ALESSANDRA SANTOS LOPES

Scopus Publications

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira
Journal of the Science of Food and Agriculture, 2026
BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici , isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the Brazilian Amazon. Manipueira was submitted to fermentation with and without Pediococcus acidilactici inoculum at 1 × 10 12 CFU mL −1 (Pa treatment and control treatment (CT), respectively), over a 24‐h period. Samples were collected at 4‐h intervals and analyzed for physicochemical characteristics following official methods, bioactive amines by high‐performance liquid chromatography with fluorescence detection (HPLC‐FLD), and microbial genera identification by metagenomic analysis. RESULTS Physicochemical results indicated that fermentation took its due course, with increased acidity, as well as lower pH and reducing and total sugars (Tukey test, P ≤ 0.05). Only two biogenic amines were detected (putrescine and histamine), and higher levels were found in Pa treatment compared to CT, probably due to the increased Lactobacillus prevalence. Six genera were identified in CT ( Weissella , Lactobacillus , Lactococcus , Leuconostoc , Bacillus , and Enterococcus ), whereas seven were in Pa ( Weissella , Lactobacillus , Pediococcus , Lactococcus , Leuconostoc , Streptococcus , and Enterococcus ). Weissella , which was predominant in manipueira, decreased during fermentation, whereas Lactobacillus became predominant in CT. However, when P. acidilactici was used, Lactobacillus was prevalent throughout fermentation, and there was a reduced prevalence of Bacillus and Enterococcus, bacteria with pathogenic potential. CONCLUSION The starter culture optimized tucupi production by maintaining low levels of biogenic amines, inhibiting the growth of undesirable microorganisms, and enhancing tucupi quality and safety. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Cyanogenic Compounds, Physicochemical Parameters and Metals in Water From Cassava Processing Areas: A Study in the Brazilian Amazon, Using Multivariate Analysis
Alana Coêlho Maciel, Mariane Gama Nabiça, Luciana Pinheiro Santos, Thiago de Melo e Silva, Elivaldo Nunes Modesto Junior, Heronides Adonias Dantas Filho, Charles Miller de Souza Borges, Kelly das Graças Fernandes Dantas, Simone de Fátima Pinheiro Pereira, Ivan Carlos da Costa Barbosa, Beni Jequicene Mussengue Chaúque, Rosinelson da Silva Pena, Nayara Macêdo Peixoto Araújo, Alessandra Santos Lopes
Environmental Toxicology, 2026
This study evaluated the water quality of artesian wells and effluents generated in cassava processing in a rural area of Bragança, Pará, with emphasis on physicochemical parameters, multielement composition, and cyanogenic compounds. The well water presented specific nonconformities, highlighting pH values below the recommended level and high concentrations of residual chlorine. Although cyanide was not detected in the groundwater, the effluents presented concentrations of total and free cyanide above legal limits, mainly in the pressing water and in the washing and fermentation tanks, indicating an environmental risk associated with the inadequate disposal of these residues. Regarding the multielement analysis, boron and copper enrichment was observed in the well water, and high concentrations of manganese and nickel were found in the effluents, exceeding the limits established by Brazilian environmental legislation. The multivariate analysis revealed distinct physicochemical profiles between the well water and the effluents, with temperature, dissolved oxygen, and pH being the main factors responsible for the differentiation between the matrices. The results indicate the need for improvements in the management and treatment systems of cassava processing effluents, aiming at protecting water resources and reducing potential environmental and human health risks.
Açai Seeds, a Highly Discarded Byproduct in the Amazonia, as Potential Alternative Substrate for the Biotechnological Production of Carotenoids
Willen Silva Igreja, Felipe de Andrade Maia, Gilson Celso Albuquerque Chagas Junior, Alessandra Santos Lopes, Renan Campos Chisté
ACS Agricultural Science and Technology, 2025
Rhodotorula yeasts can biosynthesize carotenoids inside their cells when they are subjected to adverse environmental conditions, and this biotechnological process can be industrially viable if the production cost can be minimized using low-cost byproducts as substrates. This research investigated the production of carotenoids using açaí seeds as a substrate for R. mucilaginosa. The best conditions for the production of biomass of R. mucilaginosa were pH 7.0, 40 °C, and agitation at 200 rpm, while those for the biosynthesis of carotenoids were pH 7.0, 30 °C, and 200 rpm. The optimized conditions provided 2 g of dry biomass and total carotenoid contents of 37 μg/g of dry biomass, with β-carotene (77%), Z-γ-carotene (6.9%), and torulene (4.5%) being the major carotenoids. Therefore, the biotechnological production of carotenoids achieved by R. mucilaginosa using açai seeds deserves scientific attention as a promising alternative to the use of waste processing units as a sustainable strategy for a circular economy.
Metaproteomic analysis of microbial diversity and activity in cassava fermentation for tucupi production
Alice de Paula de Sousa Cavalcante, Carla Danielle Gama Brício Feio, Nelson Rosa Ferreira, Gilson C.A. Chagas-Junior, Alessandra Santos Lopes, Sayure Mariana Raad Nahon, Isa Rebecca Chagas da Costa, Hector Herrera, Rafael Borges da Silva Valadares
Food Bioscience, 2025
Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of Theobroma cacao
Ynara da Costa Fonseca, Celina Eugenio Bahule, Hector Herrera, Luiza Helena da Silva Martins, Alessandra Santos Lopes, Juliana Silva Cassoli, Felipe Costa Trindade, Isa Rebecca Chagas da Costa, Paulo Henrique de Oliveira Costa, Guilherme Oliveira, Rafael Borges da Silva Valadares
Heliyon, 2024
<h2>Abstract</h2> To gain insight into the active microbiota during spontaneous fermentation of Theobroma cacao L., this study assessed protein diversity during 120 h using a combined metabarconding and metaproteomics approach. During the first days of fermentation, most of the peptides were associated with T. cacao and yeast (0–72 h). Peptides associated with bacteria became more abundant after 72 h of fermentation, coinciding with a decrease in peptides associated with cocoa (96–120 h). In addition to the known microorganisms involved in fermentation, such as Saccharomyces, Lactobacillus and Acetobacter, novel genera were also metabolically active, including Microvirga, Inquilinus, Candolleomyces and Lasiodiplodia.. The results showed a consistency in the main genera detected by both techniques, but the identification of unexplored genera such as Inquilinus, Microvirga, Cyphellophora and Ashbya gossypii, among others, suggests that this omics approach needs to be used together for more comprehensive results on spontaneous fermentation. In conclusion, studies combining techniques such as metabarcoding and metaproteomics should be considered in fermentation studies, as a single technique would result in omissions regarding the activity of certain microorganisms that may be important for the course of spontaneous fermentation.
Cassava Starch/Carboxymethyl Cellulose Edible Coating Added of Tocopherol: A Strategy to Preserve the Oxidative Stability of Brazil Nuts
Danusa Silva da Costa, Kalebe Ferreira Furtado, Ariane Mendonça Kluczkovski, Katiuchia Pereira Takeuchi, Alessandra Santos Lopes
Foods, 2024
The aim was to apply a cassava starch/carboxymethyl cellulose blend-based edible coating added to a tocopherol mix to Brazil nuts and evaluate oxidative levels during storage. The edible coatings were prepared from a cassava starch/carboxymethyl cellulose blend and identified as control B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix), and LT and LT2 (with soy lecithin and tocopherol mix). In the forming solutions of the coatings, stability, viscosity, pH, and color were analyzed. The Brazil nuts were immersed in the solutions for 30 s, dried at 45 °C, and placed in an incubator at 25 °C. At 1, 7, 15, 30, 45, 60, 90, and 120 days of storage, mass loss, the browning index, conjugated dienes and trienes, the oxidative state by official methods, and the accelerated oxidation index were evaluated. The blend-forming solutions B, L, LT, and LT2 showed non-Newtonian and pseudoplastic behavior, excellent resistance to flow, and stability. The diene, triene, iodine value, peroxide value, p-anisidine value, and total oxidation indices showed that the application of the cassava starch/carboxymethyl cellulose blend-based edible coating added tocopherol mix, LT, and LT2 preserved the Brazil nuts up to 90 days of storage at 25 °C. PCA shows that all coatings applied to Brazil nuts promoted oil preservation in some evaluation periods, especially those added with a tocopherol mix. It is concluded that cassava starch/CMC added tocopherol mix edible coatings have a potential application as active packaging for foods, especially nuts.
Amino acid profile behavior during the fermentation of Criollo cocoa beans
César R. Balcázar-Zumaeta, Editha Fernández-Romero, Alessandra Santos Lopes, Nelson Rosa Ferreira, Gilson Celso Albuquerque Chagas-Júnior, Ives Yoplac, Heydi A. López-Trigoso, Mery L. Tuesta-Occ, Italo Maldonado-Ramirez, Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca, Efrain M. Castro-Alayo
Food Chemistry X, 2024
The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC) was used to quantify amino acids. Multivariate analysis was used to differentiate the phases of the fermentation process. The percentage of essential amino acids during SC fermentation (63.4%) was higher than SF (61.8%); it was observed that the starter culture accelerated their presence and increased their concentration during the fermentation process. The multivariate analysis identified a first stage (day 0 to day 2), characterized by a low content of amino acids that increased due to protein hydrolysis. The study showed that adding the starter culture (Saccharomyces cerevisiae) to the fermentation mass increased the concentration of essential amino acids (63.0%) compared to the spontaneous process (61.8%). Moreover, this addition reduced the fermentation time (3–4 days less), demonstrating that the fermentation process with a starter culture allows obtaining a better profile of amino acids precursors of flavor and aroma.
Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough
Celina Eugenio Bahule, Luiza Helena da Silva Martins, Beni Jequicene Mussengue Chaúque, Felipe Trindade, Héctor Herrera, Isa Rebecca Chagas da Costa, Paulo Henrique de Oliveira Costa, Ynara da Costa Fonseca, Rafael Borges da Silva Valadares, Alessandra Santos Lopes
Food Chemistry, 2024
Properties of films and coatings added of tocopherol for food packaging: tool-based review for systematic reviews and bibliometric analysis
Danusa Silva da Costa, Lucely Nogueira dos Santos, Nelson Rosa Ferreira, Katiuchia Pereira Takeuchi, Alessandra Santos Lopes
British Food Journal, 2024
PurposeThe aim was not to perform a systematic review but firstly to search in PubMed, Science Direct, Scopus and Web of Science databases on the papers published in the last five years using tools for reviewing the statement of preferred information item for systematic reviews without focusing on a randomized analysis and secondly to perform a bibliometric analysis on the properties of films and coatings added of tocopherol for food packaging.Design/methodology/approachOn January 24, 2022, information was sought on the properties of films and coatings added of tocopherol for use as food packaging published in PubMed, Science Direct, Scopus and Web of Science databases. Further analysis was performed using bibliometric indicators with the VOSviewer tool.FindingsThe searches returned 33 studies concerning the properties of films and coatings added of tocopherol for food packaging, which were analyzed together for a better understanding of the results. Data analysis using the VOSviewer tool allowed a better visualization and exploration of these words and the development of maps that showed the main links between the publications.Originality/valueIn the area of food science and technology, the development of polymers capable of promoting the extension of the shelf life of food products is sought, so the knowledge of the properties is vital for this research area since combining a biodegradable polymeric material with a natural antioxidant active is of great interest for modern society since they associate environmental preservation with food preservation.
Technological parameters of cassava starch/carboxymethyl cellulose blend-based films added of soy lecithin and tocopherol mix
Danusa Silva da Costa, Roseane Maria Ribeiro Costa, Katiuchia Pereira Takeuchi, Alessandra Santos Lopes
Polymer Testing, 2023
The aim was to evaluate the technological properties of films based on cassava starch/carboxymethyl cellulose added to soy lecithin and tocopherol mix. The films were prepared by casting from a cassava starch/carboxymethyl cellulose mixture and identified as control B (no soy lecithin and no tocopherol mix), L (with soy lecithin and no tocopherol mix) and LT and LT2 (with soy lecithin and tocopherol mix). Thickness, water solubility, water content, film weight, contact angle, permeability test, mechanical tests, antioxidant activity, biodegradability, color, thermogravimetry, and FTIR tests were performed. The results showed that the films containing soy lecithin (L, LT, and LT2) were more hydrophilic and had a denser structure than film B, but the LT and LT2 films were slightly yellow-green, malleable and showed few bubbles or cracks. In addition, all the films developed are biodegradable. It was also found that the antioxidant remained in the films to which it was added (LT and LT2) and that the LT2 film showed the highest antioxidant activity. It is strongly recommended for application in active food packaging.
Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil
Brenda de Nazaré do Carmo Brito, Mayara Galvão Martins, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Rosinelson da Silva Pena
Foods, 2023
Bioactive Compounds of Jambu (Acmella oleracea (L.) R. K. Jansen) as Potential Components of Biodegradable Food Packing: A Review
Jardilene da Silva Moura, Eveline de Matos Gemaque, Celina Eugenio Bahule, Luiza Helena da Silva Martins, Renan Campos Chisté, Alessandra Santos Lopes
Sustainability Switzerland, 2023
Health exposure risks and bioremediation of cyanide in cassava processing effluents: An overview
Alana Côelho Maciel, Rosinelson da Silva Pena, Lidiane Diniz do Nascimento, Taciane Almeida de Oliveira, Gilson Celso Albuquerque Chagas-Junior, Alessandra Santos Lopes
Journal of Water Process Engineering, 2023
Açai Seeds (Euterpe oleracea Mart) Are Agroindustrial Waste with High Potential to Produce Low-Cost Substrates after Acid Hydrolysis
Willen Igreja, Luiza da Silva Martins, Rafaela de Almeida, Johnatt de Oliveira, Alessandra Lopes, Renan Chisté
Molecules, 2023
Mairá-Potato (Casimirella sp.): Botanical, Food, Pharmacological, and Phytochemical Aspects
Danusa Silva da Costa, Lucely Nogueira dos Santos, Nelson Rosa Ferreira, Katiuchia Pereira Takeuchi, Alessandra Santos Lopes
Molecules, 2023
Concentrated Manipueira as an Alternative Low-Cost Substrate to Rhodotorula glutinis for Biotechnological Production of High Contents of Carotenoids
Felipe de Andrade Maia, Willen Silva Igreja, Ana Augusta Odorissi Xavier, Adriana Zerlotti Mercadante, Alessandra Santos Lopes, Renan Campos Chisté
Fermentation, 2023
Extracts of Eryngium foetidum Leaves from the Amazonia Were Efficient Scavengers of ROS and RNS
Deusa do Socorro Teixeira Costa Leitão, Anna Paula Pereira Barbosa-Carvalho, Francilia Campos de Siqueira, Railson Pontes e Sousa, Alessandra Santos Lopes, Renan Campos Chisté
Antioxidants, 2023
Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (Bertolletia excelsa H.B.K)
Orquidea Vasconcelos dos Santos, Glaucinéia Oliveira Azevedo, Ângela Chagas Santos, Alessandra Santos Lopes
Foods, 2023
Thermal Degradation of Carotenoids from Jambu Leaves (Acmella oleracea) during Convective Drying
Jardilene da Silva Moura, Railson Pontes e Sousa, Luiza Helena da Silva Martins, Carlos Emmerson Ferreira da Costa, Renan Campos Chisté, Alessandra Santos Lopes
Foods, 2023
Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process
Rosane Patricia Ferreira Chaves, Adriano Lucena de Araújo, Alessandra Santos Lopes, Rosinelson da Silva Pena
Plants, 2023
Metaproteomics as a tool to optimize the maize fermentation process
Celina Eugenio Bahule, Luiza Helena da Silva Martins, Beni Jequicene Mussengue Chaúque, Alessandra Santos Lopes
Trends in Food Science and Technology, 2022
Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans
Osienne de Sousa Ferreira, Gilson C. A. Chagas‐Junior, Renan Campos Chisté, Luiza Helena da Silva Martins, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Alessandra Santos Lopes
Journal of Food Science, 2022
Identification of Lactic Acid Bacteria on Raw Material for Cocoa Bean Fermentation in the Brazilian Amazon
Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Maria Beatriz A. Gloria, Rubens Menezes Gobira, Felipe de Andrade Maia, Alessandra Santos Lopes
Fermentation, 2022
Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production
Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Gilson Celso Albuquerque Chagas Junior, Rosinelson da Silva Pena
Microorganisms, 2022
Molecular techniques and cell culture for the characterization of biosurfactant producing strains
Sabrina Baleixo da Silva, Jhonatas Rodrigues Barbosa, Luiza Helena da Silva Martins, Alessandra Santos Lopes
Applications of Biosurfactant in Agriculture, 2022
Geographical Discrimination of Ground Amazon Cocoa by Near-Infrared Spectroscopy: Influence of Sample Preparation
Fabielle Negrão Ferreira, Gilson Celso Albuquerque Chagas-Junior, Mozaniel Santana de Oliveira, Jhonatas Rodrigues Barbosa, Marcos Enê Chaves Oliveira, Alessandra Santos Lopes
Journal of Food Quality, 2022
Cladosporium cladosporioides starter culture can positively influence flavour and bioactive compounds of fermented and dried cocoa beans from the Amazon biome
Journal of Food and Nutrition Research, 2022
Biotechnological production of carotenoids using low cost-substrates is influenced by cultivation parameters: A review
Willen Silva Igreja, Felipe de Andrade Maia, Alessandra Santos Lopes, Renan Campos Chisté
International Journal of Molecular Sciences, 2021
How climatic seasons of the amazon biome affect the aromatic and bioactive profiles of fermented and dried cocoa beans?
Daniela Pinheiro Gaspar, Gilson Celso Albuquerque Chagas Junior, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Renan Campos Chisté, Nelson Rosa Ferreira, Luiza Helena da Silva Martins, Alessandra Santos Lopes
Molecules, 2021
Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii
Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Maria Beatriz A. Gloria, Luiza Helena da Silva Martins, Alessandra Santos Lopes
Food Chemistry, 2021
The microbiota diversity identified during the cocoa fermentation and the benefits of the starter cultures use: an overview
Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Alessandra Santos Lopes
International Journal of Food Science and Technology, 2021
Profile of volatile compounds of on-farm fermented and dried cocoa beans inoculated with saccharomyces cerevisiae ky794742 and pichia kudriavzevii ky794725
Gilson Celso Albuquerque Chagas Junior, Nelson Rosa Ferreira, Eloisa Helena de Aguiar Andrade, Lidiane Diniz do Nascimento, Francilia Campos de Siqueira, Alessandra Santos Lopes
Molecules, 2021
Carboxymethyl cellulose-coated polypropylene films containing essential oil for food preservation
Luiza Helena da Silva Martins, João Moreira Neto, Jhonatas Rodrigues Barbosa, Gilson Celso Albuquerque Chagas Junior, Johnatt Allan Rocha de Oliveira, Mahendra Rai, Alessandra Santos Lopes
Biopolymer Based Nano Films Applications in Food Packaging and Wound Healing, 2021
Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation
Paulo Cardoso Gomes Júnior, Vagner Bezerra dos Santos, Alessandra Santos Lopes, José Pio Iúdice de Souza, Jeferson Rodrigo Souza Pina, Gilson Celso Albuquerque Chagas Júnior, Patrícia Santana Barbosa Marinho
Food Control, 2020
An environment-friendly spot test method with digital imaging for the micro-titration of citric fruits
Larissa M.A. de Oliveira, Vagner Bezerra dos Santos, Emelle K.N. da Silva, Alessandra Santos Lopes, Heronides A. Dantas-Filho
Talanta, 2020
Amazonian Eryngium foetidum leaves exhibited very high contents of bioactive compounds and high singlet oxygen quenching capacity
Deusa do Socorro Teixeira Costa Leitão, Francilia Campos Siqueira, Sérgio Henrique Brabo de Sousa, Adriana Zerlotti Mercadante, Renan Campos Chisté, Alessandra Santos Lopes
International Journal of Food Properties, 2020
Study of the antioxidant power of the waste oil from palm oil bleaching clay
Katiane Cunha de Melo, Ingrid Silva de Oliveira, Luiza Helena de Oliveira Pires, Luís Adriano Santos do Nascimento, José Roberto Zamian, Geraldo Narciso da Rocha Filho, Marcele Fonseca Passos, Alessandra Santos Lopes, Attilio Converti, Carlos Emmerson Ferreira da Costa
Energies, 2020
Profile of phenolic compounds and carotenoids of Arrabidaea chica leaves and the in vitro singlet oxygen quenching capacity of their hydrophilic extract
Francilia Campos de Siqueira, Deusa do Socorro Teixeira Costa Leitão, Adriana Zerlotti Mercadante, Renan Campos Chisté, Alessandra Santos Lopes
Food Research International, 2019
Effects of thermal pasteurization on jambolan tropical juice bioactive compounds
Gilciane Américo Albuquerque, Ana Vânia Carvalho, Lênio José Guerreiro de Faria, Renan Campos Chisté, Luiza Helena da Silva Martins, Alessandra Santos Lopes
British Food Journal, 2019
Filamentous fungi diversity in the natural fermentation of Amazonian cocoa beans and the microbial enzyme activities
Jean Aquino de Araújo, Nelson Rosa Ferreira, Silvia Helena Marques da Silva, Guilherme Oliveira, Ruan Campos Monteiro, Yamila Fernandes Mota Alves, Alessandra Santos Lopes
Annals of Microbiology, 2019
Effects of extrusion on the properties of shrimp and cassava-based snacks
Luiza Helena da Silva Martins, João Moreira Neto, Paulo Weslem Portal Gomes, Ana Vânia Carvalho, Antônio Manoel da Cruz Rodrigues, Alessandra Santos Lopes
British Food Journal, 2019
Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production
Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Glória, Rosinelson da Silva Pena
Food Research International, 2019
Determination of process parameters and bioactive properties of the murici pulp (Byrsonima crassifolia) extracts obtained by supercritical extraction
Flávia Cristina Seabra Pires, Ana Paula de Souza e Silva, Marielba de los Angeles Rodriguez Salazar, Wanessa Almeida da Costa, Helber Samom Cardoso da Costa, Alessandra Santos Lopes, Herve Rogez, Raul Nunes de Carvalho Junior
Journal of Supercritical Fluids, 2019
Peach palm flour (Bactris gasipae KUNTH): Potential application in the food industry
Márlia Barbosa PIRES, Edna Regina AMANTE, Alessandra Santos LOPES, Antonio Manoel da Cruz RODRIGUES, Luiza Helena Meller da SILVA
Food Science and Technology Brazil, 2019
Multivariate Analysis of Mineral Composition of Fruits of Camu-camu (Myrciaria dubia)
Camila A. B. Freitas, Regina C. S. Müller, Walnice M. O. Nascimento, Marcelo O. Lima, Kelson do C. F. Faial, Alessandra S. Lopes
Revista Virtual De Quimica, 2019
Application of mycogenic nanoparticles against neurodegenerative diseases
Jhonatas Rodrigues Barbosa, Maurício Madson dos Santos Freitas, Luiza Helena da Silva Martins, Andrea Komesu, Alessandra Santos Lopes, Raul Nunes de Carvalho Junior, Mahendra Rai
Nanobiotechnology in Neurodegenerative Diseases, 2019
Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian amazon
Silvana de F. Oliveira de ALMEIDA, Letícia R Carvalho SILVA, Gilson Celso A. Chagas JUNIOR, Guilherme OLIVEIRA, Silvia Helena Marques da SILVA, Santelmo VASCONCELOS, Alessandra Santos LOPES
Acta Amazonica, 2019
Chemical composition, antioxidant activity, neuroprotective and anti-inflammatory effects of cipó-pucá (Cissus sicyoides L.) extracts obtained from supercritical extraction
M.A.R Salazar, Jonabeto Vasconcelos Costa, Glides Rafael Olivo Urbina, Vânia Maria Borges Cunha, M.P. Silva, Priscila do Nascimento Bezerra, W.B.S. Pinheiro, Walace Gomes-Leal, Alessandra Santos Lopes, R.N. Carvalho Junior
Journal of Supercritical Fluids, 2018
Bioactive compounds in the peel of camu camu genotypes from Embrapa’s active germplasm bank
Aline SOUZA, Thaise OLIVEIRA, Rafaella MATTIETTO, Walnice NASCIMENTO, Alessandra LOPES
Food Science and Technology Brazil, 2018
Determination of Cu, Fe, Mn e Zn using FAAS in cassava (Manihot esculenta crantz) roots from eastern amazon
Arthur A. Vasconcelos, Heronides A. Dantas Filho, Kelly G. F. Dantas, Bruna S. Gomes, Roberto L. Cunha, Elisa F. M. Cunha, Francisca C. B. Araújo, Alessandra S. Lopes, Willison E. O. Campos, Paulo S. Taube
Revista Virtual De Quimica, 2017
Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes
Brenda de Nazaré do Carmo Brito, Rosinelson da Silva Pena, Alessandra Santos Lopes, Renan Campos Chisté
Journal of Food Science, 2017
Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation
Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Rosinelson da Silva Pena, Maria Beatriz Abreu Gloria, Alessandra Santos Lopes
Food Chemistry, 2017
Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal
Luiza Helena da Silva Martins, João Moreira Neto, Alessandra Santos Lopes, Antônio Manoel da Cruz Rodrigues, Ana Vânia Carvalho, Johnatt Allan Rocha de Oliveira, Débora Kono Taketa Moreira
Lwt, 2017
Characterization of the fruit pulp of camu-camu (myrciaria dubia) of seven different genotypes and their rankings using statistical methods PCA and HCA
Camila A. B. Freitas, Antonio S. Silva, Cláudio N. Alves, Walnice M. O. Nascimento, Alessandra S. Lopes, Marcelo O. Lima, Regina C. S. Müller
Journal of the Brazilian Chemical Society, 2016
Influence of the composition of unripe genipap (Genipa americana L.) fruit on the formation of blue pigment
Adria de S. Bentes, Hugo A. L. de Souza, Jaime Amaya-Farfan, Alessandra S. Lopes, Lênio J. G. de Faria
Journal of Food Science and Technology, 2015
Obtainment of tapioca flour: Part 1 - Process evaluation
Boletim Centro De Pesquisa De Processamento De Alimentos, 2013
Production and characterization of sugary cassava syrup
Hugo A. L. Souza, Thaís C. L. Souza, Alessandra S. Lopes, Rosinelson S. Pena
International Journal of Food Engineering, 2013
Physicochemical properties of three sugary cassava landraces
Hugo Antonio Lima de Souza, Ádria de Sousa Bentes, Taiana Marina Souza Ladeira, Alessandra Santos Lopes, Rosinelson da Silva Pena
Ciencia Rural, 2013
Characterization of tapioca flour obtained in pará state, brazil
Priscilla Andrade Silva, Roberto Lisboa Cunha, Alessandra Santos Lopes, Rosinelson da Silva Pena
Ciencia Rural, 2013
Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures
Alessandra Santos Lopes, Rafaella de Andrade Mattietto, Hilary Castle de Menezes, Luiza Helena Meller da Silva, Rosinelson da Silva Pena
Food Science and Technology, 2013
Sorption isotherms of tapioca flour
Renan C. Chisté, Priscila A. Silva, Alessandra S. Lopes, Rosinelson da Silva Pena
International Journal of Food Science and Technology, 2012
Pitanga (Eugenia uniflora L.)
M. Vizzotto, L. Cabral, A. Santos
Postharvest Biology and Technology of Tropical and Subtropical Fruits, 2011
Physical and sensorial quality of sweet cookies with cassava starch
Jucyanne Carvalho Vieira, Flávio Martins Montenegro, Alessandra Santos Lopes, Rosinelson da Silva Pena
Ciencia Rural, 2010
Addition Of cassava flour in the formulation Of the tea bread
Boletim Centro De Pesquisa De Processamento De Alimentos, 2010
Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.)
Renan C. Chisté, Alessandra S. Lopes, Lênio J. G. De Faria
International Journal of Food Science and Technology, 2010
Processing of Brazil-nut flour: Characterization, thermal and morphological analysis
Ciencia E Tecnologia De Alimentos, 2010
Physical and physiochemical characteristics of mangosteen peel in three harvest periods
Renan Campos Chisté, Lênio José Guerreiro de Faria, Alessandra Santos Lopes, Rafaella de Andrade Mattietto
Revista Brasileira De Fruticultura, 2009
Nutritional quality of cupuassu and cocoa proteins
Alessandra Santos Lopes, Nelson Horacio Pezoa-García, Jaime Amaya-Farfán
Ciencia E Tecnologia De Alimentos, 2008
Stability of mixed cajá and umbu nectar
Renan Campos Chisté, Kelly de Oliveira Cohen, Suzy Sarzi Oliveira
Ciencia E Tecnologia De Alimentos, 2007
The influence of simultaneous use of ascorbic acid and azodicarbonamide in the quality of french bread
Alessandra Santos Lopes, Rita de Cássia Salvucci Celeste Ormenese, Flávio Martins Montenegro, Patrocínio Gonçalves Ferreira Júnior
Ciencia E Tecnologia De Alimentos, 2007

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