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Ídila Maria da Silva Araújo

Observed names: ARAUJO, I. M. da S., Araújo, Ídila Maria da Silva, Idila Maria Araújo, Idila Maria Da Silva Araújo, Idila Maria Silva Araújo, Idila Maria da Silva Araujo, Idila Maria da Silva Araújo, ÍDILA MARIA DA SILVA ARAÚJO, Ídila Maria Da Silva ARAÚJO, Ídila Maria Da Silva Araújo, Ídila Maria da Silva ARAÚJO
ORCID: 0000-0001-5258-5248
Observed ORCID: 0000-0001-5258-5248
OpenAlex ID: A5075508453
Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties
2019 · Nédio Jair Wurlitzer, Ana Paula Dionísio, et al. · Journal of Food Science and Technology · 57
Yacon syrup: Food applications and impact on satiety in healthy volunteers
2017 · Maria de Fátima Gomes da Silva, Ana Paula Dionísio, et al. · Food Research International · 44
Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil
2023 · Amanda Rodrigues Leal, Ana Paula Dionísio, et al. · Food Research International · 37
Noni (Morinda citrifolia L.) fruit as a new source of milk-clotting cysteine proteases
2019 · Vilmara Albuquerque de Farias, Amanda Dias da Rocha Lima, et al. · Food Research International · 35
Effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya (Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose)
2019 · Glauber Batista Moreira Santos, Ana Paula Dionísio, et al. · Food Research International · 31
Enzymatic maceration of Tabasco pepper: Effect on the yield, chemical and sensory aspects of the sauce
2020 · Virna Luiza de Farias, Ídila Maria da Silva Araújo, et al. · LWT · 30
Microfiltered red–purple pitaya colorant: UPLC-ESI-QTOF-MSE-based metabolic profile and its potential application as a natural food ingredient
2020 · Ana Carolina Viana de Lima, Ana Paula Dionisio, et al. · Food Chemistry · 27
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Volatile profile and sensory quality of new varieties of Capsicum chinense pepper
2013 · Deborah dos Santos Garruti, Nayra de Oliveira Frederico Pinto, et al. · Food Science and Technology · 26
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Vegetal burgers of cashew fiber and cowpea: formulation, characterization and stability during frozen storage
2018 · Janice Ribeiro Lima, Deborah dos Santos Garruti, et al. · Ciência Agronômica/Revista ciência agronômica · 23
Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
2021 · Deborah dos Santos GARRUTI, Wivian de Sousa MESQUITA, et al. · Food Science and Technology · 21
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Stability and Sensory Quality of Dried Papaya
2018 · Ronielli Cardoso Reis, Eliseth de Souza Viana, et al. · Food and Nutrition Sciences · 21
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Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds
2019 · Ana Hérica de Lima Mendes, Ana Paula Dionísio, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 19
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Optimization of headspace solid phase micro-extraction of volatile compounds from papaya fruit assisted by GC–olfactometry
2017 · Renier Felinto Julião da Rocha, Ídila Maria da Silva Araújo, et al. · Journal of Food Science and Technology · 19
Sequential extraction process and physicochemical characterization of R-phycoerythrin and agar from red macroalgae Gracilaria birdiae
2022 · Antonia Livânia Linhares de Aguiar, Márjory Lima Holanda Araújo, et al. · Algal Research · 18
Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger
2021 · Janice Ribeiro Lima, Ídila Maria da Silva Araújo, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 17
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Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos
2017 · Ana Maria Queiroz, Renier Felinto Julião da Rocha, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 17
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Elaboration of a mixed beverage from hibiscus and coconut water: An evaluation of bioactive and sensory properties
2020 · José Maria Carvalho de Castro, Carlos Artur Nascimento Alves, et al. · International Journal of Gastronomy and Food Science · 16
Multivariate correlation of the astringency sensory perception with the phenolic profiling of cashew apple genotypes
2021 · Dayana Calixto Braga, Elenilson Godoy Alves Filho, et al. · Food Bioscience · 15
Effect of Different Carrier Agents on the Yield of Powered Plant Beverage Obtained by Spray Drying and Characterization of Physicochemical Properties
2024 · Maria Tereza Lucena Pereira, Michele Pereira Cavalcante, et al. · ACS Food Science & Technology · 12
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Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese
2022 · Otília Monica Alves BORGES, Ídila Maria da Silva ARAÚJO, et al. · Food Science and Technology · 12
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Processamento e estabilidade de uma bebida de caju e yacon durante o armazenamento sob refrigeração
2017 · Ana Paula Dionisio, Nedio Jair Wurlitzer, et al. · Brazilian journal of food technology/Brazilian Journal of Food Technology · 12
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Development of a dietary fiber-rich, high-value food ingredient from cashew juice processing for use in plant-based products
2024 · Gecyene Rodrigues do Nascimento Saldanha, José Diogo da Rocha Viana, et al. · Journal of Food Measurement & Characterization · 9
Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy
2016 · Janice Ribeiro Lima, Deborah Dos Santos Garruti, et al. · Journal of Food Processing and Preservation · 9
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Suitability of peduncles of new cashew tree clones for commercial purposes
2020 · Ailane Souza de Freitas, Beatriz dos Santos Dantas, et al. · Ciência Agronômica/Revista ciência agronômica · 7
Estabilidade de uma bebida funcional de frutas tropicais e yacon (Smallanthus sonchifolius) durante oarmazenamento sob refrigeração
2026 · Ana Paula Dionisio, Nedio Jair Wurlitzer, et al. · Archivos Latinoamericanos de Nutrición · 6
Works count: 73
Citation count: 576
H-index: 16
I10-index: 21
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