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Marina Tolentino Marinho

Observed names: MARINA TOLENTINO MARINHO, MARINHO, Marina Tolentino, Marina T. Marinho, Marina Tolentino MARINHO, Marinho, Marina Tolentino
ORCID: 0000-0002-4734-6856
Observed ORCID: 0000-0002-4734-6856
OpenAlex ID: A5060073439
Organic amaranth starch: A study of its technological properties after heat-moisture treatment
2018 · Camila Delinski Bet, Cristina Soltovski de Oliveira, et al. · Food Chemistry · 56
1H NMR combined with chemometrics tools for rapid characterization of edible oils and their biological properties
2018 · Jânio Sousa Santos, Graziela Bragueto Escher, et al. · Industrial Crops and Products · 31
Combination of lysine and histidine improves growth performance, expression of muscle growth‐related genes and fillet quality of grow‐out Nile tilapia
2020 · Bianca Leticia Richter, Tarcila Souza Castro Silva, et al. · Aquaculture Nutrition · 29
Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary ( Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits
2015 · Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, et al. · Journal of Food Science · 29
Effects of dual modification on thermal, structural and pasting properties of taro (Colocasia esculenta L.) starch
2019 · Luísa Thomaz, Vivian Cristina Ito, et al. · Journal of Thermal Analysis and Calorimetry · 22
Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
2020 · Paulo Ricardo LOS, Gabriela Vollet MARSON, et al. · Food Science and Technology · 20
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Synergistic effects of dietary methionine and taurine on growth performance, blood parameters, expression in hepatic sulfur-metabolism genes, and flesh quality of large Nile tilapia
2022 · Allan Vinnícius Urbich, Wilson Massamitu Furuya, et al. · Animal Feed Science and Technology · 19
Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG–DSC–FTIR (EGA)
2015 · Marina Tolentino Marinho, Luciano dos Santos Bersot, et al. · LWT · 16
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Impact of Pure, Co-, and Sequential Fermentations with Hanseniaspora sp. and Saccharomyces cerevisiae on the Volatile Compounds of Ciders
2024 · Isabela Maria Macedo Simon Sola, Larissa Deckij Evers, et al. · Fermentation · 14
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Influência da adição de alecrim (Rosmarinus officinalis l.) e orégano (Origanum vulgare) na estabilidade lipídica, textura e características sensoriais de hambúrguer suíno
2021 · Annecler Rech de Marins, Andrielli Sartorelli, et al. · Research Society and Development · 9
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Substitution of soybean oil with linseed oil on growth performance, fatty acid profile and texture attributes in large Nile tilapia, Oreochromis niloticus reared under cold suboptimal temperature
2021 · Valéria Rossetto Barriviera, Karla Miky Tsujii, et al. · Aquaculture Research · 8
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Characterization of variables related to high stability of raw cow milk
2024 · Fernanda Antunes Martins, Marina Tolentino Marinho, et al. · Journal of Dairy Research · 5
Extraction and physical modification of Mango palmer kernel starch and its application in cookies
2024 · Bruna Mainardes, Larissa Moreira Mikota, et al. · Ukrainian Food Journal · 3
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Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach
2020 · Antonio Carlos Prestes Pereira, Priscila Judacewski, et al. · Ciência Rural · 3
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Nystatin:β-cyclodextrin and chlorhexidine:β-cyclodextrin mucoadhesive hydrogels for site-specific buccal applications
2025 · Amanda Aparecida Maia Neves Garcia, Juliana Aenishanslin, et al. · Therapeutic Delivery · 2
Oxidative Stability of Flaxseed (Linum usitatissimum L.) Cake and its Inclusion in the Diet of Lactating Cows
2024 · Jessyca Caroline Rocha Ribas, Giulia Ferracin Ferreira, et al. · Brazilian Archives of Biology and Technology · 2
DESENVOLVIMENTO DE HAMBURGUERES COM BAIXOS TEORES DE GORDURA COM SUBPRODUTOS DE COGUMELO (Agaricus bisporus) E SOJA (Glycine max)
2022 · Taynara Pacheco Valério, Ana Caroline Carneiro, et al. · Revista Tecnológica · 2
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Desenvolvimento De Biscoitos Tipo Cookies Com Substituição De Gordura Por Oleogel
2024 · THAIS BIASUZ, LARISSA DECKIJ EVERS, et al. · Boletim do Centro de Pesquisa de Processamento de Alimentos · 1
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Transparent Surfactant‐Based Isotropic Systems for Topical Co‐Delivery of Hydrophilic and Lipophilic Actives for Striae Distensae
2026 · Claudiane Ayres Prochno, Anna Paula Brusamarello, et al. · Journal of Surfactants and Detergents
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Óleos e gorduras em alimentos: aspectos nutricionais, regulatórios e tecnológicos
2025 · Thaís Biasuz, Aline Mayara Ramalho dos Santos, et al. · OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA
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Desenvolvimento De Biscoitos Isentos De Glúten Com Sorgo Branco E Subprodutos De Palmito Pupunha E Laranja
2024 · Edlaine L. A. Moura, Milena A. Istschuk, et al. · Boletim do Centro de Pesquisa de Processamento de Alimentos
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Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
2021 · LOS, Paulo Ricardo, MARSON, Gabriela Vollet, et al. · Figshare
Comportamento do óleo de semente de uva submetido à oxidação lipídica
2020 · Gabriela Kovaleski, Marina Tolentino Marinho, et al. · AYA Editora eBooks
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Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach
2020 · Pereira, Antonio Carlos Prestes, Judacewski, Priscila, et al. · Figshare
Stability oxidative evaluation of flaxseed cake (Linum usitatissimum) by means of indices of acidity and peróxidos.
2015 · Jessyca Caroline Rocha Ribas, Marina Tolentino Marinho, et al. · 52nd Annual Meeting of the Brazilian Society of Animal Science, Belo Horizonte, Brazil, 19-23 July 2015
Works count: 25
Citation count: 271
H-index: 9
I10-index: 9
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