Caciano Zapata Noreña
机构: Federal University of Rio Grande do Sul; Institute of Food Science and Technology
每年引用次数
引用次数
引用: 4,980
H-指数: 40
I10-指数 : 85
出版物: 176
Otimização do cozimento de filé de frango empanado em forno de injeção direta de vapor
Cristina Leonhardt , Helena Caminha Pereira dos Santos , Ligia Damasceno Ferreira Marczak , Caciano Pelayo Zapata-Noreña
Food Science and Technology International 24 ( 1) 43 -46
6
2004
Optimizing of impingement on cooking fillet chicken.
Cristina Leonhardt , HCP dos Santos , Ligia Damasceno Ferreira Marczak , Caciano Pelayo Zapata-Noreña
24 ( 1) 43 -46
2004
Effects of Ozone in Combination with Hydrothermal Treatment and Wax on Physical and Chemical Properties of Papayas
Carolina Pereira Kechinski , Cândida Raquel Sherrer Montero , Caciano Pelajo Zapata Noreña , Isabel Cristina Tessaro
Ozone-science & Engineering 34 ( 1) 57 -63
5
2012
Effects of ozonized water and heat treatment on the papaya fruit epidermis
Carolina Pereira Kechinski , Cândida Raquel Scherrer Montero , Pâmela Virgínia Ramos Guimarães , Caciano Pelajo Zapata Noreña
Food and Bioproducts Processing 90 ( 2) 118 -122
26
2012
Comparison between the isotherms of two commercial types of textured soy protein
L.D.F. Marczak , C.P.Z. Noreña , A.S. Cassini
Latin American Applied Research 39 ( 2) 91 -97
3
2009
Water adsorption isotherms of texturized soy protein
A.S. Cassini , L.D.F. Marczak , C.P.Z. Noreña
Journal of Food Engineering 77 ( 1) 194 -199
128
2006
Inactivation of Trypsin Inhibitor Activity from Brazilian Varieties of Beans (Phaseolus vulgaris L.)
G.A. Jourdan , C.P.Z. Noreña , A. Brandelli
Food Science and Technology International 13 ( 3) 195 -198
21
2007
APPLICATION OF BRAZILIAN-PINE FRUIT COAT AS A BIOSORBENT TO REMOVAL OF CR(VI) FROM AQUEOUS SOLUTION. KINETICS AND EQUILIBRIUM STUDY
Julio C.P. Vaghetti , Eder C. Lima , Betina Royer , Jorge L. Brasil
Biochemical Engineering Journal 42 ( 1) 67 -76
103
2008
THERMODYNAMIC PROPERTIES OF WATER DESORPTION OF SOYBEAN BRAN
Isabel Cristina Machado Corrêa , Caciano P. Zapata Noreña
Boletim Do Centro De Pesquisa De Processamento De Alimentos 33 ( 2)
2015
Effects of Xanthan Gum Additions on the Viscoelasticity, Structure and Storage Stability Characteristics of Prebiotic Custard Desserts
Caciano P. Zapata Noreña , Sara Bayarri , Elvira Costell
Food Biophysics 10 ( 2) 116 -128
10
2015
Study of Acidified Aqueous Extraction of Phenolic Compounds from Hibiscus sabdariffa L. calyces
Alessandra Piovesana , Caciano P. Zapata Noreña
The Open Food Science Journal 11 ( 1) 25 -34
2
2019
Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core
Yuri Buratto de Farias , Caciano P. Zapata Noreña
International Journal of Gastronomy and Food Science 16 100137
2
2019
Thermodynamic sorption of red cabbage extract (Brassica oleracea L. var. capitata L. f. rubra) encapsulated by spray drying
Anahi Bernstein , Caciano P. Zapata Noreña
Journal of Food Science and Technology-mysore 52 ( 12) 8180 -8187
5
2015
Microencapsulation by spray-drying of bioactive compounds extracted from blackberry (rubus fruticosus)
Renata Trindade Rigon , Caciano P. Zapata Noreña
Journal of Food Science and Technology-mysore 53 ( 3) 1515 -1524
28
2016
Thermodynamic and kinetics study of phenolics degradation and color of yacon ( Smallanthus sonchifolius ) microparticles under accelerated storage conditions
Camila Carvalho Lago , Caciano P. Zapata Noreña
Journal of Food Science and Technology-mysore 54 ( 13) 4197 -4204
10
2017
Kinetics of enzymatic inactivation and loss of anthocyanins and antioxidant activity in red cabbage blanched under different conditions
Anahi Bernstein , Caciano P. Zapata Noreña
Journal of Food Biochemistry 41 ( 3) e12340
5
2017
Acid and thermal resistance of a Salmonella enteritidis strain involved in several foodborne outbreaks.
P.S. MALHEIROS , A. BRANDELLI , C.P.Z. NOREÑA , E.C. TONDO
Journal of Food Safety 29 ( 2) 302 -317
34
2009
STUDY OF ENZYME INACTIVATION USING STEAM IN YACON (SMALLANTHUS SONCHIFOLIUS) ROOTS
L. FANTE , C.F. SCHER , C.P.Z. NOREÑA , A.O. RIOS
Journal of Food Processing and Preservation 37 ( 1) 16 -24
15
2013
KINETICS OF PIGMENT DEGRADATION IN SLICED COOKED HAM
ELISANGELA C. MATTOS , CACIANO P.Z. NOREÑA , ADRIANO BRANDELLI
Journal of Muscle Foods 14 ( 3) 221 -231
3
2003
Osmotic dehydration of muskmelon (Cucumis melo) : Influence of blanching and syrup concentration
RENZO M. FERNANDEZ , CACIANO P.Z. NOREÑA , SILVANA T. SILVEIRA , ADRIANO BRANDELLI
Journal of Food Processing and Preservation 31 ( 4) 392 -405
14
2007