Efraim P - Search Results

1

Effect of essential oils on the antibacterial activity and technological properties of dark chocolate.

Vaughan JLM, Borges LA, do Nascimento MDS, Ribeiro APB, Efraim P. Vaughan JLM, et al. Among authors: efraim p. Food Sci Technol Int. 2024 Nov 22:10820132241300732. doi: 10.1177/10820132241300732. Online ahead of print. Food Sci Technol Int. 2024. PMID: 39574242

2

Microbiological characterization of kombucha and biocellulose film produced with black tea and cocoa bean shell infusion.

de Oliveira Duarte FA, Ramos KK, Gini C, Morasi RM, Silva NCC, Efraim P. de Oliveira Duarte FA, et al. Among authors: efraim p. Food Res Int. 2024 Aug;190:114568. doi: 10.1016/j.foodres.2024.114568. Epub 2024 Jun 4. Food Res Int. 2024. PMID: 38945598

3

Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content.

Fernandes Almeida R, Aguiar Borges L, Torres da Silva T, Serafim Timóteo Dos Santos N, Gianasi F, Augusto Caldas Batista E, Efraim P. Fernandes Almeida R, et al. Among authors: efraim p. Food Res Int. 2024 Feb;178:113986. doi: 10.1016/j.foodres.2024.113986. Epub 2024 Jan 6. Food Res Int. 2024. PMID: 38309886 Review.

4

Influence of cocoa varieties on carbohydrate composition and enzymatic activity of cocoa pulp.

Moretti LK, Ramos KK, Ávila PF, Goldbeck R, Vieira JB, Efraim P. Moretti LK, et al. Among authors: efraim p. Food Res Int. 2023 Nov;173(Pt 2):113393. doi: 10.1016/j.foodres.2023.113393. Epub 2023 Aug 22. Food Res Int. 2023. PMID: 37803731

5

Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents.

Silveira PTS, Glória MBA, Tonin IP, Martins MOP, Efraim P. Silveira PTS, et al. Among authors: efraim p. Foods. 2023 Jan 20;12(3):495. doi: 10.3390/foods12030495. Foods. 2023. PMID: 36766023 Free PMC article.

6

Cupuassu from bean to bar: Sensory and hedonic characterization of a chocolate-like product.

de Nazaré Melo Ramos S, Weltman Glezer J, de Oliveira Garcia A, Herman Behrens J, Efraim P. de Nazaré Melo Ramos S, et al. Among authors: efraim p. Food Res Int. 2022 May;155:111039. doi: 10.1016/j.foodres.2022.111039. Epub 2022 Feb 27. Food Res Int. 2022. PMID: 35400428

7

Beetroot and radish powders as natural nitrite source for fermented dry sausages.

Ozaki MM, Munekata PES, Jacinto-Valderrama RA, Efraim P, Pateiro M, Lorenzo JM, Pollonio MAR. Ozaki MM, et al. Among authors: efraim p. Meat Sci. 2021 Jan;171:108275. doi: 10.1016/j.meatsci.2020.108275. Epub 2020 Aug 11. Meat Sci. 2021. PMID: 32853888 Free article.

8

Production and characterization of promising β-stable seed crystals to modulate the crystallization of fat-based industrial products.

Dos Santos CA, Carpenter CS, Arid JD, da Silva ÁÁ, Cardoso LP, Ribeiro APB, Efraim P. Dos Santos CA, et al. Among authors: efraim p. Food Res Int. 2020 Apr;130:108900. doi: 10.1016/j.foodres.2019.108900. Epub 2019 Dec 17. Food Res Int. 2020. PMID: 32156351

9

Influence of pulp on the microbial diversity during cupuassu fermentation.

Ramos S, Salazar M, Nascimento L, Carazzolle M, Pereira G, Delforno T, Nascimento M, de Aleluia T, Celeghini R, Efraim P. Ramos S, et al. Among authors: efraim p. Int J Food Microbiol. 2020 Apr 2;318:108465. doi: 10.1016/j.ijfoodmicro.2019.108465. Epub 2019 Dec 2. Int J Food Microbiol. 2020. PMID: 31838279

10

Differentiation of cocoa nibs from distinct origins using comprehensive two-dimensional gas chromatography and multivariate analysis.

Oliveira LF, Braga SCGN, Augusto F, Hashimoto JC, Efraim P, Poppi RJ. Oliveira LF, et al. Among authors: efraim p. Food Res Int. 2016 Dec;90:133-138. doi: 10.1016/j.foodres.2016.10.047. Epub 2016 Nov 1. Food Res Int. 2016. PMID: 29195865

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