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Laurindo, J. B.
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1

Oil–free potato chips produced by microwave multiflash dryi..:

Barreto, I.M.A. ; Tribuzi, G. ; Marsaioli Junior, A...
Journal of Food Engineering.  261 (2019)  - p. 133-139 , 2019
Link: https://doi.org/10.1016/..
 
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2

Fortified apple (Malus spp., var. Fuji) snacks by vacuum im..:

Assis, F.R. ; Rodrigues, L.G.G. ; Tribuzi, G....
LWT.  113 (2019)  - p. 108298 , 2019
Link: https://doi.org/10.1016/..
 
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3

Vacuum-aided production of low sodium ready-to-eat charque:

Bampi, M. ; Schmidt, F. C. ; Laurindo, J. B.
Journal of Food Science and Technology.  56 (2019)  8 - p. 3579-3586 , 2019
Link: https://doi.org/10.1007/..
 
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4

Kinetics of vacuum and air cooling of chicken breasts arran..:

Schmidt, F. C. ; Silva, A. C. C. ; Zanoelo, E..
Journal of Food Science and Technology.  55 (2018)  6 - p. 2288-2297 , 2018
Link: https://doi.org/10.1007/..
 
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5

Influence of vacuum application, acid addition and partial ..:

Bampi, M. ; Domschke, N.N. ; Schmidt, F.C..
LWT.  74 (2016)  - p. 26-33 , 2016
Link: https://doi.org/10.1016/..
 
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6

Dehydration and Rehydration of Cooked Mussels:

Tribuzi, G. ; Laurindo, J. B.
International Journal of Food Engineering.  12 (2016)  2 - p. 173-180 , 2016
Link: https://doi.org/10.1515/..
 
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7

How to Adapt a Lab-Scale Freeze Dryer for Assessing Dehydra..:

Tribuzi, G. ; Laurindo, J. B.
Drying Technology.  32 (2014)  9 - p. 1119-1124 , 2014
Link: https://doi.org/10.1080/..
 
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8

Poultry Carcasses Chilled by Forced Air, Water Immersion an..:

Rodrigues, L.G.G. ; Carciofi, B.A.M. ; Laurindo, J.B.
Journal of Food Process Engineering.  37 (2014)  6 - p. 550-559 , 2014
Link: https://doi.org/10.1111/..
 
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9

Operational diagrams for salting-marination processes and q..:

Tribuzi, G. ; Schmidt, F.C. ; Laurindo, J.B.
LWT - Food Science and Technology.  59 (2014)  2 - p. 746-753 , 2014
Link: https://doi.org/10.1016/..
 
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10

Production of Tomato Powder by Refractance Window Drying:

Castoldi, M. ; Zotarelli, M. F. ; Durigon, A...
Drying Technology.  33 (2014)  12 - p. 1463-1473 , 2014
Link: https://doi.org/10.1080/..
 
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11

PROCESSING OF PERNA PERNA MUSSELS USING INTEGRATED PROCESS ..:

CAVALHEIRO, D. ; SCHMIDT, F.C. ; RODRIGUES, L.G.G....
Journal of Food Process Engineering.  36 (2012)  2 - p. 192-201 , 2012
Link: https://doi.org/10.1111/..
 
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12

Influence of the simultaneous addition of bentonite and cel..:

de Moraes, J. Oliveira ; Müller, C.M.O. ; Laurindo, J.B.
Food Science and Technology International.  18 (2011)  1 - p. 35-45 , 2011
Link: https://doi.org/10.1177/..
 
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13

Integrated cooking and vacuum cooling of chicken breast cut..:

Schmidt, F.C. ; Aragão, G.M.F. ; Laurindo, J.B.
Journal of Food Engineering.  100 (2010)  2 - p. 219-224 , 2010
Link: https://doi.org/10.1016/..
 
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14

Evaluation of the effects of water agitation by air injecti..:

Laurindo, J.B. ; Carciofi, B.A.M. ; Silva, R.R...
Journal of Food Engineering.  96 (2010)  1 - p. 59-65 , 2010
Link: https://doi.org/10.1016/..
 
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15

On-line monitoring of heat transfer coefficients in a stirr..:

Laurindo, J.B. ; Carciofi, B.A.M. ; Silva, R..
International Journal of Refrigeration.  33 (2010)  3 - p. 600-606 , 2010
Link: https://doi.org/10.1016/..
 
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