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Thais Lomonaco Teodoro da Silva
Thais Lomonaco Teodoro da Silva
Department of Food Science -UFLA -Brazil
在 ufla.br 的电子邮件经过验证
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引用次数
引用次数
年份
Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits
VR de Souza, PAP Pereira, TLT da Silva, LC de Oliveira Lima, R Pio, ...
Food chemistry 156, 362-368, 2014
6882014
Sensory and technological evaluation of margarines with reduced saturated fatty acid contents using oleogel technology
TLT da Silva, KF Chaves, GD Fernandes, JB Rodrigues, HMA Bolini, ...
Journal of the American Oil Chemists' Society 95 (6), 673-685, 2018
882018
Physical properties of candelilla wax, monoacylglycerols, and fully hydrogenated oil oleogels
TLT da Silva, DB Arellano, S Martini
Journal of the American Oil Chemists' Society 95 (7), 797-811, 2018
662018
Interactions between candelilla wax and saturated triacylglycerols in oleogels
TLT da Silva, DB Arellano, S Martini
Food Research International 121, 900-909, 2019
462019
Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese
TLT da Silva, VR de Souza, ACM Pinheiro, CA Nunes, TVM Freire
International Journal of Dairy Technology 67 (1), 31-38, 2014
452014
Use of high‐intensity ultrasound to change the physical properties of oleogels and emulsion gels
TLT da Silva, DB Arellano, S Martini
Journal of the American Oil Chemists' Society 96 (6), 681-691, 2019
402019
Oleogels as a fat substitute in food: A current review
RC Silva, MJ Ferdaus, A Foguel, TLT da Silva
Gels 9 (3), 180, 2023
352023
Effect of water addition on physical properties of emulsion gels
TLT da Silva, DB Arellano, S Martini
Food Biophysics 14, 30-40, 2019
332019
Multivariate Approaches for Optimization of the Acceptance: Optimization of a B razilian C errado Fruit Jam Using M ixture D esign and P arallel F actor A nalysis
VR de Souza, PAP Pereira, ACM Pinheiro, CA Nunes, TLT Silva, ...
Journal of Sensory Studies 27 (6), 417-424, 2012
332012
Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars
VR de Souza, PAP Pereira, TR Teixeira, TLT Silva, R Pio, F Queiroz
International Journal of Food Science & Technology 50 (7), 1658-1665, 2015
312015
On the quantitative phase analysis and amorphous content of triacylglycerols materials by X-ray Rietveld method
GA Calligaris, TLT da Silva, APB Ribeiro, AO Dos Santos, LP Cardoso
Chemistry and physics of lipids 212, 51-60, 2018
282018
Effect of high‐intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels
TLT da Silva, S Danthine
Journal of Food Science 86 (2), 343-356, 2021
262021
Potential use of carnauba wax oleogel to replace saturated fat in ice cream
R Airoldi, TLT da Silva, JNR Ract, A Foguel, HL Colleran, SA Ibrahim, ...
Journal of the American Oil Chemists' Society 99 (11), 1085-1099, 2022
242022
Temperature, time and fat composition effect on fat bloom formation in dark chocolate
TLT da Silva, R Grimaldi, LAG Gonçalves
Food Structure 14, 68-75, 2017
242017
Tailoring crystalline structure using high‐intensity ultrasound to reduce oil migration in a low saturated fat
TLT da Silva, Z Cooper, J Lee, V Gibon, S Martini
Journal of the American Oil Chemists' Society 97 (2), 141-155, 2020
222020
Structural characteristics of crystals formed in palm oil using sorbitan tristearate and sucrose stearate
MAF Domingues, TLT Da Silva, APB Ribeiro, MC Chiu, LAG Gonçalves
International journal of food properties 21 (1), 618-632, 2018
222018
Crystallinity properties and crystallization behavior of chocolate fat blends
TLT da Silva, R Grimaldi, GA Calligaris, LP Cardoso, LAG Gonçalves
Journal of food science and technology 54, 1979-1989, 2017
212017
Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat
TLT da Silva, M Marsh, V Gibon, S Martini
Journal of food science 85 (4), 964-971, 2020
162020
Sucrose behenate as a crystallization enhancer for soft fats
MAF Domingues, TLT da Silva, APB Ribeiro, MC Chiu, LAG Gonçalves
Food chemistry 192, 972-978, 2016
162016
Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties
TLT da Silva, S Danthine
Food Research International 154, 110997, 2022
132022
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