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Everaldo Santos

Professor

Federal University of Rio Grande do Norte

Brazil

Research Interests

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Professors in Food Science

Articles (14)

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2026

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2025

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2024

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2024

Collaborators (2)

Osvaldo Chiavone-Filho

Professor

Federal University of Rio Grande do Norte

BRAZIL

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Nathália Saraiva Rios

Professor Adjunto

Federal University of Rio Grande do Norte

BRAZIL

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Everaldo Santos

Research Interests

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Articles (14)

Estimating PC-SAFT Pure-Component Parameters by Using Graph Neural Networks: Application to Ionic Liquids and Deep Eutectic Solvents

Valorization of hydroxycinnamic acids from corncob: synthesis of alkyl esters and encapsulation in alginate microparticles

Recovery and Reuse of Deep Eutectic Solvents in Lignocellulosic Biomass Pretreatment: A Review in the Context of Circular Economy

Adding-Value to Green Coconut Fiber by Producing Lignosulfonate for Enhancing the Sugar Release in Enzymatic Hydrolysis

Lipopeptides Produced by Bacillus subtilis UFPEDA 438 using Sugarcane Molasses as a Carbon and Energy Source

Improving Reusability of Biocatalysts by Exploiting Cross-Linked Enzyme Aggregates (CLEAs) with Commercial Cellulolytic Cocktails for Hydrolysis of Green Coconut Waste

Steam Explosion and Dilute Acid Pretreatments to Improve Enzymatic Hydrolysis and Ethanol Fermentation of Green Coconut Fibers

The use of ionic liquid pretreatment aims to enhance the enzymatic hydrolysis of green coconut fiber and produce lignin

Starch modification and its application in Pickering emulsion stabilization: a review

Exploring the potential of native and modified starch and starch nanocrystals in Pickering emulsions: current advances, future perspectives, and challenges

Influence of the carbon-to-nitrogen ratio in the atrazine biodegradation from contaminated waters in submerged fermentation by free and immobilized Penicillium chrysogenum NRRL 807

Ethanol production from green coconut fiber using a sequential steam explosion and alkaline pretreatment

Extraction of Cellulases Produced through Solid-State Fermentation by <i>Trichoderma reesei</i> CCT-2768 Using Green Coconut Fibers Pretreated by Steam Explosion Combined with Alkali

Adding-value to Ganoderma lingzhi by producing enzymes and antioxidant compounds under submerged fermentation using different culture media

Collaborators (2)

Osvaldo Chiavone-Filho

Nathália Saraiva Rios

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