Daniel Barrera Arellano

Daniel Barrera Arellano

Universidade Estadual de Campinas UNICAMP - São Paulo / Brazil
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 884425
State University of Campinas
person_outline Daniel Barrera Arellano's MOST POPULAR ARTICLES
1-) Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant contentD Barrera‐Arellano, V Ruiz‐Méndez, J Velasco, G Márquez‐Ruiz, ...Journal of the Science of Food and Agriculture 82 (14), 1696-1702, 20021762002
2-) Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oilJCB ROCHA, JCB ROCHA, JD LOPES, MCN MASCARENHAS, ...Food Research International 50, 318-323, 20131302013
3-) Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginineTL Felicio, EA Esmerino, VAS Vidal, LP Cappato, RKA Garcia, ...Food Chemistry 196, 628-637, 20161262016
4-) Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analysesALD Batista, R Silva, LP Cappato, CN Almada, RKA Garcia, MC Silva, ...Food Research International 77, 627-635, 20151372015
5-) Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts [Caryaillinoinensis (Wangenh) C. Koch]ACP do Prado, BA Manion, K Seetharaman, FC Deschamps, DB Arellano, ...Industrial Crops and Products 45, 64-73, 20131302013