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Francisco Caninde de Sousa Junior

Professor

Federal University of Rio Grande do Norte

Brazil

Research Interests

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Professors in Food Science

Articles (20)

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2023

Collaborators (6)

Marcia Regina da Silva Pedrini

Professor Titular

Federal University of Rio Grande do Norte

BRAZIL

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Fernando Nogueira

Professor

Federal University of Rio Grande do Norte

BRAZIL

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Cristiane Fernandes de Assis

Professor

Federal University of Rio Grande do Norte

BRAZIL

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André Baby

University of Sao Paulo

BRAZIL

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Nathália Saraiva Rios

Professor Adjunto

Federal University of Rio Grande do Norte

BRAZIL

View details

Cicero Aragao

Professor Titular

Federal University of Rio Grande do Norte

BRAZIL

View details

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Francisco Caninde de Sousa Junior

Research Interests

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Articles (20)

Multifunctional System with Ferulic Acid: Increased Safety, Antioxidant Activity, and Efficacy of Sunscreen Formulations

Delivery systems based on cashew tree by-products (Anacardium occidentale): Applications and sustainability – A review

Extraction of anthocyanins from jambolan fruit using ethanol and deep eutectic solvents: Bioactivity, cytotoxicity, and application as a natural colorant

Protective Effects of Spondias mombin L. Juice Alone or in Combination With Lactobacillus acidophilus in 5‐Fluorouracil‐Induced Experimental Intestinal Mucositis

Avaliação comparativa de terapias alternativas contra microrganismos oportunistas orais: um estudo in vitro

Kombucha Fermentation With Dried Starter Cultures: A Strategy for Microbial Stabilization via Spray and Freeze Drying

Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

Exploiting the biological activities of a lipopeptide extract produced by Bacillus subtilis UFPEDA 438 in light of the SARS-CoV-2 pandemic

Biotechnological potential of Lacticaseibacillus paracasei Shirota for bioemulsifier, bacteriocin and lipase production

Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours

Ouratea sp. and Virola surinamensis seed fats as new sources of lipids: Composition, physicochemical characterization, bioactive potential, and cytotoxicity

Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities

Effectiveness of sanitization protocols in removing or reducing parasites from vegetables: A systematic review with meta-analysis

Prevalence of helminths in fresh vegetables: a narrative literature review

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties

Low-cost approaches to producing and concentrating stable lipases and the evaluation of inductors

Probiotic Lactobacillus rhamnosus EM1107 prevents hyperglycemia, alveolar bone loss, and inflammation in a rat model of diabetes and periodontitis

Bati Butter as a Potential Substrate for Lipase Production by Aspergillus terreus NRRL-255

Microencapsulation of Probiotics by Oil-in-Water Emulsification Technique Improves Cell Viability under Different Storage Conditions

Enhancing the expression of multi-antigen chimeric TGAGS/BST protein from Toxoplasma gondii in Escherichia coli BL 21 Star during batch cultivation

Collaborators (6)

Marcia Regina da Silva Pedrini

Fernando Nogueira

Cristiane Fernandes de Assis

André Baby

Nathália Saraiva Rios

Cicero Aragao

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