Gilsandro Alves da Costa

Universidade Federal da Paraíba · PB · 20 publicações em 2022–2026

Food composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesMicrobial Inactivation Methods

Principais coautores no Nordeste tamanho = publicações em comum

Raphael Lucas Jacinto Almeida Newton Carlos Santos Raphael da Silva Eduardo Cecília Elisa de Sousa Muniz Celene Ataíde Cordeiro Ribeiro Maria José de Figueiredo Mércia Melo de Almeida Mota Rebeca de Almeida Silva Barbara Freire de Oliveira João Vítor Fonseca Feitoza Josilene de Assis Cavalcante Álison Bruno Borges de Sousa

Publicações recentes

2026 2

Mechanisms of starch structural reorganization induced by freeze-thaw techniques under mild osmotic stress
Enfermagem · International Journal of Biological Macromolecules
Dually oxidized starch: Effect of combining ozone with chemical agents on in vitro digestibility and morphostructural and thermorheological properties
Enfermagem · Food Chemistry

2025 6

Dual Modification of Potato Starch: Insights Into Functional, Rheological and Structural Changes Induced by Cold Plasma and Ozonation
Enfermagem · Food and Bioprocess Technology
Impact of direct/indirect freezing and pulsed electric field-assisted thawing on the techno-functional properties of cassava starch (Manihot esculenta Crantz)
Enfermagem · Food Chemistry
Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)
Enfermagem · Food Biophysics
Synergy between chloride salts (Na+, K+, Ca2+) and ozonation in the simultaneous modification of pigmented rice starch
Enfermagem · Food Chemistry
Digestibility properties and supramolecular structure of starch prepared by high hydrostatic pressure and α-amylase treatment
Enfermagem · European Food Research and Technology
Valorization of cabotiá pumpkin (Cucurbita maxima) by-products in the development of instant puree mixes: Nutritional, functional, and sensory evaluation
Ciências agrárias e biológicas · Food Science and Technology

2024 6

Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes
Enfermagem · Food Chemistry
Synergistic effect of ozone treatment with α-amylase on the modification of microstructure and paste properties of japonica rice starch
Enfermagem · Food Chemistry
Combined effects of high hydrostatic pressure and pulsed electric fields on quinoa starch: Analysis of microstructure, morphology, thermal, and pasting properties
Enfermagem · Food Chemistry
Effect of superheated steam treatment on rice starch: study on in vitro digestibility and morphostructural, thermal and functional changes
Enfermagem · Journal of Food Measurement & Characterization
Effect of freezing rates on α-amylase enzymatic susceptibility, in vitro digestibility, and technological properties of starch microparticles
Enfermagem · Food Chemistry
Respiro-fermentative behavior of two yeasts in melon musts
Ciências agrárias e biológicas · Food Bioscience

2023 4

Red rice starch modification - Combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase
Enfermagem · International Journal of Biological Macromolecules
Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch
Enfermagem · Food Research International
Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch
Enfermagem · Starch - Stärke
Caracterização biométrica de bananas cv. BRS Vitória produzidas com adubação nitrogenada e potássica
Ciências agrárias e biológicas · Brazilian Journal of Development

2022 2

Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP)
Enfermagem · Innovative Food Science & Emerging Technologies
Avaliação das características físico-químicas de goiabas minimamente processadas em diferentes condições de temperatura e embalagem
Ciências agrárias e biológicas · Boletim do Centro de Pesquisa de Processamento de Alimentos

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