Ailton Cesar Lemes

Scopus Publications

Investigate the correlation between particle size and physicochemical properties of partially defatted cupuassu press cake to explore potential applications
Caroline Alves Cayres, Rachel de Moraes Ferreira, Amanda Garcez da Veiga, Mariana Buranelo Egea, Bernardo Dias Ribeiro, Ailton Cesar Lemes, Maria Alice Zarur Coelho
Bioresource Technology Reports, 2026
Deep Eutectic Solvents in the Valorization of Spent Coffee Grounds: A Review of High-Value Compound Extraction
Cristiane Nunes da Silva, Ailton Cesar Lemes, Bernardo Dias Ribeiro
Waste and Biomass Valorization, 2026
Brewer’s Spent Yeast as a Biosorbent for the Synthetic Dye Tartrazine Yellow
Louise N. N. Lourenço, Ivaldo Itabaiana, Ailton C. Lemes
ACS Omega, 2026
High Resolution Image Download MS PowerPoint Slide Tartrazine is a synthetic dye commonly used in the food industry to enhance the visual appeal of food products. However, its instability under specific conditions, such as changes in pH, exposure to UV or sunlight, or increased temperature, may lead to adverse effects, raising concerns about its toxicity. Thus, ensuring the safety, controlled release, and stability of these colorants in food matrices remains a significant challenge. This study aimed to evaluate inactivated brewer’s yeast ( Saccharomyces cerevisiae ) as a promising biosorbent matrix for the adsorption and stabilization of tartrazine, thereby developing a safer, more stable delivery system for this food additive. Unlike previous studies that focus primarily on wastewater treatment, this work uniquely investigates tartrazine–yeast interactions under food-relevant and simulated gastrointestinal conditions, highlighting the yeast’s ability to stabilize the dye and control its release. Adsorption experiments were conducted at different pH levels (2 and 7) and temperatures (10, 25, 37, and 90 °C). Samples of the dye alone, the yeast alone, and the dye adsorbed onto the yeast were analyzed by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The system comprising the yeast with the highest adsorption percentage was investigated for its stability at various pH and temperature conditions, as well as simulated gastrointestinal degradation. The highest adsorption was observed at pH 2 and 25 °C (4.23 mg·g –1 ). The kinetic data fit a pseudo-second-order model, suggesting that chemisorption is driven by electron-sharing or valence interactions between the dye and the yeast surface. FTIR analysis revealed characteristic bands of Brewer’s spent yeast related to hydroxyl groups (around 3271 cm –1 ), C–H stretching vibrations (1398 and 2916 cm –1 ), carbonyl groups (1633 cm –1 ), and aromatic residues (between 669 and 536 cm –1 ). No significant disappearance of S=O bands was observed after adsorption. Still, shifts and the appearance of peaks indicate chemical interactions between dye molecules and yeast cell wall components under different pH conditions. TGA results showed an increase in the thermal stability of the adsorbed dye, with lower mass loss than free tartrazine. Isotherm modeling revealed that the Temkin model best described adsorption at pH 2, indicating a decreasing interaction energy with increasing surface coverage, whereas the Dubinin–Radushkevich model provided the best fit at pH 7, suggesting a physical adsorption mechanism on a porous biosorbent surface. Simulated gastrointestinal conditions revealed lower dye desorption (2.37 mg·g –1 ) from the biosorbent at pH 7 and 37 °C, indicating potential for controlled release. This study aims to demonstrate a novel role for residual beer yeast as a stabilizing matrix and controlled-release system for tartrazine under simulated gastrointestinal conditions. It highlights the importance of brewer’s yeast as a sustainable, functional, and promising biosorbent for the formulation of future food compounds, mitigating the adverse effects and toxicity associated with free tartrazine and thereby contributing to safer applications of food additives.
Eating behaviour of early childhood from different perspectives in Brazil: the child himself and their caregivers and teachers
Mariana Buranelo Egea, Herald Martinho dos Santos Lino, Raquel Martins da Silva Fernandes de Oliveira, Tainara Leal de Sousa, Ailton Cesar Lemes
British Journal of Nutrition, 2025
Nutrition plays a key role in shaping children’s eating behaviours, which can be influenced by environment and social interactions, making careful management essential at home and school. This cross-sectional study aimed to evaluate the perceptions of caregivers in these settings regarding the consumption and eating behaviours of children aged 3–6 years. Food preferences and frequency questionnaires were administered to children, and their teachers and caregivers, supplemented by free drawing and colouring activities. The results revealed discrepancies between parents and teachers, with parents recognising the importance of fruits and vegetables for health and reporting that children have access to these foods at home. Although parents recognised the importance of vegetable consumption, teachers did not share this perception, as they observed limited access to these foods among children and even reported difficulties in introducing them into the school environment. The most consumed foods during main meals were rice, beans, vegetables and meats, while fruits and dairy products were predominant in breakfast and snacks. Children frequently mentioned fruits such as watermelon, strawberry, and apple using free drawing and colouring activities. These findings highlight significant differences in perceptions between parents and teachers regarding children’s access to healthy foods, underscoring the need for improved communication to promote healthier eating habits.
Understanding the potential of Tropaeolum majus, a non-conventional food plant, in lipid and glucose metabolism
Mariana Buranelo Egea, Ailton Cesar Lemes
Pharmanutrition, 2025
Lipase Production Through Solid-State Fermentation: Partial Purification and Application for Omega-6 Enrichment in Fish Oil
Aparecida Selsiane Sousa Carvalho, Filipe Smith Buarque, Vanessa Naciuk Castelo Branco, Célio Santos de Faria Júnior, Rachel de Moraes Ferreira, Bernardo Dias Ribeiro, Ailton Cesar Lemes, Maria Alice Zarur Coelho
Waste and Biomass Valorization, 2025
Investigation of Gluten Contamination in Commercial Hydrated Cassava Starch and Its Physicochemical Properties
Marina Magalhães Cardoso Malta, Giovanna Musco Twardowski Pinto, Isabela Caldas Castañon Guimarães, Lauro Melo, Ailton Cesar Lemes, Karen Signori Pereira
Applied Sciences Switzerland, 2025
Hydrated cassava starch is widely consumed for its convenience and to appeal to health-conscious individuals, including those with celiac disease, due to its gluten-free nature. However, potential gluten contamination during processing and the lack of specific regulations underscores the need for careful monitoring to ensure safety. Thus, this study aimed to evaluate the presence of gluten in different commercially available hydrated cassava starches and to partially characterize them regarding their physicochemical properties. Thirty-five samples of hydrated cassava starch from local markets in various regions of Brazil were analyzed. The samples underwent partial physicochemical characterization, including pH, moisture content, and particle size distribution. Additionally, gluten presence was assessed using a rapid detection kit. The hydrated cassava starch samples showed a wide pH range (3.4–4.6) and high moisture content (36.0–41.4%), indicating high perishability. Granulometry varied significantly, with samples above 39% moisture forming larger particles which result in irregular texture and inconsistency in tapioca production. Gluten contamination found in 5.71% of the 35 samples presents a risk to gluten-sensitive individuals, underscoring the urgent need for industry and regulatory agencies to implement routine gluten screening.
Advances in Industrial Biotechnology: Bioprocess and Bioseparation
Filipe Smith Buarque, Ailton Cesar Lemes, Maria Alice Zarur Coelho
Processes, 2025
Biotechnology has emerged as a transformative force in industrial processes, driving sustainable innovations across multiple sectors, including healthcare, food, biofuels, chemicals, and agriculture [...]
Extraction and Characterization of High-Value Compounds from Yarrowia lipolytica W29 Using Sequential Hydrolysis
Rhonyele Maciel da Silva, Cristiane Nunes da Silva, Célio Santos de Faria-Júnior, Filipe Smith Buarque, Bernardo Dias Ribeiro, Ailton Cesar Lemes, Maria Alice Zarur Coelho
Processes, 2025
Yeast biomass, a by-product of various industrial processes, is a sustainable source of food ingredients. Despite its nutritional richness, studies on Yarrowia lipolytica W29 biomass for high-value compound production using low-cost substrates like glycerol and glucose remain limited. These substrates enhance productivity and modulate cell wall composition. Extracting these compounds is complex but can be optimized through sequential hydrolysis, including autolysis and acid hydrolysis. In this study, mannoprotein exhibited a 60% emulsification index, 40 mN m−1 surface tension for both substrates, and thermal stability with a mass retention above 30%. Acid hydrolysis yielded bioactive peptides (<1 kDa) with the highest antioxidant activity: 220 µM Trolox (ABTS), 270 µM Trolox (DPPH), and 125 µM ascorbic acid (FRAP). The raw biomass and feed ingredient (dry residue) provided 100% and 90% of the daily protein intake, respectively, with a β-glucan content of 17%. Glycerol and glucose resulted in similar high-value compounds, highlighting glycerol as a cost-effective carbon source. Thus, sequential hydrolysis is an effective strategy for extracting compounds from Y. lipolytica W29 biomass, offering a promising alternative for industrial applications due to its high nutritional value and functional properties.
Multifaceted Role of Synbiotic Products with Nutraceutical Impact
Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, Ailton Cesar Lemes
Microbial Nutraceuticals Products and Processes, 2025
The growing demand for healthy foods and a balanced lifestyle has increased interest in symbiotic foods, which combine probiotic components (live microorganisms) and prebiotics (human nondigestible food compounds) in a single matrix to enhance the beneficial effects on health. In addition to improving intestinal conditions, synbiotic products strengthen the immune system, regulate metabolism, improve mental health, contribute to the absorption of nutrients, reduce the risk of chronic diseases, support bone health, and improve skin health, among other benefits for the host. When considering synbiotics, several factors such as product quality, efficiency, safety, regulatory standards, clear information to consumers, risk identification, and constant research and development of products that meet consumer needs must be considered. Thus, this chapter aims to present the multifaceted role of symbiotic products with nutraceutical impact, emphasizing selection criteria, types of symbiotics, mechanisms of action, and the action of symbiotics on humans.
Bioactive Phytochemicals from Red Cabbage (Brassica oleracea) By-products
Mariana Buranelo Egea, Sibele Santos Fernandes, Anna Rafaela Cavalcante Braga, Ailton Cesar Lemes, Josemar Gonçalves de Oliveira Filho
Bioactive Phytochemicals in by Products from Leaf Stem Root and Tuber Vegetables, 2025
Exploring direct enzymatic hydrolysis of legumes: a promising approach for producing bioactive peptides
Gabriella Neves Ricarte, Caroline Alves Cayres, Daniele Santos Correa, Ailton Cesar Lemes, Maria Alice Zarur Coelho, Bernardo Dias Ribeiro
Ciencia Rural, 2025
Utilization of Hardened Phaseolus Lunatus Beans as a Source of Naturally Occurring Bioactive Peptides
Renata B. Araújo, Ladyslene Paula, Karla Batista, Ailton Lemes, Thiago Oliveira, Hiasmin Neri, Elize Leonice da Rocha Santos, Paulo Ghedini, Kátia Fernandes
Fronteiras, 2025
Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae
Monize Bürck, Ailton Cesar Lemes, Mariana Buranelo Egea, Anna Rafaela Cavalcante Braga
Fermentation, 2024
Unraveling the Potential of Baru (Dipteryx alata Vog.) Fruit Fractions as a Sustainable Food Ingredient: Chemical and Technological Characteristics and Prebiotic Potential
Tainara Leal de Sousa, Josemar Gonçalves de Oliveira Filho, Isabelly de Campos Carvalho Cabassa, Ailton Cesar Lemes, Mariana Buranelo Egea
Sustainability Switzerland, 2024
Enhancing Pereskia aculeata Mill. Cultivation with LED Technology: A Sustainable Approach
Nayara Vieira Silva, Ailton Cesar Lemes, Fabiano Guimarães Silva, Bruno Matheus Mendes Dário, Jenifer Ribeiro de Jesus, Tainara Leal de Sousa, Sibele Santos Fernandes, Mariana Buranelo Egea
Processes, 2024
Recovery of Phenolic Compounds by Deep Eutectic Solvents in Orange By-Products and Spent Coffee Grounds
Cristiane Nunes da Silva, Rhonyele Maciel da Silva, Ailton Cesar Lemes, Bernardo Dias Ribeiro
Sustainability Switzerland, 2024
Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics
Barbara Ribeiro Teixeira Luz, Cristiane Nunes da Silva, Guilherme de Freitas de Lima Hercos, Bernardo Dias Ribeiro, Mariana Buranelo Egea, Ailton Cesar Lemes
Beverages, 2024
Citrus by-products valorization using deep eutectic solvents – A review
Cristiane Nunes da Silva, Laura Martins Pina de Almeida, Ailton Cesar Lemes, Bernardo Dias Ribeiro
Food Bioscience, 2024
Techno-functional properties of whole okara flour hydrolyzed with a carbohydrase complex
Gabriella Neves Ricarte, Nathália Martins Bomfim Barreto, Daniel Perrone, Ailton Cesar Lemes, Eveline Lopes Almeida, Bernardo Dias Ribeiro, Maria Alice Zarur Coelho
Food Bioscience, 2024
A Comparative Study of Dairy and Non-Dairy Milk Types: Development and Characterization of Customized Plant-Based Milk Options
Aline Rolim Alves da Silva, Ricardo Erthal Santelli, Bernardo Ferreira Braz, Marselle Marmo Nascimento Silva, Lauro Melo, Ailton Cesar Lemes, Bernardo Dias Ribeiro
Foods, 2024
Recovery of High-Value Compounds from Yarrowia lipolytica IMUFRJ 50682 Using Autolysis and Acid Hydrolysis
Rhonyele Maciel da Silva, Bernardo Dias Ribeiro, Ailton Cesar Lemes, Maria Alice Zarur Coelho
Processes, 2024
Intelligent and active biodegradable biopolymeric films containing carotenoids
Josemar Gonçalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Sibele Santos Fernandes, Ailton Cesar Lemes, Guilherme da Cruz Silva, Stanislau Bogusz Junior, Henriette Monteiro Cordeiro de Azeredo, Luiz Henrique Capparelli Mattoso, Mariana Buranelo Egea
Food Chemistry, 2024
Biotechnological Valorization of Cupuaçu By-Products: Solid-State Fermentation for Lipase Production by Yarrowia lipolytica
Aparecida Selsiane Sousa Carvalho, Raíssa de Carvalho Pinto e Rocha, Júlio Cesar Soares Sales, Carlos Eduardo Conceição de Souza, Ailton Cesar Lemes, Maria Alice Zarur Coelho
Fermentation, 2023
Investigating the Efficacy of Saccharomyces boulardii in Metabolic Syndrome Treatment: A Narrative Review of What Is Known So Far
Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, Ailton Cesar Lemes
International Journal of Molecular Sciences, 2023
Selected plants producing mucilage: Overview, composition, and their potential as functional ingredients in the development of plant-based foods
Michelle Monteiro Lira, Josemar Gonçalves de Oliveira Filho, Tainara Leal de Sousa, Nair Mota da Costa, Ailton Cesar Lemes, Sibele Santos Fernandes, Mariana Buranelo Egea
Food Research International, 2023
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
Mariana Buranelo Egea, Tainara Leal De Sousa, Daiane Costa Dos Santos, Josemar Gonçalves De Oliveira Filho, Rafaiane Macedo Guimarães, Luciane Yuri Yoshiara, Ailton Cesar Lemes
Food and Bioprocess Technology, 2023
Two-Step Purification and Partial Characterization of Keratinolytic Proteases from Feather Meal Bioconversion by Bacillus sp. P45
Ailton Cesar Lemes, Gabrielle Victoria Gautério, Cezar Augusto da Rosa, Adriano Brandelli, Susana Juliano Kalil
Processes, 2023
Lipase Production by Yarrowia lipolytica in Solid-State Fermentation Using Amazon Fruit By-Products and Soybean Meal as Substrate
Aparecida Selsiane Sousa Carvalho, Júlio Cesar Soares Sales, Felipe Valle do Nascimento, Bernardo Dias Ribeiro, Carlos Eduardo Conceição de Souza, Ailton Cesar Lemes, Maria Alice Zarur Coelho
Catalysts, 2023
The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market
Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, Stephani Borges Campos, Ailton Cesar Lemes
Frontiers in Sustainable Food Systems, 2023
Aqueous Two-Phase Systems Based on Ionic Liquids and Deep Eutectic Solvents as a Tool for the Recovery of Non-Protein Bioactive Compounds—A Review
Filipe Buarque, Gabrielle Gautério, Maria Coelho, Ailton Lemes, Bernardo Ribeiro
Processes, 2023
The potential, strategies, and challenges of Monascus pigment for food application
Mariana Buranelo Egea, Luciana Arantes Dantas, Tainara Leal de Sousa, Alan Gomes Lima, Ailton Cesar Lemes
Frontiers in Sustainable Food Systems, 2023
Bioactive Phytochemicals from Cotton (Gossypium hirsutum) Seed Oil Processing By-products
Josemar Gonçalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Gabrielle Victoria Gautério, Giovana Maria Navarro de Mendonça, Ailton Cesar Lemes, Mariana Buranelo Egea
Reference Series in Phytochemistry, 2023
Bioactive Phytochemicals from Sunflower (Helianthus annuus L.) Oil Processing By-products
Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Jamile Castelo de Araújo, Gabrielle Victoria Gautério, Ailton Cesar Lemes
Reference Series in Phytochemistry, 2023
Bioactive Phytochemicals from Corn (Zea mays) Germ Oil Processing By-products
Tainara Leal de Sousa, Josemar Gonçalves de Oliveira Filho, Mirella Romanelli Vicente Bertolo, Gabrielle Victoria Gautério, Giovana Maria Navarro de Mendonça, Ailton Cesar Lemes, Mariana Buranelo Egea
Reference Series in Phytochemistry, 2023
Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties
Ladyslene C. Paula, Ailton C. Lemes, Erika Valencia-Mejía, Bruna R. Moreira, Thiago S. Oliveira, Ivan T.N. Campos, Hiasmin F.S. Neri, Claudio Brondani, Paulo C. Ghedini, Karla A. Batista, Katia F. Fernandes
Food Chemistry X, 2022
A Temporal Evolution Perspective of Lipase Production by Yarrowia lipolytica in Solid-State Fermentation
Felipe Nascimento, Ailton Lemes, Aline Castro, Argimiro Secchi, Maria Zarur Coelho
Processes, 2022
Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review
Ailton Cesar Lemes, Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, Gabrielle Victoria Gautério, Bernardo Dias Ribeiro, Maria Alice Zarur Coelho
Frontiers in Bioengineering and Biotechnology, 2022
β-glucan from brewer’s spent yeast as a techno-functional food ingredient
Gabrielle Victoria Gautério, Sara Isabel Da Cruz Silvério, Mariana Buranelo Egea, Ailton Cesar Lemes
Frontiers in Food Science and Technology, 2022
A review of nondairy kefir products: their characteristics and potential human health benefits
Mariana Buranelo Egea, Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Joana da Costa Ores, Katiuchia Pereira Takeuchi, Ailton Cesar Lemes
Critical Reviews in Food Science and Nutrition, 2022
Zein-based blends and composites
Mariana Buranelo Egea, Josemar Gonçalves de Oliveira Filho, Anna Rafaela Cavalcante Braga, Maria Carolina Bezerra Di-Medeiros Leal, Jesús María Frías Celayeta, Ailton Cesar Lemes
Biodegradable Polymers Blends and Composites, 2021
Analysis and characterization of starches from alternative sources
Maria Carolina Bezerra Di-Medeiros Leal, Gislane Oliveira Ribeiro, Maria Luiza Rezende Ribeiro, Antônio Gilberto Ferreira, Anna Rafaela Cavalcante Braga, Mariana Buranelo Egea, Ailton Cesar Lemes
Biodegradable Polymers Blends and Composites, 2021
Biocomposites potential for nanotechnology
Sergiana dos Passos Ramos, Michele Giaconia, Monize Burck, Daniella Carisa Murador, Maria Carolina Bezerra Di-Medeiros Leal, Ailton Cesar Lemes, Mariana Buranelo Egea, Anna Rafaela Cavalcante Braga
Biodegradable Polymers Blends and Composites, 2021
A narrative review of the current knowledge on fruit active aroma using gas chromatography–olfactometry (Gc‐o) analysis
Mariana Buranelo Egea, Mirella Romanelli Vicente Bertolo, Josemar Gonçalves de Oliveira Filho, Ailton Cesar Lemes
Molecules, 2021
Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach
Josemar Gonçalves Oliveira Filho, Daiane Costa Santos, Morhana Santos Silva, Thalyta Prado Carvalho, Ailton Cesar Lemes, Mariana Buranelo Egea
Journal of Food Processing and Preservation, 2021
Bioactive Properties of Protein Hydrolysate of Cottonseed Byproduct: Antioxidant, Antimicrobial, and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities
Josemar Gonçalves de Oliveira Filho, Juliana Moraes Rodrigues, Anna Carolina Fernandes Valadares, Adrielle Borges de Almeida, Erika Valencia-Mejia, Katia Flavia Fernandes, Ailton Cesar Lemes, Cássia Cristina Fernandes Alves, Heloisa Alves de Figueiredo Sousa, Edilsa Rosa da Silva, Mariana Buranelo Egea, Fábio Henrique Dyszy
Waste and Biomass Valorization, 2021
Nanostructure-Based Edible Coatings as a Function of Food Preservation
Anna Rafaela C. Braga, Josemar G. Oliveira Filho, Ailton C. Lemes, Mariana B. Egea
Nanotechnology Enhanced Food Packaging, 2021
Extraction of bioactive proteins from seeds (Corn, sorghum, and sunflow-er) and sunflower byproduct: Enzymatic hydrolysis and antioxidant properties
Danielle M.F. do Prado, Adrielle B. de Almeida, Josemar G. de Oliveira Filho, Cassia C. F. Alves, Mariana B. Egea, Ailton C. Lemes
Current Nutrition and Food Science, 2021
Plant-based mucilage with healing and anti-inflammatory actions for topical application: A review
Josemar Gonçalves de Oliveira Filho, Michelle Monteiro Lira, Tainara Leal de Sousa, Stéphani Borges Campos, Ailton Cesar Lemes, Mariana Buranelo Egea
Food Hydrocolloids for Health, 2021
Red Pasta: What is the Technological Impact of The Enrichment of Beet Ingredient in Fresh Pasta?
Josemar Oliveira Filho, Ailton Lemes, Ricardo Cruz Filho, Rafaiane Guimarães, Kamylla Oliveira, Gabriela Santana, Eliane Danesi, Mariana Buranelo Egea
Quality Assurance and Safety of Crops and Foods, 2021
Overcoming restrictions of bioactive compounds biological effects in food using nanometer-sized structures
Michele Amendoeira Giaconia, Sergiana dos Passos Ramos, Camilly Fratelli Pereira, Ailton Cesar Lemes, Veridiana Vera De Rosso, Anna Rafaela Cavalcante Braga
Food Hydrocolloids, 2020
Development and characterization of electrospun nanostructures using polyethylene oxide: Potential means for incorporation of bioactive compounds
Sergiana dos P. Ramos, Michele A. Giaconia, Jonas T. Do Marco, Robert da S. Paiva, Veridiana V. De Rosso, Ailton C. Lemes, Mariana B. Egea, Marcelo Assis, Tatiana M. Mazzo, Elson Longo, Anna R. C. Braga
Colloids and Interfaces, 2020
Polymer nanocomposite’s applications in food and bioprocessing industry
Anna Rafaela Cavalcante Braga, Ailton Cesar Lemes, Veridiana Vera De Rosso
Handbook of Polymer Nanocomposites for Industrial Applications, 2020
Okara flour: its physicochemical, microscopical and functional properties
Daiane Costa dos Santos, Josemar Gonçalves de Oliveira Filho, Jhessika de Santana Silva, Milena Figueiredo de Sousa, Marcio da Silva Vilela, Marco Antonio Pereira da Silva, Ailton Cesar Lemes, Mariana Buranelo Egea
Nutrition and Food Science, 2019
Integrated strategy for purification of esterase from Aureobasidium pullulans
Ailton Cesar Lemes, Sara C. Silvério, Sueli Rodrigues, Ligia R. Rodrigues
Separation and Purification Technology, 2019
Okara: A soybean by-product as an alternative to enrich vegetable paste
Rafaiane Macedo Guimarães, Thamara Evangelista Silva, Ailton Cesar Lemes, Marussa Cássia Favaro Boldrin, Marco Antônio Pereira da Silva, Fabiano Guimarães Silva, Mariana Buranelo Egea
Lwt, 2018
Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: Physical, chemical and sensorial characteristics
International Food Research Journal, 2018
Simultaneous production of proteases and antioxidant compounds from agro-industrial by-products
Ailton Cesar Lemes, Gabriel Teixeira Álvares, Mariana Buranelo Egea, Adriano Brandelli, Susana Juliano Kalil
Bioresource Technology, 2016
A review of the latest advances in encrypted bioactive peptides from protein-richwaste
Ailton Lemes, Luisa Sala, Joana Ores, Anna Braga, Mariana Egea, Kátia Fernandes
International Journal of Molecular Sciences, 2016
A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
Ailton Cesar Lemes, Yanina Pavón, Sandra Lazzaroni, Sergio Rozycki, Adriano Brandelli, Susana Juliano Kalil
Lwt, 2016
Design strategies for integrated β-galactosidase purification processes
Ailton C. Lemes, Juliana Ribeiro Machado, Marcela Lazzare Brites, Marco Di Luccio, Susana Juliano Kalil
Chemical Engineering and Technology, 2014
Single Chromatographic Step for β-Galactosidase Purification: Influence of Salt and Elution Parameters
Anna Rafaela Cavalcante Braga, Ailton Cesar Lemes, Susana Juliano Kalil
Separation Science and Technology Philadelphia, 2014
Fresh pasta production enriched with Spirulina platensis biomass
Ailton Cesar Lemes, Katiuchia Pereira Takeuchi, João Carlos Monteiro de Carvalho, Eliane Dalva Godoy Danesi
Brazilian Archives of Biology and Technology, 2012

Ailton Cesar Lemes

RESEARCH, TEACHING, or OTHER INTERESTS

Scopus Publications