Marcio Caliari
Overview
Explore the profile of Marcio Caliari including associated specialties, affiliations and a list of published articles.
Author names and details appear as published. Due to indexing inconsistencies, multiple individuals may share a name, and a single author may have variations. MedLuna displays this data as publicly available, without modification or verification
Snapshot
Snapshot
Articles
16
Citations
63
Followers
0
Related Specialties
Related Specialties
Top 10 Co-Authors
Top 10 Co-Authors
Published In
Published In
Affiliations
Affiliations
Soon will be listed here.
Recent Articles
1.
Coutinho G, Ribeiro A, Prado P, Oliveira E, Careli-Gondim I, Oliveira A, et al.
J Food Sci Technol
. 2023 Aug;
60(10):2607-2618.
PMID: 37599843
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05781-5.
2.
Magalhaes G, Soares Junior M, Caliari M, Monteiro M, Marsico E
Foods
. 2023 Jul;
12(14).
PMID: 37509840
This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries. The effects of three independent variables...
3.
Ribeiro A, Oliveira A, Silva A, Garcia M, de Oliveira Ribeiro K, Caliari M, et al.
Food Sci Technol Int
. 2022 Mar;
29(2):181-191.
PMID: 35253452
The aim of this study was to assess physicochemical properties and sensory acceptance of snack bars (SBs) made with different levels of maize biomass flour (MBF), rice flakes (RF) and...
4.
Bento J, Vasconcelos Ribeiro P, Alexandre E Silva L, Alves Filho E, Bassinello P, de Brito E, et al.
Food Chem
. 2021 Apr;
356:129718.
PMID: 33836354
This study aimed to determine how the cooking methods change the phenolics and saponins profiles, oligosaccharides, antinutrients and antioxidant properties of flours from colorful beans. The autoclave cooking consisted of:...
5.
Paixao E Silva G, Bento J, Oliveira A, Garcia M, Soares Junior M, Caliari M
J Food Sci Technol
. 2021 Mar;
58(4):1441-1448.
PMID: 33746272
Cassava ( Crantz) is used in various applications and recipes worldwide. The natural fermentation of this root flour produces the "puba", a typical food from the north of Brazil. The...
6.
da Rocha Neves G, Machado A, Santana J, da Costa D, Antoniosi Filho N, Viana L, et al.
J Sci Food Agric
. 2020 Nov;
101(7):2855-2862.
PMID: 33145766
Background: Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding...
7.
Ribeiro A, Oliveira A, Silva A, Caliari M, Soares Junior M
J Food Sci Technol
. 2020 Sep;
57(10):3843-3851.
PMID: 32903943
The aim of this study was to assess physicochemical and sensory viability of toasts developed from the partial replacement of wheat flour (WF) by maize biomass flour (MBF). Different levels...
8.
Careli-Gondim I, Mesquita T, de Barros Vilas Boas E, Caliari M, Soares Junior M
J Food Sci Technol
. 2020 Jan;
57(1):143-151.
PMID: 31975717
Postharvest technologies, such as the application of coatings, could contribute to the extension of the shelf life of avocado fruit. The objective of the present research was to evaluate the...
9.
Bento J, Fidelis M, de Souza Neto M, Liao L, Caliari M, Soares Junior M
Int J Biol Macromol
. 2019 Dec;
145:332-340.
PMID: 31881299
Jatropha elliptica (Pohl) Muell Arg is a sub-shrub herbaceous plant native to the Brazilian Cerrado, and popularly known as "batata-de-teiú". There is lack of scientific knowledge about the structural characterization,...
10.
Santos P, Caliari M, Soares Junior M, Soares Silva K, Fleury Viana L, Goncalves Caixeta Garcia L, et al.
Food Chem
. 2019 Jun;
297:124956.
PMID: 31253306
The objective of this study was to evaluate the effect of the extrusion moisture and temperature on the physical characteristics of breakfast cereals. The chemical composition, microbiological risk and acceptance...