Potassium sorbate permeability in biodegradable alginate films: Effect of the antimicrobial agent concentration and crosslinking degree by Zactiti, E.M., Kieckbusch, T.G.

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State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition by Silva, M.A., Sobral, P.J.A., Kieckbusch, T.G.

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Influence of a lipid phase on steam jet agglomeration of maltodextrin powders by Martins, P.C., Kieckbusch, T.G.

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Optimization of the jet steam instantizing process of commercial maltodextrins powders by Takeiti, C.Y., Kieckbusch, T.G., Collares-Queiroz, F.P.

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Glass transition control of the detachment of food pastes dried over glass plates by Collares, F.P, Finzer, J.R.D, Kieckbusch, T.G

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Viscoelasticity of frozen/thawed egg yolk by Telis, V.R.N. (Universidade Estadual Paulista, Sao Jose do Rio Preto, SP, Brazil.), Kieckbusch, T.G

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Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol by Telis, V.R.N. (Universidade Estadual Paulista, Sao Jose do Rio Preto-SP, Brazil.), Kieckbusch, T.G

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Extraction of caffeine, chlorogenic acids and lipids from green coffee beans using supercritical carbon dioxide and co-solvents by Azevedo, A. B. A.de, Mazzafera, Paulo, Mohamed, R. S., Melo, S. A. B. Vieira de, Kieckbusch, T. G.

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Characterization of the Stearin Obtained by Thermal Fractionation of Anhydrous Milk Fat by Bonomi, E.C., Luccas, V., Kieckbusch, T.G.

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Mass transfer in aqueous two-phases system packed column by Igarashi, L, Kieckbusch, T.G, Franco, T.T

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Ascorbic acid thermal degradation during hot air drying of CAMU-CAMU (Myrciaria dubia [H.B.K.] McVaugh) slices at different air temperatures by Silva, M.A. da, Pinedo, R.A, Kieckbusch, T.G

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