{"id":108,"date":"2017-05-19T18:01:40","date_gmt":"2017-05-19T20:01:40","guid":{"rendered":"http:\/\/sites.usp.br\/lea\/?page_id=108"},"modified":"2025-09-04T10:54:36","modified_gmt":"2025-09-04T13:54:36","slug":"artigos","status":"publish","type":"page","link":"https:\/\/sites.usp.br\/lea\/producao\/artigos\/","title":{"rendered":"Artigos"},"content":{"rendered":"

2025<\/strong><\/p>\n

TONIAZZO, T.; AZEVEDO, R. A.; OLIVEIRA, T. N.; SOUZA, R. A. S.; MARINHO, L. S. V.; ROSCHEL, H.; GUALANO, B.; SAUNDERS, B.; TADINI, C. A Novel Honey Powder-Based Supplement Containing Carbohydrate and Protein Did Not Improve Endurance Performance in Recreationally Trained Cyclists. INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM, p. 1-10, 2025. doi<\/strong><\/a><\/p>\n

AMARO, K.C.; POPOVIC, V.; TADINI, C.C.; KOUTCHMA, T. Ultraviolet processing of coconut water at multiple wavelengths in continuous flow: shelf-life and quality effects. JOURNAL OF FOOD ENGINEERING, 393, 112469, 2025. doi<\/strong><\/a><\/p>\n

CAVALCANTE, T.A.B.B.; TADINI, C.C.; GUT, J.A.W. Thermophysical, rheological, electrical, and dielectric properties of mango (Mangifera indica cv. Palmer) pulp and nectar: Temperature correlations for microwave and conventional thermal processing. Measurement: Food, 19, 100231, 2025. doi<\/strong><\/a><\/p>\n

TONIAZZO, T.; LEVERRIER, C.; SOUZA, N.L.; ALMEIDA, G.; TADINI, C.C.; GUENARD-LAMPRON, V. Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation. Future Foods, 12, 100725, 2025. doi<\/strong><\/a><\/p>\n

RUSSO, G.; GUT, J.A.W.; BOLDOR, D. Multiphysics modeling and validation of a microwave applicator with a three-stub tuner for the continuous flow pasteurization of fruit juices with low reflection. Frontiers In Sustainable Food Systems, v. 9, p. 1-14, 2025. doi<\/strong><\/a><\/p>\n

2024<\/strong><\/p>\n

AMARO, K.C.; RUSSO, G.; FAN, D.L.; GUT, J.A.W.; TADINI, C.C. Modeling and experimental validation of the time-temperature profile, pectin methylesterase inactivation, and ascorbic acid degradation during the continuous flow microwave-assisted pasteurization of orange juice. FOOD AND BIOPRODUCTS PROCESSING, v. 144, p. 191-202, 2024.doi<\/strong><\/a><\/p>\n

FORTES, N.H.M.; PLANA-FATTORI, A.; GUT, J.A.W. Representation of 3D phenomena of laminar flow and heat transfer in a helically coiled tube using a 2D geometry. INTERNATIONAL JOURNAL OF THERMAL SCIENCES, v. 200, p. 108943, 2024.doi<\/strong><\/a><\/p>\n

OISHI, T.K.; POUZADA, E.V.S.; GUT, J.A.W.; RAGHAVAN, V. Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossflow. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING (ONLINE), p. 1-10, 2024. doi<\/strong><\/a><\/p>\n

CAVALCANTI, R.N.; BARBOSA, V.P.; GUT, J.A.W.; TADINI, C.C. Predicting dielectric properties of fruit juices at 915 and 2450 MHz using machine learning and physicochemical measurements. Measurement: Food, v. 14, p. 100158, 2024.doi<\/strong><\/a><\/p>\n

AMARO, K.C.; POPOVIC, V.; TADINI, C.C.; KOUTCHMA, T . Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths. JOURNAL OF FOOD ENGINEERING, v. 377, p. 112097, 2024. doi<\/strong><\/a><\/p>\n

TORRANO, G.P.; ATANAZIO-SILVA, G.A.; BASSO, T.P.; BASSO, T.O.; TADINI, C.C. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 199, p. 116106, 2024.doi<\/strong><\/a><\/p>\n

MATUDA, T.G.; BULGARELLI, M.C.; RIBEIRO, E.P.; TADINI, C.C. Influence of plant proteins blend or polydextrose on freeze-dried a\u00e7a\u00ed (Euterpe oleracea) sorption isotherms and thermal properties. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 191, p. 115649, 2024.doi<\/strong><\/a><\/p>\n

CREMASCO, P.F.M.; SIQUEIRA, KARINE MAYURI PISTONI; SOBRAL, PAULO JOS\u00c9 DO AMARAL; VELLOSOI, WALTER FERREIRA; LIMA, CESAR GONCALVES DE; GUT, JORGE ANDREY WILHELMS; MORAES, IZABEL CRISTINA FREITAS. Effect of dual modification on structural, functional and dielectric properties of cassava starch. Food Physics, v. 2, p. 100038, 2024. doi<\/strong><\/a><\/p>\n

2023<\/strong><\/p>\n

OISHI, T.K.; CASSARES, M.; POUZADA, E.V.S.; GUT, J.A.W. Multiphysics modeling of polyphenol oxidase and peroxidase inactivation in continuous-flow microwave thermal processing of coconut water. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING, v. aop, p. 1-12, 2023. doi<\/strong><\/a><\/p>\n

MARQUES, B.; PERR\u00c9, P.; CASALINHO, J.; TADINI, C.C.; PLANA-FATTORI, A.; ALMEIDA, G. Evidence of iso-volume deformation during convective drying of yac\u00f3n: An extended van Meel model adapted to large volume reduction. JOURNAL OF FOOD ENGINEERING, v. 341, p. 111311, 2023. doi<\/strong><\/a><\/p>\n

MATUDA, T.G.; HOSHINO, L. M.; RIBEIRO, E. P.; TADINI, C.C. The influence of polydextrose on freeze-dried unripe acerola ( Malpighia emarginata DC.) by the concept of a state diagram. JOURNAL OF FOOD ENGINEERING, v. 341, p. 111349, 2023.\u00a0 doi<\/strong><\/a><\/p>\n

VIANNA, T.C.; MARINHO, C.O.; MARANGONI J\u00daNIOR, L.; ALVES, R.M.V.; MEI, L.H.I.; TADINI, C.C.; VIEIRA, R.P. Enhancement of the Potato Starch Film Properties from the Incorporation of Itaconic Acid for Sustainable Packaging Applications. Waste and Biomass Valorization, v. 14, p. 1, 2023.\u00a0 doi<\/strong><\/a><\/p>\n

ROSALES, T.K.O.; PEDROSA, L.F.; NASCIMENTO, K.R.; FIOROTO, A.M.; TONIAZZO, T.; TADINI, C.C.; PURGATTO, E.; HASSIMOTTO, N.M.A.; FABI, J.P. Nanoencapsulated anthocyanins: A new technological approach to increase physical-chemical stability and bioaccessibility. FOOD HYDROCOLLOIDS, v. 139, p. 108516, 2023.\u00a0 doi<\/strong><\/a><\/p>\n

TONIAZZO, T.; COLLADO-GONZ\u00c1LEZ, M.; TADINI, C.C.; MACKIE, A. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. FOOD RESEARCH INTERNATIONAL, v. 167, p. 112692, 2023.\u00a0 doi<\/strong><\/a><\/p>\n

TONIAZZO, T.; FIOROTO, A.M.; ARA\u00daJO, E.S.; TADINI, C.C. Honey powder produced by spray drying as an ingredient: A new perspective using a plant-based protein as a carrier. DRYING TECHNOLOGY, v. 41, p. 1651-1662, 2023.\u00a0 doi<\/strong><\/a><\/p>\n

LA FUENTE, C.I.A.; MANIGLIA, B.C.; TADINI, C.C. Biodegradable polymers: A review about biodegradation and its implications and applications. PACKAGING TECHNOLOGY AND SCIENCE, v. 36, p. 81-95, 2023. Cita\u00e7\u00f5es:15|16 doi<\/strong><\/a><\/p>\n

LA FUENTE, C.I.A.; ATANAZIO’SILVA, G.A.; ANJOS, C.A. R.; TADINI, C.C. Biodegradability of bio-based materials produced with dry heating treatment-modified cassava starch. JOURNAL OF APPLIED POLYMER SCIENCE, v. 140, p. 1, 2023.\u00a0 doi<\/strong><\/a><\/p>\n

ALVES, J. L.; TADINI, C.C. A novel alkylpolyglucoside-modified montmorillonite-filled starch bionanocomposites produced by extrusion. JOURNAL OF APPLIED POLYMER SCIENCE, v. 141, p. 1-11, 2023. doi<\/strong><\/a><\/p>\n

SANTOS, P.D.S.; SIQUEIRA, L.V.; TADINI, C.C.; FAVARO-TRINDADE, C.S. Characterization of Cassava Starch Extruded Sheets Incorporated with Tucum\u00e3 Oil Microparticles. PROCESSES, v. 11, p. 876, 2023. doi<\/strong><\/a><\/p>\n

LA FUENTE ARIAS, C.I.; KUBO, M.T.K.; TADINI, C.C.; AUGUSTO, P.E.D. Bio-based multilayer films: A review of the principal methods of production and challenges. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, v. 63, p. 2260-2276, 2023.\u00a0 doi<\/strong><\/a><\/p>\n

2022<\/strong><\/p>\n

MANIGLIA, B.C.; VEDOVE, T.M.A.R.D.; TADINI, C.C . Evaluation of carboxylic acids as sustainable compatibilizing agents on blend sheets properties based on thermoplastic babassu starch and polypropylene. Frontiers in Food Science and Technology, v. 2, p. 1-11, 2022. doi<\/strong><\/a><\/p>\n

MARQUES, B.C. ; RAYO-MENDEZ, L.M. ; TADINI, C.C. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanic\u00e3o). FOOD CHEMISTRY, 367(15), p. 130639, 2022. doi<\/strong><\/a><\/p>\n

COSTA, H.C.B.; CAVALCANTE, T.A.B.B.; GUT, J.A.W.; SILVA, D.O.; VIEIRA, L.A.M. An experimental and numerical evaluation of continuous pasteurization of a\u00e7ai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase. JOURNAL OF FOOD ENGINEERING, 314, 110799, 2022. doi<\/strong><\/a><\/p>\n

TADINI, C. C. ; GUT, J. A. W. The Importance of Heating Unit Operations in the Food Industry to Obtain Safe and High-Quality Products. FRONTIERS IN NUTRITION, v. 9, p. 853638, 2022. doi<\/strong><\/a><\/p>\n

GUT, J. A. W. Response to -Non-thermal microwave effects: Conceptual and methodological problems-. FOOD CHEMISTRY, v. 390, p. 133216, 2022. doi<\/strong><\/a><\/p>\n

RUSSO, G.; GUT, J. A. W. Study of heat transfer coefficients and temperature distribution in a continuous flow pasteurizer with helical tubes using model fluids in laminar flow. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 18, p. 559-570, 2022. doi<\/strong><\/a><\/p>\n

OISHI, T.K. ; POUZADA, E.V.S. ; GUT, J.A.W. EXPERIMENTAL VALIDATION OF A MULTIPHYSICS MODEL FOR THE MICROWAVE-ASSISTED PASTEURIZATION OF APPLE JUICE. Digital Chemical Engineering, v. PSE, p. 100053, 2022. doi<\/strong><\/a><\/p>\n

MARQUES, BIANCA CRISTINE; PLANA-FATTORI, ARTEMIO; FLICK, DENIS; TADINI, CARMEN CECILIA. Convective drying of yac\u00f3n (Smallanthus sonchifolius) slices: A simple physical model including shrinkage. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 159, p. 113151, 2022. doi<\/strong><\/a><\/p>\n

LA FUENTE, CARLA I.A.; DO VAL SIQUEIRA, LARISSA; AUGUSTO, PEDRO ESTEVES DUARTE; TADINI, CARMEN C. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science & Emerging Technologies, v. 75, p. 102906, 2022. doi<\/strong><\/a><\/p>\n

LEITE, JULIANA A.S.; ROBINSON, RANDALL C.; SALCEDO, JAIME; RACT, JULIANA N.R.; QUINTAL, VIRGINIA S.; TADINI, CARMEN C.; BARILE, DANIELA. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 161, p. 113306, 2022. doi<\/strong><\/a><\/p>\n

LA FUENTE, CARLA I. A.; DO VAL SIQUEIRA, LARISSA; AUGUSTO, PEDRO ESTEVES DUARTE; TADINI, CARMEN C. Bio-Based Plastic Based on Ozonated Cassava Starch Produced by Extrusion. JOURNAL OF POLYMERS AND THE ENVIRONMENT, v. 30, p. 1, 2022. doi<\/strong><\/a><\/p>\n

2021<\/strong><\/p>\n

PAES, M.S.; PESSOA FILHO, P.A.; TADINI, C.C. Sorption properties of cambuci (Campomanesia phaea<\/em> O. Berg) untreated and pre-treated with sorbitol as osmotic solute. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 139, p. 110569, 2021. doi<\/strong><\/a><\/p>\n

KUBO, M.T.K. ; DOS REIS, B.H.G. ; SATO, L.N.I. ; GUT, J.A.W. Microwave And Conventional Thermal Processing Of Soymilk: Inactivation Kinetics Of Lipoxygenase And Trypsin Inhibitors Activity. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 145, p. 111275, 2021. doi<\/strong><\/a><\/p>\n

PETRUS, R.R.; SOBRAL, P.J.A.; TADINI, C.C.; GON\u00c7ALVES, C.B. The NOVA classification system: A critical perspective in food science. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 116, p. 603-608, 2021. doi<\/strong><\/a><\/p>\n

AMARO, K.C.; TADINI, C.C. The optimal time-temperature conditions for orange juice microwave\u2212assisted pasteurization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 150, p. 111907, 2021. doi<\/strong><\/a><\/p>\n

COSTA, H.C.B.; SIGUEMOTO, E.S.; CAVALCANTE, T.A.B.B.; SILVA, D.O.; VIEIRA, L.A.M.; GUT, J.A.W. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of a\u00e7ai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341(2), p. 128287, 2021. doi<\/strong><\/a><\/p>\n

SIQUEIRA, L.V.; ARIAS, A.I.F.; MANIGLIA, B.C.; TADINI, C.C. Starch-based biodegradable plastics: methods of production, challenges and future perspectives. CURRENT OPINION IN FOOD SCIENCE, v. 38, p. 122-130, 2021. doi<\/strong><\/a><\/p>\n

SIGUEMOTO, E.S.; GUT, J.A.W.; DIMITRAKIS, G.; CURET, S.; BOILLEREAUX, L. Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp. FOODS, 10(8), p. 1903, 2021. doi<\/strong><\/a><\/p>\n

VEDOVE, T.M.A.R.D. ; MANIGLIA, B.C. ; TADINI, C.C. Production of sustainable smart packaging based on cassava starch and anthocyanin by an extrusion process. JOURNAL OF FOOD ENGINEERING, v. 289, p. 110274, 2021. doi<\/strong><\/a><\/p>\n

LLANOS, J.H.R.; TADINI, C.C.; GASTALDI, E. New strategies to fabricate starch\/chitosan-based composites by extrusion. JOURNAL OF FOOD ENGINEERING, v. 290, p. 110224, 2021. doi<\/strong><\/a><\/p>\n

OISHI, T.K. ; GUT, J.A.W. Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 17(9), p.737-745, 2021. doi<\/strong><\/a><\/p>\n

PINTO, R.O.M.; DO NASCIMENTO, R.B.; JERMOLOVICIUS, L.A.; JURKIEWICZ, C.; GUT, J.A.W.; PINTO, U.M.; LANDGRAF, M. Microbiological feasibility of microwave processing of coconut water. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 145, p. 111344, 2021. doi<\/strong><\/a><\/p>\n

LA FUENTE, C.I.A. ; DE SOUZA, A.T.; TADINI, C.C.; AUGUSTO, P.E.D. A New Ozonated Cassava Film with the Addition of Cellulose Nanofibres: Production and Characterization of Mechanical, Barrier and Functional Properties. JOURNAL OF POLYMERS AND THE ENVIRONMENT, v. 29, p. 1908-1920, 2021. doi<\/strong><\/a><\/p>\n

RAYO-MENDEZ, L.M. ; KOSHIMA, C.C. ; PESSOA FILHO, P.A. ; TADINI, C.C. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). JOURNAL OF FOOD ENGINEERING, v. 292, p. 110356, 2021. doi<\/strong><\/a><\/p>\n

FORTES, N.H.M.; GUT, J.A.W. Correction of residence time distribution measurements for short holding times in pasteurization processes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 17(1), P.11-26, 2021. doi<\/strong><\/a><\/p>\n

CAVALCANTE, T.A.B.B.; FUNCIA, E.S.; GUT, J.A.W. Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340(15), p. 127911, 2021. doi<\/strong><\/a><\/p>\n

2020<\/strong><\/p>\n

FUNCIA, E.S. ; GUT, J.A. W. ; SASTRY, S.K. . Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. Food and Bioprocess Technology, v. 13, p. 1206-1214, 2020. doi<\/strong><\/a><\/p>\n

LA FUENTE, CARLA I. A. ; CASTANHA, NANCI ; MANIGLIA, BIANCA C. ; Tadini, Carmen C. ; AUGUSTO, PEDRO ESTEVES DUARTE . Biodegradable Films Produced from Ozone-Modified Potato Starch. Journal of Packaging Technology and Research, v. 4, p. 3-11, 2020. doi<\/strong><\/a><\/p>\n

KUBO, M.T.K. ; SIGUEMOTO, E.S. ; FUNCIA, E.S. ; AUGUSTO, P.E.D. ; CURET, S. ; BOILLEREAUX, L. ; SASTRY, S.K. ; GUT, J.A.W. . Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. CURRENT OPINION IN FOOD SCIENCE, v. 35, p. 36-48, 2020. doi<\/strong><\/a><\/p>\n

2019<\/strong><\/p>\n

SIGUEMOTO, \u00c9RICA S. ; PURGATTO, EDUARDO ; HASSIMOTTO, NEUZA M.A. ; GUT, JORGE A.W. . Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 111, p. 853-860, 2019. doi<\/strong><\/a><\/p>\n

MARTINS, C. P. C.; CAVALCANTI, R. N.; COUTO, S. M.; GUT, J.A.W.; CRUZ, A. G.; RAMASWAMY, H. S.; TADINI, C. C. Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 18, p. 67-83, 2019. doi<\/strong><\/a><\/p>\n

SIGUEMOTO, \u00c9RICA S. ; RECHE, LEANDRO LEITE ; GUT, JORGE A. W. ; PALMA, MAURI S. A. Residence time distribution of a capillary micro-reactor used for pharmaceutical synthesis. CHEMICAL ENGINEERING & TECHNOLOGY, v. 43, p. 429-435, 2019. doi<\/strong><\/a><\/p>\n

BESSA, LARISSA CASTELLO BRANCO ALMEIDA ; ROBUSTILLO, MARIA DOLORES ; MARQUES, BIANCA CRISTINE ;\u00a0TADINI, CARMEN CECILIA\u00a0; PESS\u00d4A FILHO, PEDRO DE ALC\u00c2NTARA . Experimental determination and thermodynamic modeling of solid-liquid equilibrium of binary systems containing representative compounds of biodiesel and fossil fuels: Ethyl esters and n-dodecane. FUEL, v. 237, p. 1132-1140, 2019.\u00a0doi<\/strong><\/a><\/p>\n

GOMEZ, A V ; BISWAS, ATANU ;\u00a0TADINI, CARMEN\u00a0; FURTADO, R. ; ALVES, C. ; CHENG, HUAI N. . Use of Natural Deep Eutectic Solvents for Polymerization and Polymer Reactions. JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY, v. 30, p. 717-726, 2019.\u00a0doi<\/strong><\/a><\/p>\n

GOMEZ, A V ;\u00a0TADINI, CARMEN\u00a0; BISWAS, ATANU ; BUTTRUM, M. ; KIM, S. ; BODDU, V. ; CHENG, H. N. . Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES). LWT-FOOD SCIENCE AND TECHNOLOGY, v. 107, p. 79-88, 2019. doi<\/strong><\/a><\/p>\n

LEITE, J. A. S. ; QUINTAL, V. S. ;\u00a0TADINI, CARMEN\u00a0. Dielectric Properties of Infant Formulae, Human Milk and Whole and Low-Fat Cow Milk Relevant for Microwave Heating. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 15, p. 1, 2019. doi<\/strong><\/a><\/p>\n

BESSA, LARISSA CASTELLO BRANCO ALMEIDA ; ROBUSTILLO, MARIA DOLORES ; SILVA, E. C. ;\u00a0TADINI, CARMEN\u00a0; MEIRELLES, Antonio Jos\u00e9 de Almeida ;\u00a0Pessoa Filho, P. A.\u00a0. Influence of Additives (Isoamyl Laurate or Isoamyl Nonanoate) in the Solid-Liquid Equilibrium of Fatty Acid Ethyl Esters. JOURNAL OF CHEMICAL AND ENGINEERING DATA, v. 64, p. 2062-2074, 2019.\u00a0doi<\/strong><\/a><\/p>\n

MARIA RAYO-MENDEZ, LINA ; VER\u00d3NICA G\u00d3MEZ, ANAL\u00cdA ; CECILIA TADINI, CARMEN . Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. FOOD CHEMISTRY, v. 294, p. 539-541, 2019. doi<\/strong><\/a><\/p>\n

CAVALCANTI, RODRIGO N. ; BALTHAZAR, CELSO F. ; ESMERINO, ERICK A. ; FREITAS, M\u00d4NICA Q. ; SILVA, M\u00c1RCIA C. ; RAICES, RENATA S.L. ; GUT, JORGE A.W. ; CRUZ, ADRIANO G. ; TADINI, CARMEN C. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. INTERNATIONAL DAIRY JOURNAL, v. 97, p. 120-130, 2019. doi<\/strong><\/a><\/p>\n

LEITE, JULIANA A.S. ; MIGOTTO, AUREA M.A. ; LANDGRAF, Mariza ; QUINTAL, VIRGINIA S. ; Gut, Jorge A.W. ; Tadini, Carmen C. . Pasteurization efficiency of donor human milk processed by microwave heating. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 115, p. 108466, 2019. doi<\/strong><\/a><\/p>\n

LA FUENTE, CARLA I.A. ; DE SOUZA, ANDRESSA TAMYRIS ;\u00a0Tadini, Carmen C.\u00a0; AUGUSTO, PEDRO ESTEVES DUARTE . Ozonation of cassava starch to produce biodegradable films. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, v. 141, p. 713-720, 2019. doi<\/strong><\/a><\/p>\n

2018<\/strong><\/p>\n

BRUGOS, A.F.O.; GUT, J.A.W.; TADINI, C.C. Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 97, p. 603-609, 2018. doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

SIGUEMOTO, ERICA SAYURI;\u00a0 GUT, JORGE ANDREY WILHELMS; 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<\/strong><\/a><\/span><\/p>\n

SIGUEMOTO, \u00c9RICA SAYURI ; PEREIRA, LET\u00cdCIA 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<\/strong><\/a><\/span><\/p>\n

SIGUEMOTO, \u00c9RICA SAYURI ; PIRES, MARCOS NEVES ; FUNCIA, EDUARDO DOS SANTOS ; GUT, JORGE ANDREY WILHELMS . Evaluation and modeling of a microwave-assisted unit for continuous flow pasteurization of liquid foods: Residence time distribution, time-temperature history, and integrated lethality. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 8, p. e12910, 2018. doi<\/strong><\/a><\/span><\/p>\n

SIGUEMOTO, \u00c9RICA 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<\/strong><\/a><\/span><\/p>\n

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<\/a><\/strong><\/span><\/p>\n

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<\/a><\/strong><\/span><\/p>\n

2017<\/strong><\/p>\n

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, 2017. doi<\/strong><\/a><\/span><\/span><\/p>\n

SIGUEMOTO, ERICA SAYURI;\u00a0WILHELMS GUT, JORGE ANDREY.\u00a0Validation 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,\u00a0DEC 2017. doi<\/strong><\/a><\/span><\/span><\/p>\n

LA FUENTE, C. I. A.;\u00a0ZABALAGA, R. F.;\u00a0TADINI, C. C..\u00a0Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour.\u00a0I<\/strong>NNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 44, n. SI, p. 123-130,\u00a0DEC 2017<\/span>. doi<\/strong><\/a><\/span><\/p>\n

LA FUENTE, CARLA I. A.;\u00a0TADINI, CARMEN C..\u00a0Unripe 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,\u00a0NOV 2017. doi<\/strong><\/a><\/span><\/span><\/p>\n

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,\u00a0APR 2017. doi<\/strong><\/a><\/span><\/span><\/p>\n

FRANCO, ARLET PATRICIA;\u00a0TADINI, CARMEN CECILIA;\u00a0WILHELMS GUT, JORGE ANDREY.\u00a0Predicting 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,\u00a02017.<\/span> doi<\/a><\/strong><\/span><\/p>\n

2016<\/strong><\/p>\n

HOFFMANN SARD\u00c1, 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<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

DE L\u00c9IS, 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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

BARRERA, G.N.; TADINI, C.C.; LE\u00d3N, 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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

JOLY, M.; GUT, J.A.W. Chemical Engineering and Operations Research: A Passing Flirtation or Marriage?. Revista de Gradua\u00e7\u00e3o USP, v. 1, p. 5-12, 2016.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/a><\/strong><\/span><\/p>\n

2015<\/strong><\/p>\n

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<\/a><\/strong><\/span><\/p>\n

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<\/a><\/strong><\/span><\/p>\n

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. Nanic\u00e3o) by a pulsed-fluidized bed agglomeration. Lebensmittel-Wissenschaft + Technologie \/ Food Science + Technology, p. 461-469, 2015. doi<\/strong><\/a><\/span><\/p>\n

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<\/a><\/strong><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2014<\/strong><\/p>\n

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, v. 71, p. 18-25, 2014. \u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

SANCHEZ, D.B.O.; PUPPO, M.C.; ANON, M.C.; RIBOTTA, P.D.; LE\u00d3N, 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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

G\u00d3MEZ, 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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/a><\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2013<\/strong><\/p>\n

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<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/span><\/strong><\/a><\/span><\/p>\n

2012<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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\u20135792, 2012.\u00a0doi<\/strong><\/a><\/span><\/p>\n

ZULETA, A.; BINAGHI, M.J.; GRECO, C.B.; AGUIRRE, C.; DE LA CASA, L.; TADINI, C.; RONAYNE DE FERRER, P.A. Desing of functional breads based on non-traditional flours. Revista Chilena de Nutrici\u00f3n, 39, 58-64, 2012.\u00a0doi<\/strong><\/a><\/span><\/p>\n

SOUZA, A.C.; BENZE, R.; FERR\u00c3O, 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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2011<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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. Nanic\u00e3o). Plant Foods for Human Nutrition (Dordrecht), 66(3), 231-237, 2011.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2010<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2009<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2008<\/strong><\/p>\n

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<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/span><\/a><\/p>\n

2007<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2006<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2005<\/strong><\/p>\n

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<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/span><\/p>\n

MATUDA, T.G; PARRA, D.F.; LUG\u00c3O, 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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2004<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/span><\/p>\n

PARRA, D.F.; TADINI, C.C.; PONCE, P.; LUG\u00c3O, A. Mechanical properties and water vapor transmission in some blends of cassava starch edible films. Carbohydrate Polymers, 58(4), p.475-481, 2004.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2003<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

TORRE, J.C.M.D.; RODAS, M.A.B.; BADOLATO, G.G.; TADINI, C.C. Sensory Profile and Acceptance of Pasteurization Minimally Processed Orange Juice. Ci\u00eancia e Tecnologia de Alimentos, 23(2), p.105-111, 2003.\u00a0doi<\/strong><\/span><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.\u00a0doi<\/strong><\/span><\/a><\/p>\n

GUT, J.A.W.; PINTO, J.M. Understanding Plate Heat Exchangers. Revista de Gradua\u00e7\u00e3o da Engenharia Qu\u00edmica,VI(11), p.9-16, 2003.\u00a0doi<\/strong><\/p>\n

2002<\/strong><\/p>\n

SUGAI, A.Y.; SHIGEOKA, D.S.; BADOLATO, G.G.; TADINI, C.C. Phisical-Chemical and Microbiological Analysis of Minimally Processed Orange Juice Stored in Aluminum Cans. Ci\u00eancia e Tecnologia de Alimentos, 22(3), p.233-238, 2002.\u00a0doi<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

2000<\/strong><\/p>\n

GUT, J.A.W.; PINTO, J.M.; SONG, T.W. Development of a Piping Network Simulator: Newtonian, Non-Newtonian and Compressible Fluids. Revista de Inicia\u00e7\u00e3o Cient\u00edfica, n.2, p.59-62, 2000.\u00a0doi<\/strong><\/p>\n

1999<\/strong><\/p>\n

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.\u00a0doi<\/strong><\/a><\/span><\/p>\n

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.<\/p>\n

1997<\/strong><\/p>\n

TADINI, C.C.; CURI, F.; CARDOSO, A.M. Leite: Calculation of total solids in a microwave oven, Influence of potency, time and sample location. Ind\u00fastria de Latic\u00ednios, 2(8), p.34-36, 1997.\u00a0doi<\/strong><\/p>\n

TADINI, C.C.; CURI, F.; CARDOSO, A.M. Minas Frescal cheese with Calcium Caseinate: An Alternative Elaboration of Cheese Production with Less Fat. Alimentaria, n.281, p.83-88, 1997.<\/p>\n

1996<\/strong><\/p>\n

TADINI, C.C.; AOKI, I.V.; MELO, H.G.; SHIGEOKA, D.S. Behavior of Aluminum Alloy 3004-H39, through Gravimetric Technique, in Natural Orange Juice and Simulated Solution. Ci\u00eancia e Tecnologia de Alimentos, 16(3), p.223-227, 1996.\u00a0doi<\/strong><\/p>\n

TADINI, C.C.; GRANDI, J.G.; TAQUEDA, M.E.S. Use of Calcium Caseinate in Minas Frescal Cheese Production. Tecnologia Lactea Latino Americano, n.3, p.22-33, 1996.\u00a0doi<\/strong><\/p>\n

1989 – 1995<\/strong><\/p>\n

TADINI, C.C.; GRANDI, J.G. Determination, through Modified Fluorimetric Method, of Thiamine (Vitamin B1) Loss in Comercial Pasteurization of Type B Milk. Semina, 15(1), p.48-52, 1994.\u00a0doi<\/strong><\/p>\n

TADINI, C.C.; BEKESIUS, S.; VIEIRA, H.S. Hot and Cold Smoking of Rainbow Trout, Oncorhynchus Mykiss. Revista Higiene Alimentar, 7(28), p.29-36, 1993.\u00a0doi<\/strong><\/p>\n

TADINI, C.C.; GRANDI, J.G. Experimental Determination of the Global Heat Transfer Coefficient in a Plate-Type Heat Exchanger, in Type B Milk Pasteurization. Ci\u00eancia e Tecnologia de Alimentos, 11(2), p.239-251, 1991.\u00a0doi<\/strong><\/p>\n

TADINI, C.C.; GRANDI, J.G. Medium Life Type B Milk Production. Alimentos & Tecnologia, n.27, p.67-69, 1989.\u00a0doi<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

2025 TONIAZZO, T.; AZEVEDO, R. A.; OLIVEIRA, T. N.; SOUZA, R. A. S.; MARINHO, L. S. V.; ROSCHEL, H.; GUALANO, B.; SAUNDERS, B.; TADINI, C. A Novel Honey Powder-Based Supplement Containing Carbohydrate and Protein Did Not Improve Endurance Performance in Recreationally Trained Cyclists. INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM, p. 1-10, 2025. doi […]<\/p>\n","protected":false},"author":456,"featured_media":0,"parent":106,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-108","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages\/108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/users\/456"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/comments?post=108"}],"version-history":[{"count":6,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages\/108\/revisions"}],"predecessor-version":[{"id":683,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages\/108\/revisions\/683"}],"up":[{"embeddable":true,"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/pages\/106"}],"wp:attachment":[{"href":"https:\/\/sites.usp.br\/lea\/wp-json\/wp\/v2\/media?parent=108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}