Get started
Author

Marise Bonifácio Queiróz

Observed names: M.B. Queiroz, MARISE BONIFÁCIO QUEIROZ, Marise B. Queiroz, Marise Bonifácio QUEIROZ, Marise Bonifácio Queiroz, QUEIROZ, Marise Bonifácio, Queiroz Marise Bonifacio
ORCID: 0000-0002-5123-7273
Observed ORCID: 0000-0002-5123-7273
OpenAlex ID: A5058421338
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
2018 · Sílvia C.S.R. de Moura, Carolina L. Berling, et al. · Food Research International · 129
Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties
2015 · Lidiane Bataglia da Silva, Marise Bonifácio Queiroz, et al. · LWT · 78
Mechanical properties and water vapour permeability of hydrolysed collagen–cocoa butter edible films plasticised with sucrose
2012 · A.L. Fadini, F.S. Rocha, et al. · Food Hydrocolloids · 66
Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition
2018 · Ana Lúcia Fadini, Izabela Dutra Alvim, et al. · LWT · 58
PDF
Influence of temperature and homogenization on honey crystallization
2015 · Lucília Carolina Vardenski Costa, Elaine Kaspchak, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 30
PDF
Optimization of the production of double-shell microparticles containing fish oil
2019 · Ana Lúcia Fadini, Izabela Dutra Alvim, et al. · Food Science and Technology International · 27
Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies
2016 · Lidiane Bataglia da Silva, Fernanda Elena Annetta, et al. · International Journal of Food Science & Technology · 25
Co-crystallization of paprika oleoresin and storage stability study
2018 · Veronica FEDERZONI, Izabela Dutra ALVIM, et al. · Food Science and Technology · 24
PDF
Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization
2021 · Marise Bonifácio Queiroz, Felipe Resende Sousa, et al. · LWT · 18
PDF
Avaliação da cristalização de mel utilizando parâmetros de cor e atividade de água
2012 · Alini Mari Kuroishi, Marise Bonifácio Queiroz, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 16
PDF
Improving the nutritional profile of jelly candies
2025 · Melissa Filipini da Silveira, Prof. Dr. Priscilla Efraim, et al. · Applied Food Research · 7
Co-crystallized Honey with Sucrose: Storage Evaluation and Sensory Acceptance
2020 · Leda Battestin Quast, Mariani Zanette, et al. · Journal of Culinary Science & Technology · 7
Influência De Diferentes Ingredientes Na Textura De Balas Moles Produzidas Com E Sem Goma Gelana
2003 · ANA LÚCIA FADINI, FERNANDA FACCHINI, et al. · Boletim do Centro de Pesquisa de Processamento de Alimentos · 4
Avaliação Do Perfil Sensorial De Amêndoas De Cupuaçu E Cacau Torradas Utilizando Análise Descritiva Quantitativa
2000 · MARISE BONIFÁCIO QUEIROZ, NELSON HORÁCIO PEZOA GARCIA · Boletim do Centro de Pesquisa de Processamento de Alimentos · 4
Co‐crystallized honey with sucrose: Evaluation of process and product characterization
2020 · Leda B. Quast, Sabrina G. Farina, et al. · Journal of Food Processing and Preservation · 3
PDF
Avaliacao da torracao de amendoas de cupuacu (Theobroma grandiflorum)
1999 · Marise Bonifácio Queiróz, Nelson Horacio Pezoa García · Brazilian journal of food technology/Brazilian Journal of Food Technology · 3
Upcycling orange by‐product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts
2026 · Bárbara Morandi Lepaus, Nathalia Almeida Costa, et al. · Journal of the Science of Food and Agriculture · 1
PDF
Helicônia: descrição, colheita e pós-colheita.
2004 · J. L. Mosca, Marise Bonifácio Queiróz, et al. · infoteca-e (Brazilian Agricultural Research Corporation) · 1
PDF
Desenvolvimento de recheio para bombons utilizando frutas tropicais: I - Manga
1996 · Marcia Paisano Soler, Marise Bonifácio Queiróz, et al. · Coletanea do Instituto de Tecnologia de Alimentos · 1
The fate of pesticide residues during the valorization of orange agro-industrial by-products into food ingredients
2026 · Bárbara Morandi Lepaus, Gabriela de Matuoka e Chiocchetti, et al. · Food Control
Formulation and co-crystallization process optimization of peanut skin phenolic extract for food ingredient production
2026 · Matheus Zanard Heringer, Lidiane Bataglia da Silva, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology
PDF
Impacto Da Rotulagem Orgânica Na Aceitação Sensorial De Balas De Goma
2021 · Guilherme De Castilho Queiroz, Giovanna Maria Cappa Hernandes, et al. · Revista Engenharia e Tecnologia Aplicada - UNG-Ser
PDF
Co-crystallization of paprika oleoresin and storage stability study
2018 · FEDERZONI, Veronica, ALVIM, Izabela Dutra, et al. · Figshare
chewyキャンデー中のフェノール類とアントシアニンの保持に及ぼす種々の加工アサイー(Euterpe oleracea Mart.)の影響【Powered by NICT】
2016 · da Silva Lidiane Bataglia, Annetta Fernanda Elena, et al. · International Journal of Food Science & Technology
Otimização do processo de cristalização em cristalizador contínuo para fondant
2012 · Marise Bonifácio Queiroz, Theo Guenter Kieckbusch · Brazilian journal of food technology/Brazilian Journal of Food Technology
PDF
Works count: 29
Citation count: 502
H-index: 10
I10-index: 10
Year
Topic
Type