Get started
Author

Barbara Daniele Almeida Porciuncula

Observed names: Barbara D. A. Porciuncula, Barbara Daniele Porciuncula, Barbara Danielle Almeida Porciúncula, Porciuncula, Barbara Daniele Almeida
ORCID: 0000-0002-2815-0006
Observed ORCID: 0000-0002-2815-0006
OpenAlex ID: A5003639167
Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations
2022 · Larissa Echeverria, Camila da Silva, et al. · LWT · 38
PDF
Enzymatic synthesis optimization of isoamyl butyrate
2011 · Andréia Anschau, Vitor C. Aragão, et al. · Journal of the Brazilian Chemical Society · 26
PDF
Evaluation of hot-air drying conditions of ora-pro-nobis leaves: Effects on bioactive compounds and powder properties
2024 · Dayane Lilian Gallani Silva, Larissa Millena Girotto, et al. · Food and Humanity · 12
Drying of foods under intermittent supply of microwave energy: proposal for a mathematical model
2021 · Jhony Teleken, Barbara Danielle Almeida Porciúncula, et al. · Acta Scientiarum. Technology/Acta scientiarum. Technology · 11
PDF
Síntese enzimática de butirato de isoamila empregando lipases microbianas comerciais
2009 · Vitor Cardoso Aragão, Andréia Anschau, et al. · Química Nova · 11
PDF
Evaluation of the effect of freeze drying and cryoprotectant addition on a starter culture obtained from star fruit and its application in sourdough bread
2025 · Jean Lopes da Silva, Dayane Lilian Gallani Silva, et al. · Food Bioscience · 7
Characterization of lamb burgers with addition of flour from peach palm by-product
2020 · Larissa Echeverria, Jéssica da Mata Rigoto, et al. · Bioscience Journal · 7
PDF
Avaliação Dos Parâmetros Termodinâmicos E Cinéticos De Cenouras Submetidas a Secagem Convectiva
2017 · Heloísa Righi Pessoa da Silva, Roberta Pazinato Cuco, et al. · e-xacta · 5
PDF
Characterization of Chicken Nuggets With the Addition of Flour From Peach Palm By-product / Caracterização De Nuggets De Frango Com Adição De Farinha De Subproduto De Palmito Pupunha
2020 · Larissa Echeverria, Jessica da Mata Rigoto, et al. · Brazilian Journal of Development · 3
Caracterização do odor da anchoita (Engraulis Anchoita) armazenada em gelo e água do mar
2009 · Liziane Garcia-Torchelsen, Rosa de Oliveira Treptow, et al. · Alimentos e Nutrição · 3
Nutritional Profile and Sensory Acceptance of Sourdough Breads Enriched With Ora‐pro‐nóbis Leaf Powder
2025 · Dayane Lilian Gallani Silva, Filipe Andrich, et al. · Journal of Food Science · 2
PDF
Pfaffia glomerata by‐product: drying, characterisation and utilisation in cereal bars
2023 · Bruna Hungaro Micheletti Alves, Débora Hungaro Micheletti, et al. · International Journal of Food Science & Technology · 2
PDF
Processing of cooked marinated chicken breast: Evaluation of the final product and wastewater
2023 · Heloísa Righi Pessoa da Silva, Vagner Roberto Batistela, et al. · Journal of Food Process Engineering · 1
DESIDRATAÇÃO OSMÓTICA DE TOMATES EM SOLUÇÃO DE SACAROSE+NaCl/KCl
2018 · Bruna Genoveva Zarzzeka, Barbara Daniele Almeida Porciuncula, et al. · Revista Tecnológica · 1
PDF
Ultrasound‐Assisted Extraction of Mucilage: An Approach for the Full Utilization of Ora‐Pro‐Nóbis Leaves
2026 · Larissa Millena Girotto, Dayane Lilian Gallani Silva, et al. · Journal of Food Science
Desenvolvimento De Biscoito Tipo Cookie Com Adição De Farinha De Ora-pro-nóbis E Sem Açúcar Adicionado
2025 · Izabelle Alves de Castro França, Laines Cassiano Sumera, et al. · Anais do Congresso Brasileiro Interdisciplinar em Ciência e Tecnologia.
PDF
Author response for "Pfaffia glomerata by‐product: drying, characterization and utilization in cereal bars"
2023 · Bruna Hungaro Micheletti Alves, Débora Hungaro Micheletti, et al. · Publons reviews and discussion
ESTUDO DA SECAGEM E DO POTENCIAL ANTIOXIDANTE DO SUBPRODUTO DO GINSENG BRASILEIRO (Pfaffia glomerata)
2022 · BRUNA HUNGARO MICHELETTI, Debora Hungaro Micheletti, et al. · Simpósio Online Sulamericano de Tecnologia, Engenharia e Ciência de Alimentos
PDF
Study of mass transfer during osmotic treatment of chicken cuts with different salt solutions
2021 · Stevanato, Natália, Porciuncula, Barbara Daniele Almeida · Figshare
Estudo da transferência de massa de cortes de frango durante o tratamento osmótico em diferentes soluções salinas
2020 · Natália Stevanato, Barbara Daniele Almeida Porciuncula · Brazilian journal of food technology/Brazilian Journal of Food Technology
PDF
Cinética de secagem da curcuma (Curcuma longa L.)
2020 · Ana Teresa Rodrigues França, Barbara Daniele Almeida Porciuncula · Editora Poisson eBooks
PDF
Works count: 21
Citation count: 129
H-index: 7
I10-index: 5
Year
Topic
Type