat transfer in tubes under non-newtonian laminar flow. Brazilian Journal of Chemical Engineering, v. 32, p. 445-454, 2015. doi

2014

ROVEDA, A.C.; AGUIAR, H.F.; MIRANDA, K.M.; TADINI, C.C.; FRANCO, D.W. Light-triggered and cysteine-mediated nitric oxide release from a biodegradable starch-based film. Journal of Materials Chemistry B, 2, 7232-7242, 2014. doi

SANCHEZ, D.B.O.; PUPPO, M.C.; ANON, M.C.; RIBOTTA, P.D.; LEÓN, A.E.; TADINI, C.C. Effect of maize resistant starch and transglutaminase: A study of fundamental and empirical rheology properties of pan bread dough. Food and Bioprocess Technology, v. 7, p. 2865-2876, 2014. doi

GUTIERREZ, C.G.C.C.; DINIZ, G.N.; GUT, J.A.W. Dynamic simulation of a plate pasteurizer unit: mathematical modeling and experimental validation. Journal of Food Engineering, v. 131, p. 124-134, 2014. doi

GÓMEZ, A.V.; FERRERO, C.; PUPPO, C.; TADINI, C.C.; ABRAHAM, A.G. Fermented milk obtained with kefir grains as an ingredient in breadmaking. International Journal of Food Science & Technology, v. 49, p. 2315-2322, 2014. doi

2013

SOUZA, A.C.; DIAS, A.M.A.; SOUSA, H.C.; TADINI, C.C. Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging. Carbohydrate Polymers, v.102, p.830-837 2014. doi

DANTAS, J.A.T.A.; PEGORARO, P.R.; GUT, J.A.W. Determination of the effective radial mass diffusivity in tubular reactors under non-Newtonian laminar flow using residence time distribution data. International Journal of Heat and Mass Transfer, 71, 18-25, 2014. doi

AGUIAR, H.F.; GUT, J.A.W. Continuous HTST pasteurization of liquid foods with plate heat exchangers: Mathematical modeling and experimental validation using a time-temperature integrator. Journal of Food Engineering, v. 123, p. 78-86, 2014. doi

GOMES, A.; OLIVEIRA, D.B.; TADINI, C.C.; ANON, M.C.; PUPPO, M.C. Emulsifiers: effects on quality of fiber enriched-wheat bread. Food and Bioprocess Technology, 6(5), 1228-1239, 2013. doi

SOUZA, A.C.; GOTO, G.E.; MAINARDI, J.A.; COELHO, A.C.V.; TADINI, C.C. Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, 54(2), 346-352, 2013. doi

2012

PEGORARO, P.R.; MARANGONI, M.; GUT, J.A.W. Residence time distribution models derived from non-ideal laminar velocity profiles in tubes. Chemical Engineering & Technology, 35, 1593-1603, 2012. doi

KECHICHIAN, V.; CRIVELLARI, G.P.; GUT, J.A.W.; TADINI, C.C. Modeling of continuous thermal processing of a non-newtonian liquid food under diffusive laminar flow in a tubular system. International Journal of Heat and Mass Transfer, 55(21-22), 5783–5792, 2012. doi

ZULETA, A.; BINAGHI, M.J.; GRECO, C.B.; AGUIRRE, C.; DE LA CASA, L.; TADINI, C.; RONAYNE DE FERRER, P.A. Diseño de panes funcionales a base de harinas no tradicionales. Revista Chilena de Nutrición, 39, 58-64, 2012. doi

2011

SOUZA, A.C.; BENZE, R.; FERRÃO, E.S.; DITCHFIELD, C.; COELHO, A.C.V.; TADINI, C.C. Cassava starch biodegradable films: Influence of glycerol and clay nanoparticles content on tensile and barrier properties and glass transition temperature. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, 46(1), 110-117, 2012. doi

AGUIAR, H.F.; YAMASHITA, A.S.; GUT, J.A.W. Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, 47(1), 110-116, 2012. doi

GUTIERREZ, C.G.C.C.; DIAS, E.F.T.S.; GUT, J.A.W. Investigation of the residence time distribution in a plate heat exchanger with series and parallel arrangements using a non-ideal tracer detection technique. Applied Thermal Engineering, 31(10), 1725-1733, 2011. doi

MENEZES, E.W.; TADINI, C.C.; TRIBESS, T.B.; ZULETA, A.; BINAGHI, J.; PAK, N.; VERA, G.; DAN, M.C.T.; B., A.C.; CORDENUNSI, B.R.; LAJOLO, F.M. Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant Foods for Human Nutrition (Dordrecht), 66(3), 231-237, 2011. doi

2010

MATUDA, T.G.; PESSOA-FILHO, P.A.; TADINI, C.C. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. Journal of Cereal Science, 53, 126-132, 2011. doi

VEIGA-SANTOS, P.; DITCHFIELD, C.; TADINI, C.C. Development and evaluation of a novel pH indicator biodegradable film based on cassava starch. Journal of Applied Polymer Science, 120, 1069-1079, 2011. doi

KECHICHIAN, V.; DITCHFIELD, C.; VEIGA-SANTOS, P.; TADINI, C.C. Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology, 43, 1088-1094, 2010. doi

GUTIERREZ, C.G.C.C.; DIAS, E.F.T.S.; GUT, J.A.W. Residence time distribution in holding tubes using generalized convection model and numerical convolution for non-ideal tracer detection. Journal of Food Engineering, 98(2), 248-256, 2010. doi

CABRAL, R.A.F.; GUT, J.A.W.; TELIS, V.R.N.; TELIS-ROMERO, J. Non-newtonian flow and pressure drop of pineapple juice in a plate heat exchanger. Brazilian Journal of Chemical Engineering, 27, 563-571, 2010. doi

2009

TRIBESS, T.B.; RODAS, M.A.B.; TORRE, J.C.M.D.; TADINI, C.C. The effect of refrigerated storage on sensory profile and physical-chemical characteristics of minimally pasteurized orange juice. Journal of Food Processing and Preservation, 33, 264-280, 2009. doi

MURASAKI-ALIBERTI, N.C.; DA SILVA, R.M.S. ; GUT, J.A.W.; TADINI, C.C. Thermal inactivation of polyphenoloxidase and peroxidase in green coconut (Cocos nucifera) water. International Journal of Food Science & Technology, 44, pp.2662-2668, 2009. doi

2008

TRIBESS, T.B.; HERNANDEZ-URIBE, J.P.; MENDEZ-MONTEALVO, M.G.C.; MENEZES, E.W.; BELLO-PEREZ, L.A.; TADINI, C.C. Thermal properties and resistant-starch content og green banana flour (Musa cavendishii) produced at different drying conditions. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 42, 1022-1025, 2009. doi

TRIBESS, T.B.; RODAS, M.A.B.; TORRE, J.C.M.D.; TADINI, C.C. The effect of refrigerated storage on sensory profile and physical-chemical characteristics of minimally pasteurized orange juice. Journal of Food Processing and Preservation, 33, 264-280, 2009. doi

FLAUZINO, R.D.; GUT, J.A.W.; TADINI, C.C.; TELIS-ROMERO, J. Flow properties and tube friction factor of milk cream: influence of temperature and fat content. Journal of Food Process Engineering, 33(5), 820-836, 2010. doi

MATSUI, K.N.; GUT, J.A.W.; de OLIVEIRA, P.V.; TADINI, C.C. Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing. Journal of Food Engineering, 88, 169-176, 2008. doi

MIURA, R.Y.; GALEAZZO, F.C.C.; TADINI, C.C.; GUT, J.A.W. The effect of flow arrangement on the pressure drop of plate heat exchangers. Chemical Engineering Science, 63, p.5386-5393, 2008. doi

MATUDA, T.G.; CHEVALLIER, S.; PESSOA FILHO, P.A.; LEBAIL, A.; TADINI, C. C. Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, 48, 741-746, 2008. doi

2007

TAVARES, D.T.; ALCANTARA, M.R.; TADINI, C.C.; TELIS-ROMERO, J. Rheological properties of frozen concentrated orange juice (FCOJ) as a function of concentration and subzero temperatures. International Journal of Food Properties, 10(4), 829-839, 2007. doi

CAMARGO, R.J.; TADINI, C.C.; SABATO, S.F. Physical-chemical analyses of irradiated papayas (Carica papaya L.). Radiation Physics and Chemistry, 76, 1866-1868, 2007. doi

2006

CAREZZATO, A.; ALCANTARA, M.R.; TELIS-ROMERO, J.; TADINI, C.C.; GUT, J.A.W. Non-Newtonian heat transfer on a plate heat exchanger with generalized configurations. Chemical Engineering and Technology, 30(1), 21-26, 2007. doi

MATSUI, K.N.; GRANADO, L.M.; OLIVEIRA, P.V. de; TADINI, C.C. Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions, Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, 40, 852-859, 2007. doi

DITCHFIELD, C.; TADINI, C.C.; SINGH, R.K.; TOLEDO, R.T. Heat transfer during thermal processing of a temperature dependent non-Newtonian fluid in a tubular heat exchanger. Chemical Engineering and Processing, 46(5), 472-476, 2007. doi

GALEAZZO, F.C.C. ; MIURA, R.Y. ; GUT, J.A.W. ; TADINI, C.C. Experimental and numerical heat transfer in a plate heat exchanger. Chemical Engineering Science, 61(21), p.7133-7138, 2006. doi

DITCHFIELD, C.; MACHOSHVILI, I.A.; PENNA, T.C.V.; TADINI, C.C. Polyphenol oxidade and peroxidase thermal inactivation kinetics used as indicators for pasteurization of acidified banana puree (Musa cavendishii, Lamb.). Brazilian Journal of Food Technology, 9(1), 77-82, 2006. doi

SANTOS, P.V. dos; TADINI, C.C. Mechanical properties of biofilms based on cassava starch, Italian Journal of Food Science, 18(special issue), 145-151, 2006. doi

TRIBESS, T.B.; TADINI, C.C. Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature-time process conditions. Journal of the Science of Food and Agriculture, 86, 1328-1335, 2006. doi

2005

DITCHFIELD, C.; TADINI, C.C.; SINGH, R.K.; TOLEDO, R.T. Velocity and temperature profiles, heat transfer coefficients and residence time distribution of a temperature dependent Herschel-Bulkley fluid in a tubular heat exchanger, Journal of Food Engineering, 76(4), p. 632-638, 2006. doi

ASSIS, M.M.M.; LANNES, S.C. da S.; TADINI, C.C.; TELIS, V.R.N.; ROMERO, J.T. Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.), European Food Research and Technology, 223(5), 585-593, 2006. doi

CARR, L.G.; RODAS, M.A.B.; DELLA, J.C.M.; TADINI, C.C. Physical, textural and sensory characteristics of 7-day frozen part-baked French bread. Lebensmittel-Wissenschaft Und -Technologie – Food Science And Technology, 39(5), p.540-547, 2006. doi

GUT, J.A.W.; PINTO, J.M. GABAS, A.L.; TELIS-ROMERO, J. Continuous pasteurization of egg yolk: Thermophysical properties and process simulation, Journal of Food Process Engineering, 28(2), p.181-203, 2005. doi

GUT, J.A.W.; PINTO, J.M. Optimal design of continuous sterilization processes with plate heat exchangers. Computer Aided Chemical Engineering, v. 20A, p.919-924, 2005. doi

2004

MATUDA, T.G; PARRA, D.F.; LUGÃO, A.; TADINI, C.C. Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough. Lebensmittel-Wissenschaft Und -Technologie – Food Science And Technology, 38(3), p.275-280, 2005. doi

COLLET, L.S.F.C.A.; SHIGEOKA, D.S.; BADOLATO, G.G.; TADINI, C.C. A Kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice. Journal of Food Engineering, 69(1), p.125-129, 2005. doi

TADINI, C.C. Characterization of Brazilian Cheese Enriched with Calcium Caseinate by Principal Component Analysis. Brazilian Journal of Food Technology, 7(2), p.191-199, 2004. doi

PARRA, D.F.; TADINI, C.C.; PONCE, P.; LUGÃO, A. Mechanical properties and water vapor transmission in some blends of cassava starch edible films. Carbohydrate Polymers, 58(4), p.475-481, 2004. doi

DITCHFIELD, C.; TADINI, C.C.; SINGH, R.K.; TOLEDO, R.T. Rheological properties of banana puree at high temperatures. International Journal of Food Properties, 7(3), p.571-584, 2004. doi

GUT, J.A.W.; FERNANDES, R.; PINTO, J.M.; TADINI, C.C. Thermal Model Validation of Plate Heat Exchangers with Generalized Configurations. Chemical Engineering Science, 59, p.4589-4598, 2004. doi

GUT, J.A.W.; PINTO, J.M. Optimal Configuration Design for Plate Heat Exchangers. International Journal of Heat and Mass Transfer, 47(22), p.4833-4848, 2004. doi

2003

CARR, L.G.; TADINI, C.C. Influence of yeast and vegetable shortening on physical and textural parameters on frozen part baked French Bread. Lebensmittel-Wissenschaft Und -Technologie – Food Science And Technology, 36, p.609-614, 2003. doi

TORRE, J.C.M.D.; RODAS, M.A.B.; BADOLATO, G.G.; TADINI, C.C. Perfil Sensorial e Aceitação de Suco de Laranja Pasteurizado Minimamente Processado. Ciência e Tecnologia de Alimentos, 23(2), p.105-111, 2003. doi

GUT, J.A.W.; PINTO, J.M. Selecting Optimal Configurations for Multisection Plate Heat Exchangers in Pasteurization Processes. Industrial & Engineering Chemical Research, 42(24), p.6112-6124, 2003. doi

GUT, J.A.W.; PINTO, J.M. Modeling of Plate Heat Exchangers with Generalized Configurations. International Journal of Heat and Mass Transfer, 46(14), p.2571-2585, 2003. doi

GUT, J.A.W.; PINTO, J.M. Conhecendo os Trocadores de Calor a Placas. Revista de Graduação da Engenharia Química,VI(11), p.9-16, 2003. doi

2002

SUGAI, A.Y.; SHIGEOKA, D.S.; BADOLATO, G.G.; TADINI, C.C. Análise Físico-Química e Microbiológica do Suco de Laranja Minimamente Processado Armazenado em Lata de Alumínio. Ciência e Tecnologia de Alimentos, 22(3), p.233-238, 2002. doi

PINTO, J.M.; GUT, J.A.W. A Screening Method for the Optimal Selection of Plate Heat Exchanger Configurations. Brazilian Journal of Chemical Engineering, 19(4), p.433-439, 2002. doi

2000

GUT, J.A.W.; PINTO, J.M.; SONG, T.W. Desenvolvimento de um Simulador de Redes de Tubulação: Fluidos Newtonianos, Não-Newtonianos e Compressíveis. Revista de Iniciação Científica, n.2, p.59-62, 2000. doi

1999

KIM, H.B.; TADINI, C.C.; SINGH, R.K. Effect of Different Pasteurization Conditions on Enzyme Inactivation of Orange Juice in Pilot-Scale Experiments. Journal of Food Process Engineering, 22(5), p.395-403, 1999. doi

KIM, H.B.; TADINI, C.C.; SINGH, R.K. Heat Transfer in a Plate Exchanger During Pasteurization of Orange Juice. Journal of Food Engineering, 42(2), p.79-84, 1999.

1997

TADINI, C.C.; CURI, F.; CARDOSO, A.M. Leite: Cálculo de sólidos totais em forno de microondas. Influência da potência, tempo e localização da amostra. Indústria de Laticínios, 2(8), p.34-36, 1997. doi

TADINI, C.C.; CURI, F.; CARDOSO, A.M. Queso Minas Frescal con Caseinato de Calcio: Una Elaboracion Alternativa de Produccion de Queso con Menos Grasa. Alimentaria, n.281, p.83-88, 1997.

1996

TADINI, C.C.; AOKI, I.V.; MELO, H.G.; SHIGEOKA, D.S. Comportamento da Liga de Aluminio 3004-H39, através de Técnica Gravimétrica, em Suco de Laranja Natural e Solução Simulada. Ciência e Tecnologia de Alimentos, 16(3), p.223-227, 1996. doi

TADINI, C.C.; GRANDI, J.G.; TAQUEDA, M.E.S. Uso de Caseinato de Calcio en la Produccion de Queso Minas Frescal. Tecnologia Lactea Latino Americano, n.3, p.22-33, 1996. doi

1989 – 1995

TADINI, C.C.; GRANDI, J.G. Determinação através de Método Fluorimétrico Modificado, da Perda de Tiamina (Vitamina B1) na Pasteurização Comercial de Leite Tipo B. Semina, 15(1), p.48-52, 1994. doi

TADINI, C.C.; BEKESIUS, S.; VIEIRA, H.S. Defumação Quente e Fria da Truta Arco-Íris, Oncorhynchus Mykiss. Revista Higiene Alimentar, 7(28), p.29-36, 1993. doi

TADINI, C.C.; GRANDI, J.G. Determinação Experimental do Coeficiente Global de Transferência de Calor em um Trocador de Calor Tipo Placas, na Pasteurização de Leite Tipo B. Ciência e Tecnologia de Alimentos, 11(2), p.239-251, 1991. doi

TADINI, C.C.; GRANDI, J.G. Produção de Leite Tipo B Média Vida. Alimentos & Tecnologia, n.27, p.67-69, 1989. doi