C. S. Marques - Dissemin

All papers authored by C. S. Marques

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2023 Tarsila Rodrigues Arruda, Patrícia Campos Bernardes, Allan Robledo Fialho e. Moraes, Clara Suprani Marques

, Patrícia Fontes Pinheiro, Taíla Veloso de Oliveira, Sukarno Olavo Ferreira, Emiliane Andrade Araújo Naves, Nilda de Fátima Ferreira Soares

Beyond brewing: β-acid rich hop extract in the development of a multifunctional polylactic acid-based food packaging

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Arthur Pereira, Rafael Silva, Clara Marques

, Mayra Aparecida Nascimento, Nilda de Fatima Soares, Renata Lopes

Green Synthesis of Cellulose-Based Biofilms Doped with AgNPs with Antibacterial Activity

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2022 Rafael Resende Assis Silva

, Clara Suprani Marques

, Tarsila Rodrigues Arruda

, Samiris Cocco Teixeira, Taíla Veloso de Oliveira

, Paulo Cesar Stringheta, Ana Clarissa dos Santos Pires, Nilda de Fátima Ferreira Soares

Ionic Strength of Methylcellulose-Based Films: An Alternative for Modulating Mechanical Performance and Hydrophobicity for Potential Food Packaging Application

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Clara Suprani Marques

, Rafael Resende Assis Silva

, Tarsila Rodrigues Arruda

, Ana Luiza Valadares Ferreira, Taíla Veloso de Oliveira, Allan Robledo Fialho Moraes

, Marali Vilela Dias, Maria Cristina Dantas Vanetti, Nilda de Fátima Ferreira Soares

Development and Investigation of Zein and Cellulose Acetate Polymer Blends Incorporated with Garlic Essential Oil and β-Cyclodextrin for Potential Food Packaging Application

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2021 Tarsila R. Arruda

, Clara S. Marques

, Nilda F. F. Soares

Native Cyclodextrins and Their Derivatives as Potential Additives for Food Packaging: A Review

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Rafael Resende Assis Silva

, Pedro Augusto Vieira de Freitas, Samiris Côcco Teixeira, Taíla Veloso de Oliveira, Clara Suprani Marques

, Paulo César Stringheta, Ana Clarissa dos Santos Pires, Sukarno Olavo Ferreira, Nilda de Fátima Ferreira Soares

Plasticizer Effect and Ionic Cross-linking: the Impact of Incorporating Divalent Salts in Methylcellulose Films for Colorimetric Detection of Volatile Ammonia

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Clara Suprani Marques

, Marali Vilela Dias, Nilda de Fátima Ferreira Soares

, Soraia Vilela Borges, Isadora Rebouças Nolasco Oliveira, Ana Clarissa dos Santos Pires, Eber Antônio Alves Medeiros, Eduardo Alves

Ultrastructural and antimicrobial impacts of allyl isothiocyanate incorporated in cellulose, β‐cyclodextrin, and carbon nanotubes nanocomposites

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Laís Fernanda Batista, Clara Suprani Marques

, Ana Clarissa dos Santos Pires, Luis Antônio Minim, Nilda de Fátima Ferreira Soares, Márcia Cristina Teixeira Ribeiro Vidigal

Artificial neural networks modeling of non-fat yogurt texture properties: effect of process conditions and food composition

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Adassa Gama Tavares

, Johana Andrade, Rafael Resende Assis Silva, Clara Suprani Marques

, José Osvaldo Ramos da Silva, Maria Cristina Dantas Vanetti, Nathália Ramos de Melo, Nilda de Fátima Ferreira Soares

Carvacrol-loaded liposome suspension: optimization, characterization and incorporation into poly(vinyl alcohol) films

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2019 Clara Suprani Marques

, Renata Pancini Grillo, Danielle Gonçalves Bravim, Priscila Vargas Pereira, Janaína Cecília Oliveira Villanova

, Patrícia Fontes Pinheiro, Joel Camilo Souza Carneiro, Patrícia Campos Bernardes

Preservation of ready-to-eat salad: A study with combination of sanitizers, ultrasound, and essential oil-containing β-cyclodextrin inclusion complex

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Clara Suprani Marques

, Suzana Gonçalves Carvalho

, Larissa Diirr Bertoli, Janaína Cecília Oliveira Villanova

, Patrícia Fontes Pinheiro, Délia Chaves Moreira dos Santos, Maria Irene Yoshida, Jair Carlos Checon de Freitas

, Daniel Fernandes Cipriano, Patrícia Campos Bernardes

β-Cyclodextrin inclusion complexes with essential oils: Obtention, characterization, antimicrobial activity and potential application for food preservative sachets

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2018 Luiza Oliveira Silveira, Denes Kaic Alves do Rosário, Denes Kaic Alves do Rosário, Ana Carolina Garcia Giori, Syllas Borburema Silva Oliveira, Yhan da Silva Mutz

, Clara Suprani Marques

, Jussara Moreira Coelho, Patrícia Campos Bernardes

Combination of peracetic acid and ultrasound reduces Salmonella Typhimurium on fresh lettuce (Lactuca sativa L. var. crispa)

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All papers authored by C. S. Marques